Likke i said(HIDING UNDER THE QUILT)it was just a thought!

As of the missing 5%!

Just a thought but if you made one of your "BEST CURRYS"and served this to a member of the public as if it came from your local restaurant or takeaway(i mean without them knowing you have cooked it)do you think they would say "that curry was gorgeous 2nite".Or "that wasn't cooked by a pro".

So the point is,is the missing 5% just in our heads cause we all think it when weve cooked it,and we say"Mmmm it was nice but its still missing something"

Just a thought!!!!!!!!

Kid Curry's Restaurant Base.

6 large onions,
1 large carrot,
1/2 green pepper, (because of strong taste)
1 stick of celery
5 cloves of garlic,
1 inch square piece of fresh ginger,
200 mls of vegetable oil,
1 heaped tbspn of spice mix,
1/4 tbspn of chilli powder,
1 heaped tspn of salt,
fresh tomatoes, equivalent to one small tin,
Water - 1 ltr to 1.5 ltrs of water.

Roughly chop everything up.  Place into cooking pot with oil, spice mix, chili and salt.  Fill pot with water level to the ingredients. Boil for around 45 minutes then liquidise.

The colour should look yellowish.

Now simmer, uncovered until the colour turns darker, adding the rest of the water as you go along.  Remember you can add, but you can't take away.

After around 2 hours the base will turn a darker colour with a thin layer of oil on top. Basically the longer you simmer the better the taste. Simmer, simmer, simmer.


;D

OK!
First take a small onion and grate 
2 large clove garlic grated
1 piece of ginger grated (about same amount as garlic)
1/4 chef's spoon salt
1/2 chef's spoon spice mix
1/3 chef's spoon chili powder
1/3 of a chef's spoon puree
1 chef's spoon veg oil
1 restaurant metal curry bowl of water 1/2 full
1 fillet chicken

fry oil with garlic and ginger stirring constantly 2Min's
add onion and salt fry 5 Min's(slowly)
add spices fry a little then add puree,fry some more.
add raw chicken,fry for 1 min

Then add water (remember the raw chicken produces water, so golden rule, you can add but you can't take away).

Cook on low/medium till chicken is cooked
Garnish with fresh coriander a 2 quarters of fresh tomato
The use of lemon was not preferred by the chef!

As of the madras no base!

Lets try to put this into perspective, grate a your onion till you know that its enough (not over the the top so it will never reduce to almost nothing in 5mins)

Everything that was used was a chefs spoon,and where the salt is concerned,if you take a chefs spoon and put into a big bowl of salt bring it out and 1/4 of the spoon from the left side to the top and bottom is full,For one madras seems excessive then it is but if you didn't see this amount put in I'm convinced it would not be an issue.

Yes bobby is right somtimes they will cook overnight or first thing in the morning so the base can simmer for a good few hours.

Your exactly right, the chef said the amount of salt is a big factor in the taste.

Do you think i should be adding fresh corriander in the base?

Jerry what spice mix would you use with the base?

Should i post my mix and base in the right places or will someone move them?

LOL,

I'm crying with you Bobby ;D

PS the end result doesn't look that bad.

Ive found that the longer you simmer after blending the more the oil will seperate!

Jerry hope i haven't kept you to busy.

As with the base the colours look prefect from start to finish.The reason he said so long to simmer is the geeting the taste just right.

As with the madras no base having grated the onion fine he said that it should cook its self out so it wont be pulpy.But i tried this last week a few times and it is definitely trial and error.But very good when you get it right.

The base option for me, and all of us, is the best i think.But when you have mastered it with no base its a bit of a show piece i think showing others how quick and simple and tasty it is,and quite impressive.