Quote from: dellydel on November 14, 2008, 02:35 PM
Sorry to jump the thread but I was just wondering where people that use 'off the shelf' ginger paste from?  Do Tesco sell it?  Obviously tomato puree and garlic are easy to get hold of but im struggling to find ginger?

Cheers

Del

Supermarket ginger paste is quite expensive. I get mine from the local Chinese grocery shop.

Also I keep fresh ginger root in the freezer. Grate some (frozen) including skin, as required, using a fine grater and mix with a little oil. Stick back in freezer.

SnS

Nice one Del.

That 'toffee' smell is quite distinctive and should come with more practice.

btw, when adding water to dilute the base, add small amounts regularly rather than one larger amount. This keeps the heat up.

Regards
SnS 

Too many spices to keep in a cupboard. I keep my spices in a spare room  :

On commercial packaging Ajwain is very often labelled incorrectly as Lovage.

Lovage seed is not generally used in Indian cookery.

See Ajwain Seeds (Carom) in glossary index.

See here https://curry-recipes.co.uk/curry/index.php?topic=3073.0

Quote from: JerryM on November 13, 2008, 07:07 AM
corgi - all gas appliances in the UK have to be fitted by a registered, trained person - they keep the user safe. the organisation responsible for it all is corgi - hence the term corgi man. the one i know never fails to impress - they know their stuff for sure.

... and from April 1st 2009 the scheme will be operated by Capita - all change!

If this member is from Maliks (and it would be great to think he was), ask him to wave to the cam at 1800 hours tomorrow evening .. proof or what?

SnS  ;D

1 tbsp is correct but that amount shouldn't make the base taste salty.

If you've used the full ingredients you should have ended up with 2.65 litres .. if not, dilute with some water.

Regards
SnS 

Quote from: Bobby Bhuna on November 11, 2008, 05:41 PM

Quote from: SnS on November 11, 2008, 04:02 PM

Quote from: Unclebuck on November 11, 2008, 03:38 PM
This worse then train spotting!! 

... also attach photographs of Sunday best anorak 

You're just jealous because your spice cupboard is rubbish! ;D

Yep 

Hi Del

Try it - it should be okay. It will be interesting to hear how you feel the same Madras recipe compares using the two different bases ....

The modified base (June 2008) is more 'condensed' and therefore has a lot more flavour than the Saffron bases. Using the 'thinner' Saffron base, you may find that this Madras recipe lacks some 'depth'.

SnS