Is this like a liquid margarine? Have you tried any yet, Phil?

Not sure I am convinced that it would be any good for cooking curries, but I suppose for general frying it might be pretty good. Especially if it cuts down on the old cholesterol.

I didn't use food colouring in mine - the redness probably comes from the tomato puree and tandoori masala (which will contain food colouring).

Oh wow, this looks great! 

Love pulled pork. Probably one of the few things I would rank up there with my love of curry.

Haven't had it such a long time - will give this a go at some point. Thanks for posting. 

Quote from: Terramamba on July 06, 2011, 02:14 PM

Do you know of any wines that go well with a curry?

I'm afraid I don't. Not really a wine drinker - more of a lager man myself. Others may be able to offer advice though.

If you manage to find an Asian grocery (sorry I don't know the Swansea area), then they'll sell something it. Alternatively, if you have a big Tesco near you, they will have an Asian section and you can buy something like this: http://www.mysupermarket.co.uk/tesco-price-comparison/Mayonnaise_And_Dressings/Bevelini_Lemon_Dressing_330ml.html

The original posted by Mick (Curry Barking Mad): https://curry-recipes.co.uk/curry/index.php?topic=5378.msg53296#msg53296

Ray (Razor) also posted a slightly modified version: https://curry-recipes.co.uk/curry/index.php?topic=5378.msg53416#msg53416

I tend to use the exact weights in the recipe, although if I've not got enough ginger or garlic, I scale down while maintaining the same ratio. I do cook, yes. Once cooked it's straight into a sterilised jar and topped with additional oil. It lasts a while, but it depends on much curry you cook.

I might be an idea to jar half, and freeze the other half. In terms of freezing you could just put it into a plastic bag as is, then snap bits off when needed, or could be more precise and measure teaspoon quantities into an ice cube tray (both work well).

Quote from: bilabonic on August 09, 2011, 10:46 AM
Cheers so when i see garlic puree or ginger puree it is fresh stuff. So i just need a mini blender to zap it.

Yes, it's fresh garlic or ginger (or both) blended to a puree. You'll need either water or oil to help blend it - I use oil. Most people, if they're making their own garlic/ginger puree, will make a batch then put it into a jar in the fridge (topped up with oil to help preserve it). Alternatively, you can put the excess in the freezer and get some out as and when needed.

Essentially, you don't want to be making the puree every time to you come to make a curry (if that wasn't clear already).

For reference, I use this recipe: https://curry-recipes.co.uk/curry/index.php?topic=3915.0

Quote from: bilabonic on August 08, 2011, 06:00 PM
Cheers guys.

How do i make a garlic and ginger paste from the fresh stuff without a liquidizer ?

I am doing the chewwycacca base.

I think you will struggle without a blender - might be best to just buy some pre-made puree instead for the time being.

I use one of these for my purees: http://www.amazon.co.uk/Kenwood-CH180-Mini-Chopper-Watt/dp/B0000C6WPC/ref=sr_1_2?ie=UTF8&qid=1312879583&sr=8-2

The good news is that things like the base, garlic/ginger puree, bunjara/onion puree, tomato puree, etc. all freeze really well. So, you can make a big batch then freeze the excess.

As you've made Chewy's base, it makes sense to continue with one of his dishes. A good starter may be Chewy's Madras: https://curry-recipes.co.uk/curry/index.php?topic=5634.0

Let us know if you need any more guidance - we're all here to help.