Hi Rich -

Welcome to the primo pallate pleaser site . 

Hi Dragon -

The cardamom might be a nice touch - I shall give it a try .

Cheers ,
CC

Quote from: Yellow Fingers on August 28, 2006, 09:29 AM
I think it needs to be said - although Terry will probably disagree, because he sells it - that the Rajah Gold is not essential, you can use any good quality curry powder.

Quite true , any good curry powder will do . As for the omission of the sugar . I find Terry's base very sweet already , so I felt that additional sugar was not necessary .

CC

Hi deelay -

Follow this link and use the the revised version of ifindforu's base that Yellowfingers typed up .

https://curry-recipes.co.uk/curry/index.php?topic=1062.msg9236#msg9236


CC

PS - The Rajah Gold refers to the curry powder and the all purpose seasoning is the Rajah brand as well .

Hi Nic02 ,

Welcome to the forum of surreal curry gourmets . 

CC

Why not make your own tomato frito ?

4-5 tomatoes
100ml olive oil ( or vegetable )
Garlic - 4 cloves chopped
Salt
Pepper

De-seed and finely chop tomatoes. Fry the chopped garlic in about 100ml of oil. Add the tomatoes.
Simmer for about 10 Min's ? until it cooks down to make a sauce. Puree in a blender.  Season with salt and pepper.

Hi Jockomalay,

Welcome to the forum and enjoy your time with the curry craving collective . 

CC

Quote from: Mark J on August 24, 2006, 06:14 PM

The onions I have seen added in the final dish have always been pre-fried. Frying onions at maximum heat makes them bitter (alledgedly)

Very true Mark , thats why when saut?ing onions, always use low or medium heat. The bitterness is quite pronounced on a high heat .

Through a lot of trial and error I think that I may have stumbled across the BIR Dhansak taste that I have been searching for . I used a combination of Mike Travis' chicken curry recipe ( slightly modified ) and ifindforu's base .

         Dhansak - 2 servings

        500 g Chicken pieces.
        25g(1oz) fresh garlic,peeled.
        25g(1oz) fresh ginger,peeled.
        2 green chillies
        60ml(2fl oz) cooking oil.
        2 large onions,finely chopped.
        1 tsp turmeric powder.
        2 tsp garam masala.
        1 tsp tandoori powder
        1 tsp tamarind
        3 tsp tomato puree.
        170g(6oz) plum tomato's,peeled
        2 ladles of ifindforu?s base
        2 cups of pre-cooked lentils
        1 tsp salt.
        fresh coriander to garnish...

        (1) Place the garlic,ginger,green chillies,turmeric,chilli,garam masala,
              tandoori powder, tamarind , tomato puree,tomatoes and salt into a liquidizer and
              blend until smooth .

       (2) Heat the oil in a large pan and cook onions until golden brown then blitz until
             smooth .
       
       (3) Add the chicken pieces and the contents of the blender and stir for a few min .
             
       
      (4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8 min .

 
       (5) Add the pre-cooked lentils and simmer for 5 min .

            If using pre-cooked chicken reduce simmering time .

           Thanks to Mike & Terry 

Add a little salt to the onions as well when frying , as this will help to draw some of the moisture out .