Hi All,

My local take-away use a massive hand blender which is about as big as an outboard motor and sounds like Concorde taking off. They make short work of the 20 gallons they seem to make at any one time.
I use a full size blender when I feel lazy and a hand blender from Netto (?6) when I want to take my frustrations out on something. I usually end up with half of it down my shirt!

Ray

Blimey, Iv'e just read it and it's a nightmare!!

It makes me wonder if a guy from Candid Camera stepped out at the end to anounce it was all a joke.

Thank god they are not all like that or this forum wouldn't exist!

Ray

Hi DD,

As a good old standby I buy jars of either pureed Ginger or Garlic or you can get jars with a mix of both.
A lot of recipes call for equal amounts of Ginger and Garlic and the mixed jars are very convienient and seem to last ages without going off. I think you are right that there is a certain something about the taste ( a zing! ) and wonder if this might be vinegar or some sort of spirit which helps preserve freshness and stops it discolouring which freshly minced Ginger/Garlic seems to do.

Regards

Ray

Hi,

I don't care if it comes by pony express or carrier pigeon, so long as they get it to me A.S.A.P.
The wait has been a long haul, so lets hope it comes up with the goods.

Ray

Hi Damian and welcome to the throng.

It would be great to hear your reviews.

I have had a few curries in Florida and found them vastly different from the home BIR ones we have here. Not as nice I am afraid. More home made tasting (if you understand me). Jalfrezi is my favourite too.

Great cooking,

Regards

Ray

Hi Angelina,

No problem, have P.M'd Woody and will sort it out. As I have said if anyone else is stuck for a copy I am only too pleased to help out with reciept of a P.M.

Regards

Ray Graham

I have been a bit busy lately and have lined up Pete's base for my next project. Now I have seen the finished result it gives me even more inspiration to get cracking soon.

Ray

Looks great to me. Jumps right out of the screen saying "eat me"!!!!

Ray

Hi All,

Here is the Bruce Edwards recipe from Pat Chapmans book using Milk in the base.

Bruce Edwards Curry Base

Modified in Pat Chapman?s ?Vindaloo and other Hot Curries Book?

Serves 4 when added to 1 ? lbs of main ingredient

Makes 2 pts Sauce

INGREDIENTS

2 garlic Cloves
1? fresh Ginger
1 lb Spanish Onions, chopped
1 medium size Carrot
1 stick Celery
1 TBSP Red Pepper, chopped
4 Green Chillies, chopped
1 Tomato
2? cube white radish, (Mooli)
2 TBSPS fresh Coriander, chopped
5 TBSPS Veg Oil
1 pint Veg Stock or Water
? pt Milk

SPICES

1 tsp Coriander
1 tsp Turmeric
1 tsp Cumin
1 tsp Cayenne Pepper
1 tsp Aromatic Curry Powder
1/3 tsp Ajwain Seeds (lovage)

METHOD

Mix spices with 2 TBSPS Water, Finely chop all the Vegetables.
In a five-pint saucepan heat Oil, add Garlic for 20 sec?s.
Add the Ginger and 20 sec?s later the spice mix. Stir-fry for one minute. Add Onions, stir-fry for ten minutes. Add the Stock or Water and Milk and bring to a simmer. Add the Vegetables, Simmer with a lid on for 30 min?s or more. The timing isn?t critical. Allow to cool and blend until you have a pourable gravy.
You may need to add a little water to obtain the correct texture.
The base is now ready.


Regards

Ray

Hi,

I quite agree.
The curry I remember in my teens and early twenties back in the seventies ( in London )was much different to now. Very dark, rick and thick with an unmistakable taste. It was that rich I struggled eating a whole dish.
What has happened I wonder? Has some corner cutting needed to be made to supply increasing demand and save time?
My own thoughts are that curry twenty years ago was more based on traditional Indian home cooking than the massed produced "curry base" dishes we get nowadays. Gradually we have been subjected to a slow change in style and technique which gives us wehat we have now?!?!

There is just one place near where I live now (Keighley, West Yorks) that makes curry like it used to be and that is in Nelson, Lancashire. I agree with you the Vindaloo is the better bet for that retro taste we used to enjoy.

Ray