Quote from: Onions on May 03, 2015, 05:57 AM

Quote from: Kattis on May 02, 2015, 08:32 PM

why do you chaps add salt can always be added later ??

To seal the onions not for flavour 

ah ok thank you will try it next time i suppose maybe the salts helps draw the water from the onion ??

Quote from: Sverige on May 02, 2015, 08:23 PM
Haha yeah you're right. I didn't mean to be rude

Here is that ebook I recommended. All the info (and more) is on this forum, but having it laid out in a logical sequence is helpful for beginners because finding it all on the forum can be a challenge.

http://www.indiancurryrecipes-cbm.com/online-store.php

Tackar

what is wrong with using a pre-made paste or powder as a base, ?? as long as it is good

why does this forum have n i like button  : : :

Quote from: littlechilie on April 28, 2015, 02:50 PM
Thought I would remake Ali's gravy today as it's been a long time since I cooked the sauce,
Having learned a lot over the past years, so I'm hoping to get a better understanding of the cooking process.
I followed the large scale base posted on Ali's youtube sight, not the scaled down version he posted.

Thanks to Ali for posting the video it gives a great insight in to BIR restaurant cooking.

http://youtu.be/eAQe42FnVks

}

The first stage was as advised 1 hour 30 on a hight heat, using very little water! This can only be achieved in a heavy cast pot with a thick base.

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I added the evaporated milk after this image, the base was then cooked for another 30 mins.


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Creamy spicy just as Ali describes in the video.


}

Finished sauce, taste is wonderful I'm going to cook up madras tonight and give my final opinion, but as far as base tasting goes this is up there with the best.

Mix powder was also Ali's to give fair opinion.

I'm thinking it just comes down to technique and experience to getting the desired results.

Thanks LC. 

Would be interesting to know other members opinions on the Base also.

why do you chaps add salt can always be added later ??

Quote from: greencoburn on August 28, 2014, 02:00 AM
Hello!

When you guys make bases do you:

Carmelize/FRY Onion slowly in Oil, then add water and boil

OR

Just put onion in water (and possible oil) and Boil with NO PRIOR CARMELIZATION TO ONION


I figure the best thing to do is to carmelize half the onion in oil, then add water to cover and the rest of the onion! Then you get the best of both worlds.

Anyone have anythoughts on this?

i do both very different tastes

Quote from: Sverige on May 02, 2015, 06:41 PM
Hej och v

Quote from: Sverige on May 01, 2015, 06:41 AM
Wonderful looking feast there Livo. Hope your madras turned out well. It looks good, must've been nice in contrast to the chicken curries.

Men Hej p

looking forward to that, is it like the famous tikka masala