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#32
Lets Talk Curry / Re: Got an invite to my local resturant kitchen!
October 16, 2008, 05:32 PM
Kid Curry's Restaurant Base.
6 large onions,
1 large carrot,
1/2 green pepper, (because of strong taste)
1 stick of celery
5 cloves of garlic,
1 inch square piece of fresh ginger,
200 mls of vegetable oil,
1 heaped tbspn of spice mix,
1/4 tbspn of chilli powder,
1 heaped tspn of salt,
fresh tomatoes, equivalent to one small tin,
Water - 1 ltr to 1.5 ltrs of water.
Roughly chop everything up. Place into cooking pot with oil, spice mix, chili and salt. Fill pot with water level to the ingredients. Boil for around 45 minutes then liquidise.
The colour should look yellowish.
Now simmer, uncovered until the colour turns darker, adding the rest of the water as you go along. Remember you can add, but you can't take away.
After around 2 hours the base will turn a darker colour with a thin layer of oil on top. Basically the longer you simmer the better the taste (apparently).
;D
6 large onions,
1 large carrot,
1/2 green pepper, (because of strong taste)
1 stick of celery
5 cloves of garlic,
1 inch square piece of fresh ginger,
200 mls of vegetable oil,
1 heaped tbspn of spice mix,
1/4 tbspn of chilli powder,
1 heaped tspn of salt,
fresh tomatoes, equivalent to one small tin,
Water - 1 ltr to 1.5 ltrs of water.
Roughly chop everything up. Place into cooking pot with oil, spice mix, chili and salt. Fill pot with water level to the ingredients. Boil for around 45 minutes then liquidise.
The colour should look yellowish.
Now simmer, uncovered until the colour turns darker, adding the rest of the water as you go along. Remember you can add, but you can't take away.
After around 2 hours the base will turn a darker colour with a thin layer of oil on top. Basically the longer you simmer the better the taste (apparently).
;D
#33
Lets Talk Curry / Re: Got an invite to my local resturant kitchen!
October 16, 2008, 05:13 PM
Sorry! sorry! sorry!
Tumeric not tarmarind :-[
Tumeric not tarmarind :-[
#34
Lets Talk Curry / Re: Got an invite to my local restaurant kitchen!
October 16, 2008, 04:56 PM
Sorry it's late guys, but football called last night!!
Yes, it was definitely a chef's spoon. As for the mix, here goes:
Kid Curry's spice mix!
equal measurements of:
cumin,
coriander,
tarmarind,
curry powder
Like they said, one of the most important parts, is not to cut corners using garlic paste or ginger paste. You must always blend your own!
Like I've said in earlier posts, I've tried to remember everything but I'm sure if you ask the questions, I'll (maybe) remember something I've forgot!
Do you want me to post the base here and then you can move it?
Yes, it was definitely a chef's spoon. As for the mix, here goes:
Kid Curry's spice mix!
equal measurements of:
cumin,
coriander,
tarmarind,
curry powder
Like they said, one of the most important parts, is not to cut corners using garlic paste or ginger paste. You must always blend your own!
Like I've said in earlier posts, I've tried to remember everything but I'm sure if you ask the questions, I'll (maybe) remember something I've forgot!
Do you want me to post the base here and then you can move it?
#35
Lets Talk Curry / Re: Got an invite to my local resturant kitchen!
October 15, 2008, 04:51 PM
Where should i post the spice mix?
#36
Lets Talk Curry / Re: Got an invite to my local resturant kitchen!
October 15, 2008, 04:49 PM
So sorry but the madras with no base, they always garnish with chopped spring onions!Sorry but i keep remembering little things. :
#37
Lets Talk Curry / Re: Got an invite to my local resturant kitchen!
October 15, 2008, 04:36 PM
The puree was mixed with a little water,i mentioned the puree,he said as long as its of double concentrate it will be ok.He mentioned napoli?because the tin and make they use come in to large tins.
#38
Lets Talk Curry / Re: Got an invite to my local resturant kitchen!
October 15, 2008, 04:29 PM
One thing the chef said which is exactly what is happenning right now with the base is ,simmer, simmer, simmer,my base 45Min's boiling,2hrs still simmering gone from yellow when liquidised and getting darker with a thin and i repeat thin layer of oil
#39
Talk About Anything Other Than Curry / Re: Corpse in kitchen
October 15, 2008, 04:00 PM
There's a rat in the kitchen what am i gonna do!!
But not, There's a dead man in my kebab house what am i gonna do!
Well,c'mon,Its obvious carry on cooking
But not, There's a dead man in my kebab house what am i gonna do!
Well,c'mon,Its obvious carry on cooking
#40
Lets Talk Curry / Re: Got an invite to my local resturant kitchen!
October 15, 2008, 03:37 PM
Basically the chef said without using the base it tastes 100% better than with base because its (fresh)!I can only repeat what he said!I,m cooking the base as we speak.But like he said they have to cook to our tastes,(BIR).