Well, ive just made the base and its cooling now, it isnt the red solour that other peoples are, i followed the recipie to the dot apart from the ajowan seeds, this is how it looks...



What would cause it not to be the red solour, will this make a difference to the finished curry?

Im going to be making up a batch of this mix tomo, i have a medium madras curry powder, will this be ok, im presuming it will be.

Also, i know its best to use seeds, dry roast them and them grind them up to make this mix, how ever, i have not dry roasted before and am worried that if i burn the spices then use them i will ruin anything that i use the mix in.

Do people get just as good results suing supermarket ready ground spices.

Im going to be shown by a friend how to dry roast soon, im sure its simple but wouldnt mind a demo and some advise before having a go at it blind.

Hope some one can clear up my querys, thanks!

Ah thats solves that for me, thank you kindly, this forum is so helpfull and friendly 

Is that just what you use though, im a bit confused to why it doesnt say exactly how much to use when other recipis do? 

Thanks curry king.

One final question for you all before i make ths.

In the recipie taken from this thread here. :

https://curry-recipes.co.uk/curry/index.php?topic=2815.0

The recipie for the basic curry underneath the sauce lists the ingredients as :

    * OIL. 1 Fl. oz.
    * THINLY SLICED PEPPER OR ONION. A few slivers.
    * TOMATO PUREE. 1 LEVEL tsp.
    * SPICE MIXTURE. 0.5 Tsp.
    * CHILLI POWDER. As required. 1 LEVEL tbsp. For fairly serious Vindaloo.
    * DRIED FENUGREEK LEAVES.   1 small pinch.
    * SALT. 2 pinches.
    * COOKED MEAT OR CHICKEN. 1 portion / as required.
    * CORIANDER LEAVES. Chopped / as required.

It dosent say how much base sauce to use for that particualr recipie, how much should i use?


Also, would recipies from this document by bruce :

https://curry-recipes.co.uk/curry/index.php?action=dlattach;topic=428.0;attach=131

...work with the first base gravy from the first topic i talk about?

Hey everyone, im going to make up a batch of the base tomo for the first time and then make the basic curry he recomends underneath using these ingredients
* OIL. 1 Fl. oz.
    * THINLY SLICED PEPPER OR ONION. A few slivers.
    * TOMATO PUREE. 1 LEVEL tsp.
    * SPICE MIXTURE. 0.5 Tsp.
    * CHILLI POWDER. As required. 1 LEVEL tbsp. For fairly serious Vindaloo.
    * DRIED FENUGREEK LEAVES.   1 small pinch.
    * SALT. 2 pinches.
    * COOKED MEAT OR CHICKEN. 1 portion / as required.
    * CORIANDER LEAVES. Chopped / as required

... but i cant see where it says how much base to use in that particular recipie, can any one recomend how much to use please?

Also, im presuming that this base can be used with any of his other recipies from this document, even though in this particular document the gravy has a different recipe?

https://curry-recipes.co.uk/curry/index.php?action=dlattach;topic=428.0;attach=131


   

    .

Thanks for your replys people, very helpfull.

When making the spice mix is it best to use seeds instead of all ready ground for the cumin and corriander, well i kind of know it is but ive never dry roasted before and seem abit concerned about buring them, is it ok to grind seeds up to a powder and use with out dry roasting?

Also, any one got any good and simple links to pree cooked chicken to use in this recipie?

Thanks.

Ah thanks for the link, thats a great help deffo.

Im been taught how to cook currys from scratch but not using base sauces before.

I see that this one dosent mention the " tarka" part, but i have never come across this term before, what does it mean? ( or is tarka something im meant to add  :-[

Hi everyone, only just found this site and am very keen to have a go at making a base sauce.

Ive found the bruce edwards one but have a few novice questions i hope some one can clear up for me, bear with me as like i said this is all new to me and im keen to learn.

the part that reads:



Next add:-

The Tarka "

What does this mean ?



Next question is once i have made the gravy and its cold, do i just use it in a
recipie cold, say straight out of the fridge in to the dish im cooking following instructions, or does it need to be heated first?

Final question, the second part where it says to:


Not essential but improves flavour

Set aside 1 litre of Base Gravy (freeze for future use) and keep remaining 3 litre?s
Heat 5 fl oz?s Veg Oil in large pot
Add 1 Tbsp Tom Puree, stir for 1 min
Add the 3 litres of the Curry Gravy and 1 litre hot Water, stir well
Bring to boil and simmer until Oil rises to surface
It will turn slightly brown
Stop stirring to allow Oil to separate
Use at once
Will keep a week in fridge

Do people recomend to do this or not?


Hope some kind person will help me out as im really looking forward to learning how to do this and making some great currys.

Thank.