Quote from: George on May 30, 2005, 03:49 PM
...I have finally succeeded in producing a chicken korma which is as identical as I can tell, to many chicken kormas I have had in BIRs.........the recipes from Ghanna and MarkJ are already documented here.....all I did was bring them together.

Hi George,

Please could you post the final recipe that you used.....for the benefit of others here (including me!)?

Many thanks! 

Hi Dai,

Although I've never tried it, apparently you can simply bag fresh chillis and freeze them.  I understand that they may go a little mushy after defrosting and are therefore best sliced whilst still frozen.  Otherwise, I understand that their flavour is largely unaffected.

Alternatively, have you considered turning them into a chilli chutney?  I do this with my habereros and the resultant chutney lasts for ever.  I often simply add a dollop to a curry to make it hotter.....or two!!   

Here's a site with a hot chilli sauce recipe plus some chilli site links....http://www.thechileman.org/naga_morich.php

Also, check out this thread.....https://curry-recipes.co.uk/curry/index.php?topic=1130.msg9817#msg9817

Hi CP,

Thanks for the post CP.....but, in this ("genuine BIR") recipe,....

....apart from what there is in 1/2 "cup" of curry base, there is no additional:

• garlic?
• ginger?
• spices?
• curry powder?
• etc?

Is this right?  If so, presumably, your curry base is very flavoursome in its own right?....whereas I seem to recall you saying that is was actually quite bland....until mixed with other spices?

And why "groundnut" oil rather than vegetable oil?  Don't BIRs use vegetable oil?

Sorry John,  :-[

I just measured my pot and it is only 7 litres!  Therefore, if CP's pot is 14 litres, about 5kg (about 24 medium sized) of onions would be a good starting point.

Sorry to muck you around...clearly I had dillusions of grandeur for a minute ot two there! 

Mine aint 'alf as big as I thought it was!  ;D

Good question CC!......but I think that it may be more a case of using too little oil being detrimental to developing the (BIR) taste?.....

....plus......(most) BIRs use copious amounts of oil! 

This is my opinion CC...not necessarily fact....each of us needs to make our own mind up of course

Quote from: johnboy on October 11, 2006, 04:10 PM
Want to give this UCB a go, could someone give me a clue as to the amount of onions in weight so that I may at least be somewhere near the mark.

Hi John,

I also use a similar sized stock pot as CP uses and, judging by the rest of CP's recipe, I reckon about 2.5kg (about 12, or so, medium sized) onions would be a good starting point (pending CP's verification, of course).

Hope this helps a little 

Looks good HotBot! 

I didn't even notice the chipped plate....until you mentioned it of course! 

Not too sure about the brown sauce Layne?? (I think Layne was referring to the brown sauce on the side CC?)........that depends on whether it's HP or Daddies!........it is a little different to lime pickle and mango chutney for sure! ....but, maybe it is mango?....or tamarind? 

Quote from: hotbot on October 11, 2006, 05:09 PM
....have now been simmering for another hour after blending and no real oil like some of your pictures has risen to top.....

Hi HotBot,

Sorry HB, when I replied to your post yesterday, I didn't realise you were cooking Darth's curry base.  Darth's base does not use much oil (about 100ml) so I wouldn't expect to see much float to the surface during the final preparation stage.

Many other bases, including mine, use far more oil.  I use 700ml of oil in about 7 litres of curry base.  I believe it is necessary (and also in the final preparation of curries) to reproduce "that BIR taste".  I believe it is necessary to help develop, absorb and distribute the flavours.  As Layne says, simply scoop off any excess oil prior to serving.

Of course, decent (and far less unhealthy) curries can also be produced using far less oil......

Quote from: Chilli Prawn on October 11, 2006, 02:44 PM
E=MC²

Ummm......that's actually physics CP! 

Hi Hotbot,

It depends.  You need to achieve the correct consistency for the base (i.e like the consistency of soup).  If the recipe is correct (i.e. if it defines the correct amount of liquid), then simmer with the lid on. 

If the base appears too thin, simmer with the lid off.

If the base appears too thick, add more liquid.

.....but, don't panic!  You have plenty of time......you really cannot simmer the base for too long......you want the oil to separate and rise to the surface......

Good Luck!