instead of mango chutney try mango pulp!( you can buy it in tescos) Rupon the part owner of Mouchak gave me this tip when making chicken tikka masala add some at the end of cooking!
regards
gary
regards
gary
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#42
Talk About Anything Other Than Curry / Re: LOL on this forum
May 13, 2012, 04:26 PM
omg lmfao whilst rofl then lel! iukwim 
lifes 2 short, live n let live! peace n curry dudes
lifes 2 short, live n let live! peace n curry dudes
#43
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Anyone tried Julian's base yet?
April 10, 2012, 10:43 PM
hi ch sorry to hear u had bad results wiv julians base but if you remove the oil and continue to reduce lol until you get desired consistency? alternative i have a leccy knob and hate it with a passion! i would rather use my 10 pounds gas camping stove it only throws out 2kws but will more than do the job in half the time the knob will and you can control the temperature at the touch of the knob LOL! and the other plus is that you can do what the takeaways put down newspaper to save on the mess over your hob.
regards
gary
regards
gary
#44
Talk About Anything Other Than Curry / Re: New cookery book from Dave Smith
March 30, 2012, 07:23 PM
went there never to return! certainly wasn't going to pay 7gbp for info that already free on here! 
gary
gary
#45
Lets Talk Curry / Re: Curry dinner party this Saturday
March 30, 2012, 07:19 PM
hi mick have just done chicken tikka for 2 tikka masalas and ct madras (for my mate he has a cold) and rice wish i had taken photos! haven't heard any ambulances so guessing they are alright LOL!
its not so much the cooking but preparing it so the cooking is the easy part! SIMPLES lol!
regards
gary
its not so much the cooking but preparing it so the cooking is the easy part! SIMPLES lol!
regards
gary
#46
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mouchak curry base sauce
March 29, 2012, 06:03 PM
hi natterjack i've posted it here https://curry-recipes.co.uk/curry/index.php?topic=8159.0
great to hear you have tried it at last by all means tinker to suit your taste buds! LOL
ps did you take any piccys?
regards
gary
great to hear you have tried it at last by all means tinker to suit your taste buds! LOL
ps did you take any piccys?
regards
gary
#47
Vindaloo / mouchak vindaloo
March 29, 2012, 06:00 PM
hi guys here is the recipe for the above
mouchak vindaloo
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
half of medium size precooked potato
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 tbsp tomato paste/ puree (mixed with water 50/50)
1 tbsp mixed powder
1 rounded tbsp chilli powder
300-400ml curry base sauce
1 dsp clear vinegar
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
regards
gary
mouchak vindaloo
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
half of medium size precooked potato
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 tbsp tomato paste/ puree (mixed with water 50/50)
1 tbsp mixed powder
1 rounded tbsp chilli powder
300-400ml curry base sauce
1 dsp clear vinegar
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
regards
gary
#48
Curry Base Chat / Re: How many members are "Cooking on Gas"
March 22, 2012, 08:53 PM
"Where do you get your gas cannisters from Parker 21? That seems a good price Is theat 1 1/2 hours full power per cannister?"
i buy them from my local market in ashford, kent. open tuesdays, fridays and saturdays! but most hardware shops sell them per cannister at 2.95gbp
emergency only! lol.
regards
gary
i buy them from my local market in ashford, kent. open tuesdays, fridays and saturdays! but most hardware shops sell them per cannister at 2.95gbp
emergency only! lol.regards
gary
#49
Lets Talk Curry / Re: 5 day old base in fridge - would you eat it?
March 21, 2012, 08:44 PM
me too!!!!!!!! lol
regards
gary
regards
gary
#50
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mouchak curry base sauce
March 13, 2012, 05:06 PM
i guys i feel that the base i posted eons ago from my local restaurant Mouchak is being overlooked as it has recipe for mixed powder and a whole spiced water recipe as well i feel it is current news:)!
also are the recipes for madras and vindaloo, will post recipe for chicken tikka and masala:0
Mouchak base sauce recipe
1 kg onions sliced or diced
1 carrot grated/ or sliced
1/2 green pepper sliced
100 ml veg oil
1 tbsp salt
just enough hot water to cover veggies
1 dsp garlic ginger puree
200ml tomato passatta/ tomato puree(50/50 mixed with water)
coconut milk(optional) or coconut powder
put in a pot bring to boil and simmer with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down alittle add the coconut milk 1/2-3/4 of a tin. get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree until starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices
Mouchak mixed powder
1 dsp mixed powder( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)
1 dsp turmeric
1 dsp coriander
1 dsp cummin
1 dsp chilli powder
add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely)
then pour into the onion pot and mix well, then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refridgerated and used then next day as this allows the spices to mellow and the onion to sweeten.
method 2(without coconut milk)
alternatively put the veggies in the pot add the oil and stir to ensure that all veggies are coated then add the garlic and ginger puree/salt/passata or tomato puree and then cover with the water and bring to the boil then add then add the spices mix well and simmer with lid on until the carrots can be slice with your chef spoon and you will see the oil will have risen to the top. then remove from the heat and allow to cool slightly before adding hot water and blending to a runny soup consistency. then place back on the heat and bring to a rolling boil. boil for about 10 mins the turn the heat off and place the lid on and let in cool on the residual heat from the hob/cooker and the oil will rise to the top. the curry base sauce is now ready to be used in any of you favourite curries
mouchak madras
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 dsp tomato paste/ puree (mixed with water 50/50)
1 dsp mixed powder
1 dsp chilli powder
300-400ml curry base sauce
1 dsp lemon juice/dressing or 1/4 wedge lemon
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the lemon and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
as you will have cooked it you need to go outside and clear your nose or you will not appreciate your cooking. if you have a lid for your frying pan put that on and put in a warm oven this is the time that you would be coming home with the curry in foil containers from the takeaway and will alow the spices to settle.
mouchak vindaloo
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
half of medium size precooked potato
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 tbsp tomato paste/ puree (mixed with water 50/50)
1 tbsp mixed powder
1 rounded tbsp chilli powder
300-400ml curry base sauce
1 dsp clear vinegar
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
regards
gary
also are the recipes for madras and vindaloo, will post recipe for chicken tikka and masala:0
Mouchak base sauce recipe
1 kg onions sliced or diced
1 carrot grated/ or sliced
1/2 green pepper sliced
100 ml veg oil
1 tbsp salt
just enough hot water to cover veggies
1 dsp garlic ginger puree
200ml tomato passatta/ tomato puree(50/50 mixed with water)
coconut milk(optional) or coconut powder
put in a pot bring to boil and simmer with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down alittle add the coconut milk 1/2-3/4 of a tin. get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree until starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices
Mouchak mixed powder
1 dsp mixed powder( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)
1 dsp turmeric
1 dsp coriander
1 dsp cummin
1 dsp chilli powder
add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely)
then pour into the onion pot and mix well, then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refridgerated and used then next day as this allows the spices to mellow and the onion to sweeten.
method 2(without coconut milk)
alternatively put the veggies in the pot add the oil and stir to ensure that all veggies are coated then add the garlic and ginger puree/salt/passata or tomato puree and then cover with the water and bring to the boil then add then add the spices mix well and simmer with lid on until the carrots can be slice with your chef spoon and you will see the oil will have risen to the top. then remove from the heat and allow to cool slightly before adding hot water and blending to a runny soup consistency. then place back on the heat and bring to a rolling boil. boil for about 10 mins the turn the heat off and place the lid on and let in cool on the residual heat from the hob/cooker and the oil will rise to the top. the curry base sauce is now ready to be used in any of you favourite curries
mouchak madras
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 dsp tomato paste/ puree (mixed with water 50/50)
1 dsp mixed powder
1 dsp chilli powder
300-400ml curry base sauce
1 dsp lemon juice/dressing or 1/4 wedge lemon
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the lemon and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
as you will have cooked it you need to go outside and clear your nose or you will not appreciate your cooking. if you have a lid for your frying pan put that on and put in a warm oven this is the time that you would be coming home with the curry in foil containers from the takeaway and will alow the spices to settle.
mouchak vindaloo
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
half of medium size precooked potato
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 tbsp tomato paste/ puree (mixed with water 50/50)
1 tbsp mixed powder
1 rounded tbsp chilli powder
300-400ml curry base sauce
1 dsp clear vinegar
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
regards
gary