Quote from: Razor on April 27, 2011, 05:03 PM
Hi Missy,

QuoteBut the end result in the main dishes was lovely so I wish to say thank you for your help.

No problem whatsoever Phil, just glad your enjoying yourself.  Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.

Don't forget us when your a millionaire  ;D

Ray

I won't. We're already thinking about starting a franchise

Quote from: hotstuff09 on April 27, 2011, 03:37 PM
Phil
You can only work with what you have mate, And sounds like your doing OK,

Can I ask if you have an authentic Thai curry recipe? Red or Green don't matter,

HS

HS

Sorry mate, wish I could help you but I leave all the Thai dishes to the misses to make. She makes the best Thai food I've eaten over here. Especially fried chicken and cashew nuts or Mussaman Beef, or penang curry. I'm sure if you google any of them and make them yourself you'll love them.
I know that the misses pretty much uses ready made pastes to make her curries, and, obviously there's an abundance of ingredients here that's sold everywhere to make all Thai dishes.

Quote from: Razor on April 27, 2011, 12:29 PM
Hi Missy,

The only reason I do a "two stage base" is because that's what I was taught at the beginning, I have since made mt base all in one, and it tastes fine, the end result is exactly the same.  I would leave the onions whole though, as Chewy explained to me, it really does bring out their natural sweetness.

Whilst we're talking about onions, It's my understanding that, the further north one travels, the stronger the onions become?  Maybe this is why a lot of genuine Indian recipes call for Asafoteda (hing) in their recipes, as this brings out the onion flavour and may help will the milder varieties?

Worth a try?

Ray

Hi Ray

I have looked for Asafoteda here before because one recipe I made a while back called for it, but I couldn't find it so I replaced it with onion powder instead.

Your base will be much easier to make when I invest in a hand blender very soon, then I won't have to keep on scooping up jugs to blend separately. But the end result in the main dishes was lovely so I wish to say thank you for your help.

Regards

Phil

Quote from: hotstuff09 on April 27, 2011, 09:37 AM

Quote from: missy on April 27, 2011, 03:58 AM
And, can I triple or quadruple the ingredients to make a bigger batch?

Cheers

Phil

Hi Phil/Missy
Don't see why not my friend,
Your best bet would be to make a batch to the recipe and see what it tastes like, Then you know what you are aiming for in a bigger batch, You may need to cut down on the spices a bit, Or it may turn out to spicy for something like a Korma 
I think this recipe was from a Balti house, which are more flavoursome than a normal base

HS
And Yes, I believe in keeping it simple, Why make more work for yourself ;D
I use Dipuraja's recipes, you can find him on UTube, he has 22 videos on there on how to cook the dishes, may be of some help to you

Hi HS

I have watched a couple of his videos already and they look good. But he uses some ingredients that I can't find in Thailand or are very expensive here. Like I noticed he used pataks paste in his masala, and that stuff here is very very expensive because it's imported.

Quote from: hotstuff09 on April 26, 2011, 03:00 PM
Success Missy,
Stick with it girl, you will get there in the end, no matter which base you use, It's all down to the final dish ;D and what the punters think.

HS

Cheers hotstuff. I think I have pretty much nailed it now, but would like to make an easier base because the bases so far are very time consuming and hard work.

Quote from: missy on April 26, 2011, 01:44 PM

Quote from: hotstuff09 on April 26, 2011, 09:39 AM
Hi Missy
Ray's base is a good one, but if you want a more spicey base, and easy to make, try this one out, I've had good results with it, and it's the only one i use,

https://curry-recipes.co.uk/curry/index.php?topic=1894.0

You could use Ray's Spice Mix, and recipes with it if you want,
Best of luck with the resturant.

HS 

I also agree with Ray on not including Veg in the base, It should be onioney/garlicey (Is that a word) not like a veg soup, in my opinion, (although others won't agree ;D)

Thanks for that boss, it does look a lot easier. I'll give that a go next time.

I just made 12 CTM and 12 Chicken madras with Ray's base and spice mix and it was absolutely lovely.

Hi

That base does look a little easier to make, so I will definitely give it a go.

Just one questions. With KD's and Ray's base you fry the oil, tinned tomatoes and the spices separately from the onion, garlic and ginger mix. I always thought that would be because the oil turns a nice red colour and is released in the main dish when it's cooked, and frying the spices in hot oil releases the flavours. But your base it's all cooked and blended together.  I guess that it doesn't really matter how it's all cooked whether separately or together?

And, can I triple or quadruple the ingredients to make a bigger batch?

Cheers

Phil

Quote from: chewytikka on April 26, 2011, 04:22 PM
Hi Phil
Just curious to know what the onions are like in Thailand?
My Bangladeshi friends, keep telling me how much better the onions
taste, that they grow in India. Is there a difference in Thailand?
Do you have a full BIR menu, or just a few curry dishes?
cheers

Hi Chewytikka

The onions aren't particularly very good here. The onions in the UK are much stronger, well they certainly make my eyes water much more than the ones here.

At the moment me and my wife only have CTM, Madras, Bhuna masala, korma, Chicken Do-Piaza, and makhan. All of them can come with chicken, chicken tikka or tandoori prawn. I need a good vegetarian dish to add on my menu if anyone has a good, simple recipe for me? And I will make jalfrezi next and add that on my menu.

Regards

Phil

Quote from: Razor on April 26, 2011, 06:53 PM
Hi Phil/Missy ;D

Yes, by all means add the Garam masala and an extra litre of water, I can't see a problem with that.

QuoteI just made 12 CTM and 12 Chicken madras with Ray's base and spice mix and it was absolutely lovely.

Good to hear that you have had success, how did your customers rate them?

Ray

P.S, Sorry but I'm gonna have to ask, are you a guy or a gal? Seems to be some confusion, not that it matters one iota, so please don't be offended :

Haha! I'm a guy. My name's not Philippa, lol.

At the moment all i'm doing is supplying a restaurant in my village with boxes of the curries and he just warms them up when someone orders. I'll be opening my Indian delivery takeaway shop with kebabs and Thai food as well in about 2weeks. So, I don't know yet how the customers liked yesterdays batch, but my wife loved them and I certainly thought they tasted amazing.

Thanks again Ray and everyone else who has given me advice on here. I really appreciate it.

Regards

Philip

Quote from: hotstuff09 on April 26, 2011, 09:39 AM
Hi Missy
Ray's base is a good one, but if you want a more spicey base, and easy to make, try this one out, I've had good results with it, and it's the only one i use,

https://curry-recipes.co.uk/curry/index.php?topic=1894.0

You could use Ray's Spice Mix, and recipes with it if you want,
Best of luck with the resturant.

HS 

I also agree with Ray on not including Veg in the base, It should be onioney/garlicey (Is that a word) not like a veg soup, in my opinion, (although others won't agree ;D)

Thanks for that boss, it does look a lot easier. I'll give that a go next time.

I just made 12 CTM and 12 Chicken madras with Ray's base and spice mix and it was absolutely lovely.

Hi Ray

I tried out your curry base last night. It's fairly similar to KD's base other than a few other spices added, but the process of making it is very similar.
I actually ran out of garam masala from making tandoori marinade at the same time and didn't add that in at the end. I doubled up on all the ingredients to make a bigger base but I only added about 4 of the 5 litres of water from your recipe because at the time I thought it looked very watery, but by the morning it had thickened up. Would it be ok if I added the garam masala and about another litre of water to it today?