Quote from: JerryM on December 10, 2008, 06:23 PM

Quote from: dellydel on December 10, 2008, 05:35 PM

Can I ask though, what size pot are you using in the pic on the previous page?  I am a bit worried my 5L pot isn't going to cope?  I may have to 1/2 the recipe quantities working on a 1.5kg onion base.  Will this be ok you reckon?

my pan is about 4.3L. the 1/2 batch fitted in just fine. a 5L pan would be no good for the full size batch.

Many thanks Jerry!

@ Panpot - I am I correct in asuming this base calls for 200gms of coconut block so if I am producing half of the base recipe 100gms will be correct?

Also in comparison to Jerry, what volume of base did you end up with and how much water did you add at what stage.  Im just trying to get an accurate idea of viscosity of the final base to match what they achieved in the restaurant.  Did you find their base thin runny soup or was thicker?

Finally, more out of interest than anything, can I ask how much this recipe is scaled down by, would it be like a scale factor of 10 meaning they used about 30kg of onions in there 60L pot?

Cheers

Del

Well I have been in Tenerife the last week and have been looking forward to seeing what people have been up to with Panpots information.  Great to see people getting good results, cant wait to have a go myself!

Thank you Panpot ;D

Can I ask though, what size pot are you using in the pic on the previous page?  I am a bit worried my 5L pot isn't going to cope?  I may have to 1/2 the recipe quantities working on a 1.5kg onion base.  Will this be ok you reckon?

Cheers

Del

Personally, no, I did not think there was too much tomato, it certainly didn't stand out for me anyway!

Something I mentioned in SnS's base thread but I thought I would mention here instead of going off topic.

When I buy a TA curry the containers they come in a hold much more than the 250ml base sauce I am using at the moment, they probably contain around 500ml.

The obvious answer is to use more base per portion, however does this mean if I am using a recipe saying 250ml of base and I want it to be 500ml for a bigger portion, I should theoretically double all the spice ingredients to?

Out of interest how much approx are you guys using in your curry's?  Say a Madras for arguments sake?

Cheers

Del

Quote from: SnS on December 01, 2008, 03:37 PM
Hi Del

My only comment is that the base should have been reduced in volume to give 2.65 litres (as per recipe) ... and hence a thicker sauce and stronger taste.

Fair point, there is probably closer to 3L's there so yes it should of been reduced by about another 350ml!

Cheers

Del

Another thumbs up from me, made this the other weekend and it really was superb!

I cooked it under the grill ate a few pieces and added the rest to my Madras, delicious!

Well I had a go last weekend at this version to!





Got six 500ml portions out of it (When I cook a curry I always cook for myself and a flat mate so its actually x2 250ml portions in each tub!)




This base obviously has a thin soup consistency and mine was no different. Tasting it it did taste a bit watery but the idea is that the water is cooked of during the final dish... and that's exactly what happened!

SnS June 08 Madras

Admittedly there was a little bit to much oil in my final dish, I cooked two portions together using 6 tblsp of oil, 4-5 would have probably been enough!

Another great tasting curry but in all honesty I didn't feel it was that different to the original Saffron base when used with the same final curry, I guess its hard to compare though without being able to taste the two side by side at the same time!  Either way I am now producing curries better than I have ever done before with thanks to you guys!

Only question I do have however is that when you get a curry from the TA, the portions or volume of base seems to be much greater than what I am achieving, should I be using more than 250ml of base per portion?

Cheers

Del

Would be good to see a few pictures of this one, apart from tasting it (which unfortunately technology still doesn't let us do over the internet  ) it would be interesting to see the final colour and texture of the base!

Del

Quote from: SnS on November 20, 2008, 03:22 PM
No ...

They don't require seasoning!  lovely, cheers SnS!

Del

Hi guys,

Currently been using a small wok around 9" to cook my curry's in which I brought from an Indian grocers and I think its great, but I also have quite a nice aluminium pan from there to and im thinking about giving it a go.  However I was wondering does an aluminium pan need seasoning?  If so is it the same procedure as a wok i.e. burning oil onto it?

Cheers

Del