hi guys
if the reheating of the base is dangerous how did a chinese stock keep going for 50 years! reheating and cooling i'm sure,it was only when the family were moving i think to england, that they had to leave the stock! so why is it harmful to do the same for the curry base sauce has no animal fats( which forgive any ignorance) were more harmful than veggie fats (cholesteral and that) hey maybe i'm wrong but if the sauce is cooled and then reheated then cooled and reheated again then provided it is not comtaminated with meat then surely the only toxins would be harmful would be the oil in it and i thought there was a certain amount of times that it can be reused!
most of the bases are or start out quite runny so the amount of oil would be minimal. am i wrong?

regards
gary

there is a tomato "masala" in the kushi balti book, i will try to post, but i believe it has been tried by some on this site as we all waited for about 6 months for this book to come out but sadly let down when the base saice recipe was found out to be not the one used in their restaurant. it takes quite some time to make and in 1 part it says stir constantly for 1 hour!

regards
gary

hi
try adapting the "aloo methi" recipe (but using more base sauce) shown below

Methi aloo (bruce edwards curryhouse cookery)

4tbsp veg oil
some finely chopped red/green pepper
some finely chopped onion
1/2 tsp spice mix (restaurant masala)
1tbsp fenugreek leaves
2 good pinches of salt
curry gravy
cooked potato

heat the oil and add the pepper/onion, when this is sizzling add the spice mix, fenugreek leaves and salt and stir this around for a few seconds.next add the curry gravy (about 4tbsp ,this is a side dish)stir this in and then let the sauce reduce alittle,stirring occassionally. lastly add the potato and some more curry gravy to give the consistency you want, keep stirring until heated through. drain the excess oil and serve.

regards
gary

hi ct
you seem to know it all, if it is so simple then why is this site and site no2 doing so well if it all about making the right "generic "( hate that word) soup. why has mr chapman made loads of money and yet still people write books about the subject which is as you say all about the making of this simple soup. if you know it all then how did you end up looking for a site like this. it seems that you have no need.

we all know we can make superior replicas than most Bir restaurants but the reason for this site is about making the curries like you get at favourite curryhouse you know the ones the ones that make you want to eat it again and again. we have heard it all before from the ultimate curry base to 10 years of experience...... and not to mention the posting of people that have been getting demos from restaurants where the real discoveries and experiences are found.

so if soup is where the answer is why bother just open a can of campbells/heinz no i know what about a big soup after all they have big chunks.

so what is your "simple" suggestion for chicken tikka masala or vindaloo or madras i know do you have a recipe for a simple balti garlic chilli chicken tikka masala?

i'm sorry to anyone who is offended by this post but trying to recreate bir curries isnot so simple and this site and every other site new or old (in2curry RIP) is/are the reasons why!

kind regards and welcome to the best BIR curry site on the web

just a simple BIR curry lover

gary

hi guys
you could ring them @ eurocatering, they have a shop in london so probably do less of an order, like i say i got my pan via Rajver and it was 8.99gbp bargain, my pan does not have the straight sides but rounded so you can get the spoon into the corners.....oh sorry there are no corners ;D, i think this is the link
http://www.eurocatering.co.uk/ebstore/ec/product_list.asp?p_subcategory+CB%2Dec101

regards
gary

link corrected by SnS

hi guys/gls
i am gutted i missed the programme last night, if anyone knows if i can be viewed online or if will be repeated, please could you post! and why show a cookery programme about britains favourite food at hte ridiculous time of 11.30pm and not advertise it well!
regards
gary

hi bobby
try visiting www.eurocatering.co.uk for your black steel pan it costs a measly 8.99 is 9 inches and retains heat well. and it is what most use in the BIR restaurants as they a dead cheap and easy to maintain just have to wipe out and oil to preserve them.i have not been disappointed by the results i have acheived using it and now regularly taste like the local rajver vindaloos. but tastier! my wife says anyway!

regards
gary

hi admin the link does not work it say it cannot be found on this site, please help

jerrym it is posted under the heading of best sauces

gary

hi jerrym
found the recipe i think can't find the original posting may be lost in the change around, been trying to copy and paste whats happened now all i get is that silly clipboard and trying to paste the bloody link ..... frustrating  or what!

anyway here goes this is the page it is on  you will have to look for my woodpecker post sorry

https://curry-recipes.co.uk/curry/index.php/topic,1454.0.html

regards
gary

hi just to dispell a few rumours. iam both woodpecker and parker the former was my log on name before i forgot my password, but i now post as parker.
jerrym you have collated both of the recipes from rajver each from a different chef. the original post come under rajver onion gravy, the revisited post is my adapted version adding the muslin of whole spices. the curry gravy last posted is under my posting of my vindaloo sauce demo / new chef. this is the gravy i currently use. the original and revisited versions are very tasty bases and versatile enough for most of the recipes for final dishes if you find the heat of the chillies too much then remove the seeds and membrane from them.

the original and revisted versions take 1 hour from start to finish. and both have had favourable calls from my friends at work. the madras that works the best is posted by curry king early on on the life of cr0, will have a look and see if i can find it for you.

Congratulations jerrym you have managed to adapt and create an new base sauce which i thnink you should call "jerrym's rajver luxury curry sauce"

if this works for jerry then keep going with it. i know my wife would agree, the last 5-6 vindaloos have been the sort that you don't want to put down but have to so you aren't just pouring it down your neck, and that is a compliment beyond all compliment imho

regards
gary