The Viceroy,Ystard Mynach,South Wales.By far the best food ive had in many a year!
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#51
Highly Recommended British Indian Restaurants / The Viceroy!!South Wales!!
October 13, 2008, 04:05 PM #52
Lets Talk Curry / Ghee!
October 13, 2008, 03:08 PM
Does anyone actually use ghee in the cooking of their curry?If not, Do you think using it alters the taste in anyway? 
#53
Just Joined? Introduce Yourself / Re: Hello
October 13, 2008, 03:02 PM
Hey Bobby don't forget the Taffs watching the borders!!!
#54
Lets Talk Curry / where was your first ever indian?
October 10, 2008, 04:37 PM
Mine early eighties. The place, The Hot Pot 1983!!!Mmmmm i can taste it now
#55
Lets Talk Curry / Tomatoes
October 07, 2008, 01:53 PM
Is there a massive difference in taste using tin toms too fresh ones??
#56
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: loving my base!
October 06, 2008, 04:32 PM
Thanks guys for all your expertise!do you ever use passata in your final stages???
#57
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: loving my base!
October 06, 2008, 09:50 AM
With this base what madras recipe would you use?
#58
Supplementary Recipes Chat / Spice mix where and when?
October 06, 2008, 09:44 AM
I,m about to try the secret Santa's spice mix,is the "spice mix" only to be used in the final stage of the curry making.
#59
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / loving my base!
October 04, 2008, 09:30 AM
300ml veg oil
3 very large onions
1 can tomatoes
1 piece celery
1 large carrot
1 bulb of garlic
1 piece of ginger - 1 1/2"
1 tspn salt
1 tbspn corriander
1 tbspn tumeric
1 tbspn cumin
1 tbspn paprika
1 tbspn chilli powder
250 - 500 ml of chicken stock
1. heat vegetable oil
2. fry onions until soft (10 - 15 mins) I tried boiling but think frying is better.
3. add garlic, ginger, carrot and celery towards the end.
4. add tomatoes and salt.
5. take off heat and puree, adding stock gradually.
6. simmer for at least an hour.
7. after one hour, add all spices into puree, and stir.
The base will darken slightly after about 1 1/2 hours. The amount of water varies but don't add too much, too quickly!
I am still learning and open to any suggestions!.
3 very large onions
1 can tomatoes
1 piece celery
1 large carrot
1 bulb of garlic
1 piece of ginger - 1 1/2"
1 tspn salt
1 tbspn corriander
1 tbspn tumeric
1 tbspn cumin
1 tbspn paprika
1 tbspn chilli powder
250 - 500 ml of chicken stock
1. heat vegetable oil
2. fry onions until soft (10 - 15 mins) I tried boiling but think frying is better.
3. add garlic, ginger, carrot and celery towards the end.
4. add tomatoes and salt.
5. take off heat and puree, adding stock gradually.
6. simmer for at least an hour.
7. after one hour, add all spices into puree, and stir.
The base will darken slightly after about 1 1/2 hours. The amount of water varies but don't add too much, too quickly!
I am still learning and open to any suggestions!.
#60
BIR Main Dishes Chat / Looking for the final stage for my madras!
October 04, 2008, 08:39 AM
Now that I think that I'm well on the way to getting my base right, what I want now is to get the final stage on my madras right!
I've tried several options and one is the use of gara massala; should I use it or not? Should I use a little sugar? etc etc.
So, in your opinions, what are the best ingredients for the final stage?
I've tried several options and one is the use of gara massala; should I use it or not? Should I use a little sugar? etc etc.
So, in your opinions, what are the best ingredients for the final stage?