Quote from: naga dave on September 21, 2007, 04:54 PM
    I once made one using a galvanised dustbin. A cut down oil drum would do if it was cleaned properly first. The material dosen't really matter as long as there is some insulation between it [ie the outer casing] and the pot.

I have a stainless steel beer keg which I used as a fermenter back in my homebrew days - I think it's going to be re-comissioned as a tandoor  ;D  - alcoholic naans - loverly 

Kev

it looks very good however, being as I'm in the building trade I noticed one problem - the price of copper is sky high at the moment, so getting your hands on a suitable scrap cylinder even a cut down one may present a problem in terms of price.

Kev

Quote from: Jethro on August 19, 2007, 10:25 PM

Quote from: brum_57 on August 06, 2007, 07:55 PM
I have a spare fridge which i use as my curry fridge all the spices go in cleaned out patak's sauce jars  - garlic, ginger puree go in the freezer section in ice cube form. along with containers of base sauce

Kev.

Hi Kev,

Sounds good but my only concern would be getting quite cold glass containers of spices out of a fridge into a warm kitchen.
This could cause condensation on the inside of your jars and that could be detrimental to the contents.

Jethro

Hi jethro - never had any problems with condensation - the jars are never out of the fridge long enough to warm up - just get the required amount of spices out and they go straight back in the fridge -

Kev.

Quote from: San on August 19, 2007, 11:56 AM
Hmmm I have a slow cooker, but I thought the idea was to 'fry' the onions spices garlic etc for a loooong time to get those flavours, does it make any difference how long you 'slow cook' it for, could I leave it overnight and all day for instance, I wouldn't mind using this method when it's really hot outside. ;D
_{and please don't say "if you can't stand the heat get outta the kitchen}

Hi San - the idea is to cook for as long as possible - the longer the better. I cook for the best part of the day on the slow cooker's high setting then leave over night on auto-warm setting.

As for the spices - I remember rick stein cooking his bradford curry (this sauce is based on that recipe) and I laffed - it'll never work because he hasnt fried the garlic and spices, I thought - but it does work and very well too.

kev

Quote from: San on August 16, 2007, 08:42 PM
Hi 
I made this curry base yesterday, I modified it marginally, I used 10 cloves of garlic and 2 teaspoons of chili powder because I prefer it milder, and it tastes very good, I simmered the onions for about 1 hour,(they were just nicely tanned  ;D) pureed them with the garlic and ginger (instead of tinned tomatoes I used a 500G carton of passata) and returned the lot to the pan, fried gently for another half hour, added the spices and gently fried for nearly 4 hours, (adding water occasionally) (but the oil didn't appear on top), I ended up with a dark orange soup like consistency, and could have eaten it straight away it was that good, but I cooled it down and put it in the fridge, will make something tomorrow and freeze the rest, I want to thank all of you for this recipe, and indeed many of the other ones I've seen, I've only just found this site and have already spent a good few hours perusing the postings and recipes,

more garlic the better i've found with this recipe IMHO yep I use passata also and throw the lot in my slow cooker and forget about it for the best part of a day until oil appears - its a great recipe very tasty and good enough to eat on it's own

Cheers - Kev.

Done this one tonight in my rice steamer - without the food colouring,(havent got any in stock) so I used a bit of turmeric instead - it tasted fantastic - better than any BIR pilau I've sampled. cheers CA

Kev.

hi all - one thing I have noticed in most of the recipes on here is the addition of the base gravy to the main recipe in small quanties and warm - I never do this I chuck the lot in :O what is the reasoning behind this method ?

Cheers - Kev.

hi mike - recent addition to my herbal window box (all legal herbs by the way is vietnamese corinander, its not true coriander - a member of the mint family I think but the leaves grow back after u pick them and as the plant is perenial it grows back year after year.

The leaves have a very strong coriander flavour - a little goes a long way. I bought a plant off ebay for a couple of quid and presently taking loads of cuttings to increase my stocks. This is the genuine stuff for far eastern cooking but I use it in my BIR curries and is very acceptable substitute

Mind you for 50p I can get a big bunch of the real stuff from down my local Asian grocers

Cheers - Kev.

update - after 3 hours simmering it looks great and tastes yummy - by far the best base sauce I have done so far = next time i'll throw it in the slow cooker and leave it to cook overnight

Cheers - Kev.

I have a spare fridge which i use as my curry fridge all the spices go in cleaned out patak's sauce jars  - garlic, ginger puree go in the freezer section in ice cube form. along with containers of base sauce

Kev.