Quote from: chilli head on May 08, 2009, 02:55 PM
HI gang
      just made a base sauce and put the pictures on the gallery.
    It has now been frozen and it made 32 portions the freezer is now full ;D
    You will see that i use a colander to put the base through this is so the big bits don't get through,I want it to be a thick sauce with lots off body this helps i the cooking stag has it should not take so long to reduce.
I only blend for a few second and not liquidise into a soup like texture you need it to be slightly lumpy it gives that thick sauce texture.
ANDY

Hi Andy

Bases really should be thoroughly blended so there are no lumps. If you could go into the BIR kitchens you will normally find one of the junior prep chefs blending the base to a very fine consistency using a large electric blender.

Regards
SnS 

Great report Josh.

(personally I don't like lemon juice in Madras though)

SnS

Quote from: nutty on April 27, 2009, 12:07 PM
hi there

In some of the masala mixes on this forum, the mixes call for more tumeric than other spices e.g curry pdr, coriander pdr, why is that and what taste does it impart and how does it contributes to the curry and the spice mixes e.g does it give a strong flavour, different taste, etc i hope every1 understands what am trying to say and thanks in advance

Hi Nutty

To answer the latter part of your question - to understand what taste turmeric imparts, try frying a piece of white fish (cod or haddock) in ghee or butter, with 1/4 tsp of turmeric, some sea salt and a little coriander leaf. It has a very distinctive taste and is often used as the prime spice to enhance the flavour of fish dishes. It is also great with fried mashed potato ('masala mash').

SnS 

Quote from: Unclebuck on April 23, 2009, 07:04 PM
Happy St Georges Day Cr0!!

This really shold be a Bank holiday you know, just think all the good things us English have given the world!!.... Shakespeare, Mary Poppings and Chicken Tikka Masala i mean Com'On 

                   

I always close the Company for St.Georges day - a day off (not a BANK holiday)!

Stuff the government!  ;D

Quote from: Derek Dansak on April 20, 2009, 12:20 PM
cant wait to try this lot. i can never buy kashmiri mirch or kashmiri chilly. will normal chilly powder be ok. does kashmiri chilly taste alot nicer than normal chilly powder? cheers

CA is right. Use equal amounts of chilli powder and paprika.

Quote from: joshallen2k on April 18, 2009, 03:38 PM
SnS, I'm about to embark on my SnS 2008 base vs. BE 2008 head-to-head comparison.

Quick question, have you made any improvements/changes to the original recipe on Page of this thread? Do you still use potatoes?

Just want to make sure I don't miss any improvements you may have made.

Thanks,
Josh

Hi Josh

No everything is the same as shown on page 1.

Regards
SnS

Thanks Rabbits - can't find them on his site but I have now managed to source them from Canada.

http://www.twowingsfarm.com

SnS  ;D

I'm trying to find some Chilhuacle Negro seeds.

Does anyone know where I can get some from please.

SnS 

Quote from: Secret Santa on April 14, 2009, 08:06 PM

Quote from: SnS on April 11, 2009, 05:12 PM
I don't think it would work on the really mild coconut/almond/cream based sweeter curries (korma, passanda, etc) ....

Hmmm, which immediately makes me wonder what the restaurant are using for these curries if not this?

They use a different base for these types - don't they? 

Quote from: Robbo1979 on April 14, 2009, 03:42 PM
Hi SnS,

Thanks for the reply... I'll enjoy the madras some more before maybe looking at someone else's base for the 'gay' curries for 'er indoors. 

Any suggestions where I can look for a good CTM recipe?  I had a quick scour of the site but never really had much luck.

Thanks again!

They're in the Tandoori section.

Here are two for you to try ...

Cory Ander's https://curry-recipes.co.uk/curry/index.php?topic=1562.0
Curry King's https://curry-recipes.co.uk/curry/index.php?topic=539.0