Quote from: natterjak on June 30, 2012, 09:30 AM
I cooked this base sauce once but didn't get a good result so never repeated it. It seemed to have too much powdered spice added and when cooked turned out very dark with a strong flavour not very appealing to me.

Same for me NJ,
Strangely I had the same result with Dave Loydens Undercover Curry base
Mick

Quote from: h4ppy-chris on June 16, 2012, 11:37 AM

Quote from: Curry Barking Mad on June 15, 2012, 06:48 PM

Quote from: h4ppy-chris on June 15, 2012, 06:39 PM

Quote from: Curry Barking Mad on June 15, 2012, 05:16 PM
That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick

Andrew James Mick i love mine.
http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962

Thanks Chris,
Am I correct to assume the little bit of the blue bag seal that you insert gets melted into the final seal?
Mick

yes that's right Mick

Cheers Chris,
Sorry mate, I've just PMed you with the same question  :
Mick

Quote from: h4ppy-chris on June 15, 2012, 06:39 PM

Quote from: Curry Barking Mad on June 15, 2012, 05:16 PM
That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick

Andrew James Mick i love mine.
http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962

Thanks Chris,
Am I correct to assume the little bit of the blue bag seal that you insert gets melted into the final seal?
Mick

That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick

Bought some today on your recommendation Edwin,
Used one making a Chinese curry,
Very nice flavour and easy to use,
Cheers,
Mick

Quote from: Achille17 on May 28, 2012, 01:14 PM
How many grams 6 tennis ball sized English Onions stand for, please?

Thank you!

I would go with 1200 grams,
Mick

Thank you to those who commented for your support, I do appreciate it.
I know many of you appreciate what I have done and the information that I have been given from real restaurant and takeaway chefs over the years, I hope it will continue.
I have left this awhile before commenting.
I just wish those who have nothing to base their false and malicious allegations on would keep it shut for fear of embarrassing themselves.
Once again, thanks.
Mick

The two that you have used are very different in that my videoed one is a cooked sauce and C2G is an uncooked sauce.
I think a lot of places use the C2G method or similar as it is a easy version to make.

I assume you have already scaled the cooked method down for home use?
How much of that did you use when making the curry? ie the addition of base, coconut,almonds, cream etc

I can only tell you that if done correctly then this is a long way from 'absolutely disgusting, awful'
Cheers,
Mick

Quote from: jb on May 09, 2012, 10:23 AM
I wonder if he uses this paste for dishes other than CTM? Maybe he uses it for his chef's 'special' dishes,like Az did at the Zaal with his Chicken roshney,or does the chef also make a non sweetened version as well without the sugar and coconut? I noticed he put these ingredients in the original sauce and then put some more in when he made a CTM...was this because the sauce also goes into other(non spicy) dishes??  I forgot about those cherries from a previous post!,maybe they're not as controversial as we thought!

I think the sauce will go in other dishes besides Tikka Masalas although I haven't seen that yet.
I did tell him that I made a simpler version, he called it "the uncooked sauce/paste"
Mick

Quote from: Cory Ander on May 09, 2012, 01:52 AM
Yet another great video Mick and, yet again, thanks for sharing 

Apples, pineapple, lychees, mango chutney....!  What, no cherries!?    

Once again, a few questions, if I may:

a)  How is this "masala sauce" used to make a curry (e.g. a Tikka Masala)?  Is a quantity added to a the curry base, or is it used as a base in it's own right?

b)  Is this the same chef that made the curry base?  I find it curious that he fries the onions, when making this "masala sauce", but boils them when making the curry base?  Is there a rationale for this that you know of?

c)  I suggest this is "new school" rather than "old school" BIR since commercial curry pastes (e.g. Patak) would not have been available prior to around 1990.  Does he (or you, or anyone else) know what BIRs before these commercial pastes were available?

Hi CA,
As soon as I saw the fruit content of this sauce, my first thought was about previous comments on here. I also knew that you wouldn't miss it ;D

a) The chef adds 2 chefs spoons worth to the pan and then the usual stuff, base, coconut, almond powder, sugar, cream.
As can be seen in the Little India Part 1 video.
b) Sorry mate, I don't know.
c) I didn't get into any kitchens until these pastes were used so I don't know. Mix Powder and Tomato soup spring to mind

Cheers,
Mick