Quote from: Chris303 on February 10, 2008, 06:54 PM
Just a quick observation.... surely most bases are real bases? I am sure there thousands of establishments all over the UK all using different yet similar bases. Even my local turkish kebab shop can produce a tasty sizzling indian curry in several minutes.

Hi Chris

There are over 8000 "Indian" (mostly Bangladshi) restaurants in the UK, all using curry bases which are bound to be similar. These recipes (up until now) have been closely guarded by the chef's and only privy to very few. The only book I've ever read with a recipe for curry gravy (and recipes to go with it), is the The Secret Curry by Kris Dhillon.

How many Indian cookery books have you read that tell you to make a curry gravy first and then go on to include recipes using this gravy. Not many. That is because it is a method adapted to the BIR trade and not "authentic" Indian (or Bangladeshi).

I'm not 100% sure what your real point is Chris, but I do know that getting the gravy right is half the battle in reproducing the BIR curry.

If your local turkish kebab shop can produce a tasty sizzling indian curry, then please ask him how he makes the gravy. He may disclose his "not so secret" recipe to you. You never know it may even be better than some on this site.

Best regards

SnS  ;D

Quote from: haldi on February 10, 2008, 05:02 PM
I would be really interested in any Saffron recipes
I reckon their base is very similar to the base I am currently getting demos from
I think these recipes are complimentary

I'll keep you posted Haldi

SnS  ;D

Looks great UB. Really tasty!

Got my curry appetite going again.

It looks like you're about to overflow! Bigger dishes required?

And what have I got tonight ... boring roast chicken + roast spuds + greens.

She (her indoors), says I've got to eat healthily now and again.

SnS  ;D

ps: UB I hope you are gong to also post these pics in the gallery.

Quote from: Curry King on February 10, 2008, 01:42 PM
Great pic SS, looks fantastic and I don't even like korma's 

Ha Ha. Freudian slip CK. I hope that was meant to be SnS ?

;D

Thanks anyway 

Quote from: haldi on February 10, 2008, 09:10 AM
4 tablespoons curry gravy oil
2 ladles curry gravy
1 desertspoon spice mix
1 desertspoon coconut powder
Pre cooked ingredients
1 desertspoon sugar
? cup of uht single cream
Finely chopped nuts

Hi Haldi

1) Do you know which spice mix?
2) Dessertspoon - I assume to be 10ml (2 x tsp)?
3) What nuts?

Only reason I ask is that I also intend to get some BIR Korma facts and tips from Saffron (next visit). I'd like to nail down this Korma thing and produce a good BIR recipe (yours sounds well on the way).

SnS  ;D

Hi Malacara

Pleased that it went okay for you. I think you are the first to comment on the newer "definitive" recipe so far.

I tend to agree with the comment on the salt, as I thought the same. Having said that, I think it's probably better to have too little as opposed to having too much, as salt can always be added later, to taste.

Despite now specifying the amount of water to be added at both stages, the amount actually remaining in the final gravy will depend on the evaporation rate during the cooking process, particularly during the final stage when the pan is uncovered and we're on a vigorous simmer. This will vary from person to person, according to heat settings, and to a lesser extent the material, shape and diameter of the cooking pot.

If however at the end of the cooking process there is not much oil at the surface (particularly after the gravy has rested a few minutes), it may be down to the gravy being slightly too thick. Add some hot water (eg: 250 ml), and cook for another 5 - 10 minutes.
The oil should then separate.

I'd be interested to know if anyone else has tried the newest version yet?

https://curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262

Regards

SnS  ;D

Quote from: Cory Ander on February 09, 2008, 09:01 PM
Thanks for sharing your recipe with us SnS...great photos again!   

I think you said you were going to discuss making a korma with the restaurant owner?  Did you do this and, if so, which aspects of this recipe are as the restaurant do please? 

1) I havn't yet.
2) None, as far as I'm aware.

I was primarily seeing if it was posible to make a Korma using their standard base gravy.

;D

A picture of the finished Korma

SnS  ;D

Chicken Korma recipe can be found here

https://curry-recipes.co.uk/curry/index.php/topic,2408.msg20744/topicseen.html#msg20744

SnS  ;D

Chicken Korma using Saffron Gravy Base (serves 2)

Saffron Base Gravy here https://curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262

Prepare chicken

300 g Chicken breast cut into bite size pieces
3 tbsp natural yoghurt
0.5 tsp garlic puree
0.25 tsp ginger puree
0.25 tsp salt
0.25 tsp turmeric
1 tsp lemon juice

Mix all the above ingredients into a bowl and marinate for at least 1 hour

Meanwhile, back at the ranch, make the cream sauce mix

3 tbsp almond powder
3 tbsp single cream
2 tbsp natural yoghurt
1 tbsp finely grated desiccated coconut or powder
1 tbsp carnation condensed milk (optional)

Mix well together in a small bowl

Then measure out the spices

2 tsp coriander powder
1 tsp garam masala
1 tsp cumin powder
0.5 tsp chilli powder

Now prepare

Half a small cooking onion very finely chopped (60g)
2 cloves of garlic very finely chopped (10g)

and

400 ml of Saffron Base Gravy (if used from frozen bring to boil and simmer for 5 minutes before use).
1 tsp salt
0.25 tsp garam masala
2 tbsp single cream

Cooking

Grill chicken pieces under high heat for 5 minutes each side (do not let it brown). Remove and set aside. (Incorporate any remaining marinade into the cream mix).

Heat 2 to 3 tbsp fresh vegetable oil in pan on medium heat, add chopped onion and fry for 2 minutes stirring continuously (chefs pan shuffle) to prevent it burning, Add the garlic and cook for another 1 minute stirring continuously (do not let the onion or garlic burn).

Add the spice mix and stir fry for 1 minute more (do not burn).

Turn up heat and add about a quarter of the gravy, bring to the sizzle (which should be almost immediately), and then add another quarter. Add the chicken pieces and stir to coat the chicken with the mix.

Add all the remaining gravy and bring to boil. Stir in the cream mix, a tablespoon at a time. Add salt and remaining garam masala.

Simmer for 10 to 15 minutes until the chicken is cooked.
Add sugar and salt to taste.

Stir in 2 tbsp single cream just before serving.

Garnish with flaked almonds and a swirl of single cream (watch the diet).

SnS  ;D