Hi hopey, great to have you on board, I found your site while doing one of my many google searches on secret ingredients in curry bases, I have also heard of poppy seeds being used in bases before and other dishes.
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#691
Lets Talk Curry / Re: Interesting account of the preperation of a base sauce in a Goa restaurant
May 24, 2005, 11:21 PM #692
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 24, 2005, 11:19 PM
George thats excellent news, tomorrow I visit the man again and will find out the following:
How much tomato paste, fresh corainder in his quantity of base and will also ask him about chicken stock/jelly in the base
How much tomato paste, fresh corainder in his quantity of base and will also ask him about chicken stock/jelly in the base
#693
Lets Talk Curry / Re: pat chapman has a new curry book out
May 23, 2005, 08:29 PM
Ive done something similar with chicken tikka (stir fried it rather than grilling it or oven baking it) and it turned out fine, however unless you marinade it for a while it wont be as tender. I personally would use something like Bruce Edwards recipe and marinade for about 2-3 days
#694
Lets Talk Curry / Re: Interesting account of the preperation of a base sauce in a Goa restaurant
May 23, 2005, 08:27 PM
Heh, cool idea yellow fingers, didnt think of that
#695
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 23, 2005, 06:53 PM
I think we couldnt help but all be making better curries than 6 months ago with all the ideas bouncing around this forum ;D
On another note I cooked a 1 portion curry last night with half a teaspoon of asafoetida and used my other fenugreek leaves that looked like the ones in my local.
I think the asa. definately added something and I will be using it again, I dont think the change of fenugreek leaves made much of a difference though. Bloody nice curry I must say ;D
On another note I cooked a 1 portion curry last night with half a teaspoon of asafoetida and used my other fenugreek leaves that looked like the ones in my local.
I think the asa. definately added something and I will be using it again, I dont think the change of fenugreek leaves made much of a difference though. Bloody nice curry I must say ;D
#696
Lets Talk Curry / Re: Have you done a blind test?
May 22, 2005, 06:20 PM
You would also have to puree both to make sure the textures are similar! ;D
#697
Lets Talk Curry / Interesting account of the preperation of a base sauce in a Goa restaurant
May 22, 2005, 04:33 PM
http://ourgeneralstore.typepad.com/our_general_store/hopes_diary/
Search for the bit titled "Raj's monumental curry base recipe"
Search for the bit titled "Raj's monumental curry base recipe"
#698
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 22, 2005, 02:18 PM
You are more than welcome to butt in! Cheers Ian, on that note I might give the ground fenugreek a miss tonight ;D
#699
Lets Talk Curry / Supermarkets getting better?
May 22, 2005, 01:22 PM
My local ASDA at cribbs is now stocking allsorts of stuff you would usually only find in an Asian grocer - fresh curry leaves, loose bunches of coriander (with roots!), rajah spices and nishan ginger/garlic paste.
Even my local tesco now stocks scotch bonnet and proper thin green chillies, do you think supermarkets are getting better in general at stocking this kind of stuff?
Even my local tesco now stocks scotch bonnet and proper thin green chillies, do you think supermarkets are getting better in general at stocking this kind of stuff?
#700
Lets Talk Curry / Re: Have you done a blind test?
May 22, 2005, 01:19 PM
I put dried fenugreek leaves in almost all my curries, although I have noticed that my local takeaway uses leaves that look a lot duller than the ones I use, mine are very green. I do have another sort which look identical so I will also try those in my curry tonight.