Quote from: Cory Ander on December 30, 2011, 03:31 AM

It is very simple to make

This recipe produces about 800ml of curry base, which is sufficient to make about 4 single portion curries.

It is really good to see someone bringing simplicity back into the kitchen - there's a reason why K.I.S.S. has lasted for such a long time!!  And I'm sure this will be a useful start for those experimenting for the first time but who want to get a pointer that they are on their way to creating a BIR at home.  I remember many years ago being put off when I saw Kris Dhillon's base for the first time.  Do I blend the water in with the onions....and so on!  It put me off - and set back my efforts to produce a BIR curry by years!!  So well done, CA.

On a personal note, and being a true gravy person, I'd reckon on 800ml being enough for 3 single portions....but there again, I love my Madras to be "swimming"!!!!

al.

Quote from: Franco1972 on January 04, 2012, 09:22 PM

  I'm hoping this site will teach me new tricks and reveal some secrets to me. 

Hi Franco, and welcome!  Believe me, you'll find tricks and secrets galore on the forum sites.....just don't confuse yourself!!

Also looking to make my first BIR base gravy tomorrow evening, can you recommend a good recipe?

Again, the choice of base gravy recipes is huge!  Inevitably it comes down to trying some until you find one that combines with the dish you're cooking to give you the finished taste you are looking for.  As a relative 'newbie' myself, I've found that the bases given by AbdulMohed and Cory Ander are excellent......but try stuff for yourself -it's what this forum is all about!  And good advice is always readily available here.
More power to your chef's spoon!!  I hope you'll enjoy your cooking experiences!
Best
al.

Hi Abdul......salam alaikum
Thanks for the reply.....looking forward to the additional recipes in 2012!
al.

Good post and links, jb......thanks.

My confusion came from Abdul mentioning some things that were not in his original recipe, unless I have misread something smewhere!  I'm hoping that he'll show how everything fits!!
al.

Hi Abdul

"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy."

If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?
1.  What's the difference between 'basic gravy' and 'advanced gravy'?
2.  You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'

I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing.  Have I missed something.............or are you talking about something completely different?  It may be that I have simply 'lost the thread'!

Thanks
al

Ia.'d go with the Kebebs, Haldi.  In my experience, it's an essential part of any kebab or shwarma

Avery Marry Christmas to everyone.  Here's to significant progress in 2012!
al.

Totally agree with ELW on this.  I tend to use (mainly) Cory Ander's recipes for Madras, Bhoona, and Jalfreizi, and all have the spices added to coat the chicken immediately followed by adding tomato paste diluted with water before returning to the heat.  It works a treat - and no burning!
al.

Hi Stephen

That finished article looks mouthwateringly good mate!  I'll definitely be giving it a try next week.

Just to confirm...there's no frying of the spice mix in oil as we usually do, is that correct??  Taz's base as we know has a lot of oil in it, but as I'll be using Abdul's base that has much less, will I be better off adding more oil before I start??
al.

Quote from: curryhell on December 09, 2011, 02:43 PM
  Haven't got any of Taz's base at the mo but i will try it to spec with Abdul's base and spice mix. 

Hi CH
I have a freezer-load of Abdul's base just waiting for a new project, so I'll be really interested in your findings....unless I do it first, of course!!
al.