How much do you use for one curry Darth?
And when do you add it?
And when do you add it?
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#701
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 22, 2005, 01:17 PM #702
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 22, 2005, 12:11 PM
I havent used asafoetida before, Ive got 2 types - one is from bart spices, the other is in a yellow container and comes from an asian grocer. I think I will try with the bart one as it is more concentrated.
Ill try this and fenugreek powder in a curry for one Im making tonight, how much do you guys reckon to add, Im tempted by half TSP fenugreek seed powder and 1/4 TSP asaf.?
Ill try this and fenugreek powder in a curry for one Im making tonight, how much do you guys reckon to add, Im tempted by half TSP fenugreek seed powder and 1/4 TSP asaf.?
#703
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 21, 2005, 10:54 AM
Hi Darth, sorry I dont have the amount of tomato paste he used, he didnt mention chicken stock. I will next see this guy next wednesday so will ask him these questions then.
#704
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 21, 2005, 10:38 AMQuote from: pete on May 20, 2005, 01:22 PMIn this takeaway they dont use the main range to cook the base, they have a seperate gas one ring burner that is bigger than anything on the stove. This unit is about 2 foot square.
I don't know if one gas ring would be enough.
I suppose it just takes longer.
One chef, I know, said they have to use four rings to heat their pot.
#705
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 21, 2005, 10:37 AM
That will be a bloody big pot!
#706
Lets Talk Curry / Re: A VERY BIG THANKYOU !!!
May 21, 2005, 10:23 AM
Cant agree more, the collaboration on this site has meant I can now produce BIR dishes 100%, thanks all
#707
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 21, 2005, 10:21 AM
Blade, do you want to post your full adapted recipe
cheers
cheers
#708
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 21, 2005, 10:20 AM
Darth - 30 tennis ball sized ones, medium I guess. They are not spanish but your common bulk onion in the supermarkets I suspect (I dont know for sure but I would be suprised if any BIR uses the red spanish onion in its base simply due to cost). Ive tried bases with normal onions and spanish.
I reckon the chicken stock is now a definate in the base for me, that liquid stock sounds interesting, Ill try it in my next base.
I reckon the chicken stock is now a definate in the base for me, that liquid stock sounds interesting, Ill try it in my next base.
#709
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 21, 2005, 06:13 AM
Cool!
#710
Lets Talk Curry / You know when you have been frequenting this web site too much when . . .
May 20, 2005, 10:04 PM
On going out for a curry with your mates you start to recite all of the secrets of the Indian restaurant trade much to their amusement/indifference!? ?;D ;D
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