I have to say Kingfisher works the best with a Curry.  I have gone off Cobra as i find it to heavy, Kingfisher is much lighter.

Just my 2pence.

Stew

PS, if you find an off license that sells Thai Beer, I can highly recommend either Chang or Singha Beer.

Thanks for this Mark, you are indeed a great asset to the forum.
Just for clarity i wil take regular backups of all the data and posts so if the worst does happen then we are covered.

l

Hello Folks,

Just to clarify i set this forum up cause i was so frustrated with in2curry and i thought a forum was the way forward and i think it might just be working.
I think we have a nice little community here and we are all learning lots.

At the moment i am travelling round the world currently in Thailand, then off to OZ and NZ so not able to contribute much although i went to a Thai Cookery School yesterday for a half day lesson.  We learnt Red Chicken Curry amongst other dishes which was excellent and exactly what you would get in restaurant back in the UK.  If anyone is interested ill post it up.  Have to say if you just left out the coconut milk from the recipe it would be much more what we are used to as a UK curry dish.

Stew

No garlic or ginger at the start, seems to work.
I put garlic/ginger in the base sauce.

Try it.

Stew

I have made the madras twice now, simplicity is the key here: -

Heat Oil
Take off heat
Add i teaspoon Restaurant Spice Mix
Add 1 tablespoon tomato puree that has been mixed with a little water
Add pinch salt
Add back to heat and stir fry 30 seconds
Add half ladle curry sauce (evaporate down 1min)
Add 2 ladles curry sauce heat and stir 2 mins
Add precooked chicken, prawn etc (cook 2 mins)
Squirt lemon juice
Add chopped coriander leaves and stalks

Very tasty and spicy and because you added the Basaar Mix to the base sauce no chili powder required during cooking, this keeps additional spicing to a minimum which we all agree is key in a good curry copy.

Enjoy
Stew

Can i also add that the addition of half a bunch of corriander leaves and stalks added to the base sauce during cooking really adds something when it is blended to the smooth base.
I have not done this before but will from now on.

Stew

Morning All,

Last night i made the Curry Sauce that was taken from the Rajver in Biddenden kindly posted by woodpecker21 https://curry-recipes.co.uk/curry/index.php?topic=278.0

I have to say it is very very good, i substituted the Garam Masala for 1 big tablespoon of the Basaar Mix Powder kindly sent to me by Raygraham and did not bother putting in the chilli's, i also added the garlic and ginger puree in at the beginning and fried until brown.
The sauce has come out excellent, deep, rich and very spicy and has a real warming feeling when you taste it, its a perfect madras sauce and I am looking forward to using it in a final dish tonight.

I can fully recommend this curry sauce.

Happy Cooking
Stew

For ref here is the original recipe: -

Hello again,
the very nice man at the Indian restaurant gave me the recipe for his onion gravy? after i had given a few compliments and a 6 pack of cadburys' cream eggs. so here goes

4 onions chopped or sliced
1 green pepper
5 green chillies
2 chopped carrots
1/2 tin of plum tomatoes
1/2 tbsp salt
1 cup (approx 250ml) vegetable oil
1/2 bunch coriander chopped
500ml water

Put all the above into a large saucepan and bring to boil and then keep at a regular boil not to furious? for 30 mins until all ingredients are soft.
then add

2tbsp turmeric
1tbsp chilli powder
1tbsp ground coriander
1tbsp ground cummin
1tbsp garam masala

mix in well and then reduce heat and simmer for 30? mins. allow to cool slightly and then blend until smooth.

Well done Ray, Much Appreciated.
I will add this to the e-books section if not already there.

Stew

Another one from the wedding: - It is traditional - Ismaili style

Please spice this to be mild

Ingredients

1 Kg Lamb cut into cubes
2 large onions, finely chopped
1 tin peeled tomatoes, chopped
5 potatoes peeled and halved
2 tbsp tomato puree
1 tsp garlic paste
1 tsp ginger paste
5 tbsp oil
2 tsp coriander / cumin powder
? tsp turmeric powder
? tsp red chilli powder
1 tsp garam masala powder
salt to taste
lemon juice to taste
2 stalks coriander leaves, chopped (for garnishing)

Preparation time approx 90 minutes

Method

1   Heat the oil in a medium sized saucepan
2   Add the onions and fry until golden brown
3   Add the tomatoes, salt, ginger, garlic and all the powdered spices except garam masala powder
4   Fry on low heat for 10 minutes adding a little water at a time until sauce is well blended
5   Add the tomato puree and cook until sauce is dry
6   Add the meat and cook on medium heat stirring occasionally until meat juices are dry
7   Add 2 ? 3 cups of water to desired consistency (The gravy should be slightly runny so it can be served with either Naan bread or rice)
8   When meat is tender add potatoes and cook until potatoes are done
9   Lastly add garam masala powder, coriander leaves and lemon juice
10   Bring to the boil and serve with rice and naan bread

A freind went to an Asian Wedding and managed to pinch the recipes and give them to me......It is traditional - Ismaili style
This is the recipe for Meat Kalio replaced with Chicken.? Cooking time needs to be reduced.

Please spice this to be medium hot

Ingredients

1 kg Chicken, Drumsticks and Thighs etc..
? kg onions, chopped
1 tin peeled tomatos, chopped
1.2 kg potatos, peeled, cut into pices and fried
2 tsp ginger paste
1 ? tsp garlic paste
2 tbsp tomato puree
2 tsp coriander/cumin powder
1 tsp garam masala powder
? tsp tumeric
? tsp red chilli powder
? cup oil
1 tbsp chopped coriander leaves
Salt to taste
Lemon juice to taste
? tsp saffron

Whole Garam Masala:

4 pods cardamom
2 sticks cinnamon
6 cloves

Preparation & cooking time: approx 2 hours

Method

1   Wash the chicken pieces and add saffron, garlic, ginger, salt and half the quantity of whole garam masala and marinate for 1 hour minimum
2   Heat the oil in a saucepan.? Fry the remaining whole garam masala
3   Add the onions and fry until golden brown
4   Add the marinade, tomatoes, and all the powdered spices (except garam masala) and fry
5   When well blended and thick, add the tomato puree and lemon juice and cook on low heat
6   Add 1 ? cups of water, bring to the boil and cook over low heat until meat is tender.
7   Alternatively can be cooked in an oven for 1 hour at 160 C (Gas Mark 3 or 325 F)
8   Add fried potatoes and sprinkle chopped coriander leaves and garam masala powder and simmer until oil floats to the suface
9   Serve with paratha or crusty bread

N.B.? Chicken Kalio can be made in the same way at a reduced cooking time

Stew