Quote from: Secret Santa on January 17, 2008, 06:17 PM

Quote from: smokenspices on January 17, 2008, 01:59 PM
did you use the reclaimed oil from the gravy for cooking the onions and spices in the Madras

What reclaimed oil? As I mentioned in my first post there was no separation of the oil at all (one more reason I didn't like the base) so I had to use fresh oil but yes, I would normally use reclaimed oil as it produces a superior flavour.

Quote from: slipperz on January 09, 2008, 06:13 PM
I have just made the base and the sauce and oil have separated, has anyone spooned out the oil or do I just leave it in?

Smells great in the house at the moment 

Need a quick reply as spices and chicken at the ready!!!!!

SLIPPERZ  ;D

Quote from: Secret Santa on January 09, 2008, 06:45 PM

Quote from: slipperz on January 09, 2008, 06:13 PM
has anyone spooned out the oil or do I just leave it in?
SLIPPERZ  ;D

You spoon it out and use it to make the finished curry with. I'm intrigued as to how you got it to separate though. There's no way if you keep to the suggested cooking times that you could get the oil to separate from the base.

Hi SS

It's just that you recommended to "slipperz" spooning the oil out to use in the curry, so I assumed you'd done that as well.

It's is strange that you never had any oil separation - at all. I don't recall anyone else having that problem. Only thing I can think of is that there wasn't enough water in the gravy ... caused by evaporation while simmering (uncovered pot) at the intial 40 minute stage or not adding enough water at the various stages.

Anyway, we're actually discussing this on the wrong thread so I won't say anymore except I do hope you will try the (corrected) recipe again soon (the gravy only). I'm sure you'll eventually agree that it ain't that bad 

Regards

Sns  ;D

Quote from: Secret Santa on January 17, 2008, 12:39 PM

Quote from: Cory Ander on January 17, 2008, 12:08 PM
apart from that from Secret Santa who appears to have made some changes to the recipe

What? It was everyone else who made changes! Apart from not adding a carrot into the base because I didn't have one, I kept to the base and madras recipes exactly.

Hi Secret Santa

I'm just wondering here .... did you use the reclaimed oil from the gravy for cooking the onions and spices in the Madras (as you mentioned to someone earlier)?  If so, do you think it could be the source of the sourness you experienced?"    Only a thought !

Regards

SnS ;D

Quote from: ast on January 16, 2008, 08:19 PM
Speaking of the final version, you did catch my note about the amount of salt and to identify the mass of the garlic and ginger puree, right?  I know it was sorta buried in all that exposition...

Yes I did note your observation Ast. I'm afraid I got carried away with those pesky grams again. Should of course be ml (volume). I don't think it makes much difference to the final outcome. "Slight errors" in the recipe will of course be ironed out (later).

So what is the weight of 2 tablespoons of garlic/ginger puree anyway?

Quote from: ast on January 16, 2008, 08:19 PM
I used the French Exquisa potatoes because that's all the shop had that were classified as salad potatoes.  They're a little smaller than the Charlotte ones, so I probably could've used 2x as much without problem, but they seem to be about right in terms of solidity and lack of disintegration into unidentifiable mush.  With all the potatoes we get over here, I'd be surprised if I can't get Charlottes now that I know what to look for.

I know the Charlotte salad spuds are definately available in Tescos and Sainsbury stores.

Regards

SnS  ;D

Sorry about the carrot thing - didn't mean for you to poison your mother (Mother-in-law : ?)

Welcome to the forum Realspice.

Lots to learn and not enough time to learn it ....

SnS  ;D

Quote from: ast on January 16, 2008, 07:27 PM
Now why couldn't you have just said "waterline"   Damn posh technical jargon..... ;D
Why yes, now that you mention it, that would be quite handy!

I'm ex-Royal Navy Ast ! (no jokes about sailors please).

When I get round to "trimming up" the "final" recipe I think the amount of water added to the veg will be a measured volume.

BTW, as far as I'm aware, tomato puree comes in three strengths (?), I wonder how much each of these strengths affects the final curry taste. Which did you use for your vindaloo?

Regards

SnS  ;D

Quote from: ast on January 16, 2008, 07:13 PM

Quote from: smokenspices on January 16, 2008, 06:33 PM
Bigger pot next time eh ?? (one with a plimsoll line)

I'm sure there's a joke there that I'm just not getting.  What's plimsoll?  Google's giving me odd answers...

HaHaHa. As in plimsoll line (on the inside of your cooking pot) !

Might stop you adding water until the "floating" veg is covered  ;D

Hi Ast

Great post Ast. Pleased the final Vindaloo eventually turned out okay.

Bigger pot next time eh ?? (one with a plimsoll line)

Regards

SnS  ;D

Quote from: Secret Santa on January 15, 2008, 08:26 PM
It's a darn good question! The one that's been recommended was the worst one I've ever made, but then again it's been modified somewhat since then.

Question is SS, as the recipe has now been modified (corrected), are you now going to try it again, as I really think your comments may turn many newbies away from what is (now) essentially a sound base gravy?


Regards

SnS  ;D

ps: Welcome back to the forum Nutty!

There appears to be plenty of UK Indian restaurants including TAWA dishes on their menu (search for CHICKEN TAWA). I haven't personally ever tried a TAWA and certainly have no idea what's in it but it certainly exists.

Regards

SnS  ;D

Hi All
I am away until Thursday and this message is being posted by proxy. Sounds like you've got a good post ast, I will respond to all messages when I get back. Looking good so far.
Regards
Sns ;D