Ok, I'm off, got everything up together, measured everything as to spec so to speak, it's simmering away right now. Things I've noted so far.

Onions, I bought a 3lb bag, when prepared they were 2.5lbs so added 2 more small, see from pic they are spanish/sweet type onions as the main onion here is red or white and the size of footballs, well almost.

Carrots 4oz was two carrots

Green Pepper I found 4oz was 3/4 of a pepper

Coriander 1oz was half a bunch, Cilantro for me, chopped half a bunch with leaves and steams.

See I used pre prepared (Jars) of Garic & Ginger, just my preference easier and I can buy this cheaply in large quantity something I think many resturants propably use noways.

The rest as is, added all to pot and water level just above everything. This took no time at all, much faster than previous bases I've used, very easy, so far...

Quote from: Bobby Bhuna on August 29, 2008, 03:18 PM

Quote from: chowie on August 29, 2008, 01:15 PM
So it sounds like this base is quite thick, what would be the recommendation to thin, I guess more water rather than less onion like it states.

I'd try not to stress about it too much Chowie . Have you tried it already? If so how did it go.

If not, I say just give it a go and follow Bruce's advice as closely as you can, because he's the daddy when it comes to BIR in the home ;D. In his recipe, Bruce says to make a note of where the water was, and top it back up once your done. The base is thicker than some, but works a treat. In the end if your curry is getting too thick, then just add a little water. I'm sure you're going to love the recipe, I know I do!

Yes, not stressing, just looking forward to it and just want to get it right to see if it's a big difference from my previous curries, I love the idea of being able to knock up 4-5 different curries quickly  using this (maybe more later, this is something I've not done before making individual portions, always cooked a 4 to 8 portion of the same curry), just as I see a Curry House would. I think it's that back to basics simplicity stuff that many forget and we try too hard sometimes, I also like the waste not won't not/cheapest way ideas. I will probably start chopping and boiling today and hope to make the curries on Sunday.

Quote from: JerryM on August 29, 2008, 08:48 AM
Chow,

QuoteSo can i pick your brains further

1. stock & vol

i've only used stock once which was with ghee and collectively they produced too strong a taste for me. i did not feel it was getting me towards the BIR taste so i have not used stock since - the bases on the site are pretty spot on and don't call for it. i use stock in a lot of my general cooking where i find it spot on - it just does not sit well for me in terms of BIR - in fact it's a big no no.

on the volume BE's ladle at 7oz is roughly 200ml. i always use 300ml of base to make ea 200ml portion and would have added a part ladle to make the difference (my ladle is actually 150ml).

2. tips

i found BE's recipe to be very good (and the base). on spice mix and tom puree it is each to his own - after the 1st go i increased the spice mix from 1/2 tsp to 1 tsp and the puree from 1 tsp to 3 tsp. this made the curry like i'm used to. i normally use 2 tsp of spice per 200ml finished curry but never tried it on the BE base.

Yep I understand that, my stock is a really strong chicken flavor so no good if I was serving up a lamb dish. Most things I've read say BIR's throw the stock but mine looked so good I didn't want to, I've never used a stock before and I won't start now, I'll give it a miss.

The ladle answer makes sense from the way BE writes to, seeing mine is 100ml, I'll try three. Thank for the spice/puree variations, will try those too.

So it sounds like this base is quite thick, what would be the recommendation to thin, I guess more water rather than less onion like it states.

Quote from: Bobby Bhuna on August 28, 2008, 02:28 PM

Quote from: chowie on August 28, 2008, 02:01 PM
I'm guessing that 1 oz of Garlic and Ginger is around 2 Tablespoons each, do you think?

That should be roughly correct.

Quote from: chowie on August 28, 2008, 02:01 PM
1 oz of Coriander, I'm thinking of using the steams only as I've read in other bases, but going to find it hard to judge 1oz? any ideas?

I reckon a couple of tablespoons will do it. If you're worried you could buy some scales.

Quote from: chowie on August 28, 2008, 02:01 PM
Oh and do you crush the Ajowan before adding, or add as is?

I just add them. I've yet to find a whole one in my curry. They're so small and probably get blended or something.

Quote from: chowie on August 28, 2008, 02:01 PM
When making the final curries has anyone added stock from pre-cooked meat as described in his Madras recipe, the others don't mention the stock but I guess it can be added too?

I added it when I made it. I don't think it made a great deal of difference.

Hope I've been of some help ;D

Great help thanks Bobby B, ha I thought someone would say scales, I hate scales... I asked about the Ajowan because I've read that grinding just before use releases more flavor..

So can i pick your brains further since you've made this one,

1. Did you follow the new madras recipe which has less oil than the previous and how much base/stock did you add for each curry? The new one says 7oz ladle plus add more? the old one is 7oz plus stock if I remember. I asked the question because I have recently made around 5lbs of pre cooked chicken and the stock, looks, tastes and smells great.

2. Any other tips greatly received.

Chow

Ok I'm going for this one the weekend, just a couple of questions;

I'm guessing that 1 oz of Garlic and Ginger is around 2 Tablespoons each, do you think?

1 oz of Coriander, I'm thinking of using the steams only as I've read in other bases, but going to find it hard to judge 1oz? any ideas?

Oh and do you crush the Ajowan before adding, or add as is?

When making the final curries has anyone added stock from pre-cooked meat as described in his Madras recipe, the others don't mention the stock but I guess it can be added too?

Thanks peeps.

Quote from: 976bar on August 27, 2008, 09:17 AM
Can anyone tell me what a desert spoonful should consist of in quantity please? I have several desertspoons which I use for puddings and quite a few of them are different sizes.

I have proper spoons for a teaspoon and tablespoon measure but not a desertspoon 

I use the 15-10-5ml method with a dessertspoon being around 10ml, Tablespoon 15ml, Teaspoon 5ml. I believe technically a dessert spoon would actually be around 12ml.

I have some Mustard Oil now but in the past (when I never had any) I've mixed mustard powder with veg oil before adding.

Quote from: parker21 on August 22, 2008, 09:25 PM
hi chowie
was it a makanwhalla? there is a recipe on the balti kitchen video but that is the only place i ave seen it. it uses a lot of chillies. sorry can't help anymore than that, i do have a copy of the dvd so will try to look it up this weekend and wil ppost the recipe for you unless anyone else already has it
regards
gary

Hey thanks Gary,

I don't believe it to be Makanwhalla, I looked through all my books (within the index of M) and thought that may be it, but the Makanwhalla recipe I have is basically a type of Chili Tika Masala. You know I'm even considering looking up the phone number of my old establishment and phoning the UK to see if I can get some answers, a recipe would be nice too  ...

Hi all, my old local in England used to serve me up a dish (when I fancied a change) but I can't remember the name. I've never seen it on another menu before but this is what I remember;

1. I could never pronounce it, it began with M and a fairly long word, I want to say Mulligatawny like the soup.
2. It's very, very sweet and sour also with allot of heat (maybe they added more heat for me I don't know)
3. The consistency and color looked like a madras/vindaloo.

So if anyone knows what I'm talking about and has the recipe, I would be very grateful.

So this is the first thing I've tried from this site, I've just put this to marinade, was surprised when I saw this with no Yogurt etc but it looks and smells great. Had some Chicken drumsticks hanging around so I scorched them with a sharp knife about 6 times each and stood them in the Lemon Jucie. I added one extra tbl spoon of water to get more coverage and added about 1 tbl spoon of fresh chopped coriander ( will add more to serve). Could not find a Pataks Tandoori paste but found one made by "deep" with looks just as good, checked for Tamarind..

Also found a new great Indian bazar here today which I was like a kid in a sweet shop  ;D, there are not many here in Orlando.