Hi All,
I decided to just quarter the base ingredients so at 20 onions it's still quite a large amount but manageable.

Stage 1,
20 Onions medium size
0.5 a small Potato
1 average sized Carrot
1 tbls of Salt
2 tbls of Garlic/Ginger paste
2 tbls of Veg Ghee
3-4 Coriander stalks
40 ml of Akhni stock
1.5 tspn of Moong Dhal
18 grams of Coconut Block
200 grams of Plum Tomatoes
1.5 tspn of Turmeric

Stage 2 (Akhni stock)
4 Asian Bay Leaves
1x 2.5 inch Cassia Bark
2 Green Cardamon
0.5 Black Cardamon
Pinch of Fennel Seeds
Pinch of Cumin Seeds
300 ml of Water

Stage 3 (Spice/Tomato Fry)
250 ml of Veg Oil
1 tbls of Garlic/Ginger paste
375 ml of Blended Plum Tomatoes
3 tbls of Mix Powder

Baba Mia's Mix Powder
2 parts Coriander Powder
2 parts Cumin Powder
1.5 parts Curry Powder
1.5 parts Turmeric Powder
1 part Garam Masala
0.5 parts Paprika Powder
0.25 parts Chilli Powder 

Quote from: jb on April 28, 2012, 06:44 PM

Quote from: Curry Barking Mad on April 28, 2012, 06:06 PM

Quote from: andymac on April 28, 2012, 09:14 AM
Hi Mick

Have you tried it out, if so what do you think?

Andy

Hi Andy,
No, not yet.
The curry shed is out of commission at the moment but hopefully soon I will be able to make their base gravy and have a good go at it all.
Cheers,
Mick

Can't wait for your report,have you managed to work out a scaled down version?  I presume you're not going to cook the full sized one?  Love the videos Mick keep 'em coming!

Cheers JB,
Yes I have I'll post on the Base thread, and no I won't be making the full70-80 onions ;D

Quote from: andymac on April 28, 2012, 09:14 AM
Hi Mick

Have you tried it out, if so what do you think?

Andy

Hi Andy,
No, not yet.
The curry shed is out of commission at the moment but hopefully soon I will be able to make their base gravy and have a good go at it all.
Cheers,
Mick

The chef adds a few cloves of garlic to a blender with a litre or so of veg oil and blitzes the hell out of it. He may well make a bit more at a time because on a given night he knows roughly how much he uses.

I suppose some of the botulism debate depends on what is meant by 'garlic stored in oil'
What isn't used on the night would be fridged and would possibly go into the next days gravy.
It is around long enough to cause an issue.
It's worth remembering that this chef is cooking for hundreds of people per week and has done this for many years.
Cheers,
Mick

Hi All,
The latest video from Little India.
Me Cooking the Chicken Bengali Mirchi,
A great tasting curry with a bit of Naga kick.
I will try and breakdown the making of the Chef's Tamarind Sauce soon.
I hope you enjoy the video.....and yes the chef's jacket was a tad short in the arm  ;D
This was late on in the evening so I apologise for the onion debris on the floor and the rest of the stuff in the under burner trays including the prawn tails.
Clink on the link below.
Cheers,
Mick

My Chicken Bengali Mirchi

Quote from: haldi on April 26, 2012, 06:53 PM
Thanks Mick
What brand do they use?
East End?

Rob the owner said they predominantly use Natco spices.
Mick

Quote from: haldi on April 26, 2012, 06:41 PM
Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

Hi Pete,
It is simply a few cloves of garlic in the blender with about a litre or so of veg oil and blitzed to death.
Cheers,
Mick

Quote from: Whandsy on April 26, 2012, 04:03 PM
Hi mick,

Are you setled on all the curries you make now or do you still experiment with different bases and recipes posted on here (and elsewhere) such as the recent zaal experience and the C2G stuff, and whilst it's being discussed on another thread, can you get consistant results?

Hi Wayne,
I do still experiment quite a bit,
There are some things that come along that I don't try just because I know there is nothing new in it for me or I have tried it before along my curry journey.
But as I have said elsewhere....the learning continues.
Cheers,
Mick

Quote from: martinvic on April 26, 2012, 12:51 PM
Hi Mick
Great Video once again.

Can I ask if that was Methi leaves or powder?

I'd always presume leaves, but it just didn't look like them, to me, when added in the vid.

Cheers
Martin

Hi Martin,
It was leaves mate,
Mick

Quote from: curryhell on April 25, 2012, 10:42 PM
Another good video Mick.  He makes it look so simple.  In fact it seems very "slowboat" with the exception of the tomato paste / spice frying which is done very quickly and not with a huge flame either .  I wondering how tasty that vindaloo actually was?  I like the addition of the "chicken stock" for added flavour.

Anyone watching any video or looking at any photo obviously could question the final taste if it differs from what they believe gives a  certain taste but I can only tell you it tasted great mate, good flavour and a terrific punch and the restaurant sells a lot of them.
It is worth remembering his base gravy is very tasty in it's own right and this shows through in the reduced finished curry.
Cheers,
Mick