Quote from: pete on March 23, 2005, 08:55 AM
On our site we have genuine restaurant curry bases.
We also have a growing number of witnessed recipes.
I don't think anyone can beat that.

Well said Pete, thanks to the info on our site my curries have improved x10.? I look back to when i first started about 2 years ago with "The Curry Secret (Kris Dhillon)" and i now laugh at those first curry creations.
Thanks to you and others on this site who have taken time out to really learn and share the knowledge no one really needs to purchase anything.

Can i suggest all those people who are still not happy get a cup of tea, sit down in front of thier PC and read the following: -

https://curry-recipes.co.uk/curry/index.php?topic=118.0 (Brick Lane Takeaway Demo)

https://curry-recipes.co.uk/curry/index.php?topic=122.0 (demo at local takeway)

https://curry-recipes.co.uk/curry/index.php?topic=147.0 (ive seen a madras cooked at a restaraunt)

https://curry-recipes.co.uk/curry/index.php?topic=156.0 (takeway Demo)

in addition if you use the following base sauce for your curries you wont go far wrong: -

https://curry-recipes.co.uk/curry/index.php?topic=3.0

What i think this shows is that your local indian takeaway is probably more than willing to share the knowledge and give you their recipes....YOU JUST GOT TO ASK ;D ;D ;D

Bank holiday weekend coming up........get in their and ask them

Worth a look for some regional recipes and spice talk

http://www.vso.org.uk/spice/kitchen.htm

Stew

Keep us posted Pete. ;D

Pete,

As always you are the master.
I shall be trying this at the weekend.
Again no suprise at all on this recipe, very similar to the one i cooked the other day.

Ill give my feedback later.
Its so frustrating that the curry house can bang out a wicked madras curry for ?4.00 yet i can not re-create one at home at all thats on the same level.

right i am off to kidnapp a chef...ho ho
Stew

I think we will get there, but its going to take people power, we have 156 members and growing, we have had over 10,000 hits already this month so i think its time for everyone on this site to get involved and be a bit medalsome.

Go to you local takeways this week, ask to see your curry being made, ask about the curry sauce, ask how its made, try to purchase a sample, just get in that kitchen and snoop around.

If we all make an effort i know we will crack it.
I do not believe there is an ingredient X, knowledge is power, the Chefs have been learning since the 70s.?

Spend a ?10 and get that recipe this weekend.Stew ;D

Dear All,

Is this Curry Base posted by Pete the closest one to date?
https://curry-recipes.co.uk/curry/index.php?topic=108.0

Or is this the best one to date
https://curry-recipes.co.uk/curry/index.php?topic=3.0

Can anyone who has cooked the lot including others on this site post feedback on the one to use.

I have tried Mutleys and was not that happy in the end, i tried Pete's one using the Balti Paste but again not impressed after comparison with a curry house.
Very frustrating this game

All the best and keep searching
Stew

Hi,

I have now made two batches of this sauce the first i was unhappy with and threw away, i was in a rush and could only find Patak's Curry Paste, which just does not work, plus i only boiled the onions and green peppers for 40 mins, big mistake.

The second batch i made i boiled the onion and green pepper for 1.5 hours and i found the Patak's Balti Paste in Salisbury's and added this in along with the fried garlic, ginger and spice mix.
This made all the difference plus with the addition of some salt i am pretty happy with this as a curry sauce, there is a certain richness to it.

I will be trying the madras recipe shortly and provide feedback.? From all the learning to date it does appear that there is no 1 curry sauce .

Stew

I have left Gravy in the Fridge for a couple of weeks , as long as its got a thick layer of oil on top then no air can penetrate so it does not go off, works for me.

Quote from: zzikester on March 03, 2005, 10:18 AM
how long can base sauce be frozen for? is all the oil scooped off before freezing? how long can you keep the curry oil from the top of your base sauce once you have scooped it into a bottle for later use?
So many questions...looking for words of wisdom.......

I usually freeze my base sauce in portions, enough for one or two Curries.? I use the little plastic pots you can get from any supermarket, then just defrost in micro before using.

I dont scoop of the oil before freezing, doesn't seem to be a problem

If i keep some in the fridge for a few days i just leave the oil floating on top of the sauce, i wouldn't scoop off and put in a bottle, although that now doesn't seem like a bad idea

S

Pete,

You are the Man, how are you getting yourself in the kitchens.
You must have been in 4 or 5 now, so now I am determined to get myself in and do a proper report.
Thanks for sharing this with us, the Madras has been something I have been waiting to here about for ages now..... ;D ;D ;D ;D ;D ;D ;D

Just out of interest what brand of "Curry Powder" were they using?  I am so going to try this over the next week.

Well Done!
S