Quote from: ronnoc on January 28, 2008, 10:56 PM
this is the base sauce tought to me by indian chef.

You got my attention on this one
About six weeks ago I tried a RCR recipe for curry gravy
That had cabbage in too
It didn't dominate the flavour and was a usable base
I want to try your recipe but would like a curry recipe from the same place to go with it
Do you have one?
Thanks

Quote from: curryqueen on January 25, 2008, 03:43 PM
Hi Haldi - Are you going to try this one?


Chicken or Prawn Patia 
I always make a patia/pathia to a phal strength for my OH and use either scotch bonnet or dorset nega chillies when I can get hold of them. 

Hi CQ
     Yes I shall try the gravy and pathia
Many thanks for the recipes
I think they deserve their own thread, they could get a little lost here and they are too special for that

Did you say "scotch bonnet" chillies?
You mad thing, they are so hot
I was in Leicester market yesterday and there was a stall that was selling loads of
chillies
Amongst them was a pile of scotch bonnet
A mini mountain about 8 inches high
Bright reds, oranges and yellows
I tried eating them raw a few years back
It's not just the heat is it?
They really do have a special flavour

Quote from: curryqueen on January 24, 2008, 05:59 PM
Hi Smokenspices,

I will post the gravy that I use most of the time which replicates a good finished curry and also the recipe that I use, either later this evening when I have more time or tomorrow.  CQ

Thanks CQ, I always look forward to your posts

At the time of writing, this thread has had 2647 views
And no one's bought the book?
Is it the price?
All I really want to know, is which restaurant the recipes come from
Surely some RCR members view this site too
So please, someone tell me
Is there a genuine restaurant credited?

I've been in BIR kitchens load of times and what always amazes me, is the leisurely way (almost slow) that the dishes are prepared
At one place, a few years back, the chef got the curry going and then went and sat down, and chatted to a few colleagues
Nothing ever burnt at these places (except naans) so I guess that is cooking skill
I ,on the other hand , have burnt loads of curries
All the pans I ever saw, were aluminium, but there were plenty of woks around too
They're stainless steel aren't they?

Welcome to cr0........w

Quote from: smokenspices on January 18, 2008, 07:38 PM
I'm sure I'll be able to do that soon (have to arrange it with Raj), but what I wanted to do first was iron out the creases in the existing gravy recipe so that it was bulletproof and not open to mistakes being made (eg: amount of water added to "cover" the veg, etc, etc). Many don't realise that this was a prototype and much of what I wrote down was from observation, and by no means accurate (as you know, they don't measure ingredients using tspns or tbspns). To do this I've got to make another batch (as shown by the saffron) but this time measuring/recording all the ingredients and times EXACTLY.
Best Regards
SnS

I reckon this base tastes very close to two places I got sample gravies from
The vegetable ingredients certainly are the same
I must admit I thought that the madras recipe was something the Saffron chefs showed you too
The fact it wasn't, actually encourages me
I like to follow recipes exactly and don't want to experiment without reason
I would rather use a genuine Saffron madras curry recipe, but without one available, I would cook a curry like Stu (admin) did
And he seemed very happy with the result

Somebody else commented on this:-
The cooking smell of this curry gravy was really quite pleasant
Some bases have absolutely stunk, this didn't
Thanks again, I look forward to anything else you find out, and the results of you making the base yourself
By the way, I can't remember,  have you posted the Saffron spice mix for curries?
I got the mix ratio at my last demo
1 coriander,1 paprika,1 turmeric,1 madras curry powder and half cummin
All the curries I saw cooked that night, used about two desertspoons of spice mix.
And that's without any chilli powder
So I guess their base is quite underspiced

Quote from: smokenspices on January 18, 2008, 06:10 PM
What I can't understand is how there are now 2 very negative reports .. and yet there are 11 favourable reports

There are very different styles of curries at takeaways near me, and one of them (the best) is absolutely nothing like the others
They cook curries with their bases in totally different ways
The best one uses a curry gravy that's so nice you could eat it as a curry itself.
The other places have a gravy far more bland and needs extra garlic,onion & spice when the curry is cooked
I would guess that EHC is chasing the "fantastic tasting base" recipe
But this Saffron recipe is very welcome, thanks
And I will be making it again
I would love other curry recipes to go with it
It definitely needs it's own recipes
Do you think you can get any more?

Quote from: Secret Santa on January 17, 2008, 12:23 PM
I've seen that on so many menus but what on earth is oriental seasoning?

I really don't know....but I give them full marks for an intriguing description.

Quote from: Admin on January 17, 2008, 04:46 PM
I am trying this one tonight using the safron base.
S

I'm going to try it too
I think a lot of the flavour comes from the fresh ingredients, so it should have a bit of "zing" about it

Quote from: rallim on January 17, 2008, 01:57 AM
Hi Haldi

Great report sounds like one to try. The dried Fenugreek, was that powder or dried leaves? And do you think the tomatoes would have been diced and added during the cooking process or segments added at the end just to heat through?

Thanks in advance

It was dried fenugreek leaves and normally they add fresh tomatoes so they just heat through.
So five minutes before the end of cooking would do

Quote from: Cory Ander on January 16, 2008, 11:56 PM
Yep, sounds just like a Jalfrezi by any other name! 

Perhaps, but they describe Jalfrezi as a "medium to hot curry cooked with rich herbs,spices and oriental seasoning,garnished with onions,tomatoes,capsicums,coriander,garlic and egg"
Either way, I think that sounds pretty nice!!