Here, here! Much to much for me. It would help it you could use the same base sauce and tikka recipe for all of them perhaps.
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#92
Lets Talk Curry / Re: Chicken Tikka masala and Madras
June 02, 2011, 10:07 AM
Welcome to a great site,
If you want a base sauce recipe that's ideal for a madras or masala you should try mine that I have just posted in the curry base section. Its nice and easy and works all the time.
https://curry-recipes.co.uk/curry/index.php?topic=5849.msg57905#msg57905
bon jovi
If you want a base sauce recipe that's ideal for a madras or masala you should try mine that I have just posted in the curry base section. Its nice and easy and works all the time.
https://curry-recipes.co.uk/curry/index.php?topic=5849.msg57905#msg57905
bon jovi
#93
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Coogans Base Sauce - good all rounder.
June 02, 2011, 09:56 AM
This base sauce I find is a great all rounder. It is basically a modified, enhanced and simplified adaption of the KD1 base. I consider that I have differentiated and improved enough from the original to be able to put my own name to this base without fear of being accused of plagiarism.
You can vary the amount of fresh chillies used to suit the strength of your final batch - 1-2 chillies for a Masala or up to 20 for a Madras. The fresh chillies used at this stage are essential, I find that they impart a certain taste, fragrance and heat that just can not be replicated by the use of powdered cayenne.
Makes enough to make 12 final portions
Coogans Base Sauce
1 kilo sliced onions
50g each finely grated peeled ginger and garlic
3 pints water
1tsp salt
500g tomato passata
8 tbsp oil
1tsp tandoori masala - any good brand
1tsp turmeric
1tsp paprika
2-3 Fresh green Chillies
Stalks from Large bunch of coriander
Simmer the onions in the boiled water for 40 mins. Meanwhile fry garlic and ginger in hot oil until browned, add and bhuna the spices for 20 secs then add the passata and fry on for ten mins. Add to the onion mix plus the salt, coriander stalks, chillies and cook on for five mins. Then blend, bring back to the boil and simmer for another 20 mins skimming of any scum that accumulates on top.
Coogan 2011
Bon curry
You can vary the amount of fresh chillies used to suit the strength of your final batch - 1-2 chillies for a Masala or up to 20 for a Madras. The fresh chillies used at this stage are essential, I find that they impart a certain taste, fragrance and heat that just can not be replicated by the use of powdered cayenne.
Makes enough to make 12 final portions
Coogans Base Sauce
1 kilo sliced onions
50g each finely grated peeled ginger and garlic
3 pints water
1tsp salt
500g tomato passata
8 tbsp oil
1tsp tandoori masala - any good brand
1tsp turmeric
1tsp paprika
2-3 Fresh green Chillies
Stalks from Large bunch of coriander
Simmer the onions in the boiled water for 40 mins. Meanwhile fry garlic and ginger in hot oil until browned, add and bhuna the spices for 20 secs then add the passata and fry on for ten mins. Add to the onion mix plus the salt, coriander stalks, chillies and cook on for five mins. Then blend, bring back to the boil and simmer for another 20 mins skimming of any scum that accumulates on top.
Coogan 2011
Bon curry
#95
Grow Your Own Spices and Herbs / Re: 2011 Chillies
May 31, 2011, 06:49 PM
Hello,
Mine are well up and going - got about 25 going altogether. In the pics they are a Hungarian wax, rosso, fuego and unknown hot finger from last years seed.
bon chilli
Mine are well up and going - got about 25 going altogether. In the pics they are a Hungarian wax, rosso, fuego and unknown hot finger from last years seed.
bon chilli
#96
Just Joined? Introduce Yourself / Re: New curry fanatic member
May 31, 2011, 06:08 PM
Hello Mick,
Thank you for your concern. But when I use the nipoori inside it is normally all done and dusted in 30 mins and I only have it standing just inside the open front doorway. And even if I did have it fully inside with the door closed It would not be an issue as I live in a very old property with far from air tight windows and a very large open inglenook fireplace so there is certainly plenty of fresh oxygen available - as Mrs coogan would vouch for in the winter.
Mind you If I lived in a central heated, double glazed, insulated, air tight, modern property and used the oven for long enough to reduce the oxygen levels significantly enough for the solid fuel to discharge carbon monoxide I would certainly be in danger as you say. And would most certainly recommend having all the windows fully open.
Bon point indeed.
Thank you for your concern. But when I use the nipoori inside it is normally all done and dusted in 30 mins and I only have it standing just inside the open front doorway. And even if I did have it fully inside with the door closed It would not be an issue as I live in a very old property with far from air tight windows and a very large open inglenook fireplace so there is certainly plenty of fresh oxygen available - as Mrs coogan would vouch for in the winter.
Mind you If I lived in a central heated, double glazed, insulated, air tight, modern property and used the oven for long enough to reduce the oxygen levels significantly enough for the solid fuel to discharge carbon monoxide I would certainly be in danger as you say. And would most certainly recommend having all the windows fully open.
Bon point indeed.
#97
Just Joined? Introduce Yourself / Re: New curry fanatic member
May 30, 2011, 12:17 PM
Hi chewy,
I reckon you could easily fit that gas ring inside the bottom half of the oven where there is an ashtray - you would not even need a baffle because the existing charcoal support would serve for that purpose. The only modification needed would be to make a hole for the gas pipe! Also, I reckon in the same way you could just as easy use an electric heating element.
Mind you I use mine with charcoal indoors - it doesn't produce any smoke at all once it's fired up. And in my opinion the charcoal burning at high temperatures imparts a certain taste into the finished dish. Then again I used to think that clay was essential and I was proved wrong there. I reckon when I get my new nipoori oven I might just put a drill to my old one and have a little experiment!
Bon thought.
I reckon you could easily fit that gas ring inside the bottom half of the oven where there is an ashtray - you would not even need a baffle because the existing charcoal support would serve for that purpose. The only modification needed would be to make a hole for the gas pipe! Also, I reckon in the same way you could just as easy use an electric heating element.
Mind you I use mine with charcoal indoors - it doesn't produce any smoke at all once it's fired up. And in my opinion the charcoal burning at high temperatures imparts a certain taste into the finished dish. Then again I used to think that clay was essential and I was proved wrong there. I reckon when I get my new nipoori oven I might just put a drill to my old one and have a little experiment!
Bon thought.
#98
Just Joined? Introduce Yourself / Re: New curry fanatic member
May 28, 2011, 03:32 PM
Hello Ganesan and Khalsarule,
Right on! Cheers men. Did not expect an offer like that - made my day, no in fact year. It looks fantastic exactly then same as mine except for the ring and legs are they stainless? The barbecue rack looks far stronger then the old one, cannot really see what the charcoal support bit looks like. Cannot wait to try one out. Help your self to the pics and recipes - I just must ask if you could mention somewhere that the content belongs to coogan and can not be copied without my permission or something along those lines if you know what I mean.
Any way with two ovens fired up I reckon I will be running a village take away service by the end of the year. Yeah!
Bon nipoori
Right on! Cheers men. Did not expect an offer like that - made my day, no in fact year. It looks fantastic exactly then same as mine except for the ring and legs are they stainless? The barbecue rack looks far stronger then the old one, cannot really see what the charcoal support bit looks like. Cannot wait to try one out. Help your self to the pics and recipes - I just must ask if you could mention somewhere that the content belongs to coogan and can not be copied without my permission or something along those lines if you know what I mean.
Any way with two ovens fired up I reckon I will be running a village take away service by the end of the year. Yeah!
Bon nipoori
#99
Just Joined? Introduce Yourself / Re: New curry fanatic member
May 28, 2011, 03:24 PMSomething fishy??? Yes! Looks like I have just landed a whopper! Free nipoori oven for me, discount for everyone else. I would call that catch of the day!
#100
Tandoori Dishes / Re: Coogans Chicken Tikka Masala - Madras Hot to die for.
May 26, 2011, 07:05 PM
Hello 976bar,
Please do try the recipe it works well for me but it will be madras hot with the chillies added to the base so if you do not like your CTM that hot don't add them! I look forward to your thoughts on the results. It freezes OK.
Indian cooking background - Self taught with the help of KD, Madhur, Charmaine, 25 years of trial and error, a nipoori oven, a true love to recreate both BIR dishes /traditional, and most recently the great info that I have picked up from this site.
Bon jovi
Please do try the recipe it works well for me but it will be madras hot with the chillies added to the base so if you do not like your CTM that hot don't add them! I look forward to your thoughts on the results. It freezes OK.
Indian cooking background - Self taught with the help of KD, Madhur, Charmaine, 25 years of trial and error, a nipoori oven, a true love to recreate both BIR dishes /traditional, and most recently the great info that I have picked up from this site.
Bon jovi