Way back in the 60's/70s where fresh Garlic and fresh Ginger easy to get hold of?
For myself, I can't really say that I seen much of it about, (that doesn't mean to say it wasn't) as I lived out in the sticks ;D

HS
PS
Or did they use Ginger powder

Just been watching Dip's video's again, And he does not reduce the first ladel of base at all, In fact he just seem's to throw it all in after cooking out the spices for about 20/30sec's, So maybe it don't matter how you do it ;D (As CBM said). Seem's like each chef has his own way of doing things.

HS

Good on you Phil, This can't be bad for a starting point for more simple bases, I believe, like a few members on here that less is more, We do try to over complicate things, Don't know about just onions and water though, think you may need a bit of garlic, But Hey, what the hell, nothing ventured, nothing gained
PS
And maybe a Tsp of mixed powder of your choice in the final dish, just as a personal touch ;D

HS

Abdul
Could you please tell me how many servings your recipes produce, Thanks,

BTW Made your staff chicken recipe last week for the family, and it went down a treat, especially eating the chicken off the bone, never had such a mess at the table but all good fun, which is what food is all about

Cheers HS

Quote from: chewytikka on October 18, 2011, 01:47 PM
They have always made mixed powder for the final curries and the curry powder for the base gravy was usually Madras Curry Powder,
cheers Chewy

I know this was not ment for me but thanks for your input on this Chewy,
I think this is why the old school currys had more flavour, Using curry powder for the base, and spice mix for the final dish, Where as today they use the spice mix in the base and the final dish,
Going to give this a try with the next batch of base i make.
Thanks again

HS

That should be interesting Phil, Looking forward to your results.

I can remember we had Cloves, cinnamon, and nutmeg back then, don't know if they used them though, Maybe they made some kind of Garam Masala using the cloves, cinnamon and curry powder.
  HS

Phil
So we know they used spices then, But can you remember any of them? Ones that you personally bought.

HS

Quote from: Razor on October 16, 2011, 01:43 PM
but I'd really need to know what was and wasn't available back in the 70's, that's going to be the hard part because nobody seems to know.

Of course, I could be completely on the wrong track but I'm having fun finding out ;D

Ray

Hi Ray
I can remember Chili Powder (as you said), and also Curry powder (Vencat, light blue = mild, Pink = Hot) being available in the 60s/70s but not a lot of anything else, maybe some other members can think of some more, and put them on this thread, and we may well come up with some answers.

PS
Maybe they just used the curry powders :

Quote from: missy on October 15, 2011, 01:11 PM
I really don't think carrots and peppers should be added to the base,

I agree with that statment, (But I think it's a new wave thing to try and give some flavour to the base)
Thats why I use the bradford base from admin recipe, (Which I would say was old school)

HS

Looking at that coconut shredder, I think that you could make one from an old round pastry cutter
Shouldn't be to hard at all
So get your hacksaw's out
HS