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Base sauce freezes really well, better to make a few litres at a time.
BIR Curry Anyone?
- Thread starter RamboFB
- Start date
Base sauce freezes really well, better to make a few litres at a time.
Agreed too much hassle to make it every time you want a curry!
The chopping of the onions alone would make you cry, OK sorry I will leave now!
Soldato
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- 13 May 2003
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Chicken Ceylon tonight once again quite faffy in preparation relatively straightforward to cook. Really enjoyed it, nice nutty taste. Going to try a lamb curry next but will wait a few weeks.
Chicken Ceylon is a nice one and like you say normally a fairly simple curry. I really like using cashew in my curries now either by making a paste or even adding a few to the base.
Getting good lamb or mutton can be tricky. Personally I would go for a big chunk of mutton. Probably need to go speak to a butcher. I think most places use mutton. Also you want those bones to make a superb meaty stock. Adding a bit of this to a lamb curry can make all the difference.
I am really looking forward to doing something myself, just been so busy and as you know doing a BIR curry from scratch is easily a full day. I might try and make the oil sometime this week and give it time to settle.
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Glad I checked this thread out. Off tomorrow to pick up the ingredients for the base gravy. Can't wait to try it out.
As I mentioned earlier in the thread, if you have a pressure cooker, use it.
Glad I checked this thread out. Off tomorrow to pick up the ingredients for the base gravy. Can't wait to try it out.
Hello,
What base gravy are you planning to use?
Hi.
The one in this vid:
Misty Ricardo is a youtube legend. Its looks like a solid base gravy. Please let us know how this one goes for you.
I am cooking a butter chicken on Friday, will post recipe and photos on Friday night!
Enjoy your butter chicken, I'll look forward to taking a look at your thoughts and photos later in the week. I remember a member of my family really enjoying butter chicken when we had an Indian restaurant meal some years back, though I've barely tried it thus far.
I'll let you know how I get on.
Enjoy your butter chicken, I'll look forward to taking a look at your thoughts and photos later in the week. I remember a member of my family really enjoying butter chicken when we had an Indian restaurant meal some years back, though I've barely tried it thus far.
I'll let you know how I get on.
What curry you thinking about making?
At this stage, it's just the base gravy and the powder mix. I'll graduate to an actual curry later, maybe something like a dopiaza...
Fair enough!
Good choice!
Make this if you can be bothered! Add 1 tsp (or more to taste) to any curry and I think you would be very impressed!
1 teaspoon salt
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon methi
2 gloves fresh garlic
1 inch fresh ginger
1 teaspoon turmeric powder
1 teaspoon fennel
1 teaspoon paprika
1 tablespoon vegetable oil
2 tablespoons lime juice
Place all the spices, lime juice and oil into a blender and blitz until mixed produces a smooth thick masala paste. If it does not form a paste add a little more oil so it all holds together (it should not run) This can be stored in a air tight container in the fridge until required.
If you wish to use this paste for a marinade add the 1/2 cup of yogurt to a potion of the masala and marinade your meat over night. The lime juice helps tenderise the meat so if time permits this is an important stage.
Also it helps if you make this one a few days before! Gives the spices time to settle!!
Best of luck!
Last edited:
Chicken marinaded.
1kg Chicken breast
2 TBSP natural yoghurt
2 TSP kashmiri chili powder
4 TSP garlic/ginger paste
2.5 TBSP lemon juice
1 TSP garam masala
Salt to taste
Overnight if possible.
More to follow!!!
Here is my base for tonight's curry!
2 Large onions chopped
2 green chilies chopped
1 TSP dried methi leaves.
3 TBSP oil
Fry everything together for 15 -20 mins on low heat until onions start to turn brown.
Add water to cover and boil for 20 mins
Blitz, done!
Before Blitz
After Blitz
2 Large onions chopped
2 green chilies chopped
1 TSP dried methi leaves.
3 TBSP oil
Fry everything together for 15 -20 mins on low heat until onions start to turn brown.
Add water to cover and boil for 20 mins
Blitz, done!
Before Blitz
After Blitz
And the final product!!
2 TBSP butter
1 TBSP oil
4 TSP ginger/garlic paste
150g tomato puree
0.75 TSP kashmiri chili powder
1 TSP garam masala
1 TSP maple syrup
double cream to taste and to serve.
1) heat oil and butter and add ginger/garlic fry on med heat until slightly browned
2) add tomato puree and cook out
3) add spices and cook out
4) add some base and cook out
5) add chicken, pre cooked in oven on highest heat for 15 -20 mins
6) add rest of base and cook on med for 5 mins
7) add maple syrup and cook for 2 mins
8) add cream to taste and stir through
9) garnish with more cream and serve with boiled rice and enjoy
2 TBSP butter
1 TBSP oil
4 TSP ginger/garlic paste
150g tomato puree
0.75 TSP kashmiri chili powder
1 TSP garam masala
1 TSP maple syrup
double cream to taste and to serve.
1) heat oil and butter and add ginger/garlic fry on med heat until slightly browned
2) add tomato puree and cook out
3) add spices and cook out
4) add some base and cook out
5) add chicken, pre cooked in oven on highest heat for 15 -20 mins
6) add rest of base and cook on med for 5 mins
7) add maple syrup and cook for 2 mins
8) add cream to taste and stir through
9) garnish with more cream and serve with boiled rice and enjoy
Nice pics. Making me salivate.
Cheers it was a really nice curry last night and there is plenty left over for today!