Site Supporter Tonge moor green jacket Posted December 10, 2023 Site Supporter Share Posted December 10, 2023 3 minutes ago, dave2980 said: The idea of using a base gravy is to allow you to make British Indian Restaurant/take away dishes at home. Almost all the dishes bought in restaurants/take aways are made in this way and each chef will have their own recipe for base gravy. None of these are authentic Indian dishes and are made specifically for British tastes. A vindaloo over here for instance is made deliberately very hot whereas a traditional vindaloo is delicately spiced and made using vinegar (it's actually based on a Portuguese dish with a similar name) If you want to eat something authentic then you don't use a base gravy. If you want to make something similar to your local take away then a base gravy is probably the best way to go Yep. It's funny how British taste curries developed. As they were first brought here by migrants, you would have thought they would have introduced dishes as they were back home. So how and why did they change? I've got numerous books about spices and recipes, and none mention using a base, and as you explore different ones, you find preferred flavours of course, but in general they're good and mainly authentic, and reflective of regions. Remarkable how simple many are, and quick too. Quote Link to comment Share on other sites More sharing options...
ErnestTurnip Posted December 10, 2023 Share Posted December 10, 2023 I've used the base sauce from Balti by Lynette Baxter for years and years but using a base is obviously not for everyone. Mate swears by anything Misty Ricardo does so if you're stuck for a xmas present off your in-laws might be worth asking for one of the books. Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted December 10, 2023 Moderators Share Posted December 10, 2023 Well, the dopiaza was excellent Warm enough and left the feeling of heat at the death Took about an hour cos of the onion prep Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted December 10, 2023 Site Supporter Share Posted December 10, 2023 2 minutes ago, Casino said: Well, the dopiaza was excellent Warm enough and left the feeling of heat at the death Took about an hour cos of the onion prep Well it was a dopiaza! Quote Link to comment Share on other sites More sharing options...
radcliffe white Posted December 10, 2023 Share Posted December 10, 2023 Had some chilli chicken dish from forts last night my word it was smoking Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted December 10, 2023 Moderators Share Posted December 10, 2023 4 minutes ago, Tonge moor green jacket said: Well it was a dopiaza! Normally its about 40 mins inc prep This needed some onions browning No reason to do takeaways ever again Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted December 10, 2023 Site Supporter Share Posted December 10, 2023 1 minute ago, Casino said: Normally its about 40 mins inc prep This needed some onions browning No reason to do takeaways ever again You done a dopiaza before? By its very name and nature you will use a lot of onions. Hence long prep. Dunno if you like your dals, but they're piss easy, and quick (depending upon the choice of pulse of course). Eating some with other curries and I really feel quite good in the morning. Sounds daft, but somehow they compliment meat dishes, and help the body. And they're cheap as chips. Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted December 10, 2023 Moderators Share Posted December 10, 2023 No, but i do a dhansak which is really good The pineapple doesnt get anywhere near though Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted December 11, 2023 Site Supporter Share Posted December 11, 2023 18 hours ago, Casino said: No, but i do a dhansak which is really good The pineapple doesnt get anywhere near though Soft lad! Chicken and chick peas is something I do occasionally (had one in curry cottage once), and I quite like a few lentils in lamb curries, with spinach for example. Generally though, I do enjoy separate pulse dishes and spud dishes alongside meat ones. Does justice to their flavours. Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted December 11, 2023 Moderators Share Posted December 11, 2023 Yesterdays dopiaza did 2 last night and 2 more tonight Prob cost about a tenner And was great Only thing ive not got is fennel seeds and only had some shitty salad toms Ill get some proper toms for next time So i can now recommend the madras, the garlic chilli chicken, dhansak minus pineapple and the dopiaza Think ill do the jalfrezi at weekend Ps if you go for prawn, get the raw ones, frozen perfectly fine Quote Link to comment Share on other sites More sharing options...
wanderer1984 Posted December 12, 2023 Share Posted December 12, 2023 11 hours ago, Casino said: Yesterdays dopiaza did 2 last night and 2 more tonight Prob cost about a tenner And was great Only thing ive not got is fennel seeds and only had some shitty salad toms Ill get some proper toms for next time So i can now recommend the madras, the garlic chilli chicken, dhansak minus pineapple and the dopiaza Think ill do the jalfrezi at weekend Ps if you go for prawn, get the raw ones, frozen perfectly fine I bet your house reeks 🙂 Have you tried making sides before? Mrs makes cracking Punjab Samosas and Pea Kachoris. Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted December 12, 2023 Site Supporter Share Posted December 12, 2023 Samosas etc tend not to be arsed. House of Raja for me: spices, pulses, fresh produce, frozen samosas that they make themselves. They're very good. Quote Link to comment Share on other sites More sharing options...
fishbulb Posted December 12, 2023 Share Posted December 12, 2023 Quote A vindaloo over here for instance is made deliberately very hot whereas a traditional vindaloo is delicately spiced and made using vinegar (it's actually based on a Portuguese dish with a similar name) Vinha d'alhos. The word is related to Vinho ie wine in Portugese Quote Link to comment Share on other sites More sharing options...
Members DirtySanchez Posted December 12, 2023 Members Share Posted December 12, 2023 4 minutes ago, fishbulb said: Vinha d'alhos. The word is related to Vinho ie wine in Portugese Does the wine give you the shits? Used to regularly get a Madras from a curry house, then one day decided I'd try a vindaloo I was on good terms with the restaurant so they were asking if I was sure I was yeah course I am Took me about two hours to eat it and not long after was like bleeding a radiator Quote Link to comment Share on other sites More sharing options...
fishbulb Posted December 12, 2023 Share Posted December 12, 2023 Crikey. So despite what Fat Les reckons - we don’t all love Vindaloo? Quote Link to comment Share on other sites More sharing options...
mickbrown Posted December 12, 2023 Share Posted December 12, 2023 On 10/12/2023 at 21:12, Casino said: Well, the dopiaza was excellent Warm enough and left the feeling of heat at the death Took about an hour cos of the onion prep Just started watching his vids. Have you got a massive pot like him? Quote Link to comment Share on other sites More sharing options...
Moderators Zico Posted December 12, 2023 Moderators Share Posted December 12, 2023 31 minutes ago, fishbulb said: Crikey. So despite what Fat Les reckons - we don’t all love Vindaloo? They only called it vindaloo because it rhymed with Waterloo They wanted to do a song about England's favourite things but couldn't fit chicken tikka masala in to the lyrics True story Quote Link to comment Share on other sites More sharing options...
fishbulb Posted December 12, 2023 Share Posted December 12, 2023 Should have gone for Trafalgar then, silly fucker. Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted December 13, 2023 Moderators Share Posted December 13, 2023 4 hours ago, mickbrown said: Just started watching his vids. Have you got a massive pot like him? Rude! Just a wok pal May invest but induction ones are a bit scarce and not cheap Latifs Inspired are also good, but mostly restaurant style so pre making base gravy Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted December 13, 2023 Site Supporter Share Posted December 13, 2023 11 hours ago, Casino said: Rude! Just a wok pal May invest but induction ones are a bit scarce and not cheap Latifs Inspired are also good, but mostly restaurant style so pre making base gravy Just having the induction issue now! Having got a new cooker, barely anything we had was compatible. Bought a couple of those steel plate jobs in the meantime. Fortunately, my metal/ceramic jobs that I use on the stove are suitable, but they're heavy and I'm wary of breaking the glass! Quote Link to comment Share on other sites More sharing options...
tshape Posted December 13, 2023 Share Posted December 13, 2023 12 hours ago, Casino said: Rude! Just a wok pal May invest but induction ones are a bit scarce and not cheap Latifs Inspired are also good, but mostly restaurant style so pre making base gravy Latifs chicken saag that he did at home during lockdown (I think) is incredible. Made it loads of times and can never believe how.good it tastes. I like Balti Brothers on YouTube too. Quote Link to comment Share on other sites More sharing options...
tshape Posted December 13, 2023 Share Posted December 13, 2023 Been buying Elliot Eastwicks hot sauces lately and they're fantastic. They do a piccalilli too which is great. Quote Link to comment Share on other sites More sharing options...
freds dad Posted December 13, 2023 Share Posted December 13, 2023 Someone at work made a Chicken Biryani for our Christmas buffet and she brought a bottle of this. Delicious taste with a bit of a kick. Quote Link to comment Share on other sites More sharing options...
mickbrown Posted December 13, 2023 Share Posted December 13, 2023 3 hours ago, Tonge moor green jacket said: Just having the induction issue now! Having got a new cooker, barely anything we had was compatible. Bought a couple of those steel plate jobs in the meantime. Fortunately, my metal/ceramic jobs that I use on the stove are suitable, but they're heavy and I'm wary of breaking the glass! Get some silicon pads. Stops the glass getting scratched. I never wanted an induction but moved into a house that had one. I’d never go back to gas. Cleaning up is a piece of piss. Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted December 13, 2023 Site Supporter Share Posted December 13, 2023 (edited) 29 minutes ago, mickbrown said: Get some silicon pads. Stops the glass getting scratched. I never wanted an induction but moved into a house that had one. I’d never go back to gas. Cleaning up is a piece of piss. We've got a cover for it now, that can also be used with none compatible pans, though it isn't as fast. Do like it though, as you say, it's easy to clean. We were happy to move away from gas, though I'm not sure they're cheaper overall. Some research too now, about dangers of gas hobs because of the small amounts of "fumes" released on combustion, excluding CO2 and water. Edited December 13, 2023 by Tonge moor green jacket Quote Link to comment Share on other sites More sharing options...
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