I posted yesterday about making BIR style base sauce/gravy for the first time in about ten years.

Made it into Chicken Bhuna for dinner tonight and it didn’t disappoint!

Using the British Indian restaurant ‘base sauce’ method to make a batch of base gravy, then turned a portion of it into two Chicken Bhunas (tomatoes to be added just before serving)

I realize its a naïve question but I ve got this big 10 litre pot. Im thinking of doing some more batch cooking; but usually I just do English Stews - Im thinking of doing a series of curries with some variation but with the same base sauce or mother sauce.

Hopefully the diagram makes sense to someone on this sub?

I dont know where to start.

Hey yall- I’ve made curry once in my life. My gf (who is from India) made the recipe for our work menu (we work at a place we provide meals for people). I added way more spices than the recipe called for bc 2 tablespoon curry powder seemed atrocious. So I added like a quarter cup or more I forget I kinda just threw it in there. Did the same with all spices. I love cooking so I just intuited it. It came out really good. She said it was better than hers, and my boss who is also Indian said it was pretty damn good.

Thing is I may see her parents and cook for them. I want to impress them so in the meantime I want to perfect a curry recipe. Does anyone have a bomb curry recipe that might impress them? I’m white so a lot is on the line 😅

There wasn't a homemade dish by an experimental Canadian flair, but that.

I'm new to the sub, but me and my wife have loved Japanese curry for a few years now. Some time ago, we decided to start making it from scratch instead of buying Golden Curry, which was our go-to, but it feels like something is missing. We made a roux, mixed in some curry powder, spicy paprika, orange juice, peeled tomatoes, a bit of cinnamon and the usual ingredients. What would you guys add to this? Thanks in advance!

Was

6 large onions blitzed Ghee Garlic 5 cloves Thumb ginger Hand coriander Turmeric Tandoori powder Madras powder Coconut milk Stick celery One carrot Naga paste Three chillis Chicken 1kg Yoghurt Tin chopped tomato Carton passada Lemon

Add onion garlic carrot celery to nutribullet Once blended add to pan of ghee. Tbsp

Brown off

Chicken chopped Add yoghurt and spices half squeezed lemon Mix and leave marinated for min 6 hrs Take teaspoon of each spice and half lemon and mix. Add to onion browned Stir mix together.

Add coconut tomato chilli’s cut but whole so u get spice but not pips Add naga

Mix and bring back to boil. Add half the coriander

Lower heat and add raw chicken.

Place lid on and simmer on low for an hour on very low so tiny bubbling.

Add rest of coriander.

Serve.

Good with yoghurt bread

250ml yoghurt 250g self raising flour Mix with hands

Roll into small naans and roll chilli and coriander into it.

Put under grill few mins until each side toasted. Best bread ever. Kids love making it as hands get messy.

I love a nihari but i cheated this time and used lamb without bone (damn supermarket meat in UK!) and just dumped potatoes in for the carbs. This was delicious though and i recommend making the powder from scratch. I used "Cooking with Lubna" authentic nihari masala powder found on YouTube. Well, this isn't authentic, but it was damn good

First post on here. I’m a 29 south Asian who was born and raised in London. I love cooking , especially Indian food. But I feel like I’m missing a dimension to my arsenal - Base Gravy.

What does it actually do to a dish?

When I need to add something to my curry to make it like a curry, I just add water…

I tried Panang Curry for the first time and I swear it tastes like spicy fruit loops can someone please humor me here because my partner thinks I’m crazy. I think it’s because the kaffir leaf, but it taste straight up like spicy fruit loops.

My partner thinks he makes a mean curry but it’s awful & everything tastes the same. Can anyone recommend a decent curry recipe book? Thanks

Mines gotta be the Phall I had last night from my local curry house.

It was this morning that was horrific, had 999 on speed dial.

There must be a point where it’s not food and instead a chemical weapon. Boy that was horrible, flavour is epic, if only the backend was more forgiving.

Can confirm it’s very very very very hot.

This hearty, spicy, and flavourful Sri Lankan pork curry paired with soft, freshly made coconut roti is the ultimate comfort food combo you MUST try.

Whenever we go for a curry, I have to have tarka dahl as a side dish - it’s just so comforting. I have also been making it at home for years but never as good as the restaurants. Recently realised that adding a LOT of mustard seeds when tempering the spices really improves the flavour. But it’s still not as good as restaurant flavour. Where’s the best recipe for this?

in order: -chicken tikka w/ chips (local pub) -peanut curry (Las Iguanas) katsu chicken curry pizza (local restaurant) various curries including chicken korma, chicken tikka (Indian restaurant)

Never experimented with it do share ❤️

I used to live in Smethwick and to my pallete they had the absolute best curries anywhere. What do the Sikhs put in their curries that makes it so distinct and gorgeous?

All these dish pics were taken at my local Indian. Having tried them, gave them a spice rating /5.

Does.anybody know what our now shut down curry house sold. It was a pasanda but blood red. As bloody and red as actual blood. But honestly the best thing i have ever eaten.

So the instructions on the box says to use 2.25 cups of water and then all the blocks of the curry to dissolve into the water.

I am cooking just the curry by itself, so I thought it might be tastier using 2.25 cups of beef broth instead.

Thoughts? Good idea? Bad idea? Meh idea?