Topic: SnS's Base Gravy June 2008

[SnS]

Based on using the main ingredients as used in the Saffron Base, a few weeks ago I started experimenting. Many thanks to Bobby Bhuna for being the first to test both the Base and the Madras recipes.

The main aims were to:-

a) improve the flavour
b) produce smaller batch volume
c) simplify the method
d) use less oil

Here is the result. Much improved when compared to my original Saffron base. A simple Madras recipe (to go with this base) to follow.

5 ml = tsp; 15 ml = tbsp
Weights shown are peeled, skinned and deseeded

For the base:-

Makes 2.65 Litres (reduce or extend final cooking time to achieve this)

700g cooking onions chopped into 8 pieces
4 large garlic cloves roughly chopped
15g of fresh ginger root roughly sliced
1 red (or green) pepper, cut into 16 pieces
120g salad potatoes cut in half
120g carrot sliced (2-3 carrots)
1 large tomato cut into four
20g coriander stems finely chopped
200ml vegetable oil (I used mazola)
1500ml water
1 tbsp salt

2 tsp cumin powder
1.5 tsp coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp Kashmiri mirch (MDH)
1 tsp Madras powder (Rajah)
0.5 tsp fenugreek powder

Chuck everything into a large pot. Boil for 45 minutes covered.
Add 1 x standard tin of chopped tomatoes (400g)
Add another 500 ml of water
Liquidise thoroughly (at least 5 minutes)
Simmer (rapid) for another 30 minutes uncovered.

Done  ;D

[SnS]

The Madras recipe to go with it:-
(makes 1 portion)

Illustrated version is now in the BIR Madras recipe section here


About 250 ml of SnS's base per portion

garlic paste
tomato paste
ginger paste

about 1 tsp of each gently fried in 2-3 tbsp of veg oil for about 1-2 minutes (without burning)

then add

0.5 tsp coriander
0.5 tsp cumin
0.25 tsp turmeric
1 tsp chilli
0.5 tsp kashmiri mirch
some dried methi

gently fry until toffee aroma, then turn heat up to medium/high.

after a few seconds add some base
fry (it should sizzle)
after a few seconds add some more base
fry (it should also sizzle)
add a little water (keep the heat up)
add pinch of MSG (or salt if you prefer)
add pinch of garam masala
add more base (keep stirring)
add more water (to keep it from sticking, turn down the heat)
add more base
add prawns (or precooked meat) and heat through
reduce until right consistency

The above method should take about 15 minutes and takes a little practice.

Enjoy 

Photo is Bobby Bhuna's test results

[Bobby Bhuna]

Thanks for mention SnS!

I totally endorse this recipe! I am always dubious when members come up with their own base sauce recipes, as I've tried a few and let's just say some have been better than others.

However this recipe brought me from the brink of BIR hopelessness right back into the game. I had a freezer full of Safron and after knocking up a couple of curries, felt devastated as the base just wasn't producing BIR quality curries. In light of this SnS shared this recipe with me, so I binned the Safron and knocked this one up.

The Madras you see in the picture is almost certainly the best Madras to come out of my kitchen. This recipe is a must try. I can't wait to make it again!

N.B. Kashmiri Mirch is the same as Kashmiri Chilli (the man in the store assured me that Mirch or Mirchi is Hindi for Chilli) and in my opinion is vital for this recipe. The ease with which I obtained it and the large size of the box leads me to think it could well be quite a commonly used ingredient.

[matt3333]

Hi Bobby
Great looking curry, it looks like there is some corriander or Methi in the meal but I noticed there is none in the recipe or did it come from the base- Which also looks like one to try.
Soooo much to do.
Matt

[SnS]

There is methi in the Madras recipe - but this could be coriander leaf that Bobby added at the last moment (which of course is optional)

SnS

[Bobby Bhuna]

Hi Bobby
Great looking curry, it looks like there is some corriander or Methi in the meal but I noticed there is none in the recipe or did it come from the base- Which also looks like one to try.
Soooo much to do.
Matt

Thanks Matt, I always add a little freshly chopped coriander right at the end of curry cooking, regardless of the recipe.

Trust me, do this recipe first, you won't be wanting to try anything else for a while! I'll be making this again tonight.

(and by recipe I mean base and curry, most importantly base - the curry recipe will be nothing special when accompanied with an inferior base)

[Bobby Bhuna]

SnS, I would say stick to the red pepper!

[Unclebuck]

I have to take my hat off to you SnS the pics look fantastic !!  - I'm all out of base this looks like its going to get made this weekend.. ill get back to you with some pic's. UB.  

[matt3333]

There is methi in the Madras recipe - but this could be coriander leaf that Bobby added at the last moment (which of course is optional)

SnS

Sns
Helps if I read the recipe properly, BTW great photos the rice preparation is a lovely touch.
Great thanks for the works you guys are doing.
Matt

[SnS]

SnS, I would say stick to the red pepper!

I tend to agree. My last batch was with red pepper the one in the photo was from a previous batch. I am sticking to the red (for colour), although I'm not sure if it affects the taste.