Topic: cr0 Developmental Curry Base

[Cory Ander]

This is mentioned, from time to time, so I've posted it here.  When JerryM refers to "MyTake", he means his own variation and personal development of this curry base:

cr0 Developmental Curry Base (version 2):

Makes about 400ml Curry Base (sufficient for about 2 main course servings)

Ingredients:

- 100ml Sunflower Oil
- 200g (x1) common brown onions (coarsely chopped)
- 0.5 tsp fresh pureed garlic
- 0.25 tsp fresh pureed ginger
- 1 tsp tomato paste (triple concentrated)
- 0.25 tsp salt
- 1 tsp Curry Masala (see below)
- 0.5 litres water

Method:

1.  Place all the ingredients in a lidded pan and heat to a simmer
2.  Gently simmer for 30 minutes (lid on)
3.  Allow to cool sufficiently for blending
4.  Blend to a fine consistency
5.  Place back in pan and bring back to a simmer
6.  Gently simmer for a further 45 minutes (lid on)

NOTES:

Unless stated otherwise, the following measures apply:

a)  "tsp"   = 1 level 5ml teaspoon
b)  "tbsp" = 1 level 15ml tablespoon

Curry Masala:

Ingredients

- 2 tbsp coriander powder
- 2 tbsp tumeric powder
- 1 tbsp cumin powder
- 1 tbsp paprika powder
- 2 tsp garlic powder
- 1 tsp cardamon powder
- 1 tsp fenugreek seed powder
- 1 tsp dried fenugreek leaves (ground)
- 1 tsp dried curry leaves (ground)
- 1 tsp fennel seeds (ground)
- 0.5 tsp chilli powder
- 0.5 tsp ginger powder
- 0.5 tsp cassia powder
- 0.25 tsp asafoetida powder

Simply mix all the ingredients into a homogeneous blend.

Store in a sterile, dry, airtight container, in a cool, dark, dry place.

NOTES:

1.  Unless stated otherwise, the following measures apply:

a)  "tsp"   = 1 level 5ml teaspoon
b)  "tbsp" = 1 level 15ml tablespoon

2.  To ensure freshness, all powdered spices must have:

a)  A "best before" date of at least 6 months hence
b)  Once opened, be stored in an sterile, dry, airtight container, in a cool, dry, dark place.
b)  Be opened for less than 2 months prior to use

[joshallen2k]

CA - remind me... what was the goal of this base and why was this selected as the starting point?

[Cory Ander]

Hi Josh,

Starting from a rudimentary curry base, the goal was to develop a "cr0 members' base" by soliciting the opinions of members on improvements.

As a starting point (this is an iteration of the original version), I wanted a very rudimentary curry base, comprising of only the following ingredients:

Onions
Garlic
Ginger
Tomato paste
Salt
Spice mix
Vegetable oil
Water

I'm sure a more rudimentary starting point could have been used (e.g. just onion and water!)

[JerryM]

this produces a very good base - surprisingly good.

i'd recommend anyone new to currymaking to try this 1st. it's equivalent in learning to the KD base.

at some point i intend to revisit it (after refining a few recipes).

[Mikka1]

Ok I found it twice. Thanks for doing this CA.

I notice this uses Cassia powder. That is one thing I've not seen around here at all, ever unless they name it in Hindi? It's the second thing I've seen included that I cannot find here so far. (The other being coconut block). Which again suggests its a BIR thing.

I'll look better next time. The only reason I've not searched prolifically is that I heard from various sources there is a slime associated with using Cassia as opposed to cinnamon? Can anyone confirm or deny please?

[JerryM]

Mikka,

i used cassia at the time.

for quite a long time i'd got it in my mind that i did not like cinnamon. i now know it's cinnamon powder as bought that i'm not keen on in a curry - funny though i love the cinnamon bark and now use it completely in place of cassia (whole spice in base & bunjarra).

i feel u could use either but obviously it will have a big effect on the outcome. this though for me was the attraction of the home made curry powder - the ability to adjust it. i must admit although good learning to be had i now use branded curry powder (rajah hot).  down to time & convenience only i add.