Topic: CBM Little India Base Gravy

[Curry Barking Mad]

Hi All,
I spent over 2 hours in the kitchen with Chef Baba Miah as he prepared for the evenings business.
He made his base gravy. The chef was obviously more concerned with getting the job done than me and my video efforts.
On more than a couple of occasions he caught me out when I wasn't quite ready with the camera. However, I have got everything covered.

There were a couple of surprises,
No green pepper in the base,
The addition of moong dhal in the base.

His base is a 3 stage process.
1 Boiling the onions, carrots etc
2 Make a Akhni stock, similar to the Curry Mahal method.
3 Blend some plum tomatoes and cook with Mix Powder and Veg Oil. Then add the blended base to that.

This made a great base with a hint of sweetness.

I hope you enjoy the video.
Click on the link.

Little India Base Gravy

Cheers,
Mick

[mr.mojorisin]

another brilliant video.

many thanks

[PaulP]

Thanks for that Mick another excellent video from your good self.

Cheers,

Paul

[Wickerman]

Brilliant work and thank you again!
 
The 3rd stage reminds me of abdulmohed's enhance gravy,which i really must try this coming weekend.
It's also interesting to note how much water is in the pot.
I've been reading Julian's new E-book, (as many of us have) where the emphasis is on how little water you really  need to cook the onions properly.
Also the use of any spiced oil.?.? -again, as we can see in the video above,these things just aren't happening.
@Curry Barking Mad,i take it you've eaten at  Little India,what's the food like?
It certainly looks the business
Once again,thanks for all your videos and Keep'em coming. ;D

[Les]

Excellent video Mick, Thanks for taking the time to do it.
Bit of a bugger to scale down for home use though
Unless we have a maths teacher in our midst ;D

Les

[Aussie Mick]

Thanks for sharing Mick.

[natterjak]

Thanks for putting this together and posting Mick. The moong dhal is certainly a new one on me, I wonder how widespread this is, or whether it's just a chef's touch borne from running out of green pepper one day and finding something else to add a bit of body? I guess once you try a variation like that once and it turns out ok you'll tend to stick with it, particularly if the ingredient cost is lower.

[jb]

Fantastic Mick,some great footage.I may be wrong but I think that's the first time I've actually seen a complete video of a genuine BIR chef making a gravy that's actually going to be used in a restaurant,nothing hidden or any secrets that's how he does it,brilliant.

No spiced oil so I assume he can achieve 'that' taste without it.The spiced water creeps in again,looking a lot like Az's water he used at the Zaal lesson.

He boiled the onions/carrots quite vigorously with quite a bit of water.This is completely different to the method that Julian from c2go swears by,in fact he says 'that' taste can only be achieved by slowly simmering the onions with very litle water.I just can't see how restaurant chefs could do this,the pot would take forever to heat up to boiling point.

Well done Mick keep 'em coming.

[Micky Tikka]

Just adding my thankyou as well  .Very much appreciated
and it is what the forum is all about helping each other 

[mickdabass]

thanks mick
mick