Topic: Base Gravy Question From a Newbie!

[meggeth]

Hello all!

First post. I've been trying to cook curries for quite some time, and never really got close to getting the taste I want. Then I came accross this site, and maybe I will get closer now! In particular, what is very new to me is the cooking of the base prior to making a curry - I think that this is what I may have been missing all of these years! So I am going to try one soon.

My question is this -
My wife makes really good veggie soups (she is a veggie) - better than any I have ever had from purchasing and restaurants - and it is basically lots of veg, with little else apart from stock and a few herbs etc, cooked very quickley in a pressure cooker, then blended. In some ways its seems similar to the base recipes. As traditional base recipes seem to take a few hours - has anyone tried to cook a base curry using a pressure cooker? I am sure it would retain all the flavour and would enable you to cook a base within 15-20 mins instead of hours. This may enable the cooking of a complete curry, including the base very quickley. Any thoughts?

Also, could anyone suggest a good base gravy for a first attemp - one not too complicated, but which is well known for producing good results?

Thank you!!

[fried]

http://www.curry-recipes.co.uk/curry/index.php?topic=5606.0

Can't go wrong with that.

[Peripatetic Phil]

As traditional base recipes seem to take a few hours - has anyone tried to cook a base curry using a pressure cooker?

Yes, I do it all the time : see KD1/PC.  But I still leave it to cook for 1H30, even in a pressure cooker !
* Phil.

[chewytikka]

Hi meggeth
Welcome to the forum.
I made another video this year, aimed at a newbies first attempt.

The forum has tech problems embedding Vimeos Moogaloop Player
so you have to watch on vimeo.

Curry in a Hurry, Pressure Cooked base
? on: April 13, 2012, 02:31:55 PM ?

Hi All
Needed a Curry in a Hurry, made this 1 hour Pressure Cooker version.
Lightly spiced, producing a nice neutral flavoured base.
I've been experimenting with Branded powders, keeping it simple, for people just starting out.

What you need for this one

200ml vegetable oil, infused with Tej Patta and Cassia (optional flavouring)
500 ml of tap water
3kg Onions.
1 medium carrot,
Third medium Green capsicum .
Third medium Red capsicum
A quarter of white cabbage. (Small)
A handful of fresh coriander stalks.
Half bulb of Garlic.
2 inch piece of fresh ginger.
2 Green Chillies
3 tbsp of a tube of tomato puree. (M&S Italian, - very light)
1 tbsp of salt.
1 tbsp of Haldi. (Tumeric Powder)
1 tbsp of Bolst Hot Curry Powder.

Video here:- https://vimeo.com/40144303

You may also be interested in some of the Restaurant video recipes I've made, some Classic and some Modern.
Something might take your fancy, BIR style.
https://vimeo.com/mikestyne/videos

1 Hour Curry Base- Curry in a Hurry
3Hr Curry Base
Chicken Madras
Bhuna Chilli Beef
Jhal Frezi
Korma Prawn
Flavoured Pilau Rice (Akni)
Chicken Chatt
Chicken Tikka Rezala
Pudina Chicken
Achari Chicken
Dhansak Prawn
Chicken Tikka Lau
Nihari Gosht
Tarka Dhal
Tikka Tuk Tuk

cheers Chewy

[meggeth]

Ok, thanks for the replys guys.

Was hoping to try something tonight, but didnt have time unfortunately. Hope to try next weekend!

[DeadBeat]

Chewy's gravy has marvelous results, as does CA's Gravy( http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 )...both seem to take approx 1 hour, so not far from your requirements.

[StoneCut]

CA's gravy only takes an hour - in theory ... maybe it's because my knife skills lack and my stove is old but I surely need 1 1/2 hrs to get the vegetables soft in it. Apart from that it produces excellent results even without a pressure cooker.

[meggeth]

Ok. First attempt tonight at a veggie meal (wife is veggie), and it came out pretty good - not up tp TA or restaurant standard (apart from my Tarka Dhal!), but better than any curry I've cooked before.

I basically followed Chewys base, with a little bit of the Curry2go base thrown in (!), but only a small portion (2 onions) as for a first attempt I didn't want to make a large portion and find it was no good. Curry2go seems to have more mix powder and spices. However, I think at the end, the base was probably too strong a flavour - I added 3 teaspoons of mix (dipurajs mix).

Anyway, I cooked a vegetable dopiaza recipe (Haldi 2008), with increased quantity for 3 people. My observations were -

Probably not enough onion in the recipe (only 1/3 onion for one portion - dopiaza I've had before seems to have lots of onion.
Think I overcooked the onion and veg - will pre-cook less next time as it cooks more as you simmer for the last 10 minutes.
Curry tatsed a little too much of the base gravy - will have to half the mix next time I think. Also tasted like there was a little too much cumin in the mix powder - might try one with less cumin next time. However I did use some tesco spices I had for 2 parts of the mix (probably not the best).

I also cooked the curry2go tarka dhal (did add 1/2 teaspoon of mix, and a touch of lemon) - this was very good, probably as good as any I've had from TA or reataurant - maybe just a little too thick.

Served with just basic basmati rice (may attempt some pilau when I get more proficient), and also some of the frozen thin puffy breads from the indian shop (not sure what they are called) - just dry fry for a few mins, quite tasty.

So, not too bad for first attempt. I think I need more experience. I think I tend to feel that more spices = more flavour. Looks like it is actually less = more! Just choose the right ones for the recipe and stick to them!

Checked your videos Chewy - very good! Have you bought a new pan since then?   ;D

[Peripatetic Phil]

Well done Meggeth : great analysis, and I can see you having enormous success in the near future.
** Phil.