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Author Topic: Curry base conclusions from the Malik's videos  (read 5,181 times)

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The discussion revolves around the preparation of a curry base as seen in Malik's videos, with participants sharing their observations and conclusions about the ingredients and cooking methods used. Key ingredients mentioned include onions, ginger/garlic puree, green peppers, tomatoes, and various spices, with a focus on simmering the mixture for a long time. While some participants speculate about specific cooking techniques and ingredients, such as the potential use of chickpeas, there is no definitive consensus on the exact methods or components used in the base preparation.

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Offline joshallen2k

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Curry base conclusions from the Malik's videos
« on: October 06, 2008, 07:27 PM »
Hi All,

I'm out of base, so its time for a new batch.

There were various comments scattered here and there on the base method used on the videos. To those who spent some time watching the base, what conclusions did you come up with in terms of ingredients and method?

-- Josh
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Offline parker21

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Re: Curry base conclusions from the Malik's videos
« Reply #1 on: October 06, 2008, 09:26 PM »
hi jerry
the normal ingredients lots of onions, ginger/garlic puree, green peppers, tomatoes, salt coriander, tomato puree, carrots ,spices (curry powder mix) and turmeric ,water, any left over base with lots of reclaimed oil as you would but left in the base. once blended simmer for a long time.
regards
gary
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Offline joshallen2k

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Re: Curry base conclusions from the Malik's videos
« Reply #2 on: October 07, 2008, 02:58 AM »
Thanks Gary.

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Offline George

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Re: Curry base conclusions from the Malik's videos
« Reply #3 on: October 08, 2008, 10:23 AM »
At about 10.30 pm last night they were putting quite a bit of effort into the preparation of something in a pan, front right on the stove. It could be an evening meal for the restaurant staff for all I know, or is it a starter-mix for the next batch of base sauce. They let it simmer away for quite a long time. Here's a photo. Any ideas?

Curry base conclusions from the Malik's videos
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Offline Secret Santa

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Re: Curry base conclusions from the Malik's videos
« Reply #4 on: October 08, 2008, 06:17 PM »
Quote from: George on October 08, 2008, 10:23 AM
At about 10.30 pm last night they were putting quite a bit of effort into the preparation of something in a pan...Here's a photo. Any ideas?

Curry base conclusions from the Malik's videos

Hi george. They do this every night and it is quite intriguing (yes I really do have nothing better to do than watch malik-o-vision every night   ;D )

They start with a full pan and then without adding hardly any water, but with sonme oil from the base, really boil it hard for a long time. At the end the pan is about half full, but they still have to stir quite hard because it is quite solid so to speak. It then disappears at the end of the night along with the next day's base. It has to be a base addition.

This was the pot where I saw what looked like a chicken carcass the other night!
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Offline Graeme

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Re: Curry base conclusions from the Malik's videos
« Reply #5 on: October 17, 2008, 07:51 PM »
Was this...

A big pan being mixed up with a big
white stick? about 2" wide.
Lifting from the bottom to the top as he
went arount the pan, thick and heavy looking,
like a thick broth.

The chef picked out a sample (like a oxo cube size)
give it a squeeze then back in it went,
like it needs a bit more cooking.

Could this be chick peas as used in channa masala etc
they go a brown colour too? i think they take around
45 mins to cook.

Lamb would take a lot longer.

I would go with chick peas for now, what do you think?
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Offline Jeera

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Re: Curry base conclusions from the Malik's videos
« Reply #6 on: October 17, 2008, 08:54 PM »
Quote from: Graeme on October 17, 2008, 07:51 PM
Was this...

A big pan being mixed up with a big
white stick? about 2" wide.
Lifting from the bottom to the top as he
went arount the pan, thick and heavy looking,
like a thick broth.

The chef picked out a sample (like a oxo cube size)
give it a squeeze then back in it went,
like it needs a bit more cooking.

Could this be chick peas as used in channa masala etc
they go a brown colour too? i think they take around
45 mins to cook.

Lamb would take a lot longer.

I would go with chick peas for now, what do you think?

I seen him do that when he was pre-cooking chicken where he checked a piece every few minutes by sqeezing it between forefinger and thumb to determine whether it was cooked enough by the feel of it. Very similar principle to the way you check the 'doneness' of a steak.
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