Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: bob3915 on November 24, 2013, 06:48 PM
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hi guys, I've just had my first attempt at CAs base, trouble is I got a little carried away and added the curry powder and spice mix before heating the mix rather than after, obviously I couldn't fish it out, so i'm heating it up anyway, do you think it will still be ok? and would I need to add anymore spices at the right time? cheers,bob.
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hi guys, I've just had my first attempt at CAs base, trouble is I got a little carried away and added the curry powder and spice mix before heating the mix rather than after, obviously I couldn't fish it out, so i'm heating it up anyway, do you think it will still be ok? and would I need to add anymore spices at the right time? cheers, bob.
An interesting question, Bob. The relevant part reads :
- Place all ingredients (except the coriander, spice mix and curry powder) in a large saucepan
- Cover the pan and bring to a gentle simmer
- Gently simmer for about 60 minutes (or until all the vegetables are soft)
- Add curry powder and spice mix
- Simmer for a further 5 minutes
so basically your spices are going to be cooked for 65 minutes rather then 5. I honestly find it hard to predict what the effect might be; I can only suggest that you (a) carry on, (b) don't add further spices, and (c) make a curry using one of CA's own recipes to see if it works out OK. Sorry, not a lot of help, I know.
** Phil.
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Unless someone says otherwise I can't see that it's going to make that much difference.
In a base you're not directly frying the spices, and I asume that they cook in the oil that's added to the base. A base is cooked for a long time, then recooked in the final curry. I reckon a base without any spicing would work fine. I can't see how you'd end up with any raw spice taste at the end.
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I'm with fried - just go for it Bob, it'll be fine. And as Phil said, don't add any more spices.
Let us know the results :)
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Ditto. I'm with the others here. The difference will be neglible and i'm sure you'll produce some very edible curries from the finished base Bob. Let us know how it turns out and be sure to post pics of the first dish you make with it. Curry porn is always appreciated on here ;D
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Agreed it shouldn't make much of a difference in a base
best, Rich
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thanks for your replies, I went through the rest of the process properly, the base looks and smells pretty good, I'll make a curry tomorrow and let you know the results and I'll try to post some pictures, then next time I'll do it the right way and see if there's much difference. thanks again, bob.
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Some base recipes require everything including the spices to be added at the start, while other recipes say to add them much later.
Not a huge amount of difference in the finished result either way, so as others have said, you should be just fine.
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Some base recipes require everything including the spices to be added at the start, while other recipes say to add them much later. Not a huge amount of difference in the finished result either way, so as others have said, you should be just fine.
It may be worth noting that my own experience of CA's base, prepared in strict accordance with his recipe, was that there was a distinct flavour of raw spices in the finished base. I fully accept that my experience may not have been typical, but it does suggest to me that Bob's base may well have benefited from, rather than suffered as a result of, the earlier addition of the spices.
** Phil.
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Better having a slight tinge of undercooked ground spices than completely destroying the dish with vile uncooked coriander leaf?
Discuss :)
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Better having a slight tinge of undercooked ground spices than completely destroying the dish with vile uncooked coriander leaf? Discuss :)
(Discuss) With great difficulty. Where does "vile uncooked coriander leaf" come into this ? Or even "beautiful fragrant raw coriander leaf", for that matter !
** Phil.
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Well if some are assuming that uncooked spices, in a base, are a bad thing, then I would suggest that uncooked coriander leaf in a finished curry will have a far far bigger effect - much more negative, in my opinion - which is, of course Phil, fact
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Well if some are assuming that uncooked spices, in a base, are a bad thing, then I would suggest that uncooked coriander leaf in a finished curry will have a far far bigger effect - much more negative, in my opinion - which is, of course Phil, fact
I would say "uncooked coriander leaf in a finished curry" is a good thing, I couldn't imagine a curry without it! ???
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Well we all are different bud. Maybe you should try it - sample the true taste of BIR - you don't know what you're missing :)
But the original point was for Bob really. Don't worry too much about the base - it will probably be drowned out totally at the later stages (especially with the evil weed)
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Must be related to marmite ;D You either love it or you hate it. Personally I love it providing it isn't overdone and I'm not refering to the cooking of it ::) As a garnish, it's an absolute must for certain dishes but can be superfluous on others.
Like salt, used correctly it will add something to a dish without being detectable, even for the real loathers of the stuff. Over-do it a fraction and the haters of it will go spare :o :o
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I would refute that it is 'an absolute must' as a garnish or otherwise, for any dish CH.
In it's dried form it's ok and I add a little to many dishes, but the fresh stuff is just too overpowering, whether you like it or not :)
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In it's dried form it's ok and I add a little to many dishes, but the fresh stuff is just too overpowering, whether you like it or not :)
All down to individual tastes, and obviously it not to yours :) Think you many be in the minority on this one Garp. I think moderation is the key. As for the dried stuff, IMHO, one place for it, B1N ;D
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I would refute that it is 'an absolute must' as a garnish or otherwise, for any dish CH.
That's undoubtedly down to your personal preference but in reality the number of restaurants and takeaways that garnish with coriander leaf far outnumber those that don't - or at least that was the way it was in the old days. And for me, as a garnish, it is absolutely essential as part of the aroma of the BIR curry, in particular on savoury dishes.
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And the addition of the chopped roots during the last minute of cooking can lift a mediocre dish to an altogether different level.
** Phil.