Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Edwin Catflap on August 11, 2014, 08:02 PM
-
Well
Got home and the Mrs had a nail party in the garden so I had a free run of the kitchen. I have just made my first batch (1 kilos of onions worth) of JB's base so it seemed stupid not to try it with the quickest curry I could muster. That is always CT's madras. Well what can I say, the combination blew me away!! It is definately the best madras I have made and way better than I get from the TA's nowadays. It had the heat, texture, moorishness etc.
Thanks JB and Chewy!!! I am a happy bunny!!
(http://www.curry-recipes.co.uk/imagehost/pics/0b24fcc45c38919968aa2d2afc641f8d.jpg) (http://www.curry-recipes.co.uk/imagehost/#0b24fcc45c38919968aa2d2afc641f8d.jpg)
-
Great looking curry ed, I take it you too are impressed with jb base?
-
Great looking curry ed, I take it you too are impressed with jb base?
What is it about the base that impresses compared to all that you've done before?
-
Does look nice. :)
-
Great dish there Ed, agreed the base makes a very tasty curry indeed. :)
-
What is it about the base that impresses compared to all that you've done before?
When cooked correctly it has that extra something that takes it above other bases and it smells and tastes exactly like the Restaurant bases I have ordered ;)
-
What is it about the base that impresses compared to all that you've done before?
When cooked correctly it has that extra something that takes it above other bases and it smells and tastes exactly like the Restaurant bases I have ordered ;)
Define cooked correctly?
-
Luvvly Jubbly ED, Cracking looking Madras ;) ;D
curry on,
Chewy
-
That looks yummy pleased you cracked it. ;D
It appears a little tricky for some on this forum don't know why its easy enough ;)
-
I think the fact that its quite a lightly spiced base along with the blended plum tomatoes instead of the heaviness of puree and the flavour of the tarka make it different to the others that I have used. This makes a well balanced platform for the addition of whatever extra ingredients being put in for whatever dish is being made.
Only my humble thoughts
Ed
-
What is it about the base that impresses compared to all that you've done before?
When cooked correctly it has that extra something that takes it above other bases and it smells and tastes exactly like the Restaurant bases I have ordered ;)
Define cooked correctly?
Cooked as it says in the recipe SS, the important points from jb's post-
"The chef impressed the point that the onions MUST be cooked until they've virtually melted...that's the key to it's success."
"take another pan,add a chef's spoon of oil and add a very finely chopped garlic clove and brown it.Tip this into the gravy(rinse the garlic pan out with a spoon of gravy).This seemed to give the gravy a fantastic smokey like flavour"
""As regards to rinsing the garlic pan,I think it may have some importance.The pan was still quite hot when the contents were originally tipped out and when he rinsed the pan there was an almighty sizzle and he immeditely put this back in the curry pan."
"The most important thing is to cook the onions fully and then re boil the base after the garlic is added."
"Apart from the garlic tarka and onion cooking time,the Manager told me it's SO important than the base is re-cooked for some time after it's been originally blended /thinned and the garlic added.He said the base couldn't be used if this wasn't done,it wouldn't taste right."
-
Very well put Andy, these are some very important steps in making this base a success.
-
Yep- the recipe is really very clear. Cheers!