Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: littlechilie on April 28, 2015, 02:50 PM
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Thought I would remake Ali's gravy today as it's been a long time since I cooked the sauce,
Having learned a lot over the past years, so I'm hoping to get a better understanding of the cooking process.
I followed the large scale base posted on Ali's youtube sight, not the scaled down version he posted.
Thanks to Ali for posting the video it gives a great insight in to BIR restaurant cooking.
http://youtu.be/eAQe42FnVks (http://youtu.be/eAQe42FnVks)
(http://www.curry-recipes.co.uk/imagehost/pics/5b0148602d0882e009d750ee2ee8a6b3.jpg) (http://www.curry-recipes.co.uk/imagehost/#5b0148602d0882e009d750ee2ee8a6b3.jpg)}
The first stage was as advised 1 hour 30 on a hight heat, using very little water! This can only be achieved in a heavy cast pot with a thick base.
(http://www.curry-recipes.co.uk/imagehost/pics/f704096bebb4b7ee918bc38ed7edb01e.jpg) (http://www.curry-recipes.co.uk/imagehost/#f704096bebb4b7ee918bc38ed7edb01e.jpg)}
I added the evaporated milk after this image, the base was then cooked for another 30 mins.
(http://www.curry-recipes.co.uk/imagehost/pics/ae6021cbe11af68faa9c4bb5d05eb3a0.jpg) (http://www.curry-recipes.co.uk/imagehost/#ae6021cbe11af68faa9c4bb5d05eb3a0.jpg)}
Creamy spicy just as Ali describes in the video.
(http://www.curry-recipes.co.uk/imagehost/pics/f75dcde279de8a8ef06a04cefbf3b5a8.jpg) (http://www.curry-recipes.co.uk/imagehost/#f75dcde279de8a8ef06a04cefbf3b5a8.jpg)}
Finished sauce, taste is wonderful I'm going to cook up madras tonight and give my final opinion, but as far as base tasting goes this is up there with the best.
Mix powder was also Ali's to give fair opinion.
I'm thinking it just comes down to technique and experience to getting the desired results.
Thanks LC.
Would be interesting to know other members opinions on the Base also.
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Littlechilie. So true, it does.... Great video and information. Just what I like!
I noticed he said: 1 1/2 tablespoons of Salt... I know why, and fully understand and support why, but it was clearly 1 1/2 Chefs spoons! Which is my recent post, "SALT IS KEY".
His Garaby looked fantastic and made me realise 'I need a 'real big boy BLENDER' to achieve the desired results considering I always make 15 litres of base at a time!
Hey. Everything is 'key'. How do we cope ?
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I can't find it
what is ali's spice mix?
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Me neither, but going back twelve pages tere's loads of old bases. Some of which are much the same, others which seem to have been reinvented-
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I can't find it
what is ali's spice mix?
https://www.youtube.com/watch?v=IPnNs6GAuuI (https://www.youtube.com/watch?v=IPnNs6GAuuI)
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Ok, just cooked and eaten so I can review this base properly.
Madras for the wife and a vindaloo for myself, all cooked using Ali's base and mix powder :D the vegetable pilau is my own recipe also my mix powder, I'm not looking to change it. ;)
White wine is a Soave, chili pickle and lime.
Vegetable Pilau
(http://www.curry-recipes.co.uk/imagehost/pics/73d23543fdd4521b6128f705753552d8.jpg) (http://www.curry-recipes.co.uk/imagehost/#73d23543fdd4521b6128f705753552d8.jpg)}
Chicken Madras
(http://www.curry-recipes.co.uk/imagehost/pics/102c38818e50624d792f03a88843ab86.jpg) (http://www.curry-recipes.co.uk/imagehost/#102c38818e50624d792f03a88843ab86.jpg)}
Chicken Vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/4cf9a81af4ab5abdd857ab30fca11cae.jpg) (http://www.curry-recipes.co.uk/imagehost/#4cf9a81af4ab5abdd857ab30fca11cae.jpg)}
Result, my opinion this was all restaurant quality Indian, the base worked a treat and that BIR flavour was clear clean.
Fantastic dinner and I still have some sauce left for later ;D
Thanks LC
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That spread looks exceptionally fine indeed! I wouldn't mind a seat at that table!
You said above that you used condensed milk in the base. Is that right? The thick sugary stuff? I use that for tablet and fudge, but I'd never have thought of putting it into a base gravy.
I use evaporated milk in loveitspicy's Chicken Chasni.
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I think it was put In the little India video by CBM if I'm correct
I've tried it for me it's obviously there for sweetening
Like the coconut cream
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That spread looks exceptionally fine indeed! I wouldn't mind a seat at that table!
You said above that you used condensed milk in the base. Is that right?
I use evaporated milk in loveitspicy's Chicken Chasni.
Correction made Naga it's evaporated milk, no coconut,
Thanks for pointing my typo out ;)
(http://www.curry-recipes.co.uk/imagehost/pics/25073a863cf20ae92ec721b51fbe73ed.jpg) (http://www.curry-recipes.co.uk/imagehost/#25073a863cf20ae92ec721b51fbe73ed.jpg)}
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Can evaporated/condensed be considered a 'typo' ?
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That really looks first class LC.
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(http://www.curry-recipes.co.uk/imagehost/pics/25073a863cf20ae92ec721b51fbe73ed.jpg) (http://www.curry-recipes.co.uk/imagehost/#25073a863cf20ae92ec721b51fbe73ed.jpg)}
Mmmmm! Guinness! Its been a while since I've had an ice-cold Guinness! :)
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Mid-strength??? WTF?!
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Calm down Onions ??? It's for cooking ;)
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Once again, in the link to the mixed powder, there are 2 issues arising.
We have the possibly confusing, and apparently interchangeable, use of the terms "mixed powder" and "curry powder" by the presenter. It is possible to ignore this first issue as the intent is clear enough anyway.
Second is the use of a "curry powder" as an ingredient in the "mixed powder".
The question of which curry powder is only partially answered in the questions section where it is explained that "Mild Madras Curry Powder" is the ingredient required. However, as we already know there are as many different "Mild Madras Curry Powders" as there are Indian cooking video presenters and the individual spices used in them is not always / ever the same.
So essentially what is happening here is that he is diluting the other spices in what may be a proprietary brand Mild Madras Curry Powder with extra Tumeric, Coriander and Cumin.
It is also interesting to read Goncalo's comment suggesting that this may not be the exact mix used in the restaurant judging from the colour.
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Hi Livo, my advice to you would be don't over complicate things and don't look for secrets that are not there. Ali is quite open about his cooking, he was also happy to reply or advise when he posted these videos for our viewing pleasure.
In one of his videos you can hear him talking, it's about how shocked he was to realise anyone was interested in this style of cooking!
He's not hiding anything and it's prob not the best mix powder in the world, but you can achieve BIR with it, mild madras is as he says mild madras! It's mixed so it can be used in a verity of dishes.
Ali's mix I made looks identical to the one shown.
Cheers LC
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Of course you are correct and in the quantities used it is probably irrelevant anyhow. Also the lighting used in video and photography can affect how the colours look, so it is a bit of a long bow call from Goncalo, to suggest it is not what he actually was using at the time.
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LC, you're right about not getting too bogged down in detail, but, on the other hand, i think it's good that livo's question's are asked, if only to be able to mark some things 'as read.'
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Great work again Russ, the curries look amazing .
How did the base compare to Jb base?
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Morning Andy, good question ;) I'm guessing they are quite equal in comparison, I'm liking the evaporated milk over coconut block. The base is more creamy and this comes through in the curry.
I'm still going to say Jb's base is my preferred option, but I would be happy with both.
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Cheers mate, just made a batch of Jb last night, next time though I will give this a bash
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Hi Andy, I will do reverse next time and make jb's base using the same heavy based pan and very little liquid.
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Thought I would remake Ali's gravy today as it's been a long time since I cooked the sauce,
Having learned a lot over the past years, so I'm hoping to get a better understanding of the cooking process.
I followed the large scale base posted on Ali's youtube sight, not the scaled down version he posted.
Thanks to Ali for posting the video it gives a great insight in to BIR restaurant cooking.
http://youtu.be/eAQe42FnVks (http://youtu.be/eAQe42FnVks)
(http://www.curry-recipes.co.uk/imagehost/pics/5b0148602d0882e009d750ee2ee8a6b3.jpg) (http://www.curry-recipes.co.uk/imagehost/#5b0148602d0882e009d750ee2ee8a6b3.jpg)}
The first stage was as advised 1 hour 30 on a hight heat, using very little water! This can only be achieved in a heavy cast pot with a thick base.
(http://www.curry-recipes.co.uk/imagehost/pics/f704096bebb4b7ee918bc38ed7edb01e.jpg) (http://www.curry-recipes.co.uk/imagehost/#f704096bebb4b7ee918bc38ed7edb01e.jpg)}
I added the evaporated milk after this image, the base was then cooked for another 30 mins.
(http://www.curry-recipes.co.uk/imagehost/pics/ae6021cbe11af68faa9c4bb5d05eb3a0.jpg) (http://www.curry-recipes.co.uk/imagehost/#ae6021cbe11af68faa9c4bb5d05eb3a0.jpg)}
Creamy spicy just as Ali describes in the video.
(http://www.curry-recipes.co.uk/imagehost/pics/f75dcde279de8a8ef06a04cefbf3b5a8.jpg) (http://www.curry-recipes.co.uk/imagehost/#f75dcde279de8a8ef06a04cefbf3b5a8.jpg)}
Finished sauce, taste is wonderful I'm going to cook up madras tonight and give my final opinion, but as far as base tasting goes this is up there with the best.
Mix powder was also Ali's to give fair opinion.
I'm thinking it just comes down to technique and experience to getting the desired results.
Thanks LC.
Would be interesting to know other members opinions on the Base also.
why do you chaps add salt ??? can always be added later ??
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Salt included during the cooking process is different to salt sprinkled on top of a dish. In the cooking of onions for curry, I believe (rightly or wrongly), that it assists in the "melting" process. Someone with more experience or food science knowledge may be able to add to this, or refute it if necessary.
Many chef's add some salt early in a dish preparation and then taste and adjust seasonings closer to the end. Not just in curries.
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why do you chaps add salt ??? can always be added later ??
To seal the onions not for flavour :)
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why do you chaps add salt ??? can always be added later ??
To seal the onions not for flavour :)
ah ok thank you :) will try it next time :) i suppose maybe the salts helps draw the water from the onion ??
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Spot on!
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Just a quick update on Ali's base gravy. I'm still very happy with this base, getting some knockout BIR currys coming out of my kitchen :) Made myself a Madras last night, on a rating scale it was up there with my best ever paid for BIR Madras.
Now that's note worthy 8)
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Good stuff lc, Im back onto Jb base after a short diversion
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Good Man Andy, I think there is a lot to be said for sticking with what works for you!
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Some super looking curries there LC! Apart from the evaporated milk that's a pretty standard base recipe though (although I have seen it used before and have used it myself - Shah's recipe comes to mind).
Having watched a lot of restaurant videos I am surprised how few professional chefs actually tarka their garlic and ginger and mix powder before adding to the pot. I think it makes a world of difference and would never not do it, but hey, that's a whole topic of it's own... :)
All the best
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Morning MM, yep that is a great topic and feel free to discus it on this thread if you wish as its a very interesting stage when cooking a base.
And a good point if it would be added or not to a base, Ali's base dose not but many do.
I have as you can guess also used most available base gravys in the past, but find when tempering the spice the flavour is not correct or me.
I'm on the fence about frying and browning the garlic, it produces a great depth of background but is not for every dish! Once it's in the base its permanent ;) this tarka IMO could be better added indervidualy to a curry as I have seen in many good restaurants.
The simplicity of base is something we all seem to struggle with, convincing our selfs there must be magic or many ingredients. I'm not in this camp I'm afraid and with my ongoing results my belief is base is just base! A way of adding liquid stock.
The Magic well that's just all in the cooking technique and in the way we use whole spice,mix powder,fenugreek,tomato pur
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I'm not in this camp I'm afraid and with my ongoing results my belief is base is just base! A way of adding liquid stock.
Ah, now there (and perhaps only there), we disagree. I view a base as a way of adding body to a curry, not just liquid stock -- I believe that the onions (which are an integral part of every base) are there to thicken as well as to sweeten and contribute flavour ...
** Phil.
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Hi Phil, Yep I agree and worded my post incorrect, I was trying unsuccessfully to say on that point is it's no magic potion ;) yes what you say is 100% it's there for body and thicken and sweeten.
But I'm still not in the baggar Camp ;)
It just needs the basic ingredients and cooked in the correct manner to be a winner! This I think is were a lot of people fail in adding there own touch to a recipe.
I know I did in my early days.
Thanks LC