Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: chipfryer on October 04, 2007, 06:28 PM
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4 base sauces tested
I've been busy this week since finding this forum and have tested 4 base sauces. Here's what I think from all that I've tried. This has been a lot of work and I've really only chosen easier recipes so I can get a handle on this new boiling process. Anyway I hope you get something from this? I did when cooking all of them.
Best wishes.
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CURRY KING 9 - 10
Boiling method: This by far was the most simple and was the one I adapted for my own base sauce. This had a good aroma and was reasonably quick to prepare at home. This was the first one I tried and was fortunate enough to have some Fresh fenugreek which I added. The whole effect was wonderful and fully adaptable.
http://www.curry-recipes.co.uk/curry/index.php/topic,179.0.html
WOODPECKER21 8 - 10
Boiling method: Just like Curry King this offered a lot of scope and was again a good base. I liked the extra carrot which gave some body and sweetness to it. Good measurement guide too which makes it a lot easier to replicate.
http://www.curry-recipes.co.uk/curry/index.php/topic,278.0.html
DARTH 7 - 10
Boiling method: This huge one from Darth was pretty indistinct but it has so many uses owing to that quality. For however it had no depth of range which meant to me at least that more prep work on the other live end is needed. Very good however, just a lot of work for the home cook. Only gave this a 6 because of the sheer quantity of work.
http://www.curry-recipes.co.uk/curry/index.php/topic,674.html
CHIPPY'S BASE SAUCE 6 - 10 (based on Stews Sauce)
Boiling method: No matter how folks might think on this I actually liked what I cooked and that does not happen that often. Its no way near perfect but I am sure with a bit of work and perhaps the deletion of the parsnip though very tasty and adding some FRESH Fenugreek I'll have something that I actually like to eat at last.
http://www.curry-recipes.co.uk/curry/index.php?topic=2032.0
NEW BASE SAUCE: 5 - 10
Frying method: My this is bitter. Raw garlic doesn't appeal to me at all and that's all it smells of. Definitely needs roasted Garlic and some herbs to lighten it but the texture is in fact one of the best and it actually tastes very nice indeed.
http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0
ADMIN OR STEWS?
I'll be trying admins (Stew's Curry base next week) This looks way more authentic since cinnamon and Cardamoms are used. Sounds yummy frankly.
http://www.curry-recipes.co.uk/curry/index.php?topic=1488.0.html
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I only had one week ;)
I didn't go by favorites. Lemmings always get lead on so to speak. I took what I thought I could handle and boy Darths was something to handle.
There will be other weeks. If anyone is interested however? I don't see too many other posts such as mine which is a pity really.
Best.
From my earlier post.
I've really only chosen easier recipes so I can get a handle on this new boiling process. Anyway I hope you get something from this? I did when cooking all of them.
Hi
Interesting study
I'm slightly confused with your choice of bases you seem to have ommitted the 3 bases that have been viewed a total of 16,000 times and generated 300 responses.
Greg
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Hi Chipfryer, i agree that it is nice to see a comparison of different bases especially form a single persons perspecive. I'm curious how you will find some of the other bases listed on here.
Nice post.
cheers.
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Thanks Jeera.
Nice name that. Better than my potato's in oil. >:(
I've been blessed with a darned good nose. I'll try as many as I can but of course there is the time factor.
What I would like to see and regarding Greg's post earlier is see more activity in posting comments. I never go by "Reading Views" people can read something 20,000 times and never come back and tell you what it was like ???
Feedback will help everyone not least me.
Can you suggest something that you have tried and liked please?
Many thanks
Best.
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Hi Greg.
I think your right of course. This was after all my own personal venture taken from the base sauce poll. I've cooked from scratch many times over and have had some very good eating I can tell you.
My main problem was meat - That's now solved thanks to the posts on here about precooking.
My other problem is aroma.
When I saw the list of sauces I looked through seeing those without elements that I had already tried. This I suppose is why I chose those that I did.
I again think your right. We do need some consensus and to be quite frank stop people taking what has been learned here to other places other than home if you know what I mean?
Thanks for writing back Greg.
Best wishes.
Hi
I think your study is very interesting, my point which you seemed to have missed is that given the number of comments on the other bases I suspect the majority of members have tried one of them. A study which therefore included these bases would have been a very useful exercise in terms of providing comparatives for a larger market.
Greg
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Great post I wish I had the time to make all that in one weekend :o
Great to see what you think of Stews base comapared to all these you have tried.
Some pictures would really go well with this ;)
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Cream crackered after doing that lot frankly. ;D
Perhaps when I next do something like this I will although I think 'Stews' base works best for me since it is pretty simple and the results are not overpowering.
I've yet to make something with one of these bases. ::)
Great post I wish I had the time to make all that in one weekend :o
Great to see what you think of Stews base comapared to all these you have tried.
Some pictures would really go well with this ;)
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Well done Chipfryer, You have done us all a service by actually having a go and cooking so many to compare with. There is no doubt about it the base sauce is the critical thing so the more we test and share the better. Given that most of us are really busy and probably scared to put in the time and not get it right experimentation is challenging. The fact that you have done so is to be commended. If you have photographs to post that would be just the icing on a great cake. Thanks again Panpot
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I don't see too many other posts such as mine which is a pity really.
Nope, I think your research is unique for this forum. Well done. I also think you did the right thing in trying some of the less reviewed/used bases to give them a bit of an airing too.
Unless I've misread your posts I think you are in the US? If that's so how do you know
that you're achieving the right results for the BIR taste?
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I like how he ranked the bases.
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Yes I am over here now but have not always been here. Some curries I've had here have been less than good. Others have been superb. I totally think Cory Ander is right about the 'Flaming process' it makes so much more sense to me but I need to keep the kitchen ;D
Thanks Santa :)
Unless I've misread your posts I think you are in the US? If that's so how do you know
that you're achieving the right results for the BIR taste?
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I think more people should do this frankly. A poll won't tell you the reasoning behind anything just like not showing your working out in math.
I think also that what I like as a taste will be way different from anyone elses. I just thought it would provide my benchmark from which others can get their own.
Thanks very much LorryDoo.
Off to burn the kitchen down now. ;D
I like how he ranked the bases.
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Hi Greg.
I wish there were a crying or eating icon. ;D
That's a tall order mate. I have just precooked some tatties and beef is stewing now. Both recipes as per this forum. I am taking pics but camera is not the best. Let you know in the AM how it all turns out?
Best.
Hi Chipfryer
Some photos of your future findings would be really appreciated, I assume you are going to try the base sauces with individual recipes which is after all the real litmus test.Given that there are numerous recipes per dish you could be a very busy person.
Greg
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Thanks Jeera.
Nice name that. Better than my potato's in oil. >:(
I've been blessed with a darned good nose. I'll try as many as I can but of course there is the time factor.
What I would like to see and regarding Greg's post earlier is see more activity in posting comments. I never go by "Reading Views" people can read something 20,000 times and never come back and tell you what it was like ???
Feedback will help everyone not least me.
Can you suggest something that you have tried and liked please?
Many thanks
Best.
MarkJ base and jaspers Munich BIR base are my favorites however I need to confess I haven't tried many of the others.
I prefer minimal spicing on the final dish, the use of of stock and the flaming/scraping of the final dish definately works when you get it right. I also like using a runny base and let it boils away on a medium heat in the final dish (untouched) for about 5 mins until it thickens. This is the way I've spied some open plan BIRs doing it and it helps get a more concentrated flavour from the base rather than using lots of spices in the final dish.
I'm curious about your final dishes experiences too.. keep it comimg please :)
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Chippies BEEF MADRAS
I used ---
Mark J's precooked meat Method found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=80.0
Chilli Prawns precooked potatoes found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=1260.0
WOODPECKER21's base sauce
http://www.curry-recipes.co.uk/curry/index.php/topic,278.0.html
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Ingredients (All level spoons - before grinding if ground) This list is ordered by use.
3 TBS oil or more if you prefer?
Base sauce. I didn't measure this but it was about 4 ladles
1 lump of frozen tomato paste dissolved in water
1 TSP Salt
1 TSP Curry powder
1 TSP Cumin seeds Freshly roasted and ground
1 TSP White Coriander seeds Freshly roasted and ground
2 TBS ungrounded dried fenugreek
2 TBS finely chopped coriander leaves and stalks
2 Table spoons Thai tamarind concentrate
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Method.
** Please see the three preparations above - These obviously need to be cooked ahead of time.
NOTE: I am eliminating fresh garlic since this is problematic at times. There is also NO Chili powder at all. What is the point of cooking heat when you don't really know what your food actually tastes like? (Just my notion)
1. Add oil to pan on HIGH heat.
2. Add about 2 TBS base sauce. Ahhhh the aroma!
3. Add tomato sauce dissolved in water.
4. Add ground spices cook these well constantly turning and shaking the pan
5. Add more base sauce and keep turning and shaking
6. Add more base sauce etc until you have enough for your ingredients.
7. Add meat make sure your pan is on the highest setting at this point - Flaming is good!
8. LOWER heat <<<<<<!!!
9. Add potatoes
10. Add Fenugreek
11. Add cilantro
At this point we need to see if our meat is tenderizing? Beef is stubborn as we all know. I covered the dish at this point with a glass lid from a large pan and allowed the aromas, herbs and spices to get to grips with the other contents.
Approximate cooking time around 40 mins. I know, I know. Too long. We'll get onto that another time.
An image of the final product is here: Although there was no garlic or Chili in the cooking process I can tell you this is delicious and the best I've done from a base sauce which is the missing ingredient in Indian cooking to my mind.
http://www.curry-recipes.co.uk/curry/index.php?topic=2042.msg17338#new
I'd love to see someone else's cooking method compared to this using just bare quantities of spices other than those in the base sauce. My best cooking is with lowered amounts just like in Chinese food.
Thoughts?
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Hmmm great question!
All I know is that practices here are different as regards local restaurant food. The end product seems the same however. Perhaps I am looking for what I like maybe?
Interesting post chippy
But is this really achieving the BIR taste or more towards some type of authentic/fusion recipe.
Greg
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I am eliminating fresh garlic since this is problematic at times.
This sort of stood out when I read this post. I think if there is anything that we definitely do agree on in this forum, it's that all BIRs use raw garlic added at the beginning of every curry. So this just doesn't seem right to me.
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I am eliminating fresh garlic since this is problematic at times.
This sort of stood out when I read this post. I think if there is anything that we definitely do agree on in this forum, it's that all BIRs use raw garlic added at the beginning of every curry. So this just doesn't seem right to me.
tend to agree with santa on the garlic - why is it problematic chippy? shouldn't be :-\ when I start a curry I throw in a couple of tbs of finelly chopped onion followed by a tsp of garlic paste, keep it moving fast enough and there shouldn't be any problems.
Kev.
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I just didn't want that to get in the way of other spices that I wanted to taste in my food really. I've usually a darned good nose and only on a few occasions have I actually smelled garlic in an Indian meal. It doesn't mean it isn't there of course.
Bare spices and bare base sauce only sort of thing. Just bought a meal from my Indian USIR place. Smells and tastes nothing like mine at all.
There is a spice that I am not using correctly because their Naan bread tastes ans smells similar too. That spice is whole Cumin seeds I think?
Time for me to ponder and languish in that area we all dwell in sometimes, Ignorance Hahaha ;D
I'll get there I'm not far off now what I want.
OH Salt! Yes salt. What do you use? What type of salt please?
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I've just tried my own variant of base sauce as posted in the sauces section but in a complete form. If everyone was getting annoyed by my rampant questions and long postings I can reveal now that I have at least cracked my aroma and taste problem compared to my USIR. I would say both now are nearly equal.
It wasn't just the base sauce it was the following which credit goes to Chili Prawn for. This is a simple garlic/ginger puree which I adapted only slightly.
I cooked no meat in this dish. It was a test and worked very well indeed.
PART 1.
1 TSP Salt
1 TSP Paprika
1 TBS Ginger/Garlic puree
1/2 TSP Oil
1/2 TSP Vinegar
Mix the above thoroughly into a paste.
PART 2.
1 TBS Tomato paste
Add water to make a smooth runny Tomato Sauce. (edited)
Method
1. Add 3 TBS Oil to hot pan.
2. Add Tomato Sauce - Cook well on high heat.
3. Add Spice Puree - Cook well on high heat.
4. From your HOT pot of base sauce stir in a little at a time and keep it moving.
Continue until oil and sauce are fully cooked and mixed.
*** The real difference from my adapted base sauce and many others here is that it already had heaps of Fresh Fenugreek cooked into it, It also had Parsnip which smelled a little funny in the base sauce alone but as the heat got at it that all changed completely.
It was a number of things in fact. I tried this a second time with Stewpots sauce and got a similar effect but the rich aroma that Parsnip added was missing.
I'm not suggesting this is final at all but it sure ended a lot of my woes as regards flavor and aroma for that last 5 years. My base sauce was not properly blended and I'll need to rectify this next time. I just hope it doesn't affect the final product which was in fact very tasty.
Base sauce:
http://www.curry-recipes.co.uk/curry/index.php?topic=2032.0
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I think you've done a sterling job there chipfryer, well done, you must be pleased as punch to have come so close to what you have been seeking after five years. I've never added lots of fresh methi to the base sauce but in light of what you say I'm going to give it a go. Thanks for sharing your experiments with us.
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Welcome Santa.
I've learned a whole bunch from this forum so my gratitude is plain to see I hope.
I think Stew's sauce could well go with chicken? I was going to throw it but found myself supping it Hahahahaha ;D
Lot's to do as we all know but I feel, truly feel that for me at least I am close. Thanks to you too for helping me out too.
Very best wishes. :)
I think you've done a sterling job there chipfryer, well done, you must be pleased as punch to have come so close to what you have been seeking after five years. I've never added lots of fresh methi to the base sauce but in light of what you say I'm going to give it a go. Thanks for sharing your experiments with us.
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1 TBS Tomato paste
2. Add Tomato Sauce - Cook well on high heat.
I think we need an American-English translation here. Can you explain what these are please?
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Hehehehe
Sorry Santa.Your not wrong I'm telling you. ;D
1 TBS Tomato paste
= Tablespoon
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2. Add Tomato Sauce - Cook well on high heat.
The oil has to be very hot when the tomato paste hits the pan. It will curdle slightly
Is that clearer?
1 TBS Tomato paste
2. Add Tomato Sauce - Cook well on high heat.
I think we need an American-English translation here. Can you explain what these are please?
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Sorry i didn't make myself very clear, what I was asking was what are tomato paste and tomato sauce. Can you describe them please?
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Nope my fault Santa. They are the same. I created the sauce from tomato paste. Basically water and tomato puree. They do that a lot over here when cans of crushed toms are not available.
I'll rewrite it again. Many apologies.
Sorry i didn't make myself very clear, what I was asking was what are tomato paste and tomato sauce. Can you describe them please?