Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: haldi on February 03, 2008, 08:23 PM
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I thought that this recipe was getting a little lost so I posted it separately
Hi Smokenspices - The gravy that I have always used is quite basic and I feel because of this will accomodate any curry. Well here goes!
Hi Haldi - Are you going to try this one?
Ingredients for Gravy
6 large onions (roughly 1 kg in weight)
1 green pepper
1 carrot
4 teaspoons ginger/garlic paste
1 rounded tablespoon curry powder
enough water to cover onions in pan
15fl oz cooking oil
1 rounded dessertspoon tomato puree
Method
Peel and roughly chop or slice onions and put into stock pot, same with green pepper and carrot. Add all other ingredients except curry powder. Bring all to the boil and turn down slightly and cook for further 45 minutes. Reduce heat to a simmer and cook on for a further 15 minutes, add curry powder at this point and stir thoroughly. Simmer roughly for another 20 minutes. At this point I let the onion gravy stand for awhile to let the oil rise. Take oil off and add about 10 - 15fl oz of water to the onions and blitz. This oil is used to start a curry dish.
I made the curry gravy, and it's a good one
Thanks CQ
Nothing too strong to overpower a curry
The ingredients are very similar to a local takeaway base, so I used it to make something I saw cooked there
It turned out absolutely first class
Everything seems to be coming together on this site
There are several very good bases, good spice mixes, techniques and genuine recipes
Here's a picture of the blended base
It goes a creamy colour when blended
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Hi Haldi,
Another base, you must have freezers full of it!
I'm all for the simple bases I'm certain that is a key part, not too much spice and veg.
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It goes a creamy colour when blended
Isn't that always the case Haldi? Isn't that why many curry base recipes specify re-simmering the curry base for a while (after blending), whereupon it darkens and the oil separates?
This "dual simmer" also presumably emulates a BIR curry base, whereby it is left simmering, once blended, prior to its use in a main dish?
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It goes a creamy colour when blended
Isn't that always the case Haldi? Isn't that why many curry base recipes specify re-simmering the curry base for a while (after blending), whereupon it darkens and the oil separates?
Yes, you are right
But this one seemed to be an extra light colour
I was in in a takeaway kitchen, about a month ago, and they didn't even bother to reboil after the blending
I thought, at first, that they had a base with cream in
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in a takeaway kitchen....they didn't even bother to reboil after the blending
Do you mean they added it cold Haldi?
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Hi CA
The curry gravy was just finished being cooked
They pureed it and used it straight away
They don't separate out the oil at this place
There are so many variations on recipes aren't there?
However,this particular place uses the usual ingredients in the base
No surprises
Onion, green pepper,canned tomatoes,tomato puree,garlic/ginger,salt,spice mix,water and oil
It's a really good "exactly what you'd expect" place
In fact I have had two fairly recent, first hand experiences of curry gravies being made
Neither of the curry houses (where I saw them) exist now
I didn't post because I felt it was, very much told, in confidence
Also, some of the staff are young and use the internet
I thought if my posts were seen then I wouldn't be shown any more, too
To be honest, I think that the Saffron base is "the" one and posting more might confuse people with too much choice
You also have the problem, that my recipes are for a LARGE amount of gravy
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The curry gravy was just finished being cooked
They pureed it and used it straight away
They don't separate out the oil at this place
Hi Haldi,
OK, so you're saying that they begin to use the curry base immediately after blending.
Thereafter, I suppose it will be left simmering, whereupon the oil will begin to separate, and the base darken, anyway?
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[quote author=Cory Ander link=topic=2358.msg20533#msg20533 date=1202255131
Thereafter, I suppose it will be left simmering, whereupon the oil will begin to separate, and the base darken, anyway?
[/quote]
In all the times I have been in takeaways, I have never seen the curry gravy on a simmer after it's been cooked
Anyone else seen it?
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In all the times I have been in takeaways, I have never seen the curry gravy on a simmer after it's been cooked
Sorry Haldi, I'm a little bit confused (what's new! :P)
Are you saying that (unless they add it straight after blending, in which case it may still be warm) they add cold curry base to their curries?
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in the takeaway i go to. he uses his base straight away after blending. i don't know if it is allowed to cool at all or left to simmer. but as for the oil bit that seems to exist on this site i seen none of it.
ronnoc
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in the takeaway i go to. he uses his base straight away after blending.
But he can hardly use all 36 litres of it straight away can he Ronnoc! ;D
Or do they keep in simmering (heated) all night? That's what I believe they do...whereupon the oil WILL separate and it WILL darken. :P
Haldi, can you please clarify what you're saying? Thanks mate :)
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no cory i am sure they don't. i know he uses whats left the following day. but he has two different sized pots. they know roughly how much need to make according to how busy they are. they will only make up as much as needed and can easily see if they are getting low to make up another batch. when i make mine it is still warm the following day and i believe you must allow to fully cool before freezing.
ronnoc
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Sorry Ronnoc/Haldi,
I'm probably not explaining myself very well.
What I'm trying to deduce is.....
...do BIRs keep their curry bases heated after they have blended them? Or do they let them cool down?
My understanding is that it is the former? Please correct me if I'm wrong Haldi?
Oh Curryqueen, I bet you wish you hadn't started this thread now! ;)
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This looks like a great Curry Sauce and its on my list.
I dont get too concerned anymore about the base not being dark enough as this can be altered during the curry cooking phase.
If you want your base darker to start with, just cook the onions/Veg down for longer.
When i made the Saffron base I left it on simmer way too long and almost burnt the veg at the bottom of the stock pot, it basically caramalised them, this added a new dimension, maybe thats why my Saffron base turned out first class....have i discovered something???
Stew
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[quote author=Cory Ander link=topic=2358.msg20598#msg20598 date=1202382139
Sorry Haldi, I'm a little bit confused (what's new! :P)
Are you saying that (unless they add it straight after blending, in which case it may still be warm) they add cold curry base to their curries?
[/quote]
At this particular place they make up a base with about twenty onions plus all the other ingredients (pepper,tomatoes etc)
When it's cooked they puree it straight away and it sits on the stove unheated
They take the gravy as and when required
They don't reboil after pureeing to get the oil
They use oil from the deep pan fryer
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Stew, Haldi, Ronnoc, etc, etc, etc,
Sorry guys, I must be speaking a foreign language or something? :-\
I was not really concerned about it Stew, but I'm becoming so. I was really commenting on Haldi's observation that this base was a "creamy colour" after blending. I was simply stating that they are always paler after blending (bubbles, emulsifying, etc)!
I then surmised that it will get darker, and the oil will separate, if it's reheated for some time. It is my understanding that this is what most BIRs do, not least of all because it is my understanding that they add hot curry base to the curries. But Haldi seems to be saying that this is not the case? So now I'm concerned!
He said:
In all the times I have been in takeaways, I have never seen the curry gravy on a simmer after it's been cooked
What I'd like to know (because I feel it's important to BIR curry cooking), from Haldi please, is the following:
"are you saying Haldi, that, in all the BIR kitchens you've been in, that you have never seen curry bases being heated (after blending) prior to them being used to make a curry"?
If so, surely the inference is that they are added at any temperature, from about 80C to about room temperature and anywhere in between?
The significance is that, if this is true, then why do many people (me included) prescribe:
- simmering the base, after blending, to separate the oil?
- warming the base prior to adding it to a curry?
This advice would seem to be unfounded, in which case?
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In my opinion a curry house would keep the base warm as this would speed up the cooking process, I would imagine they can get very busy on a saturday night.
But im not an expert, just seems like sense to me rather than for the function of adding flavour/depth/colour to the base.
Stew 8)
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Yes Stew, the darkening and the oil separation is a consequence of them keeping it warm.....
...but do they keep it warm haldi! :o ::)
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I have been told by a chef that it must be warm, of course that doesn't mean they all do that :)
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Surely! I would have thought using cold base on a the hot pan would just take all the heat out of the pan during the final curry stage. This would waste time and effect the taste.
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Hi CA
I never seen at any place the curry gravy simmering away, so it's ready for adding to curries
I have seen it boiled to separate out the oil loads of times, but once this is done, it's been turned off for use
The temperature in the kitchens is really warm and rings are alight next to the pot so that keeps it a bit warm, I guess
I've been in the kitchens on a very quiet summer evening, and even the tandoor was off
They could still produce curries , I was their only customer
Maybe some places do keep the curry gravy constantly warm, but I haven't seen it
I think it might get a bit thick
I remember reading in one of Pat Chapman's books about this golden pot simmering away (favourite restaurants)
Maybe that's where the idea comes from
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Perhaps this is why some restaurants cook at a fierce high heat? If they're using warm or cool base they would need to do this. On the other hand there have been reports from people who say a high heat is not used at any time to cook the curry so, perhaps these ones constantly simmer their base.
CA, your belief that the base sauce is left to simmer, separate and darken would almost certainly mean a different flavour at the start to that at the end of the pot. That would seem to suggest that they wouldn't continue to simmer all night, unless they know how to compensate for the change throughout the night.
I can envisage both methods being used in different BIRs.
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But he can hardly use all 36 litres of it straight away can he Ronnoc!
Or do they keep in simmering (heated) all night? That's what I believe they do...whereupon the oil WILL separate and it WILL darken
yes cory i understood the question quite clearly. :o
he uses it as soon as is finished making. i have seen it put in curry's hot and seen it put in them cold. most of it will be used before it cools. and another one made before it runs out. i have seen the sauce in an allmost finished pot as yellow as it started so where the oil seperation and the darkening comes from and what this has to do with the final taste of a bir curry i don't know.
and as for the pot left to simmer all night long while the chef finaly goes home to his wife and kids would be a bit of a fire hazzard would it not. :-\
i am sure it may be reboiled here and there as i have seen it come to boil from cold in no time at all.
but if you care what i think then i shall ask him for you.
but there is only one way for you to finally crack the BIR taste. make the ronnoc base D
ronnoc
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yes cory i understood the question quite clearly. :o
he uses it as soon as is finished making
Grrrrrrr! ;)
36 litres is enough for about 180 curries Ronnoc! :o
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Hi Ronnoc
Have you tried using the Quote button when making a reply. It's the button (marked QUOTE) to the right of the head of each post (opposite the name of the person making the post).
When you click this button the "Post Reply" window also comes up, but the text you want "quoting" is shown between "quote" coded instructions like this:-
"quote author=ronnoc link=topic=2358.msg20648#msg20648 date=1202415126]"
Quoted text content is shown between the two codes - here
"[/quote]"
Your text goes here as you've been doing
If you want to remove some of the quoted text, delete it as you would with any other text editor, but don't delete any of the two quote codes.
If you now click the "Preview" button (marked "Preview" between the "Post" and "Spell Check" buttons), you get a preview of you post in a preview window which now appears above the post window. Quoted text is now shown in a blue box like this:-
Quoted text appears in here
Your text goes here as you've been doing
You can preview as many times as you like before finally posting.
If you like the preview, then click on "Spell Check". This will open another box which highlights spelling mistakes and typing errors. You may need to use the scroll bar to bring the options buttons into view. Mistakes can now can be "ignored" or "changed" as you wish.
When the spell check is complete, it says "Spell Check Complete". Click "OK"
Now you can click on "Post" which then sends your carefully composed posting down the tubes to Stew who, if he likes it, then despatches it quickly to every member's computer screen. This may take a little while depending on weather, density of traffic coming the other way and of course the distance between Stew's house and your's.
Regards
SnS ;D
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Maybe some places do keep the curry gravy constantly warm, but I haven't seen it
They certainly seem to keep it heated for use here: http://www.curry-recipes.co.uk/curry/index.php/topic,2058.msg17448.html#msg17448
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Hi Ronnoc
Have you tried using the Quote button when making a reply. It's the button (marked QUOTE) to the right of the head of each post (opposite the name of the person making the post).
hope this is right. thanks for the help
ronnoc
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well almost
ronnoc
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well almost
ronnoc
Amost.
Enter your text AFTER the last /Quote AND use preview BEFORE posting.
SnS ;D
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They certainly seem to keep it heated for use here: http://www.curry-recipes.co.uk/curry/index.php/topic,2058.msg17448.html#msg17448
They do after about three minutes in, it's steaming isn't it?
I think it's off before that though
Perhaps they just warm it up if it's getting a bit cold
I will pay close attention next time I'm in the kitchens
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The gas seems to be on all the time, Haldi, even when they are removing some to add to a curry?
I'm sure you can appreciate the significance of this question though?
As SS says, if they leave the heat on, the character of the base will change over time.....and if they leave the heat off, the character of the base will change over time....or will it (maybe it's the main dish that varies, more so, in this case?)? :-\
I guess, with other types of cooking, the stock is added to the main dish cold isn't it?
Sorry, going off-topic here...but an interesting issue....
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Hi all, As far as I'm concerned I have never reheated the gravy before use and it has never affected the end result. When I went for a demo at the Bengali in Brick Lane I am quite convinced that the pot of gravy was not on reheating at the time. I think probably some restaurants may use this technique if and when they get busy to enhance production of dishes to customers and for this purpose only.
Haldi, Was the gravy on a simmer when you went for your demo at the Bengali?
Oh, and by the way, when is someone going to try out my pathia? You won't be disappointed I can assure you. CQ
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Hi CA,
I know I'm still sorta new at this stuff, but except for the time I re-boiled the Saffron base to see if that would help it after freezing, I didn't worry too much about the temperature of the base. I'm sure, as Bobby says, it reduces the overall temperature of the pan (I did try to ensure it had been out of the fridge for a few min), but I haven't noticed any particularly ill effects to the end-result curries from adding it cold to cool. Was mainly driven by lack of stove space and laziness on my part more than anything else.
Cheers,
ast
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Hi all, As far as I'm concerned I have never reheated the gravy before use and it has never affected the end result
...but if you've never reheated it, CQ, how can you be so sure? ;)
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Oh, and by the way, when is someone going to try out my pathia? You won't be disappointed I can assure you. CQ
Hi CQ,
I couldn't find this in the main dish recipe section? Is it buried withing another thread? Can you maybe post it in the recipe section? Otherwise, please let me know where to find it and I will post it there on your behalf 8)
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Hi CQ,
Found your Patia recipe and moved moved it to the recipe section here: http://www.curry-recipes.co.uk/curry/index.php/topic,2405.0.html
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Haldi, Was the gravy on a simmer when you went for your demo at the Bengali?
Oh, and by the way, when is someone going to try out my pathia? You won't be disappointed I can assure you. CQ
Hi CQ
I think the main curry gravy pot was off, but if it had just been made, it would keep it's heat for hours.
The prawn rhogan josh I actually saw cooked, was using the freshly made curry base, which was also part of the demo
As for the pathia, I can't make it this weekend
It's someone's birthday, and they have decided on a family takeaway pizza
But I shall make it next weekend
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Oh, and by the way, when is someone going to try out my pathia? You won't be disappointed I can assure you. CQ
Hi Curryqueen
would also like to try your patia dish but cant find it??? My wife and daughter loves this dish from Scotland but it's not on the menu in Oz. Made a dish that tasted like it (according to my wife) using tomato sauce, lemon juice, sugar and blended mixed fruit for taste that a chef I spoke to put in. Haven't been able to create it again as I didn't write it down...more fool me thought I would remember ha ha... :(
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Hi CA, I have never reheated the gravy in over 20 years and have had no quibbles with regard to the end dish. I can't see how it is going to make any difference at all, only to those in restaurant kitchens who have a large turnover. Thanks for posting my pathia in the correct thread CA. CQ
Hi Haldi, I hope you do try this dish as it is superb. Let me know how you get on. CQ
Hi Rallim, As you can see now CA has posted it in the recipe section, so, you can go ahead a try it. You won't be disappointed. CQ
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Oh, and by the way, when is someone going to try out my pathia? You won't be disappointed I can assure you. CQ
Good question! There are so many recipes to try and not enough hours in a day! But with so many members, it seems a tad disappointing that there aren't more feedback reports for each recipe which is generously submitted.
Regards
George