Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Yousef on September 22, 2008, 03:30 PM
-
Posted by Admin on behalf of Currytester
Last nights Curry
Had to work late last night so stopped off to pick up a TA at my local. Discovered two new guys/chefs working and nobody in the restaurant. So I asked if they would mind me watching them make the curry.
The Kitchen
There was an open can of vegetable ghee, and an array of open top containers with the spices that they use for every curry they consisted of:
Onion/green pepper mix at a ratio of about 5 onions to one pepper
Powdered Coconut
Spice Mix
Ground Almonds
Sugar
Salt
Fresh Garlic/Ginger Puree covered in oil
Dried Methi
Medium Chilli Powder
Garlic Powder
Tomato Puree - this looked like a mix of fresh tomatoes and puree mixed together
Cumin Powder
Coriander Powder
The Stove
On the stove was the curry sauce much the same colour and density as the BE base with just a small amount of oil floating on the surface which was the statutory red colour.
I asked if I could taste the curry sauce and was allowed to test it.
I may have found something here which is of interest to you base fanatics - this was the first base sauce that I would have been really happy to eat just as a basic curry.
It tasted like the time you just went in and ordered your first chicken curry - a liitle bit of heat, slightly sweet/sour, slightly salty and full/rich with curry flavour.
I expressed my surprise to the chef who said in very broken english something like " You Like?" But i am deaf in one ear at the moment so it may have been something else.
I asked how it was made but not quantities
The reply was
Onions - Red onions
Carrots
Ghee
Red Peppers
Garam Massala
Chilli powder
Garlic/Ginger puree - he was very proud of his puree so he pulled another fresh container from the fridge to show me.
Looking around there was all the usual suspects curry leaves, cardamoms etc - however a lot of them were in containers with brands I hadnt seen before but that I dont think is too important.
The curry
By this time I was losing a bit of concentration due to the effects of a couple of pints that I had to have before visiting the curry house - some of you may remember I mentioned that we had a bring your own alcohol establishment and this was it.
Korai Chicken
In went some ghee and some of the onion mix - then I lost it because I couldnt see through him as he added the various ingredients from the open containers - however when it came to adding the chicken it was definitely pre-prepared and partly cooked as it came in a container from the fridge and was yellowish/slightly green in colour. This was added and the whole mixture was simmered for about 3-5 minutes. When placed in the container no coriander was added and I was told I didnt need it it would be good without it and they had run out. Oh I just remembered he added a pinch of methi at the cooking stage
Chicken Patia
He smeered the pan first with around half a dessert spoon of garlic ginger mix put it on the heat added ghee and onion mix - then I lost it except for about half a dessert spoon of chilli powder and roughly two dessert spoons of lemon juice from a bottle.
The same chicken was added then the simmering began and he added a very unusual ingredient which was grey/light brown in colour I asked what it was and was told
it was ginseng?
I suspect that in fact this was either Amchoor or Garlic Powder. He added around a dessert spoon full.
Arriving at home I piled my plate high and tucked in, both dishes were excellent even without the coriander.
If anyone wants to contribute to our knowledge by funding some extra curries I could be easily persuaded to live off them for a week or two - otherwise you will just have to wait until I work late again.
-
posted on behalf of JerryM
fantastic post curry tester - i'm going to have to read this many times to take it all in.
very best wishes for us all and many many late night working's hoped for.
-
Posted on behalf of JerryM
Currytester,
as you know/expect i'm still not a fan of ghee.
the "liitle bit of heat" in the base is of interest as i've been leaving chilli out recently but kept feeling i was doing wrong - i will add chilli back into my base cooking.
the use of red onions i can't believe on cost grounds. i'm also not sold one bit on red peppers instead of green.
the "ginseng" is interesting - i think i've heard of a Chinese wine with a similar sound but i can't imagine that's it.
the powdered garlic is an interesting slant. i make pizza all the time and of course add loads of garlic. over the last few weeks i've not been able to get to my local Asian store and been stuck with supermarket stuff (not the same quality or as easy to peel). so in desperation i tried using my stock of powder (normally used for jerk seasoning). it made the pizza taste very different - not worse not better just different. it has a very different taste to the fresh - i need to try this out in curry. i have Amchoor and sure it was not this unless the chef was using it to sour the dish - which i suppose he might given pathia needs some souring -tamarind seems to work best though although I guess I?m now going to have to try the amchoor (I can?t actually find why I?ve bought the amchoor in the past).
-
Great account curry tester, lets hope you have to work late sooner rather than later!
-
great work currytester. ginseng is a japenese herb usually associated with an increase in well being if taken as a daily tablet. (i think!) never heard of it being used in cooking though. the base sounded interesting. the real bir base i tasted was totally the opposite, and tasted pretty poor, until it was used in the final dish. obviously the base must vary a lot between restaurants. some have a base which is almost 'there'. others have a base which is just a very basic soup, which needs working on! or am i talking rubbish? :)
-
Yeah curry tester, what a great post! ;D
-
Garlic Powder & the first base sauce that I would have been really happy to eat just as a basic curry.
Are you positive it was garlic powder?
You can get amazing results with this stuff, but I have never seen it in a BIR
And yes, the base at some places is the nicest curry you will ever have.
It has almost a drug like quality
Certainly some places create the curry in the frying pan, but others do it by making an amazing base
Please find out more!!
-
the real bir base i tasted was totally the opposite, and tasted pretty poor, until it was used in the final dish.
the real bir base i tasted was like a soup. i don't feel the taste suggested anything special in it to help with the amazing transformation of the final product. the question for me is how does this chef with frying fan do his magic c/w what we do at home.
I?m going to try out the revised cooking method (following the spice/oil frying trials) tonight and hoping the much bigger emulsification does the trick. Will keep u posted.
-
i cooked 4 off curry sauces using the revised method and have adopted it going fwd http://www.curry-recipes.co.uk/curry/index.php?topic=2968.msg26431#msg26431 (http://www.curry-recipes.co.uk/curry/index.php?topic=2968.msg26431#msg26431).
i also tried out 1 tsp ground garlic and was uncertain on whether it made any difference as i already use a lot of fresh garlic (at least 1 tbsp per 200ml portion). i probably would not add it again. i've also tried adding it to naan with pretty much the same 50/50 result.
-
In reply to some of your questions
The chef said ginseng but the colour for me was more like Amchoor and having cooked my share of Patia's I would definitely suggest that it was Amchoor - I was only relaying the answer the chef gave me.
Not convinced about red onions or white or yellow or brown onions - well once again the chef said red but he also said it makes a difference. Now I am not suggesting that he would deliberately lie to me so I suspect some red onions were used in the base - not necessarily all
Red or green Pepper - the pepper must make some slight difference to the outcome as green peppers arent anywhere as near as sweet as red peppers. The chef said red peppers - but he could also have meant paprika or chilli powder if you think about it. And the oil colour was red so therefore chilli powder/paprika/tomatoes must have been used.
Ghee or Veg oil - the oil came from a ghee metal container which could have just as easily contained vegetable oil - I didnt taste it.
I need to make some base today so I intend to use an adaptation of my soup - which I still think has merit - BE's base and some artistic licence. I'll let you know if it tastes anything like the one I tried which I thought was pretty good.
-
Well what do you know - I'm better at this than I thought - I have recreated my local bir curry base - if a little bit thicker but the taste is the same.
Ingredients
3 large onions (600gm) total
4 medium carrots (400gm)total
1 oz coriander fresh
1 pinch methi
2oz Fresh Garlic/ginger Puree
10ml g. coriander
10ml cumin powder
10ml turmeric
1/2 yellow pepper - didnt have red in stock
3 tinned plum tomatoes
2 tbsp tomato puree double concentrate
30ml BE spice mix
400ml Veg oil
1 green mild chilli the big fat ones
1.5 tsp salt
dice onions,yellow pepper,chilli and carrots and add to hot oil
Fry for around 10 mins until onions are translucent and beginning to take ona slightly golden appearance around edges.
add plum tomatoes all the spices including methi but only half of BE spice mix
Fry for a further 4 minutes to cook off the spices
Carefully add a full kettleful of boiling water
Add Garlic/Ginger puree
Bring to simmer and hold at this point until carrots are nice and soft
Remove from heat and allow to cool
Liquidise
Bring back to simmer and add another kettleful of water
When oil starts to separate stir in tomato puree and chopped coriander
simmer for a further 10 mins
now add remainder of BE spice mix stir then add salt to taste
continue simmering adding water as necessary until oil full separates
Taste again and it should taste like the most basic curry sauce you get from a BIR
I'll let u know what the final curry tastes like later
-
Admin - you had better move this somewhere more visible - the taste has arrived.
Made the Korma - 4 X Write this recipe down
Made my Pathia - 4 X ate everything even though I used the rajah extra hot chilli powder
After 25 years I can now forget about curry base sauces ahhhhhhhhhhhhh!!!! Relaxation
-
After 25 years I can now forget about curry base sauces ahhhhhhhhhhhhh!!!! Relaxation
Are you serious?
Do you want a little more time to assess this one?
If you are right........
I can't try it yet, but does this have that extra taste?
-
Made the Korma - 4 X Write this recipe down
Made my Pathia - 4 X ate everything even though I used the rajah extra hot chilli powder
Currytester - what do you mean by this?
-
Haldi,
Its the combination of factors that lead up to the successful outcome
I've been in BIR kitchens a lot and always have asked questions, but this last time was the first that I had tried the base on its own.
My surprise came at tasting what I felt was the ( and remember this is only my opinion and also that every BIR produces slightly different tasting curries and you will get used to your personal favourite) sauce that reminded me of the most basic first chicken curry I had eaten in a restaurant.
The last and probably the most versatile base I made was the BE base. The curries produced were as good as most of the local restaurants. I tasted the BE base and it wasnt as tasty ( see original post) as the restaurant base I had tested.
My original base (see currytesters soup) was made one Saturday because I got pi**** with a discussion about adding potato's to a base.
It produced for me a perfectly acceptable curry if a bit rich due to the ghee and chicken stock but was still similar to the best local BIR.
As we all do I wanted to strive for better still and so tried the BE base.
Today I made some decisions - I took what i felt was the best parts of my own base and married it with the BE base plus my conversation with the chef plus the quidance on making the garlic/ginger puree and a bit of artistic licence and some other hints that i uncovered on the site.
This resulted in the base described.
There were other changes I made when I cooked the curries - I precooked the chicken in the oil from the top of the curry and added some curry base and water as needed to keep the chicken and sauce from drying out and boiled the chicken until it was just undercooked.
I then left it to marinate in its juices for 1/2 an hour before making the curries.
In both dishes I added the chicken and juices and made up with the rest of the ingredients and curry sauce to give the amount of gravy I wanted.
There was no exact science here I added ingredients purely by taste alone but using guidelines from the recipes.
I can honestly say that I have never tasted a better chicken korma and the pathia I forgot to add the amchoor and slightly overdid the extra hot chilli powder but it was still better than any of the local BIR's
I dont want this to come across wrong I was happy that I had achieved the best result which was better than the vast majority of BIR's I felt it had the taste.
I can only suggest you try it and compare it with your own best efforts however dont be too surprised if it isnt like your own BIR
By the way I have missed something out of the base recipe which was a small pinch of ajowan added after the liquidising stage.
-
Hi again Haldi
What this means is that I cooked for 5 people - own family aged between 75 and 18
I was begged to write down the recipe and never change it again by all of them including my 75yo mother who wanted the complete recipe written down so she could make it at home - she lives just 50 yds from a BIR and uses it once a week.
They have always liked the korma no matter what base but this they stated was a step above what they had tasted before. By the way I was surprised - the chicken I felt was going to end up overcooked but it was perfect and virtually melted in the mouth.
The Pathia - they are korma or CTM eaters but the whole dish was cleared for the first time ever and it was extra hot due to too much chilli. Speaks for itself really.
-
Well I'm definitely going to try this, but it will have to be next week end.
There have been a few posts saying, we should use more carrot in the base.
You certainly have done that!!
How about comparing yours to one you've just bought?
Serve both together
That is the ultimate test
Very exciting stuff, this
Only four onions too, the last experiment I did used half a sack!
-
Can't wait to hear more about this.
It's interesting that the onion (and various other ingredients) are first fried before simmering, is this something you have seen done in a BIR??
-
It's interesting that the onion (and various other ingredients) are first fried before simmering, is this something you have seen done in a BIR??
I want to hear what Curry Tester says about this, but one chef told me that some takeaways make a curry gravy without water
They cook the onions in just oil!!
The only water used, comes out of the onions, as they are cooked
Actually that can be a surprising amount
-
Adriandavidb
I have never seen them make a base - its either made in the morning or last thing at night - morning would be favourite I guess.
-
I came across a thread on this site that used I think 500ml of oil to fry the base vegetables. The discussion then went on to discuss the use of reclaimed oil for cooking the final curry and for pre-cooking the meat. That is where part of this idea came from.
Plus the base I tried at the takeaway was good enough to eat on its own.
The good thing I think about this method is the quantity of reclaimed flavoured oil. That and the base made the difference between good and excellent.
If any of you have a favourite curry recipe that you use let me know and I will try this base on it for you. It has only been tried on Korma and Patia to date and I have absolutely loads left.
-
hi curry tester
i think to prove you have the perfect base........... a nice bir madras could prove beyond all doubt
as that is what most people can relate to as the "taste"
well done by the way ;)
-
Many years ago now I saw a couple of TV programmes that showed the addition of very well caramelised onions in to the curry at the end of cooking, but not in the base. One said it was one of the trade secrets. I tried this and felt it definitely improved the curries though still didn't get the old taste I was after. Somehow I stopped doing it, so I'm going to try it again to refresh my memory. The onions have to be cooked with a little sugar for a very long time on a slow heat..about 45 miutes to an hour. At the end they are very soft, very sweet and very brown and savoury. In fact this is how you might cook them for a French onion soup (hint hint Bobby!)
-
Which madras recipe would you recommend?
-
Secret Santa
Cant say that I have seen caramellised onions used but what I have seen in a couple of kitchens is the chef deep frying onions and green peppers for a specific dish. It wasnt for my order otherwise I would know which dish it was
-
WHICH MADRAS ????
thats the question isnt it
obviously if you cook any madras with a perfected base gravy i.e. your one ,, shouldnt they all come out tasting like a BIR
because every different t/a has a different variation on spice/gravy etc
yet they all seem to have whether "good or bad" that certain taste
so in my view any madras would suffice to begin with
good luck
-
Which madras recipe would you recommend?
Uncle Bucks Madras has had some good reviews,I'm gonna try it next, I've only made Rajvers Madras from this site but it is very nice.
-
(hint hint Bobby!)
noted ;D
-
Hey currytester :D
made your base today
all i can say after cooking 3 or 4 bases off here yours Rocks man
hope the curry i cook tomorrow is half as good as the base
nice one man
ps only difference is you stated a kettle full of water ........how big is a kettle lol
anyway mine turned out a little runny but tastes superb
mark ;D
-
Billycat,
Which other bases have you tried and how does this specifically compare?
Awaiting your report on the finished curry...
-- Josh
-
Hi Josh
off the top of my head the first i made was the saffron base which was reccomended to me wen i joined which by the way i enjoyed but didnt produce that taste i wanted ex
cept in CA 's ctm
another was darths base but that had nothing curry about it, it was more like a vegatable puree
then i tried experimenting with no success
so today i tried currytesters base. as i was cooking it i wasnt too impressed , but wen i finally finished it had possibly a good hint of a restaurant smell to it and certainly tasted like the beginings of a wonderful curry , in fact it tastes something like a diluted version of mulligatawney soup that i often purchase in my local BIR in liverpool
mark
-
left the base to cool off
lots of oil risen to the surface
put your nose over it and breathe in wow it smells like a BIR
dunno how currytester came up with it but it bloody works
maybe its all in the carrots lol
mark
-
Mark
My Kettle measures 3 pints.
When you make your curry Use some of the oil off the top I reckon around I tbsp per person.
Fry the Chicken (assumption)in the oil at high heat until white all over.
Add a ladle of base and bring to the boil - keep on high for no more than 5 mins adding water a tbsp at a time to stop it drying out. Chicken should then be just under - if using leg meat cook for 10 mins. Set aside for 30 minutes while you prepare your curry ingredients.
Add to curry with 5 mins to final serving so it doesnt overcook.
CT
-
Ooops forgot to mention to tip the lot into the curry and to startthe curry with reclaimed oil as well
-
it's real pleasing in many ways this. obviously well done to currytester (in advance of trying it out but if billycat's happy then i'm in no doubt either that this base produces the goods).
it's pleasing too in that the spec is not a surprise - it's no different to what's been talked about and tried in many respects.
i'd appreciate knowing the finished volume.
the sceptical side of me say's it's not that different to what i do currently - the only clear difference for me is the frying of the onions, the large proportion of carrot and splitting of the spice addition. i also use a cloth bag to add fragrant spice - which makes a difference for me.
my heart says i've got to give this one a try.
-
JerryM
Absolutely correct just took what we already know tried it in a different way. The reason the spice mixture was split was simply because I was trying to reproduce the taste of the takeaway base and I felt that it was just about there with 3 tsp added later. I am fairly convinced that the BIR taste comes from the flavoured oil created by the whole spice mix. Whenever I have been in a pro kitchen and looked at the base there has always been a lot of oil floating on top, bearing in mind that I used 400ml of oil in this base there certainly wasnt that amount on top of the base - I would guess about 150ml floating max - this means that in the base sauce there was 250ml unseparated. Perhaps this is why it tastes the way it does. It also came from an observation with the Pilau rice recipe where the whole spices are fried in oil and then the rice coated with the oil prior to boiling - the rice takes up the flavour.
-
Gonna have to give this one a go!
-
This sounds exciting, I need base so this will be my next one, just some questions
Did you use large Red Onions?
Did you puree ginger/garlic with water/oil?
3 Tinned tomatoes? Is that 3 tins (sounds allot) or 3 lumps (so to speak) from one tin?
-
Did you use large Red Onions?
Did you puree ginger/garlic with water/oil?
3 Tinned tomatoes? Is that 3 tins (sounds allot) or 3 lumps (so to speak) from one tin?
I only used what I had in the cupboard the 3 onions were large whites - I suspected the red onions from the chef to be a red herring
Blended with water for puree
3 individual tomatoes from a tin - I would have added around 3 heaped tbsp of chopped but I had run out
-
well i am cooking madras tonight
lets hope it tastes good eh
mark
-
Currytester,
agree wholeheartedly on your thoughts - particularly the oil. i'm surprised it retained 250ml - that seem high to me. this bits associated and very key to me continue simmering adding water as necessary until oil full separates
. i find this develops the moorish taste but i find i need to simmer for at least 1 hr and sometimes upto 3 to get more oil to separate.
maybe this is where u've hit right in leaving more oil in the base - trouble is i also find that too much oil is not good either - how long did u simmer for at this stage and if poss a rough guess at the finished vol.
-
Hi Jerry
i simmered mine for about 75 mins and about 3 or 4 mm of oil floated to surface
but deffo a couple of more mm arrived during its cooling
as for volume i ended up with about 75%of a 10 litre stock pot
by the way i made a chicken madras using The BE madras recipe it was deffo there just a bit oily using 4 tbls of oil as bruce suggested i am going to go through all the madras recipes on here till i hit the exact note and i know i will hit it using this base
mark
-
Billycat,
thanks for the info. the volume seems to big (too thin) for me given 1000g of bulk veg. my stock pan is only around 4l so i'm going to need a new pan to make this base.
have u tried parker21 (gary's) madras http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717
(http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717) it's the best i've found. i vary a few minor things just for personal taste (garlic/ginger puree is 2:1 ratio, i leave out the fresh toms, use less chilli powder and add a splash of worcester sauce, sometimes use 2 tbsp tom puree depending on the base)
-
hi jerry
yes it is thin
but as soon as you ladle it into the pan you are cooking your curry in it evaporates almost instantly
so maybe you have to use a bit more of this base but it is certainly worth a go
mark
-
billycat,
thanks.
i've certainly got to give it a go. i've only use the oil frying technique once in ivangoughs AIR. the base was good. i then carried out some onion cooking trials which said frying the onions does give a different better taste. however i felt at the time it was not significant and have made all the bases since just by throwing everything into the pot.
i'll have to wait for a while to sort a new pan though.
-
I've been making this base for the last few hours (also pre-cooking 2.5lb of chicken) I do agree with another comment about not being impressed/sure whilst in the process, I've found it up and down, first thought not enough onion 600g was 1.75 super large onions, then I started too like the smells after adding the spices and 1st half of spice mix.
When cooling quite allot of oil to the surface, nice, then blended, it looks like Carrot soup and had in the back of my mind adding another kettle full of water is going to be really runny. Anyway added the Ajowan, extra water, puree, rest of spice mix, coriander and was doubting if I will see oil again, been simmering an hour (approx.) and the oil is coming up nicely all around the edges, nice and dark color. Taste at the moment to me is a bit like a slightly spicy Carrot & Coriander soup, smell is good, the oil around the edges tastes great, but I'll wait and see as every time I doubt this base so far it's come back to surprise me.
-
update, about 3mm of oil all over the top, will leave to cool over night then stick in the fridge, make some curry fri/sat. My wife came back from work and won't shut up about how good this smells, I could not, so sat outside for a few glasses of wine tonight and re-entered the house and it smells great, the wife has never commented on how good a base smells before just moans about the mess I make, she can't wait for some of this says it smells lovely and just wants to eat it as is. She even thought I was cooking a thai curry or something when she came in because of the smell, I can't get that but it does smell good.
-
Chowie,
keep the feedback going - makes up for me not having a big stock pan.
i like the recipe pretty much but feel some tweaking will be needed to get the best from it. it's not far in principle from where i'm at. the main suspect area is the amount of onion for the final volume (based on 7.5L finished) - my curries have been much better since i increased the volume/wt of onion c/w site recipes.
-
Chowie,
keep the feedback going - makes up for me not having a big stock pan.
i like the recipe pretty much but feel some tweaking will be needed to get the best from it. it's not far in principle from where i'm at. the main suspect area is the amount of onion for the final volume (based on 7.5L finished) - my curries have been much better since i increased the volume/wt of onion c/w site recipes.
Will do Jerry, I have to say my house smells soooo good today, any recommendations on what recipes to use to make my curries. My last one (which I liked, with half BE base and half Pat Chapman base mixed, all I had, the PC is very Gingery and quite hot alone)
4 tbsp Oil, just fresh veg oil (looking forward to using this base oil this time)
5-6 slivers of Onion
1 tsp BE Spice mix
1 tsp Chilli Powder
1 large heaped tsp of tom puree
1 tsp Salt
1 good pinch of dried Kasuri Methi
After the base the chicken and
1 tbsp of Lemon Juice
1 level dstsp of Ground Almonds
Made 4 of these, everyone enjoyed, did not taste theirs but I thought this was the best Madras I had ever made and it was all a last minute rush thing.
-
Chowie,
your madras is interesting and going to have to give it a go next week. i would normally swap the onion slithers for pre fried slithers of garlic (personal preference only). i'd go for DD's spice mix and add 1 tsp rajah curry powder. i'd use 1 tbsp tom puree. i've also just returned to using garlic/ginger 2:1 paste in a little base oil (used finely chopped garlic for a long time) - still not sure which is best. i also add a splash of worcester sauce now and again. i also add chopped coriander after adding the base.
i like the idea of the ground almonds and will try this out along with the lemon juice which i haven?t used in a madras before (only pathia).
mines based on parkers madras http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717
(http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717)
for recipes i'd go for admins jalfrezi http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html) or CK's CTM http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html). these are what we make all the time.
-
Chowie,
your madras is interesting and going to have to give it a go next week. i would normally swap the onion slithers for pre fried slithers of garlic (personal preference only). i'd go for DD's spice mix and add 1 tsp rajah curry powder. i'd use 1 tbsp tom puree. i've also just returned to using garlic/ginger 2:1 paste in a little base oil (used finely chopped garlic for a long time) - still not sure which is best. i also add a splash of worcester sauce now and again. i also add chopped coriander after adding the base.
i like the idea of the ground almonds and will try this out along with the lemon juice which i haven?t used in a madras before (only pathia).
mines based on parkers madras http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717
(http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717)
for recipes i'd go for admins jalfrezi http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html) or CK's CTM http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html). these are what we make all the time.
Thanks, I will be adding Garlic & Ginger pastes with this base, did not above because of the strange base mix I used. The almonds and lemon are from the old PC books and something I've kept with as personal preference.
I would like to try a Korma too, and try to use the recipe I've posted from the Maliks recorded videos thread, would be good to get some feedback from members on what to try there.
-
Chowie,
i'm not an expert on Korma - in fact only eaten 1 in my life - i made it using ronnoc's recipe which got me into the almond powder. the Korma was spot on and i should really put my prejudices a side (madras etc) and make it more often - the family were quite sold on it too.
the base was pretty good but something slight was just not right and never got chance to work on it with Ronnoc.
link http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0)
-
Chowie,
i'm not an expert on Korma - in fact only eaten 1 in my life - i made it using ronnoc's recipe which got me into the almond powder. the Korma was spot on and i should really put my prejudices a side (madras etc) and make it more often - the family were quite sold on it too.
the base was pretty good but something slight was just not right and never got chance to work on it with Ronnoc.
link http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0)
Hey Jerry, I don't think I've ever had a BIR korma either, but have deffinatly wiped a nan around others before ;)
That Korma recipe is very interesting to what the recent videos are showing, was thinking Sugar & Coconut but is one maybe almond powder! and when he turns around maybe adds coconut milk! would love to know.
-
yeah, the "white liquid" added from the carton is interesting - it does not look like evaporated milk and coconut milk would fit the bill. going to look along the carton shelves next time in my local Asian store.
-
Anyway back to this base, I cooked some Madras last night, could not wait any longer.. I used recipe as above but with 1tsp of Garlic Paste and 1tsp of Ginger Paste and no lemon juice.
First up I made some Bombay Aloo, thats was ok but also used that to season up the pan.
So being inspired by the recent videos I got to the Madras using a Chefs spoon of oil from the top, adding a little onion (frying for seconds here) then all the purees and spices. A big shake a swirl around with the spoon again not cooking for long, removed from the heat just to add the chicken, again big mix together (mainly scraping around the edges) now it's like a big chicken paste, what it also looked like on the videos. Then 2.5 ladles of base and simmer for a minute whilst adding some ground Almond, did not clean the pans between curries and woke up this morning to find orange splash dots around the cooker area so some spiting was going on.
I eat the curry very quickly, it was moorish, I was also hungry and a few beers were on board, but for me to much Ginger it was overpowering so will reduce/eliminate that when making some more curries sat night maybe then I'd be able to taste it better.
-
Taste again and it should taste like the most basic curry sauce you get from a BIR
I made this base and it is one of the best
But, I am sorry, it still misses that extra taste
I have two frozen sample bases and I compared
Thanks for the recipe though, I enjoyed making it
There were lovely aromas as I was cooking it!!
Lets face it folks, there really are no other ways we can rejig these base recipes
We've boiled onions, fried them,fried them then boiled them
We got onions on their own, onions with peppers,onions with carrots,onions with chillies.
And to tell the truth (unless you overspice the base) most bases turn out pretty similar.
Twenty years ago, when a chef told me "this can't be done at home" I didn't believe him
But you know, he might have had a point
All the same I would love to know what is the difference!
I don't think any recipe will deliver unless it is using a new ingredient or a new technique.
-
Haldi,
appreciate u trying this one - it was bugging me as i can't get approval for a bigger stock pot at the mo (boss is not happy with the new TV station).
i am now convinced that we?re barking up the wrong tree. having tasted the real BIR base i felt it was not significantly different to bases i've made before. having chatted further with the chef the bottom line was in his opinion that it is simply a method of adding water to the curry. having seen the new TV station i can see much that i need to try out - it's the technique for me along with getting the spice balance right with the various ingredients.
-
i'm not an expert on Korma - in fact only eaten 1 in my life - i made it using ronnoc's recipe which got me into the almond powder. the Korma was spot on
Please clarify. Don't you mean you simply liked it for what it was in absolute terms? I don't see how you'd know if it was 'spot on' in BIR terms (which is priimarily what this forum is all about) if you've only ever had one korma before in your life!!!
-
sorry George,
i simply liked it for what it was - i haven't a clue what a real korma tastes like.
-
I had to throw out the rest of this base, so did not get to give it another try. But I like this one and will be using again, I agree that many bases on this site are very good but the quantities and some practices still may need tweaking a bit. I think this is the one I'm going to be using until I see something that is very different.
-
Thanks to both Haldi and Chowie for trying out this base. I think the taste is a personal thing and I am sure that part of our problem in replicating it is quite obvious.
Simply look at how many different bases there are on this site and I have to say I havent had a bad curry from any of them but the point is that imho everyone is trying to emulate the curry taste either from a restaurant a long time ago or to be the same as their own favourite BIR. Hence the number of bases.
I too am giving up on base development now unless someone comes up with something amazingly diverse as this one suits me. I am now going to concentrate on the individual recipes to create my perfection.
-
Currytester,
agree fully. i too am ready to concentrate on the individual recipes. what are u going for 1st.
-
Thanks to both Haldi and Chowie for trying out this base. I think the taste is a personal thing and I am sure that part of our problem in replicating it is quite obvious.
Simply look at how many different bases there are on this site and I have to say I havent had a bad curry from any of them but the point is that imho everyone is trying to emulate the curry taste either from a restaurant a long time ago or to be the same as their own favourite BIR. Hence the number of bases.
I too am giving up on base development now unless someone comes up with something amazingly diverse as this one suits me. I am now going to concentrate on the individual recipes to create my perfection.
Yep, very well put.
-
JerryM
I am already happy with my CTM, Korma, Pathia and ceylon so its got to be dansak next I reckon the last one one was pretty poor - anyone recommend a recipe? Or alternatively if you have something you think is spot on I'll try that - making a pot of sauce this weekend.
-
I am already happy with my CTM, Korma
Are those recipes off this site? If so which ones?
I feel I'm just about spot on BIR with my hotter curries (Madras, Vindaloo, Jalfrezi, Bhuna) but further away on the sweeter ones. I use CK's CTM, and although its the best I've tried, its still missing something for my taste.
-- Josh
-
Chowie,
i tried out the ground almond powder in my std madras. i used 1 tbsp per 200ml finished portion but quickly increased it to 2 tbsp.
i liked the taste. not a madras i guess strictly anymore but nice for a change now and then. banked for future continued use.
many thanks for the idea.
-
Hi Josh
For the korma I use georges using just almond powder for the nuts and add a pinch of methi. Do it to taste rather than follow recipe exactly. The basic quantities are about right. If you want a perfect satay replace ground almonds with beaten to death dry roasted peanuts - keep adding till you get the satay flavour you want - then add some chopped chilli to get the heat right.
CA's CTM is about right but again I do it to taste and add sultanas and a couple of boiled eggs.
Tikka I use Blades recipe to pre prepare the chicken - its spot on for me
Jethros Chicken Ceylon
My own Pathia
Haldis Balti
What recipes are you using?
-
Thanks CT. Good to know that you're happy with these.
For the CTM, I too use CK's. Its the best I've tried, but still a little off the best I had from a BIR. I think it may be the tandoori Masala I'm using.
For the Korma, I use my own adaptation which is here: http://www.curry-recipes.co.uk/curry/index.php?topic=2856.0
For tikka, I use Blades, but replace the Tandoori Paste with Tikka Paste.
-- Josh
-
Just checked the korma out - basically same as georges but better written. What are your recommends for the missing curries in my list? As we seem to both have similar tastes.
Regards CT
-
CT, one of my faves has to be a Rogan Josh. On the milder side, Pasanda and Moghlai are two good ones.
-
Hi All,
Been away for a few months because I've been on a strict diet, which resulted in no curry :( lost a fair bit of weight tho :) even tho I'm still shedding pounds I've promised some people some curry this weekend because I've also deprived them.
Anyway, this (Currytesters) was my favorite base with a BE Madras recipe and the fantastic CTM recipe (can't remember who's maybe blade or something), so has there been any advancements whilst I've been away?
Can't wait to get cooking curry again, I've missed it.
Chow