Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Bobby Bhuna on September 25, 2008, 12:30 AM
-
So I had a few tins of Stella tonight and thought I'd go for a wander round my new town. I went to "The Curry House" and tried to buuy a portion of base and they were not happy!!! :-\
So, I moved on to the big restaurant, called "The Eastern Pavilion", Corstorphine, Edinburgh. I was buying a lamb madras and rice and threw in the order for a portion of base. They didn't seem happy, but I played the idiot, acting a little drunk and talking about having a book that talks of "special mahal base" and saying I was going to add nutmeg and cinemon sticks.
They were much happier at this point and suggested I add chilli, spices and green chillies and not to ruin the base with adding the things I'd mentioned.
I got home and looked at the base. It looked too red and I thought they'd fobbed me off with a complete sauce. However, it was base. I've taken photos I'll add tmrw. I can taste certain ingredients I'll talk about more tmrw. The Madras was fairly good. I have a big carton of base, which i'll pop in the fridge. We'll get the most out of this! I'm really happy about this progression! ;D
-
Great job Bobby! :o
I was going to add nutmeg and cinemon sticks
Lol! Quick thinking!
Looking forward to the analysis!!
--- Josh
-
wow - the big city eh - been once but did not have much time to look round - for me it's one of those places that far exceeds your perception.
wow again - the red colour fills my sails again. this yellow stuff takes a bit getting used to but confirmation that "red" exist?s put's my mind to rest (i've found in practise it does not make much difference to the final dish).
-
Nice one BB, looking forward to a report and the photos.
How much they charge you for a bit of base?
Stew
-
Great stuff, can't wait for the break down of what you think is in it, did you ask them about how they make it?
-
How much they charge you for a bit of base?
2.75 I think, it was 10.50 all together. A Madras at 5.50, a pilau rice at 2.25 and the base sauce portion. It came in the rice size carton, not the curry sized one.
As I mentioned before, when I opened it I thought it was a finished sauce, really oily, with a deep red layer. Small bits of fresh corriander that looked pretty well cooked (very dark green and limp) very quite noticable.
I gave it a good stir and went to take a spoonful, expecting the hot sharp Madras taste to come through. Then there was nothing. Just a really subtle, bland, not even salted really, thick oily soup. Extremely faint hints of ground cumin and ground coriander came through but this stuff was way less spiced than any base I have made. It didn't taste of curry atall.
What really surprised me was the blatent taste and texture of carrots. I'm not talking about one or two carrots here, I'm thinking an equal ratio of onion to carrot. Onions don't blend to that same creamy uniform texture that carrots do. I can also say with confidence that there are no green/red peppers in this base. There is garlic in it, not too much but I can't notice ginger. There are also tinned tomatoes, I'm quite sure they're not fresh. My god the oil though!!! I think it's about the equivalent of 500ml (maybe more) per 6 onion base.
I will post the pictures later on today and cook a curry with the base tonight.
Cheers,
BB.
-
Just to clarify, this takeaway in no way wanted to help me good a good curry. Actually, as I've been told elsewhere as well as at this one, when I said I wanted to make a curry like a takeaway they told me "not possible".
They didn't want to sell me base. Only when I made out to be a crap chef, a little more under the infulence than I actually was and spoke nonsense about adding random whole spices to the sauce would they sell me a portion. All they cared about was the fact that I had just ordered a curry and hadn't paid yet, and was quite firm about wanting a base, and appeared to be no threat. They just waned an easy few quid and probably couldn't see the harm in it.
I will not be having good relations with this restaurant - they don't want to talk about making curry.
-
Thats a shame they didn't want to be more open but its the usual response, at least you managed to get some base.
-
My god the oil though!!! I think it's about the equivalent of 500ml (maybe more) per 6 onion base.
Nice bit of research Bobby.
Interesting that they do not appear to recover oil from the base either .... ? ;)
-
brilliant purchase Bobby. Bet they gave you a strange look ordering that one! :) The BIR chef i sometimes chat with, said use some ginger in base, but not enough for customer to notice its there. and he said using a few carrots is good, 2-3 big-uns.
-
Ok, here it is. The carton, just opened, stirred a little and stirred a little more.
(http://www.curry-recipes.co.uk/curry/gallery/3840_25_09_08_1_13_31.jpg)
(http://www.curry-recipes.co.uk/curry/gallery/3840_25_09_08_1_14_13.jpg)
(http://www.curry-recipes.co.uk/curry/gallery/3840_25_09_08_1_14_46.jpg)
(http://www.curry-recipes.co.uk/curry/gallery/3840_25_09_08_1_15_34.jpg)
-
Nice one Bobby, yeah I agree that looks like there is allot more carrot in that base looking at the texture. So this seems to confirm to me that the Ginger comes through at the frying stage which is what a BIR owner mentioned to me a couple of weeks ago by using a "few slithers" he said (or what I thought he said anyway)
-
Good work BB, the base looks fairly thick to me more like a finished sauce or are the pictures deceptive.
Cheers
-
Good work BB, the base looks fairly thick to me more like a finished sauce or are the pictures deceptive.
Good observation Matt, it is very thick and has the colour and texture of a finished sauce. It doesn't taste like one though.
When I got it, it was at the end of the night and the sauce was hot. It may have been bubbling away all night explaining the thickness due to water evaporation, or they may have simply fried it. Perhaps it is just thick from the start.
I'm actually sterring away from thin watery bases and edging towards bases with a little more body. Let's face it, it speeds up the curry making process, which BIRs are all about.
Did I mention that there is a slight heat to the base. Not much though but it is there.
-
What curry (recipe) are you using to cook with it tonight Bobby.
Look forward to seeing the results.
SnS :P
-
What curry (recipe) are you using to cook with it tonight Bobby.
I'm going to work with 1tsp white tower tomato paste, 1tsp garlic paste, 1 tsp bruce edwards, 1 tsp chilli powder, 1 pinch methi and a little fresh coriander. I'm sure you can all fill in the blanks :P
-
Chowie
So this seems to confirm to me that the Ginger comes through at the frying stage which is what a BIR owner mentioned to me a couple of weeks ago by using a "few slithers" he said (or what I thought he said anyway)
are u suggesting like Bobby that a small amount of ginger should be in the base. i just want to be sure (i could not taste it at all). it's sort of on my mind as having left it out the last base i did not miss it but i also re started using ginger in the form of garlic/ginger paste at frying stage - this worked well.
-
Bobby,
the amount of oil is real intriguing - do u have a photo of the madras curry or can u give us a bit of feedback on what the oil was like in the finished curry u bought.
i ask as your experience seems to confirm their is a range (albeit narrow) of BIR bases. i've experienced the occasional BIR that adopts a very oily form to their curries - which is very nice just a little different to mainstream.
i guess i'm trying to work out what happens to the oil when they cook with this base. does it produce a much emulsified curry (like the occasional BIR above) or does it sit on the surface or does it go somewhere else.
-
do u have a photo of the madras curry or can u give us a bit of feedback on what the oil was like in the finished curry u bought.
Yes I do, I'll add it tmrw. It was very oily. The oil sat on the surface. I agree there is a range of BIR bases. This one is quite good but not the one I want. The one I want produces curries like no other. It's the holy grail for me. However this Madras was good and pretty typical, so the whole thing is still worthwhile. Now I'm off to do my Madras using the bought base. I'll report tmrw.
Cheers,
BB.
-
Just done my Madras. Amusingly enough it was better than theirs, without a doubt. Best curry I've ever made? :-\
Up there, but not unachieveable from the recipes here. I have learned so much, the biggest factor being subtley spice your base sauce.
However, I wouldn't say this was any better than using SnS June 2008 base with a standard Madras recipe.
I am going to replicate this base and when I get it right, I'll post my closest effort to the real recipe. I'm certain I can get very very close.
P.S. In my Madras the oil dispappeared without trace. Maybe it just separates in the carton. Also, the sauce was too thick. I had to add water.
I'll post pictures of their Madras and my (our) Madras soon. Just by the way, my rice tonight was my best yet. I really feel we're getting there! ;D
-
BB - when you said the base was extra red, from the pics it looks like that is mainly from the oil (and you're right, there's a lot of it). When its stirred its a bit more "standard greenish/yellowish".
Was the Madras any better than what you've made with the BE or SnS/Saffron bases?
If you were to take a known base (like a BE or Saffron), what would you change based on your findings/likes/dislikes with this restaurant one?
- Boil off more water?
- Half the spices?
- Double up the carrot?
- Double up the oil?
etc. etc.
-- Josh
-
Up there, but not unachieveable from the recipes here
real confidence booster. well done BB!
-
I'm thinking to replicate this base, my 1st attempt will be as follows.
6 medium sized carrots
6 medium sized onions
500ml oil
1/2 bunch fresh coriander (big bunch)
1 tin tomatoes
1 bulb garlic finely chopped
1 dsrt spoon turmeric
1 dsrt spoon paprika
1 dsrt spoon chilli powder
1/2 dsrt spoon ground coriander
1/2 dsrt spoon cumin
-
Are you sure they actually gave you JUST base BB? They probably did in truth; I mean, why would the chef bother faffing about turning it into a sauce if he didn't have to??
I just think the viscosity of it, and all the oil COULD indicate that the Chef 'flashed' you up a curry sauce that was 'light' on spicing. Perhaps by just reducing some of their base in hot oil, with possibly just a modicum of spice.
However, if it tastes as bland as you suggest, AND appears to lack salt, then perhaps unadlturated base it is!!
It's interesting that the resulting curry was no better than that made with SnS base 'though.
I'm not trying to be a party-popper honest!!
Well done anyway Sir! It's only through CrO people doing this sort of thing that we learn anything at all.
-
Are you sure they actually gave you JUST base BB? They probably did in truth; I mean, why would the chef bother faffing about turning it into a sauce if he didn't have to??
Hi Adrian,
It's just base for sure. It may have been flashed up in a pan but there's no spicing to it at all really. I mean bland!
Trust me, I came across as so hopeless that they would have no problem at all giving me the base. They were clueless as to what I had planned for it ;D
I don't think there's any surprise that the SnS June base and curry turn out probably just as well. I turn it out to be as good or better than three of the four BIRs I've used in Edinburgh.
I'm starting to think I know exactly where to find that missing taste we all talk about so much... It's in peoples head.
Two years ago, if I were to be presented with one of the curries I cooked now, there's no way I would believe that it was cooked at home.
The problem members here are having (IMHO), is that they don't quite think they're getting 100 percent BIR quality curries, because the recipes aren't 100 percent the same as their BIR's. However, they are 100 percent passable as BIR curries.
For me now, I feel that I can make better rice than most and better curry than most. However, there are many poor and average BIRs out there. The nut I have yet to crack is to get a curry as good as a great BIR. I'm not even close.
However, this base was from a reasonable BIR, not a great BIR, so it stands to reason that it turned out a good curry. The next step is some base from my favourite BIR. This will not be easy.
-
Here's my curry, then their curry - both using their base.
(http://www.curry-recipes.co.uk/curry/gallery/3840_26_09_08_5_07_34.jpg)
(http://www.curry-recipes.co.uk/curry/gallery/3840_26_09_08_5_06_59.jpg)
I have to be honest and say theirs looks better, but that could be down to volume as I ate most of the base trying to figure out what was in it. I can't figure out how their's is so oily mind you. I add a good few tbsps when making a curry. Wierd.
Also note that their curry looks more like the base than mine. I have a feeling they just added mostly chilli for the Madras.
-
1 dsrt spoon turmeric
1 dsrt spoon paprika
1 dsrt spoon chilli powder
1/2 dsrt spoon ground coriander
1/2 dsrt spoon cumin
I haven't done any detailed math, but I would have thought that with 6 onions, these measurements would produce a well-spiced base, vs a bland one.
I like the extra carrot idea, as I think this may add the sweetness I think is missing from my own efforts.
Are you going to have a chance to try this against the restaurant base (before you eat it all!)
-- Josh
-
I'm starting to think I know exactly where to find that missing taste we all talk about so much... It's in peoples head.
NO,NO and thrice NO! :)
The curry I want, and that was easily available all over the place in the very early 90's and before, but not much later, appears to be no longer available. I don't eat as many shop bought curries now and I certainly don't get around the country as much as I used to, but the restaurants I do go to are universally third rate compared to these old style curries.
And it's these that you and others seem to be trying to emulate!
No, it's not in my head, it's a fact.
-
And it's these that you and others seem to be trying to emulate
Pardon my ignorance and the fact my curry years were 1997 onwards, can someone explain how curries were different before the 90's?
I've heard it a few times on the forum that BIRs "don't do it like they used to", and I'm wondering what that meant.
-- Josh
-
I'm starting to think I know exactly where to find that missing taste we all talk about so much... It's in peoples head.
I think your thinking is therefore incorrect Bobby.
The "missing taste" (and smell) is definately NOT in my (or many other peoples') head. It is very much real and very much apparent. The question remains as to WHY it's "missing".
What is still "missing" (for me) is that depth of flavour, smell and savouriness found in decent BIR curries. It aint subtle Bobby, it's stark.
-
I'm starting to think I know exactly where to find that missing taste we all talk about so much... It's in peoples head.
Hi Bobby, If I buy a curry and cook one of my own too, then serve them at the same time and on the same plate.
Unfortunately, the bought one, is better on aroma and flavour.
I don't understand it, but it is true
It's the same with this base malarky
You can only tell how far you are off, by a direct comparison.
It can't be done by memory
I'm glad you got some base
One of the main things I noticed when cooking with it, was the aroma.
As soon as you heat it, there is the magical BIR aroma
Sometimes when I heat my home made curry gravy, it smells like a vegetable stew
There can be a big difference
-
1 dsrt spoon turmeric
1 dsrt spoon paprika
1 dsrt spoon chilli powder
1/2 dsrt spoon ground coriander
1/2 dsrt spoon cumin
I haven't done any detailed math, but I would have thought that with 6 onions, these measurements would produce a well-spiced base, vs a bland one.
Well the turmeric and paprika are in there to get the colour, the chilli for the heat and colour and the cumin and corriander for the spice flavour. I think the should be fairly bland. Correct me if I'm wrong.
-
The curry I want, and that was easily available all over the place in the very early 90's and before, but not much later, appears to be no longer available.
I'm afraid that's before my curry time. I wish I could try what you mean.
-
I think your thinking is therefore incorrect Bobby.
Yeah, I'll go with that and retract my previous statement.
I can however use recipes from the site and make a curry better than a lot of BIRs in Edinburgh.
The ones that beat the crap out of my home made curries don't taste like my curry + ingredient x. They taste very different indeed and are so delicious they near on bring me to tears. For you guys, are the recipes here almost there but missing that something, or is it that the curry you want just tastes different and better?
-
I'm glad you got some base
One of the main things I noticed when cooking with it, was the aroma.
As soon as you heat it, there is the magical BIR aroma
Didn't happen for me I'm afraid. Maybe it's just not a great BIR. I got my nose right into the pan when I was cooking it and there was nothing special.
-
I'm afraid that's before my curry time. I wish I could try what you mean.
and from Josh
Pardon my ignorance and the fact my curry years were 1997 onwards, can someone explain how curries were different before the 90's?
I think we've hit the curry turning point here. The post 1990 curry eaters think the curries on this site are fab and virtually identical to the BIR curries that we now get. The pre 1990 curry eaters - the old farts- know that there is a whole world of difference between what we now get and what we got then.
Can I describe the difference Josh?..Not really. It comes down to more depth, more savouriness and much much more pleasant and enticing aroma. That just doesn't really begin to describe it, but it's the best I can do.
My dream is to find just one BIR that does it old style so that I can say go there and then tell me whether you think you are anywhere near a top notch BIR curry. Until then you'll just have to listen to us old farts whittering on about the good old days! :'(
Bobby perhaps those restaurants you go to that are way above the norm are old style - could be. BTW I used to have curries in Shotts and Glasgow back in the mid 80's and they were as good as any of the best I used to judge by, which were in London at the time.
-
My dream is to find just one BIR that does it old style so that I can say go there and then tell me whether you think you are anywhere near a top notch BIR curry. Until then you'll just have to listen to us old farts whittering on about the good old days! :'(
Hi SS
I reckon that Bombay Style on Alfreton Road Nottingham, does it
The owner and main chef is called Mamood
He's probably in his late fifties and has been cooking all his life
That's probably why he can do it
If I could produce a curry like his, I would die a happy man
Didn't happen for me I'm afraid. Maybe it's just not a great BIR. I got my nose right into the pan when I was cooking it and there was nothing special.
Hi Bobby
they all seem to vary a bit
I bought a three curries, earlier this year, and they were awful
It was the first curry, that we actually threw some away
I dread to think what their base was like
Another one, I tried, was inferior to what I can make (but was very very hot!)
What I am chasing is this special flavour
I know two places that can do it, but their curries are totally different to each other.
They use very different spice mixes and boy, does it show in the finished result.
If we keep on trying and experimenting someone will succeed.
More than ever, I feel this extra something, is circumstantial
Because we're all at it, and if it was a simple ingredient, we would have lucked out by now.
Now how about making a new curry gravy with some old curry gravy in it?
Has anyone done that yet?
-
an I describe the difference Josh?..Not really. It comes down to more depth, more savouriness and much much more pleasant and enticing aroma. That just doesn't really begin to describe it, but it's the best I can do.
There seems to be two eras of BIR cooking. Pre-early-90's and post. I find it odd that BIR cooking across the entire British Isles changed (fundamentally it seems) during this time.
Does anyone know of any legislative, regulatory or otherwise changes that may have happened? Outlawing of MSG or some other ingredient?
Grasping at straws but thought I'd ask.
-- Josh
-
The flavour that I want to find and encorporate in my base is a savoury flavour that I know is present in Baxters French Onion Soup.
Anyone else noticed this? I think I'm gonna have a read of the ingredients.
-
Bobby, here:
Water, Dried Onions (5%), Caramelised Onions (4%), (Onions, Butter, Sugar), Cornflour, Yeast Extract, Salt, Sherry, Concentrated Tomato Paste, Sugar, Colour (Ammonia Caramel), Concentrated Onion, Cider Vinegar, Vegetable Oil, Vegetable Extract, Spices with celery.
Is it the caramelised onions?
-
Bobby, here:
Water, Dried Onions (5%), Caramelised Onions (4%), (Onions, Butter, Sugar), Cornflour, Yeast Extract, Salt, Sherry, Concentrated Tomato Paste, Sugar, Colour (Ammonia Caramel), Concentrated Onion, Cider Vinegar, Vegetable Oil, Vegetable Extract, Spices with celery.
Is it the caramelised onions?
Could be caramelised onions, yeast extract, concentrated onion, veg extract or spices with celery. Thanks very much, I'm going to explore this.
-
I've had a good root around the net and found these (http://www.vit-shop.co.uk/store/thumb.php?src=products/large/KAL-KC52.jpg&wmax=230&hmax=230&quality=80&bgcol=FFFFFF)
I'm going to get these and let you know how I get on.
-
The last couple of pages of this posts have really stimulated debate!
I can empathise with many of these points of view. I'm not 'blowing my own trumpet, but I think my curries are better than most of the ones available from BIRs local to me, most these days seem to be absolute crap! BUT, and it's a very big BUT, I cannot get close to the best BIRs I've ever had....
I know exactly what everyone is saying when they mention an aroma and savoryness that they cannot seem to replicate! And it is true that there seemed to be more BIRs about in the 'old days'that could pull it off! So many BIRs now use 'short-cuts', such adding tomato soup, to achieve a sometimes passable, but never fantastic, flavour!
I too, have wondered if some now outlawed seaoning was used formally, before maybe EU regs prohibited it?
Back in the early 80s (yes, I really am that old!), I used to go to a really cheap place in Leeds called the 'Islamabad', all the curries tasted similar, whether I ordered a madras, korma or something called a 'masala' (not tikka masala). BUT the aroma and taste was fantastic. I WISH I could replicate it, even though I can make a better madras than my local take-aways!
The search is fun, but infuriating!
-
Does anyone know of any legislative, regulatory or otherwise changes that may have happened? Outlawing of MSG or some other ingredient?
The only thing I can think of, and I've mentioned it before a couple of times, is that the local councils started to collect used oil to make biodiesel. Previous to that the curry houses would have to pay to have old oil taken away. And of course being the thrifty fellows that they are they wouldn't pay, they'd just reuse the oil in the curries.
-
I reckon that Bombay Style on Alfreton Road Nottingham, does it
The owner and main chef is called Mamood
Hi haldi
Now you come to mention it I worked for a short while in Nottingham in 1996. I only ate from one takeaway which I think was on the Bridgford Road, although don't hold me to that as it was a long time ago. Anyway the curries from there were, as far as I recall, perfectly acceptable and had the old style taste and aroma. So maybe I'll have to pop back up to Nottingham soon to check out your recommendation, and this one, again.
-
Does anyone know of any legislative, regulatory or otherwise changes that may have happened? Outlawing of MSG or some other ingredient?
They've certainly tightened up on health & hygiene. BB once commented that the lower the rating on the scoresonthedoors.com website the better the bir. when i checked my favorite, it also scored very low. Perhaps the key could be something to do with that? Im thinking of the cleanliness of the pan, recycling of the oil etc.I would be interested to know what the chefs do with the pan after they have cooked a portion!!!
-
I really do get better currys (and chinese) from the grubbiest of takeaways. The best BIR in Edinburgh (IMHO, and that I've tasted) in on Easter Road, a really nasty looking road, and is proper woodchip style.
I can think a several possible reasons for this...
Is it because they have been there longer, since they have been successful for years?
Is it because they don't need trendy naff decor to sell their product and instead rely upon quality?
Is it because their pans are well seasoned?
Is it a result of shady hygiene practise? I've never had food poisoning from a BIR - have you?
Is it because something in their great curries is bad for you health?
-
I would like to reiterate my previous question. For those of you who are out there for a curry with that old-school aroma and indescribable savouriness, is it like a good home made BIR style curry + ingredient (or flavour) x, or is it just totally different.
I would particularly like to hear from SS and CA on this (seeing as they seem passionate about it and appear to be describing the same thing), although all input is very much welcomed.
Cheers,
BB.
-
Hi BB ;)
The only way I can describe it is as a kinda sweet, savoury turnip-ish taste....I believe Haldi described it in another thread, although he's tried all kinds of things to replicate it and found no success :( Once you've tasted it, you never forget it...it really is an 80's thing (like leg-warmers and ra-ra skirts!). :D
-
Bobby, for me the two are like chalk and cheese. The curries look the same but the special savoury taste and the beautiful aroma have just disappeared. I can't really describe it other than that.
What I will say is that the creamy curries, ctm, korma,etc. seem to be the same, or at least closer to the way I remember them. That's probably significant and I wonder if the other old style curry munchers agree?
-
To get a decent BIR curry to compare our own with you really need to go for the take away, eating in I think mentally tricks you, all the pappadoms,chutneys, bottles of cobra and pan pipes certainly adds to that missing 5% somehow and lulls you into thinking anything tastes great,especially when you've had a few drinks.
A decent TA lamb Madras is the benchmark for me,maybe i've just been going to the wrong places but all the recent BIR's i've visited seem to be going away from the kind of curries I grew up loving and have gone really upmarket, I had a chicken patia the other day and it had shredded lime leaves in it and garnished with loads of spring onion,tasted a nice but a million miles from the usual BIR flavours/methods that i really enjoy.
-
I started eating from BIRs in the 1970s in Glasgow's famous Gibson St. I agree something has changed over the years but don't know why either. In a previous post last year I felt and still do that letting the curry catch fire Is critical and why they always say we can't duplicate their work. in addition as we cook our nostrils become accustomed to the developing aroma and so we never actually smell and taste our efforts the way our guests will when they really compliment us yet we are always disappointed. This smelling thing is another reason for them saying we will never succeed.
Recently I have met a famous BIR owner and next time I intend to ask if I can get backstage or get some recipes from him.
As we all know it is great fun chasing this secret and long may we strive to get it right both pre and post 90s. cheers Panpot
-
Hey Panpot,
I know I wasn't here when you were last frequenting this place but I can see that you've got some good mates on the forum, so welcome back ;D
in addition as we cook our nostrils become accustomed to the developing aroma and so we never actually smell and taste our efforts the way our guests will when they really compliment us yet we are always disappointed. This smelling thing is another reason for them saying we will never succeed.
I was talking about cooking a curry with one of those white masks you use for sanding to see if there was a big difference. Do you reckon this would do the trick?
Cheers,
BB.
-
I would actually like to revisit this topic after the last base I made.
I used 4 large carrots to 6 large onions and yet still my base is not as carroty. I will double the carrots next time. Also I used about 300ml oil and it came nowhere near. I'm thinking the bought base had three times that.
Added to that I salted my base, and way over spiced it by comparison (I used 4 dsrt DD spice mix - which is really good btw). I think next time I will try 2.
-
I used 4 large carrots to 6 large onions and yet still my base is not as carroty. I will double the carrots next time. Also I used about 300ml oil and it came nowhere near. I'm thinking the bought base had three times that.
Added to that I salted my base, and way over spiced it by comparison (I used 4 dsrt DD spice mix - which is really good btw). I think next time I will try 2.
Hi BB
It's crazy isn't it?
Maybe you will get what you're after doing this
But I've seen stages of the base prepared many times.
They don't use that much carrot
It's infuriately nearly all onion
I know one place that doesn't even have carrot in their base, but still produce amazing curries.
I think you've probably already produced a first class base, the only problem is that the oil you have used was fresh.
We are missing some of the oil "history" in our quest
I saw an old BIR chef friend, this week
He cooked me a curry and it was the best I have had for years
Very simple recipe
Base,a little spice, chilli powder,tomato puree, dried fenugreek and precooked ingredients.
He never even used garlic/ginger puree
(thinking about this, it sounds awfully like Kris Dhillons recipes)
The oil from this curry had an amazing flavour
I cooled a little of this curry to freeze
Even stone cold this curry tasted and smelt amazing!
(Is curry, before going to work, a good thing?)
When my curries are cold in the fridge they smell more like a spiced stew.
Not like this
-
Bobby, Thanks for the nice compliment and forgive me for not responding quicker,I have been on the road and away for a while. I would welcome your further thoughts on my post above since you indicated you wanted to revisit something I had contributed. Haldi I wonder if the difference in the oil is that the chef used ghee rather than oil. I noticed when back in Glasgow rather large plastic tubs of the stuff in my favourite Asian Store. I am expecting to get backstage in the near future in one of Glasgow's BIRs and although I have given my word that I would not give away specifics I am sure generalities like oil and brands of basics wont betray their trust. I will post in due course.
-
I am expecting to get backstage in the near future in one of Glasgow's BIRs
Hey panpot, have you ever been to anarkali? Someone here said it was the best.
-
No never heard of it Bobby,but if its in Glasgow then I will check it out next time I am back. What about your thinking above when you wanted to revisit something any further thoughts?