Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: emin-j on September 26, 2009, 11:50 PM
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http://picasaweb.google.co.uk/lh/photo/o0HRjPOomIZ4xXUHCb4PfA?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink (http://picasaweb.google.co.uk/lh/photo/o0HRjPOomIZ4xXUHCb4PfA?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink)
http://picasaweb.google.co.uk/lh/photo/U-sHPyY7eUx7ULKfQ5Rapg?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink (http://picasaweb.google.co.uk/lh/photo/U-sHPyY7eUx7ULKfQ5Rapg?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink)
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I have often wondered if a reasonable Base Sauce could be made from tins of Soup and the answer is definitely :D I just added 2 tbs Tom Puree , 2 tsp Coriander powder , 2 tsp Cumin Powder , 2tsp Garlic Paste , a loose handful of fresh Corriander.
Then I just whizzed it altogether in a large saucepan , added some water ( it was quite thick ) then simmered for about 5 - 6 mins. We all agreed you couldn't tell the difference between this and a Curry made with a normal base , don't knock it til you tried it ;)
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http://picasaweb.google.co.uk/lh/photo/o0HRjPOomIZ4xXUHCb4PfA?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink (http://picasaweb.google.co.uk/lh/photo/o0HRjPOomIZ4xXUHCb4PfA?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink)
http://picasaweb.google.co.uk/lh/photo/U-sHPyY7eUx7ULKfQ5Rapg?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink (http://picasaweb.google.co.uk/lh/photo/U-sHPyY7eUx7ULKfQ5Rapg?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink)
http://picasaweb.google.co.uk/lh/photo/sa7gh5Enl1z4LInSEC_8nw?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink (http://picasaweb.google.co.uk/lh/photo/sa7gh5Enl1z4LInSEC_8nw?authkey=Gv1sRgCOS5xNyBk9qQQQ&feat=directlink)
I have often wondered if a reasonable Base Sauce could be made from tins of Soup and the answer is definitely :D I just added 2 tbs Tom Puree , 2 tsp Coriander powder , 2 tsp Cumin Powder , 2tsp Garlic Paste , a loose handful of fresh Corriander.
Then I just whizzed it altogether in a large saucepan , added some water ( it was quite thick ) then simmered for about 5 - 6 mins. We all agreed you couldn't tell the difference between this and a Curry made with a normal base , don't knock it til you tried it ;)
It brings a whole new meaning to Heinz 57 mate, but I have to say that curry looks darn good! ;)
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The final result looks good. How did the base taste on its own? Was it similar to a normal base? Do you think it would work with any curry or just a hot one?
Great experiment though (although I'm sure not everyone will agree...)
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By the way, with Picasa, on the right there is a button or a long link to 'embed this image'. If you copy and paste that into your message it will put the pic in the post rather than us having to click them. You might need to trim the link down a bit by clicking on 'preview', then deleting all the text that appears either side of the image (that will probably make more sense as you are trying it!)
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The final result looks good. How did the base taste on its own? Was it similar to a normal base? Do you think it would work with any curry or just a hot one?
Great experiment though (although I'm sure not everyone will agree...)
Hi Chris,
The base had a very very mild taste of Curry and no overpowering taste of anything in particular , I would think it would be suitable for most dishes except Korma and would be excellent for Veggie Curries in Biryani's etc , it's quite thick and medium rich in taste and takes watering down well , I will continue to make ' proper base ' and am going to try CA's next , I wonder if CA will try my Soup Base ;) I wouldn't hesitate to use it again.
ps - thanks for the Picasa tip i'll look into that ;)
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If you're interested in using soups, here's something I posted a few years back
http://www.curry-recipes.co.uk/curry/index.php?topic=25.msg33#msg33q (http://www.curry-recipes.co.uk/curry/index.php?topic=25.msg33#msg33q)
I got very good results
I think it's down to the garlic powder and garlic salt
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If you're interested in using soups, here's something I posted a few years back
http://www.curry-recipes.co.uk/curry/index.php?topic=25.msg33#msg33q (http://www.curry-recipes.co.uk/curry/index.php?topic=25.msg33#msg33q)
I got very good results
I think it's down to the garlic powder and garlic salt
Very interesting haldi , very similar to what I added to the soup except I added Garlic paste.
When I checked the ingredients on the tins of soup they were everything I would normally put in a base ( especially the Minestrone ) so it seemed to me it was worth a try , it's not something I plan on using regularly but for a ' Quick Base ' it takes some beating and so convenient to have a few tins of Soup in the cupboard plus 80p for the two tins of Soup ain't bad. ;)
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I wonder if CA will try my Soup Base ;)
Why an earth would I do that 976bar? I think I did that about 30 years ago now! But I'll add it (to the bottom) of my list (for my next life) ;)
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But I'll add it (to the bottom) of my list (for my next life) ;)
Right under trying potatoes in onion bhajis then ;)
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Well done, there is nothing worse than being without any base sauce in the freezer when you get the urge to cook a curry. For years I did all kinds of things but once I understood the base sauce thing revealed on this wonderful site my life changed.
I think your experimentation is worthy of what the site is all about and if I ever get caught out again I will dive in. Thanks PP
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the only times my curries taste the business, is when my base is spot on, and fresh as a virgins thigh. soups might be good if you run out of base, but i suspect a jar of sainsburys finest ctm sauce would be better. and about the same price.
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But I'll add it (to the bottom) of my list (for my next life) ;)
Right under trying potatoes in onion bhajis then ;)
Grrrrrr ;D ;D
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Why an earth would I do that 976bar? I think I did that about 30 years ago now! But I'll add it (to the bottom) of my list (for my next life) ;)
There are some people CA, and yes, I know it's hard to fathom, who don't like slaving over a stinky pot of base for three hours and then trying to find room for it in their already full freezer!
In my opinion if you can make a decent base from a couple of cans of soup and a few spices in a couple of minutes...and you can...why not let those people do that.
It's only laziness on my part that stopped me from being the first to post such a recipe here. After all CA, what's a base? It's a spicy vegetable soup. No?
You should applaud such efforts, not deride them.
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Try keeping a jar of this STUFF (http://www.eastendfoods.co.uk/goto/page/nishaan_cooking_range,1369) in the cupboard. Costs about the same as a couple of tins of soup and used instead of a base in any of the recipes from here makes a perfectly acceptable curry. Worth a try anyway (don't bother with the garlic/ginger pastes though, they repeat summit terrible!)
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I refuse to share this forum with anyone who makes base from 2 cans of feking soup and a few spices. ;D And no you are not allowed to take the easy option. lol
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After all CA, what's a base? It's a spicy vegetable soup. No?
When you boil it down to the absolute basics SS, a curry base is little more than an onion puree with some other things (including minimal spices) chucked in. But the onions (by far the biggest percentage) is paramount. In which regard, there is no off-the-shelf soup (to my knowledge anyway) that is really available (I can think of French Onion soup, which is not quite the same). Minestrone soup (i.e. containing PASTA!) certainly doesn't hack it! :-\
You should applaud such efforts, not deride them
Yes, you're right there SS. I was probably reacting more to the perceived sarcasm than the content and intent (i.e. using a soup as the basis of a curry base) of this thread . I do find it a little odd though, that you, of all people, should pick me up on it! ;) Hmmmmm...no I don't.... ::)
But sure, if it works for someone, why not...
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There are some people CA, and yes, I know it's hard to fathom, who don't like slaving over a stinky pot of base for three hours and then trying to find room for it in their already full freezer! In my opinion if you can make a decent base from a couple of cans of soup and a few spices in a couple of minutes...and you can...why not let those people do that. It's only laziness on my part that stopped me from being the first to post such a recipe here. After all CA, what's a base? It's a spicy vegetable soup. No?You should applaud such efforts, not deride them.
I'll jump in here, for what it's worth! I'm grateful to emin for posting the original idea and my thoughts probably concur most closely with SS's, as above. If it works, then why not? I know that soups can provide the basis for a quick and easy 'sauce' in 'English' cooking, because my Mum quite often uses soups as the basis for a chicken casserole or something. Even if the onion count is down a bit for a BIR curry, I still reckon the concept has some potential.
I happen to most strongly disagree with DD, if he says this idea has no place at the forum.
Anyway, has anyone else tried using soup as a starting point for any kind of BIR-tasting curry?
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Well said George ;)
My intention when I posted my findings was not to ' convert ' forum members from their regular base sauce to Soup base but just to report my findings when I found I had run out of base , I am making a new batch of base tomorrow ( probably CA's :D ) but as they say ' The proof of the Pudding or Base :) is in the eating ' and the Soup made a fine tasting Curry pasta n'all ;D
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Just to add a little more controversy to this subject, the original post from emin-j fascinated me. I had to give it a go and was pleasantly surprised with the results.
It got me thinking about how I would have done it if I'd thought of it? Also, could the process be simplified even further?
This is what I came up with and just had to try it out.
I was fully expecting a total disaster, but was totally amazed by the result. It produced the best madras and vindaloo I'd had for a long time (may of course say something about my normal standards :))
If you're at all interested the recipe can be found here... http://www.cook4one.co.uk/c2/bases/c41qbase.html (http://www.cook4one.co.uk/c2/bases/c41qbase.html)
The madras is here... http://www.cook4one.co.uk/c2/sb/c41madras.html (http://www.cook4one.co.uk/c2/sb/c41madras.html)
It is thinner than a normal base and has a brown colour as might be expected.
Thanks emin-j for the idea.