Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: onion on December 01, 2009, 01:44 PM
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Hello everyone, I know I don't post that often but I must share this, I think I have twice now re-created the smell and tast of a BIR base and curry.
The recipe for the base and curry is below, I would love someone to try this, I am sure it's right there??
Oil
3 Onions
5 Fat cloves of garlic
2 Carrots
3 Fresh Tomatoes
4 New potatoes
3 Cauliflower florets
1.5 Tablespoons Kasoori Methi
10 Sprigs of coriander including the stalks
0.5 Teaspoon of Turmeric
0.5 teaspoon Cumin
1 Teaspoon sugar
0.5 Teaspoon salt
Method:
Place into a saucepan, 5 tablespoons oil, 1 chopped onion, chopped carrots, tomatoes quartered, new potatoes quartered, cauliflower, Methi, coriander,turmeric, cumin,sugar, salt and enough water just to cover.
Bring the vegetables to the boil, reduce the heat and simmer for twenty minutes, remove from the heat and allow to cool a little then blend with a stick blender.
The important bit!
Into a blender place the remaining 2 onions chopped, garlic and a little water, blend this until smooth.
In a wok add 1 cup of oil and put it on a medium heat, add the blended onion and garlic mixture and 0.5 teaspoon of salt, cook this until the onions are starting to colour. Keep stirring this mixture, and keep tasting, do not over or under cook this.
Return the blended vegetables to the heat and add the blended onion garlic and stir it in, allow this simmer for 40 minutes.
Allow the base to cool, leave the base overnight in the fridge.
Base done!
King Prawn Madras with this base.
2 or 3 tablespoons oil
4 Raw king prawns sliced in half lengthways.
1 or more Teaspoons Pure chilli powder ( just chilli and nothing else)
0.75 Teaspoon cumin
1 teaspoon paprika
1 Tablespoon Tomato puree thinned with a little water ( Ketchup consistency)
Juice of 0.5 medium lemon.
Salt
Heat the pan add the oil, add the tomato puree, add 1 ladle of base, cook for 30 or 40 seconds, add 1 ladle of base, prawns, chilli powder , paprika, salt and cumin, cook for 1 minute add another ladle of base, add the lemon juice and some coriander, cook this until the consistency you want is achieved.
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I looked at this earlier sorry.
Looks good to me and a different way around from the recently exposed way of doing things on here.
Aren't you just making Bunjara (However its spelt) before you add it to the base?
Bar it might be a language file missing or something? I have the same here. Perhaps others can see that quantity?
Dunno ;D
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I looked at this earlier sorry.
Looks good to me and a different way around from the recently exposed way of doing things on here.
Aren't you just making Bunjara (However its spelt) before you add it to the base?
Bar it might be a language file missing or something? I have the same here. Perhaps others can see that quantity?
Dunno ;D
Hi Dunno
I am only cooking the onion and garlic mixture until all the moisture has cooked off and it just starts to take on some colour, when this happens it seems to lose it's bitterness and develops sweetness. It is important it seems to keep tasting and stirring it scraping off the residue from around the sides of the wok, it seems to reach a point where it is just right.
I have ruined many attempts, if you under cook then it is bitter, if you over cook it tasts burnt and bitter, there is a point at which it becomes flavourfull, and when tasted it has something I can't quite put my finger on, but it is very pleasant.
This process takes around twenty minutes, if the heat is too fierce it will taste burnt, if the heat is too low it seems to remain bitter and takes longer to cook.
Cheers
onion
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Hi Onion.
Hey I was just asking ok? ;D
Now that is the level of accuracy that would drive me nuts though I suspect its easier once your doing it. It was just that some on here have been adding a similar mixture to bases from what I've read anyway so I thought this was a take on that?
I have done it myself. To be honest I really like Bruces base. I add a whole green pepper to it and that's about it really. When warming I get that very familiar aroma which I love from the pepper but thats perhaps just my preference.
Having said that I will go and have a look at this, thanks for posting it. :)
Hi Dunno
This process takes around twenty minutes, if the heat is too fierce it will taste burnt, if the heat is too low it seems to remain bitter and takes longer to cook.
Cheers
onion
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Well done Onion, thanks for adding to our store of options. I do hope someone has a go with it and gives you feedback. I find I am increasingly sticking to tried and tested and if in a rush which I tend to be I suppose its risky to experiment. It sounds like you have cracked it for yourself and that's what I love about what we are doing here. The moment we get a result in keeping with our individual expectations and regional variation its magic. PP
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It sounds like you have cracked it for yourself and that's what I love about what we are doing here. The moment we get a result in keeping with our individual expectations and regional variation its magic. PP
Hello Panpot
I hope someone gives it go as well, the ingredients are quite minimal and the time to cook the base is only about an hour. I would like to be proved wrong, or more interestingly right??
Cheers
Onion
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Hi Onion.
Hey I was just asking ok?
Sorry if it came across wrong, it was not intended to be that way ;)
Cheers
Martin
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Hi onion.
I'm looking to make smaller batches because I don't want to freeze in bags and have the spices taint other foods in freezer. Yours seems a smaller size and could be kept in the fridge in a couple of Kilner jars for 10 days or so.
Can I ask you how many meals it makes and how big are the onions exactly in diameter?
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I've just noticed there is no ground corriander in either the base or the final recipe.
I've never made a curry without corriander so can't imagine what this would taste like.
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No worries Onion me too pal. :)
Sorry if it came across wrong, it was not intended to be that way ;)
Cheers
Martin
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Hi onion.
I'm looking to make smaller batches because I don't want to freeze in bags and have the spices taint other foods in freezer. Yours seems a smaller size and could be kept in the fridge in a couple of Kilner jars for 10 days or so.
Can I ask you how many meals it makes and how big are the onions exactly in diameter?
Hi There
It makes enough for about four or five individual currys, the onions are about the size of a tennis ball. Let me know how you get on.
Cheers
Onion
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I've just noticed there is no ground corriander in either the base or the final recipe.
I've never made a curry without corriander so can't imagine what this would taste like.
Hi Paul
There is no ginger either, however in my opionion it tastes fantastic, there is only one way to be sure!
Cheers
onion
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Thanks for the recipe.
Also, echoing someone else's question, do you have weights for onions, garlic and carrots, please? That's in order to give a fair chance of being able to recreate your recipe.
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Thanks for the recipe.
Also, echoing someone else's question, do you have weights for onions, garlic and carrots, please? That's in order to give a fair chance of being able to recreate your recipe.
Hi George
I have never weighed the onions, they are a little bigger than a tennis ball
Cheers
Onion
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Something I have noticed from my attempts - 'less is more!
I started with bruce edwards advice and made a very basic gravy, even more basic than yours, and started making curries with it. My ingredients are not too dissimilar to yours onion and interestingly the resulting dish tastes more complex than it actually is. Every time I fancy a curry now I try adding one extra thing to check the difference.
No revelations yet from this method but I have discovered something. One evening I quickly made a curry for work the following day and it had the taste and aroma I have been searching for. It had it in bucket loads and I was very, very, very delighted. I even posted the recipe on here in the section for Pathia.
What still eludes me is where it came from, I followed the same recipe and process as before but something special happened that time because so far I have not been able to recreate it.
It has to be technique or temperature because the ingredients did not change at all.
Have you tried using lime instead of lemon. Better IMHO.
Good luck