Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Malc. on April 26, 2010, 10:03 PM
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Now i'm posting this here as this is a work in progress and will eventually be superseded by the IG Base when I finally get around to going back.
But seeing the number of delightful recipes on offer on this site I just had to come up with a base that may resemble the IG in a small way.
So tonight Mathew I am going to be cooking:
1 Tsp = a Teaspoon out of my drawer
Bulk Ingredients
400g Onions roughly chopped
2 New Potatoes
1 Garlic Bulb Chopped
1 Tsp Heaped of Lazy Ginger
1/3 Green Pepper Chopped
1 Handful of Coriander including stalks
1 Tsp Curry Powder (Schwartz mild)
2 Tsp Heaped IG Spice Mix
1 Tsp Salt
1/4 Lemon (with peel)
Water as needed
Infusion
3 Inch Cassia Bark
3 Cardamon
2 Cloves
1 Lge Bay Leaf
300ml Water
Method
Fry Garlic and Ginger until starting to brown, Add bulk ingredients minus the spices. Add water to cover and simmer for 2 hours. In the mean time add infusion ingredients to pan and simmer for 30 mins. Strain and add to base when simmered and blend. Add extra water and simmer for 30 mins.
Conclusion
The base is cooked but it didn't give back any oil, even after nearly 3 hours of heat. The taste is good, its tinted with the infusion and has body without being over powering. A very slight hint of background heat and a sweetness that adds a rounded feel to the base. Cassia comes through initially but is short lived leaving a very desirable taste on the palette. I have watered it down moderately and look forward to the very late but very needed korma dinner I haven't yet eaten.
Lemon in base, whole, well it's there but not a noticeable ingredient. Though I reckon it would be noticeable if I took it out. Why did I add it? Because I know the IG add it.
Where are the other ingredients that base normally has? I have not yet heard the IG mention Carrot and I know for certain they don't use tomato.
I will post results of Korma Later.
Base prior to extra water:
(http://www.curry-recipes.co.uk/imagehost/pics/c25040253ec90ce0d35dfd3da576e591.jpg)
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Axe,
Good effort matey, very much along the lines of the kushi base with the whole spice infusion.
Lemon in a base eh? who's av thought it?
Ray :)
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Thanks Ray, the lemon definitely gave to the base which on the whole, i'm really chuffed with, especially as it's my first real attempt at creating my own base.
The Korma tonight was equally as good. I followed DPR's recipe for proportions and have concluded that there was too much sugar at only 1 tbls, which is a good thing.
I think for the Korma was a little too thick which permeated from the thick base I feel. So I need to water it back even more. However, I used evaporated milk not single cream so this might have something to do with it.
I am going to try a Bhuna next and then a CTM with the remaining base I have.
I have to say, I am really very pleased with the results.
Korma sauce reducing.
(http://www.curry-recipes.co.uk/imagehost/pics/3d308af7914977d2e63055187694651a.jpg)
Finished Dish (a little too thick)
(http://www.curry-recipes.co.uk/imagehost/pics/e35144b40e66a3929bbb3e71f5e1eb47.jpg)
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The base is cooked but it didn't give back any oil, even after nearly 3 hours of heat
Possibly because there appears to be none in the ingredients?
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Axe,
the lemon is something i'd not come across - i can see it adding a nice touch down to the peel.
i can't understand why the infusion is separate except to be able to strain the debris out easily. i do like the idea though in that u can taste what u're producing and i guess add a little of this and that until u're happy. i would add fennel for example (and possibly some aniseed). something i'll keep in mind for a rainy day.
reclaim may be of interest http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0)
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Josh,
I did consider I hadn't used enough oil initially and stirred extra in part way through. Granted I didn't use much but I did expect to see a little separation but got none bar silky sheen on the surface.
Jerry,
the lemon added a sweetness I feel. Certainly when I made the Korma I didn't need to add the extra sugar but the base on its own is not sweet. Whilst I don't fully appreciate or understand this, I shall be doing this again. Especially if it means I don't have to add extra sugar to dishes.
The IG simply infuse all the large whole spices as these can not be blended. The Cassia Bark really leant itself to this infusion. The ingredients for the IG infusion are as shown but in different quantity of course. You have to be brave with the infusion I feel, as the Cassia Bark can fool you to think it will be overpowering. But the resulting infusion does not taste anywhere near as strong as it does smell.
I can not comment on the use of other spices as I don't know other than to say no other spices were mentioned. With the Cassia Bark and Clove, I feel the infusion is at an acceptable level. I had to restrain myself by not adding Aniseed but am glad I didn't as I would have only been upset if the base had not worked. I would have blamed myself for changing what I know the IG employ.
The colour of the base i'm not happy with though as it is far to golden in colour to be IG. Considering there is not carrot or tomato in this base, it must have come from the spice mix. So I wonder if the IG use spice mix at all. It just makes me more determined to go back.
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Definately some interesting ideas there mate. I bet with all that garlic and lemon in there it would make a wicked Madras.
The great thing about the fact you have spent time working on bases and currys is that when you do go back to IG you will know exactly the kind of questions to ask and what you should be looking out for. I might pop down to there on Monday to sample their wares. Do you think their head chef would be working as it is a bank holiday? It would be disappointing if he isnt.
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Hi
Axe, thank you for this. Just one question please, when do you add the spices from the bulk ingredients?
Regards
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Hi commis, I added the cooked base and veg to a blender and added the infusion and blended to a smooth sauce. The powdered spice was then added and blended in. This was done after 2 hours of cooking and then the base was returned to cook for another 30 mins.
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Chris,
Sorry, I missed your reply. Surprisingly, the garlic didn't shine through as one might think. Perhaps this was down to it being fried in the oil at the start maybe. i'm fairly sure if I had used GG Paste and not fried it perhaps the taste of garlic would have been stronger.
I wouldn't want to hazzard a guess as to whether the Head Chef cooks on Monday's. Being a bank holiday it's possible, but I would have said probably not or a normal week. If you are serious about checking out IG, I strongly suggest phoning ahead and checking.
:)
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Surprisingly, the garlic didn't shine through as one might think. Perhaps this was down to it being fried in the oil at the start maybe.
I'm just finishing off a batch of Bruce Edwards' base that is usually my favourite. On this occasion however I decided to fry the onion, garlic and ginger, normally it is just boiled, and the base is completely different and for the worse!
I'll be sticking with the boil method from now on.
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I would imagine this is more directly caused by the fact you fried the onions, rather than it being due to fried garlic and ginger. Especially as the onion plays such a big role in a base recipe.
How hard did you fry the onions?
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How hard did you fry the onions?
Not particularly hard Axe. I bunged the GG paste and chopped onion in all together and fried until they were getting a bit translucent, no hint of browning. I know that some BIRs do it this way, but for the BE base it doesn't seem to help one bit.
I'm glad really because it's just one more step I can leave out, but I felt I had to try it just in case it provided a eureka moment, turned out more like a eeka! moment.
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Without professional guidance we only have trial and error at our side, there's no gain without pain as they say.
At least you know now. :)
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How does the base fare with curries other than korma, Axe? I can't bear kormas but I'd be interested in the results with other dishes, any info, luv?
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I will have a go and let you know. I did play about with the DPR Bhuna Prawn Puri sauce to have with chicken, it was ok but the Cassia Bark was quite noticeable. The base seems to engulf spices like a sponge on cooking the final dish. Any particular recipe you want me to follow?