Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Robbo141 on October 26, 2022, 12:54 AM
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Yesterday I made another batch of Mick’s excellent Balti base. Made the missis the standard balti, nothing added, and for me, a few enhancements, Thai chillies, extra garlic, few spices and was delicious.
When I made the base this time though, I put it through a chinois (oooh, look at me, a chinois sounds posh to this northern working class lad).
(https://www.curry-recipes.co.uk/imagehost/pics/759a705aecbecc45385579f5b4e60fdd.jpeg) (https://www.curry-recipes.co.uk/imagehost/#759a705aecbecc45385579f5b4e60fdd.jpeg)
I’m pretty sure I read a very old ChewyTikka post where he’d put base through a food mill to remove some fibrous material, so I thought I’d give that a go.
And lo and behold, look how much stuff I got out. Tomato skin, pepper skin, fresh ginger fibers made quite a haul.
(https://www.curry-recipes.co.uk/imagehost/pics/c2c06008ac8dca2b24c3a433c88e9e53.jpeg) (https://www.curry-recipes.co.uk/imagehost/#c2c06008ac8dca2b24c3a433c88e9e53.jpeg)
Did I notice a difference in the finished curry? All silk smooth and luscious? No.
When I make the base, I do stick blend it for a good amount of time, but that chinois (yes, I said it again) certainly did strain some material out.
But, as with every other time I’ve cooked with Mick’s base, the results were very good.
A strong recommend for base from my point of view.
Robbo
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Hi Robbo
Glad to hear both you and the missis are still enjoying the base
Kind Regards
Mick
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Makes no difference and just takes out all the good fibre.
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Agreed, it really didn’t make any difference, but had to try it. Still makes for a great base though.
Robbo