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
Hi Robbo
Glad to hear both you and the missis are still enjoying the base
Kind Regards
Mick
Makes no difference and just takes out all the good fibre.
Agreed, it really didn't make any difference, but had to try it. Still makes for a great base though.
Robbo