Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: mdex on November 23, 2010, 11:18 AM
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Morning,
I saw Phil (Chaa006) post but wondering if anyone has a complete recipe for a base sauce without onions?
The missus is causing problems by not liking them!
Thanks in advance.
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Not sure what post you are referring to, but I've not come across a base without onion. Is it the taste she dislikes, because you cannot really taste onion in the bases?
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Morning,
I saw Phil (Chaa006) post but wondering if anyone has a complete recipe for a base sauce without onions?
The missus is causing problems by not liking them!
Thanks in advance.
I can easily fill in any missing details if it would help, but in principle all I did was substitute leeks cooked in stock for raw onions in the KD1 base (http://www.curry-recipes.co.uk/curry/index.php?topic=5161.0) and shorten the cooking time accordingly.
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Opening the 'fridge door and seeing a leek reminded me of this post, and I wondered : has anyone ever tried making a base using either carrageen or agar-agar as the thickening agent ?
** Phil.
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My best mate from teenage years, and fellow curry eater dislikes onions. When we were younger and more naive he used to order a chicken madras without onions from our local takeaway. They used to say "no problem" and then serve him the same curry as everyone else and he never knew the difference. Amazingly this place still exists 30 years later with the same guy cooking and the same girl serving at the counter.
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When we were younger and more naive he used to order a chicken madras without onions from our local takeaway. They used to say "no problem" and then serve him the same curry as everyone else
Reminds me of old, apocryphal, joke :
Man goes into American coffee house and says "Can I get a coffee without cream ?" "Sorry", says the waitress, "we don't have any cream. You can have one without milk, though, if you like ... ?".
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Morning,
I saw Phil (Chaa006) post but wondering if anyone has a complete recipe for a base sauce without onions?
The missus is causing problems by not liking them!
Thanks in advance.
I can easily fill in any missing details if it would help, but in principle all I did was substitute leeks cooked in stock for raw onions in the KD1 base (http://www.curry-recipes.co.uk/curry/index.php?topic=5161.0) and shorten the cooking time accordingly.
Cheers Phil, will give it a go.
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Morning,
I saw Phil (Chaa006) post but wondering if anyone has a complete recipe for a base sauce without onions?
The missus is causing problems by not liking them!
Thanks in advance.
mdex,do a forum search for ' soup base ' there are a couple of posts about using tinned soup as a 'instant' base sauce,I have tried it and it works surprisingly well :o
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What a terrible dilema ??? As suggested there are ways round it. Another alternative, would be to use "Pakistani Curry Gravy" from Pat Chapman's Indian Restaurant Cookbook (will this attract some abusive /disparaging remarks i wonder ;D), which is simply a combination of milk, oil and purreed tinned tomatoes using whatever spicing method you normally use. Would be happy to send full details if required.
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Another alternative, would be to use "Pakistani Curry Gravy" from Pat Chapman's Indian Restaurant Cookbook
Hehe, I have to say that I have great admiration for Pat Chapman, his books, the informative and pioneering nature of his books, his contributions to bringing BIR curry cooking into the home, his achievements, etc, etc......but....
...this was one of the very first "curry bases" I made (1984....I think this was his first book?) and, I have to say, I had extremely "limited" (BIR) results with it.
I'd be very interested to hear how others find/have found it though. I might try it again, just for nostalgia's sake.......:P
I reckon his books and recipes improved thereafter. But a pioneering, informative and enjoyable book, nevertheless (I still have it). It certainly steered me in the direction of BIR cooking....(the "Pakastani Curry Gravy" was from "Ivan Watson", anyone heard of him?)
Interesting, though, the only "curry base" I've seen without onions in it....well spotted CH! :P
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Hi Cory,
I've never heard of Watson, but I have heard that the original Bhuna recipe originated from Pakistan not India.
I don't know how accurate that is, but Bhuna if done correctly has to be one of the most flavoursome curries of all time, if not by heat.....
What are you're experiences of Pakistani curries?
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Another alternative, would be to use "Pakistani Curry Gravy" from Pat Chapman's Indian Restaurant Cookbook
Hehe, I have to say that I have great admiration for Pat Chapman, his books, the informative and pioneering nature of his books, his contributions to bringing BIR curry cooking into the home, his achievements, etc, etc......but....
...this was one of the very first "curry bases" I made (1984....I think this was his first book?) and, I have to say, I had extremely "limited" (BIR) results with it.
I'd be very interested to hear how others find/have found it though. I might try it again, just for nostalgia's sake.......:P
I reckon his books and recipes improved thereafter. But a pioneering, informative and enjoyable book, nevertheless (I still have it). It certainly steered me in the direction of BIR cooking....(the "Pakastani Curry Gravy" was from "Ivan Watson", anyone heard of him?)
Interesting, though, the only "curry base" I've seen without onions in it....well spotted CH! :P
It was certainly the starting point for me having been walking in the wilderness for a long while and bought a selection of "curry" cookbooks, none of which provided what i was looking for ???. Nevertheless, many contained interesting recipes and ideas. Think the first one i bought was Harvey Days, which someone else made mention of in one of the many articles i have read on CRO. Then came KD..........and the rest is history ;D. Here i am and still learning every day :-\. Re. the base, when i made it i was surprised at how close in consistency and look it was to bir dishes. I agree not quite the BIR taste, but with work could be put to good use for someone that doesn't like or cannot eat onions. ;)
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with work could be put to good use for someone that doesn't like or cannot eat onions. ;)
I agree, no argument there (phew! ;)), it's a good suggestion