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Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: 976bar on July 18, 2011, 01:58 PM

Title: Abdulmohed's Base Sauce
Post by: 976bar on July 18, 2011, 01:58 PM
I thought I would give his new base sauce recipe a go today and I am quite surprised how nice it has turned out. You can definitely taste the heat from the 6 green chilies in the base, and I think that anyone who likes a mild korma dish would not need to add anymore chili to the dish when cooking.

I guess the only way for me to compare this with my current base which is Taz's, will be to make my favourite dish tonight which is Garlic Chili Chicken. I made this on Saturday night and still have some Chicken Tikka from then so will be giving this a go tonight and will post my results later on.

Whilst I followed every ingredient correctly to his recipe I also took some pictures of the base in the pan, then covered with water, then after it had been cooked and finally after it had been blended which you can see below.


Recipe Added by Admin - Provided by Abdulmohed
8 spice

Ingredients

100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder

(please do not adjust the measurements to make 8 spice)

Method

Pour all the seasonings into a mixing bowl
Mix thoroughly until it forms into one powder.


Gravy
(Use to make 5 or 6 curries)

Ingredients

4 Large onions finely sliced
4 Small Potatoes sliced
1 Capsicum  sliced
Fresh Coriander with stalks and leaves 1 handful
6 Green Chillies  sliced
1 Carrot  chopped
1 Tin of Peeled Tomatoes (400g)
Salt 1 and half tbsp
Turmeric Powder half a tbsp
 8 Spice  2 and a half tbsp
Oil (of your choice or preferably sunflower)  6 tbsp
 
Method

In a large bowl, add oil, onions, salt, turmeric powder, 8 Spice, potatoes, capsicum, green chillies and carrot. Then add the tin of Peeled Tomatoes and the coriander.

Pour everything into a cooking pot and add 3 pints of water; the water level should be above the ingredients that have been placed into the cooking pot.
Boil until the vegetables are cooked (estimated time 30 minutes)

Finally, take the cooking pot off the cooker, allow it to cool down completely and use a blender to mix all the ingredients together.

For storage, keep refrigerated at the temperature of 0-5 ˚C and no longer than 2 days

I hope this will help you and the rest of our members to cook many BIR dishes.



(http://www.curry-recipes.co.uk/imagehost/pics/cfb0a05e5d051f14cbfc8159f2817774.JPG) (http://www.curry-recipes.co.uk/imagehost/#cfb0a05e5d051f14cbfc8159f2817774.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/d0e011f4489da50a4d71b003f9338472.JPG) (http://www.curry-recipes.co.uk/imagehost/#d0e011f4489da50a4d71b003f9338472.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/d20fe4cb3e53335a2b730ff003b8f8ca.JPG) (http://www.curry-recipes.co.uk/imagehost/#d20fe4cb3e53335a2b730ff003b8f8ca.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/de6e40eea8255629069433d594618718.JPG) (http://www.curry-recipes.co.uk/imagehost/#de6e40eea8255629069433d594618718.JPG)
Title: Re: Abdulmohed's Base Sauce
Post by: Ramirez on July 18, 2011, 03:49 PM
Good post, 976bar. This base is next on my list (hopefully this weekend).

How does the base by itself taste and compare to others? Look forward hearing your thoughts on how the base performs in the final dish.
Title: Re: Abdulmohed's Base Sauce
Post by: 976bar on July 18, 2011, 04:07 PM
Hi Ramirez,

It tastes very pleasant, and what I instantly notice is the lack of oil compared to Taz's base which is absolutely swimming in it. (Don't get me wrong I love taz's base and is one of the best bases I have made from here), but for me that is a good thing as oil equals calories, so if I can re-produce the kind of curries that I not only am I enjoying right now but my kids and friends go crazy for, without the calories, then this could be the base I am looking for.

I am really looking forward to Abdulmohed's Madras recipe this week, which he said he would post last week, as that is my 3rd favourite dish. My second is a lamb Bhuna, which I have tried to perfect for years..... :)
Title: Re: Abdulmohed's Base Sauce
Post by: hampshire hog on July 18, 2011, 04:17 PM
I thought I would give his new base sauce recipe a go today and I am quite surprised how nice it has turned out. You can definitely taste the heat from the 6 green chilies in the base, and I think that anyone who likes a mild korma dish would not need to add anymore chili to the dish when cooking.
.....................

Thought I'd give it ago last night

Agree on that one 976bar you can taste those chillies - I too followed almost to the letter as only had red chillies - however I used Abduls enhanced base (coz I bought his book you tight wads :-X) Seems very much like the Taz base without the oil

Anyway let you know how it turns out later this week -
Title: Re: Abdulmohed's Base Sauce
Post by: hampshire hog on July 18, 2011, 04:18 PM
And the finished base
Title: Re: Abdulmohed's Base Sauce
Post by: madstwatter on July 18, 2011, 04:22 PM
I made this base at the weekend and was surprised at how easy and tasty it was. Was quite hot with the chilli and was very salty. I was a little worried about the saltiness and the heat but the dishes I made have turned out really well.

Did you guys get the email from Abdul which had the base sauce update? I'm sure this will lift this base to the next level. I will give it a go next time.
Title: Re: Abdulmohed's Base Sauce
Post by: Ramirez on July 18, 2011, 04:23 PM
Nice one guys - great to see people giving this a go!  :D

It tastes very pleasant, and what I instantly notice is the lack of oil compared to Taz's base which is absolutely swimming in it. (Don't get me wrong I love taz's base and is one of the best bases I have made from here), but for me that is a good thing as oil equals calories, so if I can re-produce the kind of curries that I not only am I enjoying right now but my kids and friends go crazy for, without the calories, then this could be the base I am looking for.


Trouble is that while Abdul's base may be less oily, you'll have to add more oil to the final dish to compensate - as you know, with Taz's base you forgo the oil in the final dish as it is all in the base, it's just a case of reducing it. (Not sure how much oil Abdul stipulates in his recipes).
Title: Re: Abdulmohed's Base Sauce
Post by: 976bar on July 18, 2011, 05:35 PM


Thought I'd give it ago last night

Agree on that one 976bar you can taste those chillies - I too followed almost to the letter as only had red chillies - however I used Abduls enhanced base (coz I bought his book you tight wads :-X) Seems very much like the Taz base without the oil

Anyway let you know how it turns out later this week -
[/quote]

It's not a question of being tight Hog, but I have bought so many Indian Cookery books over the years that promise to deliver that BIR taste but don't, that I am really glad that Abdul has let us try his dishes and has put his money where his mouth is so to speak to let us see what he is really all about!!!

Having made the same dish tonight, "Garlic Chili Chicken" that I made on Saturday but with Abdul's base tonight, I can honestly say that it was lovely :)

The lack of so much oil actually bought out a new depth of flavour for me. It was a little hotter than normal because of the chili in the base, but the sauce was more thicker, had more depth and was not swimming around in a puddle of oil, which was very much to my liking.

If this is a sample of what he can teach us to produce, then I will definitely be buying his book.

Here's a couple of pictures of the Garlic Chili Chicken with plain boiled rice that I made tonight :)

(http://www.curry-recipes.co.uk/imagehost/pics/256c010d00e4af6c6b8da2d5e3705107.JPG) (http://www.curry-recipes.co.uk/imagehost/#256c010d00e4af6c6b8da2d5e3705107.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/7521223792ee4f1792d2612ea5aced81.JPG) (http://www.curry-recipes.co.uk/imagehost/#7521223792ee4f1792d2612ea5aced81.JPG)
Title: Re: Abdulmohed's Base Sauce
Post by: George on July 18, 2011, 05:58 PM
Having made the same dish tonight, "Garlic Chili Chicken" that I made on Saturday but with Abdul's base tonight, I can honestly say that it was lovely :) The lack of so much oil actually bought out a new depth of flavour for me. 2d2612ea5aced81.JPG[/img][/URL]


If you made the base as written, does that mean you added zero garlic or ginger to the base? I guess garlic was introduced for the final stage of cooking as you were making 'garlic chili chicken'. Perhaps it's better to leave garlic out of the base.
Title: Re: Abdulmohed's Base Sauce
Post by: adamski on July 18, 2011, 05:59 PM
very nice 976bar that looks divine. Can you point me to you recipe for the garlic chilli recipe, the wife saw your pictures and demanded I make it  ;)
Title: Re: Abdulmohed's Base Sauce
Post by: 976bar on July 18, 2011, 06:01 PM
Having made the same dish tonight, "Garlic Chili Chicken" that I made on Saturday but with Abdul's base tonight, I can honestly say that it was lovely :) The lack of so much oil actually bought out a new depth of flavour for me. 2d2612ea5aced81.JPG[/img][/URL]


If you made the base as written, does that mean you added zero garlic or ginger to the base? I guess garlic was introduced for the final stage of cooking as you were making 'garlic chili chicken'. Perhaps it's better to leave garlic out of the base.

Hi George,

I followed the recipe for the base to the letter and yes only garlic and ginger was added to the final dish :)
Title: Re: Abdulmohed's Base Sauce
Post by: 976bar on July 18, 2011, 06:15 PM
very nice 976bar that looks divine. Can you point me to you recipe for the garlic chilli recipe, the wife saw your pictures and demanded I make it  ;)

Hi Adamski,

Well first I start with Razor's Chicken Tikka marinade which I have adapted slightly to suit my palate.


Ingredients
600g Chicken - 4 or 5 breasts (1lb leg of lamb cut into 2? chunks)
1 heaped tablespoon Pataks tikka curry paste. (Not tikka masala paste).  (2 tbs for lamb)
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder (1 tsp for lamb)
1 desert spoon spice mixture (10ml)
1/8 tsp Orange food colouring (Red food colouring for lamb)
1 heaped tsp methi (Fenugreek leaves)
1 level tsp salt
2 tablespoon veg oil
5 tablespoon water
150ml Greek Yogurt (If using Lamb)
Bunch fresh coriander (cilantro) chopped
Spice mixture ? this makes enough for the Chicken Tikka and enough to store in a small herb jar for future use. Just mix it all together.
8 parts ground coriander
7 parts turmeric
5 parts ground cumin
4 parts curry powder
4 parts paprika (optional)

I use ? teaspoons for the amounts above and that usually makes approximately 2 tablespoons of spice mix which is normally enough for 2 separate curry dishes.

However if you?re curry dish warrants more then just increase the quantities in the proportions above.
Method
1. Chop the chicken breasts into 2 or 3 pieces each
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for a minimum of 4 hours. I leave it for 48 hours.
5. Put 3 of 4 pieces of Chicken onto skewers
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (i.e. ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element
9. Cook for 2-3 minutes turn once and give them another 2-3 mins
10. Or just fry in a dry pan until done. Turn frequently.
11. Or, stick on BBQ for smokey taste. (This is my preferred method).

Then for the Garlic Chili Chicken I use this.

2 Portions of chicken tikka
350 ml base gravy
2 tbsp oil
1 tbsp tomato paste mixed with 3 tblsp water
1 tsp hot chilli powder  or kashmiri chilli powder (more if you like it really hot)
1 tsp curry masala (Spice mix)
1 tsp curry powder (I use Rajah Hot Madras Curry Powder)
1 dried habanera chili soaked for 15 minutes in hot water and then diced really fine OR 8 whole green chillies sliced lengthways (use less if you don?t want it so hot)
2 tsp garlic puree
1 tsp ginger puree
5 or 6 cloves of garlic, finely sliced
1 tsp fenugreek leaves rubbed (methi)
0.5 tsp salt
Pinch of orange food colouring
Bunch of chopped fresh coriander

Method
Add oil to pan on a medium heat and add garlic and habanera chilli, and gently fry until they soften but don?t brown the garlic or it will impart a bitter taste.
Then add the ginger and garlic puree and continue cooking for another minute or two.
Then add the curry masala, curry powder, chilli powder, salt and methi leaves and fry for 30 seconds. Then add tomato puree, and 1 ladle of base gravy, heat on a high heat until water has evaporated, then add the remainder of the base and cook through to a nice thickish consistency.
Turn down the heat to a simmer and add the chicken tikka. Simmer until piping hot, add coriander to garnish.

Title: Re: Abdulmohed's Base Sauce
Post by: Gazza63 on July 18, 2011, 07:58 PM
Thinking of trying this base next, don't have the book yet the postage will probaby cost more to get here than the book, one thing that has been mentioned is the extra heat from the chilli's, does Abdul state what type he uses ? when I cook Dip's base I use the green finger size which work out fine, the pictures posted on this topic seem to show a preference for the small birds eye green or red which I would think is why you can feel the heat, does the book not state what type of chilli you should use , if not can Abdul please clarify this point in his recipe......thanks
Title: Re: Abdulmohed's Base Sauce
Post by: 976bar on July 18, 2011, 08:04 PM
Thinking of trying this base next, don't have the book yet the postage will probaby cost more to get here than the book, one thing that has been mentioned is the extra heat from the chilli's, does Abdul state what type he uses ? when I cook Dip's base I use the green finger size which work out fine, the pictures posted on this topic seem to show a preference for the small birds eye green or red which I would think is why you can feel the heat, does the book not state what type of chilli you should use , if not can Abdul please clarify this point in his recipe......thanks

The recipe does call for 6 green chilies, so I would imagine that green finger chili's are what he is referring to. This is what I used, not birds eye :)
Title: Re: Abdulmohed's Base Sauce
Post by: curryhell on July 18, 2011, 09:35 PM
Having made the same dish tonight, "Garlic Chili Chicken" that I made on Saturday but with Abdul's base tonight, I can honestly say that it was lovely :)

That looks the absolute dogs b******s 976bar ;D.  I will be trying abduls base once i've tried CT's and garlic chilli chicken is definitely on the menu :P
Title: Re: Abdulmohed's Base Sauce
Post by: curryhell on July 18, 2011, 09:40 PM
Thinking of trying this base next, don't have the book yet the postage will probaby cost more to get here than the book,

I'm sure Abdul would be happy to provide it in pdf format for you to avoid extortionate postage costs ;D.  One can but ask the man ::)
Title: Re: Abdulmohed's Base Sauce
Post by: loveitspicy on July 19, 2011, 02:03 PM
Ive just made a batch of Abdulmohed's Base Sauce - thicker sauce then my usual and not as oily - havent cooked anything yet that will be tomorrow - how is everyone else getting on with this base?
Title: Re: Abdulmohed's Base Sauce
Post by: 976bar on July 19, 2011, 03:47 PM
Ive just made a batch of Abdulmohed's Base Sauce - thicker sauce then my usual and not as oily - havent cooked anything yet that will be tomorrow - how is everyone else getting on with this base?

Read the thread! :)
Title: Re: Abdulmohed's Base Sauce
Post by: loveitspicy on July 19, 2011, 11:09 PM
Read the thread 976bar
2 people cooked with the base and a couple made the base!!
How is everyone else getting on with the base???
There must be more who have tried this by now if not there aint so much cooking going on!