Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: jb on November 25, 2011, 07:00 PM
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Just been watching the new videos again that were kindly posted on Youtube recently by Julian from Curry2go.
The base sauce one is very interesting,almost all the base sauce recipes on here and elsewhere call for an initial rapid boil of the core vegetables(onions,pepper,carrot etc) whereas his recipe calls for the pot to be put on a stove on a very low heat with oil and a little water.The only other base sauce that does it this way(I think) is from the Undercover Curry Book,the author actually makes a point that this is one of those secrets that the chefs don't tell you about.
My question is does it really matter??? Could it be one of those little tricks that BIR chefs actually do,I remember seeing on a video elsewhere a base sauce pot ready to go litterally filled to the brim with onions simmering away on a stove.
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I am giving this a go tomorrow with the seasoned oil and I have high hopes for it. I will post my feedback after I have cooked my madras.
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Its nearly the same way as i do our base sauce - except i probably boil it a bit quicker
I put in the onions and bits of veg with oil and start the boil down in its own juices really, with a spoon of salt after about 20 mins of stirring the stuff in, the onions are all transparent etc etc then goes in the boiling water and spices and cook for another 40 mins
liquidise then ready to use... how ever i very rarely use it straight away i let it go cold then reheat it even a couple of times then use it
best, Rich
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Just been watching the new videos again that were kindly posted on Youtube recently by Julian from Curry2go.
The base sauce one is very interesting,almost all the base sauce recipes on here and elsewhere call for an initial rapid boil of the core vegetables(onions,pepper,carrot etc) whereas his recipe calls for the pot to be put on a stove on a very low heat with oil and a little water.The only other base sauce that does it this way(I think) is from the Undercover Curry Book,the author actually makes a point that this is one of those secrets that the chefs don't tell you about.
My question is does it really matter??? Could it be one of those little tricks that BIR chefs actually do,I remember seeing on a video elsewhere a base sauce pot ready to go litterally filled to the brim with onions simmering away on a stove.
Hi Jb
The whole point is to cook the onions completely and create an onion gravy,
as long as you achieve this, it really doesn't matter how.
With probably 10 or 15 thousand pots of base sauce (Garabi) being cooked every day in the UK alone
if they were all filmed and put up on youtube, which "curry secret " would you believe?
Just can't imagine how long it would take to fully cook a 40ltr pot of onions on a low light,
without at least bringing it to the boil first.
Anyhoo, here's a snap of one of my friends Garabi making stove, which needless to say,
doesn't see much low light action, because its designed to boil the absolute living shite out of Onions. ;D Hint ;)
cheers Chewy
(http://www.curry-recipes.co.uk/imagehost/pics/46db14dd63a3dc50c23f808d184e64ec.jpg) (http://www.curry-recipes.co.uk/imagehost/#46db14dd63a3dc50c23f808d184e64ec.jpg)
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Just can't imagine how long it would take to fully cook a 40ltr pot of onions on a low light,
without at least bringing it to the boil first.
Good point didn't think of that I guess some of these gravy pots are huge.
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I think the point is Julians method is Cooking the Veg (first stage) in Oil and a small amount of Water rather than some Oil and quite a lot of Water,Fried Onions taste a LOT better than Boiled Onions :P got Julians Base on the go now :)
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I think the point is Julians method is Cooking the Veg (first stage) in Oil and a small amount of Water rather than some Oil and quite a lot of Water,Fried Onions taste a LOT better than Boiled Onions :P got Julians Base on the go now :)
Will be interesting to hear the result of this :D. Are you planning to make a curry with it today or let it mature for a bit before putting it through its paces emin-j??
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I think the point is Julians method is Cooking the Veg (first stage) in Oil and a small amount of Water rather than some Oil and quite a lot of Water,Fried Onions taste a LOT better than Boiled Onions :P got Julians Base on the go now :)
Will be interesting to hear the result of this :D. Are you planning to make a curry with it today or let it mature for a bit before putting it through its paces emin-j??
All Curried out after last nights Curry feast ::) Just got second stage on the go, had four litres after blending then as Julian says 'add the same amount of Water' so now got eight litres simmering.Will have to put into T/A containers for freezing but will leave a couple in the Fridge to make a Curry Tuesday night.
Update
Just finished Base,seven litres after second stage nice Oil separation on the top,tastes like slightly sweet mildly Spiced Onion Soup with a tiny bit of heat (from the two Chillies I guess)
Will probably make a Curry with it Tuesday night ;)
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Made our Curry's tonight with the Curry2Go Base and although very pleased with the Base and the Curries I made with it I am still looking for the answer to what gives that really savoury taste in a good BIR Curry :-\
I have just started using CA's Spice Mix but can't say I am overly impressed at the moment maybe Ifindforu will come up trumps with his ' Secret ' Spice Mix ;) I'll definitely be making the Curry2Go Base again after I use up the remaining seven litres I have left :)
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Made our Curry's tonight with the Curry2Go Base and although very pleased with the Base and the Curries I made with it I am still looking for the answer to what gives that really savoury taste in a good BIR Curry :-\
I have just started using CA's Spice Mix but can't say I am overly impressed at the moment maybe Ifindforu will come up trumps with his ' Secret ' Spice Mix ;) I'll definitely be making the Curry2Go Base again after I use up the remaining seven litres I have left :)
Or maybe he won't. I wouldn't rely on the "secret" curry spice mix appearing any time soon, just like the secret in the curry base really. Take a look at the development on his staff dish thread. People are getting a little bit tired of waiting for the "promised land". It's like somewhere you never get to.
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Made our Curry's tonight with the Curry2Go Base and although very pleased with the Base and the Curries I made with it I am still looking for the answer to what gives that really savoury taste in a good BIR Curry :-\
I have just started using CA's Spice Mix but can't say I am overly impressed at the moment maybe Ifindforu will come up trumps with his ' Secret ' Spice Mix ;) I'll definitely be making the Curry2Go Base again after I use up the remaining seven litres I have left :)
Did you try Julian's "roasting" technique as described in his latest video?
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Hi emin-j,
Just one question mate, I've just watched Julians base gravy video and when he adds the spices he says "add a chefspoon of coriander, cumin, turmeric and so on"....
Does he mean make a mix of equal quantities of each spice then add a chefspoon of that, or does he mean a chefspoon of each?
Cheers buddy,
Ray :)
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Fried Onions taste a LOT better than Boiled Onions
I agree. Another pointer for me is that I recall Madhur Jaffrey saying you must brown the onions or the end curry won't be much cop. So, for the most recent (small) batches of base sauce I've made, I've simmered 2-3 chopped onions in 3-4 tbls of oil (and zero water) for at least 30 mins. They don't burn but reduce right down. I then add other ingredients like garlic, ginger and curry powder, followed by water a short while later. Imagine my surprise when the resultant base sauces didn't taste as good as I recall after a very brief fry followed by (mostly) boiling. I need to do two bases in parallel, using the two different methods, to be sure.
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Hi emin-j,
Just one question mate, I've just watched Julians base gravy video and when he adds the spices he says "add a chefspoon of coriander, cumin, turmeric and so on"....
Does he mean make a mix of equal quantities of each spice then add a chefspoon of that, or does he mean a chefspoon of each?
Cheers buddy,
Ray :)
Hi Razor, I took it as a Chef's Spoon of each and it did seem a lot at the time but it wasn't noticeable in the finished Base, I also used 500ml of Oil from my Bhaji Fryer.
The finished Base did look and taste promising but the final Curry was no better than when using my usual
Saffron Base although I have just started using CA's Spice Mix but to me there seems to be something missing in this :-\ Still got 7litres of the Curry2Go Base so plenty of time to experiment with Spice Mixes ;)
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Hi emin-j,
Wow, that does seem alot but hey, nothing ventured nothing gained I guess?
I believe that he is posting his spice mix tomorrow on youtube so hopefully, I'm going to give his recipes a go.
Cheers mate,
Ray :)
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The more I think about this Base I reckon the next time I wont add so much Water ( after blending ) , 50% Water would of given me 6 litres of finished Base and providing the consistency is right should give more flavour to the final Curry.
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The more I think about this Base I reckon the next time I wont add so much Water ( after blending ) , 50% Water would of given me 6 litres of finished Base and providing the consistency is right should give more flavour to the final Curry.
(http://www.curry-recipes.co.uk/imagehost/pics/fe30de886e6c8edef6c25fa4653ccb9c.jpg) (http://www.curry-recipes.co.uk/imagehost/#fe30de886e6c8edef6c25fa4653ccb9c.jpg)
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Just made the Madras recipe from C2G videos and the base, made everything to spec and the spiced (bhaji oil)oil, i must say it is quite tasty and a very nice sharp taste and heat very impressed with the Madras.
Will try other recipes soon.
Has for the base recipe it made around 10-12 litres of base.
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Well that'll keep you in base for a couple of week ;Ds Uf ;). More chance to focus on the curry cooking
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Just made my 3rd Madras with this tonight (inc bhaji oil) and is a very tasty base but a little overspiced for my liking. I have been thinking lately than some of my better curries have been when I have used only a little spice in my base but have cooked the spices out thoroughly in the final dish.
Not sure about the bhaji oil either, doesn't make a massive difference for me but I suppose it adds a subtle flavour - not sure it is worth the effort though.
As always had fun making this and have learnt a great deal.
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I think i will do an Indian Feast for tomorrow night(darts,drinking and talking sh*te night after the pub)
Thinking of making all of C2G recipes and bambles Chef Special Mixed Meat Dopiaza with various dips, bhaji's and paratha's.
I have three big freezers one for regular use and the other two for curries etc. Got one off a site called "freecycle" so i just make a shed load of bases freeze and use when i need to.
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Using Bhaji oil doesn't make a great deal of difference we use it all the time - however it is two fold - ie; it does add a little flavour to the oil which must impart into the cooking of the curry an secondly it helps use up the oil used to make the bahji's instead of throwing it away after one use
best, Rich
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Using Bhaji oil doesn't make a great deal of difference we use it all the time - however it is two fold - ie; it does add a little flavour to the oil which must impart into the cooking of the curry an secondly it helps use up the oil used to make the bahji's instead of throwing it away after one use
best, Rich
One use ? :o
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Using Bhaji oil doesn't make a great deal of difference we use it all the time - however it is two fold - ie; it does add a little flavour to the oil which must impart into the cooking of the curry an secondly it helps use up the oil used to make the bahji's instead of throwing it away after one use
best, Rich
One use ? :o
Ie; you cant use it for your egg and chips - and those who don't make curries all the time usually throw out oil that has a smell - sacrilege!!
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Using Bhaji oil doesn't make a great deal of difference we use it all the time - however it is two fold - ie; it does add a little flavour to the oil which must impart into the cooking of the curry an secondly it helps use up the oil used to make the bahji's instead of throwing it away after one use
best, Rich
One use ? :o
Ie; you cant use it for your egg and chips - and those who don't make curries all the time usually throw out oil that has a smell - sacrilege!!
I have my own Mini Fryer for Bhaji's only and have used the Oil in Base and final Curry's but if I'm honest it doesn't seem to make much of a difference to the flavour and the Aroma from the simmering base isn't all that great either :P
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will be knocking this up today with some spiced oil. Not expecting anything magically different but hopefully going to be surprised :)
Barry