Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: chillihothot on June 28, 2012, 08:53 PM
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I found this on youtube, seems to contradict some gravy principles (oil in gravy).
How to make base gravy the way it's done in Indian Restaurants and takeaways (http://www.youtube.com/watch?v=5x4oIVzfQZ4#)
Is this approach sound?
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I found this on youtube, seems to contradict some gravy principles (oil in gravy).
How to make base gravy the way it's done in Indian Restaurants and takeaways (http://www.youtube.com/watch?v=5x4oIVzfQZ4#)
Is this approach sound?
I wasn't impressed with C2Go's base at all.... but that's just a personal opinion...
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I cooked this base sauce once but didn't get a good result so never repeated it. It seemed to have too much powdered spice added and when cooked turned out very dark with a strong flavour not very appealing to me.
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I cooked this base sauce once but didn't get a good result so never repeated it. It seemed to have too much powdered spice added and when cooked turned out very dark with a strong flavour not very appealing to me.
Same for me NJ,
Strangely I had the same result with Dave Loydens Undercover Curry base ;)
Mick
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Most bases have the oil, also done this base just too over powering with flavours for me
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Is this approach sound?
Yes.
on the spice qty - i'm not sure as i've not made (ifindforu is too close). i think it's sort confusing in the video (the volume is doubled). the 3L version only uses tsp's not chef spoons on the spice. the base is one of the lowest spice i know of - only chillihead and tgad being lower (i don't have accurate figure for the onion volume/wt but 1% c/w 0.5% and 0.8% and a norm around 3 to 4%).
one thing i am interested in if anyone who has successfully made - the fenugreek powder ie not the leaf is added. this is something i've never tried but think a small addition could be useful. would appreciate any thoughts
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I found this on youtube, seems to contradict some gravy principles (oil in gravy).
Is this approach sound?
Mixed opinions on this. This is one of three bases i still have in my freezer. I flick between them all. The results whilst slightly different are all very acceptable :) and just occasionally exceptional ::). Unlike some other bases i've no plans to make again unless someone comes up with a breakthrough :o. More discussion on this here:
http://www.curry-recipes.co.uk/curry/index.php?topic=8189.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8189.0)
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one thing i am interested in if anyone who has successfully made - the fenugreek powder ie not the leaf is added. this is something i've never tried but think a small addition could be useful. would appreciate any thoughts
Mmm, I know CA and Razor use a little of this in their mix powders. The spice, like the leaves have a very distinctive curry BIR aroma and the powder is used regularly in many authentic recipes. As for it's place in BIR? Think the jury could be out on this. Will be interesting to hear others views and experiences on this one. Another avenue to explore possibly Jerry? ;)
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Speaking of which, have you been camping yet Ray? (not the best weather for it :P)
I remember you were going to pay a visit to C2G this month.
Did you manage to get there for a curry?
Cheers, Frank. ;)
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Is this approach sound?
Yes.
on the spice qty - i'm not sure as i've not made (ifindforu is too close). i think it's sort confusing in the video (the volume is doubled). the 3L version only uses tsp's not chef spoons on the spice. the base is one of the lowest spice i know of - only chillihead and tgad being lower (i don't have accurate figure for the onion volume/wt but 1% c/w 0.5% and 0.8% and a norm around 3 to 4%).
one thing i am interested in if anyone who has successfully made - the fenugreek powder ie not the leaf is added. this is something i've never tried but think a small addition could be useful. would appreciate any thoughts
Hi Jerry, maybe I've misunderstood you but are you saying c2g's base should actually be made with teaspoon quantities of spices, not chef's spoon as per Julian's description in the video?
And I'm afraid I didn't follow your point about percentages at all.
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curryhell,
thanks for thoughts on methi powder. i think i may be much the same. i have tried the powder in the past in mix powder (CA's) and did not like. i've grown to like the leaf having realising not to get carried away with it and use sparingly.
natterjak,
i've not made curry2go base so i really don't know my facts. i have put the figures into a spreadsheet. my interest was when i was making ifindforu's base to get a feel before making how it sat. ifindforu's base i've adopted and consequently did not have a need to make the curry2go. i feel the principle in the video is very good. each has their own preferences or slight deviations - i for example add all the spice at the start others fry the garlic/ginger, some involve tarka . the list goes on - we've collectively discussed them all.
have attached the numbers for the curry2go - for the 3 litre version which is not the video which i think is the full pot version. the spice % is based on the volume of spice c/w to the chopped onion volume which relates to the onion weight.
(http://www.curry-recipes.co.uk/imagehost/pics/30d61a9421c53d7e9a992bdf6c592c2c.bmp) (http://www.curry-recipes.co.uk/imagehost/#30d61a9421c53d7e9a992bdf6c592c2c.bmp)
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Thanks jerry, interesting analytical approach there and even if I don't understand all the fields in your spreadsheet I can see how it would allow you to compare the make up of bases and spot differences in ingredient proportions even without making them. Even so, my experience of making the c2g base was the amount of spices added was significantly higher than other bases such as Ashoka, chewytikkas and my own variation. Maybe we interpreted Julian's video differently, don't know.
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Thanks jerry, interesting analytical approach there and even if I don't understand all the fields in your spreadsheet I can see how it would allow you to compare the make up of bases and spot differences in ingredient proportions even without making them. Even so, my experience of making the c2g base was the amount of spices added was significantly higher than other bases such as Ashoka, chewytikkas and my own variation. Maybe we interpreted Julian's video differently, don't know.
Hi NJ, yes the c2g base uses chef spoons of spices,problem for me was my chef spoon is bigger than his :D
this lead to a very over spiced base but funny enough I added some star anise whole spice to a two portion amount of this base and it turned out to be the tastiest curry I have made :-\
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Hi NJ, yes the c2g base uses chef spoons of spices,problem for me was my chef spoon is bigger than his :D
this lead to a very over spiced base
Ditto.
The base was OK, but was rather dark, and overspiced (obviously), as a consequence.
I ,made it before Julian verified what size Chef's spoon he uses. I haven't made another batch yet.
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one thing i am interested in if anyone who has successfully made - the fenugreek powder ie not the leaf is added. this is something i've never tried but think a small addition could be useful. would appreciate any thoughts
Interesting point, Jerry. I think Julian adds quite a bit (actually) to his curry base, which I'm not too sure about. I didn't add any when I made his base because he hadn't divulged it as fenugreek powder at that time.
However, I often add a little (say 0.25 tsp) to my hot curries (e.g. vindaloo) and I think it definitely gives it a little something extra. Anyone who rejects it as "none BIR" should probably reconsider.....
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I found this on youtube, seems to contradict some gravy principles (oil in gravy).
Is this approach sound?
Hi CHH,
I think you probably need to be more specific with your question.
Much of it (i.e. the "how to make a curry base") is sound. Some if it is debatable.
Is it a good base? Yes, not bad.
Are there better bases? Probably.
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CA,
thanks for pointer on the fenugreek powder in dishes. i will buy another packet. i become far more positive towards methi since dipuraja's biryani. the oil trial on panch puran produce a very nice aroma which was clearly down to the fenugreek.
it is base where i thought of adding it. have you tried it in base. i'm currently wrestling with the idea of ajowan, tarragon and even methi leaf in base. i also looked at what dry herbs were on the catering isle at my local Asian supermarket - oregano and parsley. needless to say too much information to comprehend and done nothing as result. to muddy the water further there is also always fresh parsley in Asian stores side by side with the coriander and if you started to push it further dill too.
i would previously discounted the lot. the idea of a small amount from curry2go has brought about the re think.