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Messages - Roundboy

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: currybase from my local restaurant in munich revealed!! enjoy

« on: February 18, 2007, 09:07 PM »

Hi Jasper,

Tried your curry base this weekend and was quite impressed. I made a final curry but without the pataks paste because i don't have it but I still ended up with a respectable result. I didn't think it had THE taste or THE smell as a few others have already said and it was it is a little over spiced at the base stage in my opinion.

I also found the end result to be very creamy in texture (too creamy) but this may have been due to me not removing the oil before liquidising. I noted that this is what someone else had done and it looks like the way to go.

That being said I think it's a step or two closer to the ultimate goal and the method and general ingredients seem to be more like what I would expect to see (no carrots and such)

I've since tried the method twice more, varying the ingredients to my own personal taste. The first went straight down the drain (one black cardamom pod was the beginning of the end for that version :-X) but the second version was pretty bloody good. Not yet ready for public trials but close, so when I've fiddled about with it a bit more I'll post my version and you can see what you think.

Anyway - thanks for the original post - it's been an inspiration. ;D

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: The Ultimate Curry Base!

« on: January 14, 2007, 08:03 PM »

Hi all. I tried the UCB yesterday with fairly good results. I only have a 12 pint stock pot so halved all the ingredients and topped up with diced onions. As far as the boullion is concerned i hadn't got the time or contacts to get the caterers stuff so I opted for the Knorr vegetable boullion in the bottle (180ml) as a substitute.

I found the cooking instructions easy enough to follow and fairly comprehensive however there is one thing i would add to the cooking method which is this; after the vegetable stock has been liquidised /pureed, I would simmer it for about 20-30 mins and skim off any scum that appeared at the surface. I didn't do this and the end result was that the finished sauce developed a scum (oh well, i'll know next time $:-\$ )

The resulting sauce I found to be far from bland as the recipe suggests though. It smells a little like a Pataks sauce and is very spicy (not spicy hot just spicy) which doesn't seem to give a lot of scope for altering the flavour of the finished curry. Personally i will reduce the amount of spice in the base sauce, probably by about 50%. I think this will result in a more versatile base but still quite flavoursome

However, i did attemp a finished curry with it which the family really enjoyed. (i was a little more critical but what's new?)

I will be trying different things with the sauce, especially seeing as how i now have a freezer full of the UCB toplay with ;D

It's probably worth mentioning again that I am new to this chat site stuff never having been on anything more complicated than MSN, so if i've posted this in the wrong place please feel free to let me know. I WON'T BE OFFENDED HONEST.

laters

Roundboy

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Stew?s Base Curry Sauce

« on: January 13, 2007, 02:50 PM »

Thanks for the heads up.

I'm just about to try my take on the UCB - I'll let ya know how it turns out

Thanks again

Roundboy ;D

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Stew?s Base Curry Sauce

« on: January 13, 2007, 12:59 PM »

Hi - I'm new to this site and guess this is gonna sound like a bit of a daft question, but when you say "make your curry in the usual way" what do you mean - your recipe seems to be a finished product, with the obvious lack of the meat (or vegetables if that's your thing).

Regards

Roundboy

Just Joined? Introduce Yourself / Hi All

« on: January 07, 2007, 08:40 PM »

;D Just found the site and it looks as if you all are looking for the same thing i've been looking for for years (about 20 of them) and that's a home made curry that tastes the same as the local balti house or tandoori restaurant

I've tried hundreds of different ingredients and methods, and have had some good results, some less good results and some bloody awful ones.

The most frustrating thing for me currently is that i can produce some very good curries but cannot get that restaurant taste.

I have been reading the thread posted by Andy and am excited as i believe that the base sauce is the the biggest missing piece of the puzzle. I think that if the sauce can be reproduced it will either be a complicated peice of engineering with many important stages as with Andy's recipe, or it will be so simple you could kick yourself.

Anyway, I look forward to joining you all on the road to enlightenment.

Roundboy

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