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Messages - karl.s.berg

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Curry Base Chat / Re: Curry base low on spices as the key to different tasting curries?

« on: February 15, 2017, 01:36 PM »

Thanks for chipping in, Mick! As Phil points out, however, my idea is to make base without a mix powder (or the spices that would constitute a mix powder). I am also considering to omit the tomato puree after reading Phil's comments in another thread (sorry for paraphrasing you wrongly on that one, Phil!)

I still have quite a lot of my current batch, since we don't eat curry so often as we used to (the wheighing scale does not seem to appreciate it. :p ).

Might make a parallel batch (although my wife won't like it, She thinks our two freezers are already too full! :-) ) At least that would allow me to make instant comparisons. I will keep you all posted (but it might take some weeks).

Curry Base Chat / Re: Curry base low on spices as the key to different tasting curries?

« on: February 14, 2017, 10:27 AM »

Thanks for the pointers! I will check both bases for my next batches.

@Phil - in the mean time I read some of your other posts in other threads stating that it is useless to add things to the base that will be added to the final curry (e.g. tomato paste). I tend to concur with that view after some experience!

Curry Base Chat / Curry base low on spices as the key to different tasting curries?

« on: February 13, 2017, 12:25 PM »

I am in this phase I have seen others on the forum get stuck in as well. I make:
- a great mango curry (chewytikka's recipe, but with extra mango pulp),
- a great korma (CA's recipe with less sugar) and
- an excellent vindaloo (CA's recipe but adapted to contain more different chili powders and more tomato sauce and spices in general - might post this recipe one day, as it's always a winner at my dinner parties)).

But for the rest, curries seems to taste very similar (and not all that special). My chana masala is decent, but doesn't have that depth of flavor I find at my local TA. I have been thinking it might be the addition of mix powder to the base. My current base is the Zaal base. Next base I think I will skip the last stage where spices are fried. I would keep akhni stock stage as it contains spices as I usually don't use in my finished curries (and I remember the curries I had in Brick Lane often taste like cardamon and I quite like it).

Has anyone tried to cut down on the ground/fried spices in the base?

Pictures of Your Curries / Re: The Padma Extra Hot Phall - a tribute to a great restaurant

« on: February 13, 2017, 12:07 PM »

I made this yesterday. I didn't put in as much dried chili (I guess about half). Did put in a nice handfull of fresh green chili's.

The pros:
- Good heat! I have tried making very hot vindaloos, but the amount of peppers or chili powder I add do not seem to change the end result very much. Dried chili might be the key!
- Very fragrant!

The cons:
- After first couple of bites, heat takes the upper hand
- Curry had this "they all taste the same"- feeling.

As for the cons, I am still looking for a curry with a distinct taste, an amazing heat but with a taste that takes the upper hand over the heat by every bite (I hope I am clear here). I had this amazing naga chili curry in The Spice (Tunbridge Wells). Super hot but every bite was soo tasty! I was eating the Phal with Mango chicken. Where heat would be all I taste with the phal, I would get this amazing mango taste when I was spooning it between my bites of phal. Maybe something sweet is missing? Dunno.

As for the curry tasting the same, it's a phase I have seen others on the forum get stuck in as well. I make a great mango curry (chewytikka's recipe, but with extra mango pulp), a great korma (CA's recipe with less sugar) and an excellent vindaloo (CA's recipe but adapted to contain more different chili powders and more tomato sauce and spices in general - might post this recipe one day, as it's always a winner at my dinner parties)). But for the rest, curries seems to taste very similar (and not all that special). I have been thinking it might be the addition of mix powder in the base. My current base is the Zaal base. Next base I think I will skip the last stage where spices are fried...

Lets Talk Curry / Re: Arsenic in rice

« on: February 13, 2017, 11:26 AM »

Good read, thanks.

Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry

« on: October 01, 2015, 03:03 PM »

Quote from: Dorset Bloke on September 30, 2015, 10:24 PM

Quote from: Madrasandy on September 30, 2015, 09:33 PM
Dont forget some nice pics too Colin, good luck

Will do! Only problem I have is the base, because I'm not sure I've got the time for that. I'll manage.

If you are short on time, I can wholeheartedly recommend ifindforu's curry base.

http://www.curry-recipes.co.uk/curry/index.php/topic,923.0.html

Made this yesterday and it's as good as the ones you need to cook for double or triple the time. Just be careful with the salt. Don't add any as the All Purpose Seasoning at the end has a lot of salt in it. And add the seasoning only one spoon at a time. You can add salt, but you can't get it out once it's in...and I speak from experience. ;D

Good luck!

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: A Good Curry Base

« on: September 30, 2015, 09:44 PM »

Quote from: mickdabass on September 30, 2015, 08:37 AM

Ive never tried this base.
IFFU's posts are always a good read.
I have noticed that a lot of base recipes - particularly the more "authentic" ones always over season the gravy.
Depending on the volume made, I never add more than 1 Tblsp salt. You can always add more later!

Cheers

Mick

That's very much true! I chucked out the my batch of yesterday and made a new one today. It really was too salty. Good thing is that this base only takes about 2 hours to make, cleaning included.

I have added only pinches of salt where it was asked for and then added three teaspoons APS at the end. Still comes out quite salty (I usually hardly eat any salt, that will certainly play a roll). It's rather the aftertaste this time and the base itself does not taste overly salty when I just slurped it. So my advice would be to really be careful with the APS on this one.

I'm considering making my own APS version without salt for the next batch. In the meantime, this batch is going into the freezer. Looking forward to make some curries with this!

EDIT: added picture of the base. I got 12x 350ml, which is usually the amount I use for a curry for 2 to 3 persons.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: A Good Curry Base

« on: September 29, 2015, 09:32 PM »

I made this base tonight. The taste is pretty amazing given the short time cooking. This might become a new favourite.

Was a bit too generous on the salt during the final stages (recipe kind of stated "more salt and sugar gives more flavour") so it ended up rather salty. I might start over adding the salt only in the final stages AFTER the all seasoning, whose main ingredient is salt too.

Anyway, a true winner based on the first curry I tried. Looking forward to trying other recipes with this!

Lets Talk Curry / Re: Taste the same

« on: June 15, 2015, 08:30 AM »

Thanks livo, some interesting remarks there. I think my problem is/was no2. I use one of the bases of the forum and I do not overly spice the meat when precooking. Recently, I have been trying more varied dishes spicewise and the differences are more apparent.

Lamb mince Keema...mmmm...sounds nice...will look that up!!

NB: sorry for late reaction - notifications were off.

Just Joined? Introduce Yourself / Re: Greetings from Belgium!

« on: June 14, 2015, 01:17 PM »

Hello Andy,

sorry for the late reply. I need to set my notifications, it seems.

I appreciate a mild curry, yet have preference for spicy. And full and quite herbal. I don't know if it makes any sense.

All in all, I eat every curry that is well made. There's no curry off limits.

Cheers
Karl

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