Am making this excellent base again tonight(bought a pressure cooker just for it and have made it half a dozen times already!)
Just wondered if you have managed to improve it since the original post as the replies(especially on the 3hr base link) have gone nuts!
Also, what do you do with the rest of your cabbage? I'm old skool and hate throwing food away, but after only using a quarter of it, I always end up binning the rest a couple of weeks later when it's gone off!

Thanks for a cracking recipe though mate.

Matt

Loads of things to do with left over white cabbage!

Here's a few suggestions.

Cut into quarters and freeze for your next few bases. Use it to make a simple veg side dish. Or perhaps make a coleslaw.

No doubt others will have even better ideas!

I like this little side dish now and then:



Thinly sliced white cabbage and carrot
Sliced green chilli
Asoefetida, black mustard seeds, lemon juice, a pinch of salt and a pinch of sugar.

Quite often when i go to a Sri Lankan place, i'll have rice and three and choose the veg option.
Most of the time this consists of a dal, a mixed veg curry and a dry cabbage curry.
All delicious and work well with plain boiled rice.



http://www.foodcnr.com/2011/09/cabbage-stir-fry-in-sri-lankan-style.html

Cheers, Frank. 

Hi Matt
Glad your having success with this base
Crikey, where does the time go, My first cR0 inspired video, March 2011.

This recipe/method still stands up today. 
When you've cooked it a few times and understand the principle that Garabi, is 80-90% Onion Water, and is a neutral base.
You can tweak this with any flavour you put into it.
E.G. If you add a couple of green chillis to the pot at the beginning, you will taste a slight chilli heat in the finished base.
Add a couple of tbs of mix powder and it will have a stronger curry taste.

Likewise, Muslin cloth is very handy, for trying things out.
If you make a bag, add a couple chicken thigh's, 2 Tej Patta, a small piece of cassia bark, couple black cardamom, tie the bag, add it at the beginning
and this will change the taste completely.The flavour of the chicken juices/fat/stock and especially cinnamon will shine through. 

The downside on this is, if you flavour the base too much, the same background flavour carries through on every final curry dish you cook.

Cabbage, if your not going to use it for anything else, just cling film it and stick it in the freezer.
cheers Chewy

As a newbie who loves a pressure cooker I am gonna give Chewy Tikka's base a go with a view to later cooking a Madras.

I have spent ages on this site today, it's fantastic!  Thanks for giving up advice, recipes and your time freely.

And a very good place to start it is too! Best of luck.

Definitely worth digging out the old presh cooker for this CT, cheers!