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Author Topic: My Local Indian Curry Base  (read 46,349 times)

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Offline ANNAM

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #20 on: October 21, 2007, 05:16 PM »
HI THIS IS COOKED IN THE TANDOOR THEN BROKEN UP INTO THE DISH AS FOR THE MASALA PASTE IT IS ONLY USED IN THERE TIKKA MASALA AND THIS DISH ,THERE MADRAS HAS QUITE A THIN SAUCE BUT VERY TASTY  ;D ANNAM
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Offline Yousef

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #21 on: October 21, 2007, 05:38 PM »
Hi Annam,

This is a very interesting post and is next on my list to try.
Thank you very much for sharing this and if you do get the opportunity to get the madras recipe...well you'll have a friend for life ;)

Stew 8)
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Offline doozerbafana

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #22 on: October 23, 2007, 08:35 AM »
Very interesting stuff, thank you.

Did he say if the base was used for ALL curries or particular ones?
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Offline ANNAM

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #23 on: October 23, 2007, 11:05 AM »
HI HE USES THIS BASE FOR ALL THE DISHES AS FAR AS I KNOW
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Offline Secret Santa

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #24 on: October 23, 2007, 11:07 AM »
Hello ANNAM

I'm just in the process of making your base sauce. A few of questions:

There's no ginger in it, is this intentional or did you just forget it?

Compared to other bases I've made there seems to be very little spicing, can you confirm that the quantities you have posted are correct please?

Is the tin of tomatoes a standard 400g tin? This would seem about right given the quantities of the other ingredients.

Is there a reason why you let the pan cool down before blending? Is this just so you don't risk splattering hot base around the kitchen?
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Offline ANNAM

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #25 on: October 23, 2007, 11:31 AM »
HI SECRET SANTA THERE IS NO GINGER IN THIS AS THEY FRY IT IN THE OIL BEFORE MAKING THERE DISHES YOU ARE RIGHT THERE IS NOT THAT MUCH SPICE IN HERE LIKE MANY OTHERS BUT IT IS A GREAT BASE FOR ALL TYPES OF DISHES MAKE SURE YOU PUT ENOUGH CORIANDER STEMS WITHOUT THE LEAVES ON ,I USED ONE CAN 400G BLENDED IT THEN WARMED IT UP ADDED HEAPED TABLE SPOON OF PAPRIKA THEN STIRED THIS INTO THE BASE MAKE SURE YOU LET THE OIL START TO RISE BEFORE YOU TURN OFF THE HEAT ,I DONT LET IT COOL RIGHT DOWN BEFORE I BLEND JUST ENOUGH TO SAVE ANY ACCIDENTS . WHEN ITS ALL DONE ITS UP TO YOU IF YOU SKIM OFF THE OIL ILEFT ABOUT 1/2 IN THERE BEST DONE AFTER IT HAS COMPLETELY COOLED LET ME KNOW HOW YOU GET ON ANNAM
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Offline mike travis

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #26 on: October 27, 2007, 09:29 PM »
Nice one ANNAM,  ;) I will be giving this a go soon. I hope you do manage to get the Madras recipe as I am a big Madras fan too. Fingers crossed.  ;D Keep up the good work........
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Offline lorrydoo

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #27 on: January 02, 2008, 03:44 PM »
Has anyone tried this base and if so would you recommend it?
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Offline kaled0070

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #28 on: January 02, 2008, 06:26 PM »
Hi lorrydoo,
I made this base a few weeks ago and I thought it was the biz, whenever i open a bag of the frozen base to make a curry it smells delicious, really close to a BIR madras smell (imo).
I made one of the best curries I've ever made with this base, which I put down to the fact I was home alone with a healthy amount of beers sloshing around inside me and I Whacked up the gas ring to scary proportions, got the "toffee smell" when the first ladle hit the pan.
The base itself has a distinct flavour of carrot and coriander soup, unsurprisingly cos I added a carrot.
I'm gonna make it again tonight and I'll take some fotos.
Definitely one I'd recommend.
Mike
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Offline lorrydoo

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Re: MY LOCAL INDIAN CURRY BASE
« Reply #29 on: January 02, 2008, 09:26 PM »
Thanks Kaled, I might give it a try myself.  It also makes sense to me to use corriander stalks because I am sure the BIRs given they don't like to throw anything away.
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