Hi Jerry many thanks again.
There are some very interesting posts on this forum. When I get time I'll did around a bit so as not to cause too much bother.

I made a paste from caramelized onions and spices the other week. 4th time I tried but I got it right in the end. Certainly takes the work out of frying spices. I also mixed up a batch of Bruce Edwards spice mix. Glad to see that a lot more Turmeric is added in there.

Again Jerry.
Many thanks.

Quote from: JerryM on October 15, 2009, 07:25 AM
I haven't. i am pretty sure u're not referring to what i would call tomato puree or double concentrate tomato paste which is used plain (can be diluted in water slightly) and used in all dishes as spice frying stage.

the following post discusses what i think u're referring to as tomato paste. what i would call tandoori marinade. DD in the post details a very simple version. i intend to give it a go. i currently use CA's version for tikka chicken. https://curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736.

they are very different in terms of ingredient so maybe 3 types of paste exist ie puree, "masala paste" say (typ DD's tomato puree, spice, water), tandoori marinade (typ as per the KD1 book).

Quote from: Mikka on October 15, 2009, 09:08 PM
Hi Jerry many thanks again.
I made a paste from caramelized onions and spices the other week.

this is what's called bunjarra or onion paste for me. i see it as a key ingredient and make a batch in parallel with making base. i've added links in case of interest. i can't decide which i like best and tend to alternate. they need no improvement.

https://curry-recipes.co.uk/curry/index.php?topic=1515.0
, https://curry-recipes.co.uk/curry/index.php?topic=3189.msg28517#msg28517

Hi Jerry thanks again. The 1st link is off limits to me, no worries.
Will look through the Ashoka thread.

Thanks again.

Quote from: JerryM on October 16, 2009, 08:11 AM

this is what's called bunjarra or onion paste for me. i see it as a key ingredient and make a batch in parallel with making base. i've added links in case of interest. i can't decide which i like best and tend to alternate. they need no improvement.

https://curry-recipes.co.uk/curry/index.php?topic=1515.0
, https://curry-recipes.co.uk/curry/index.php?topic=3189.msg28517#msg28517

Spicy Tomato Paste if this is bunjara? I've no idea but here is what I do with it.

2 Onions very finely chopped.
1/8 TSP Sugar
1 TSP Cumin seed.
? TSP Coriander Seeds
4 Cloves
1/8 inch piece of Cinamon
2 green Cardamoms
1 TBS Dried fenugreek leaves
1/8 TSP Fennel seeds (Or to taste)
1/8 TSP Garlic Powder
1/8 TSP Celery seed
1 TSP Coriander POWDER
1/8 TSP Kocher Salt
1/8 TSP Black Pepper Seeds.
1/8 TSP Anadarna powder
? TSP Dried Cilantro
1 Pinch Citric acid.

Method.

The best way to describe this is follow this set of video's. I've no idea what combinations he used but mine after a few failures now adds something a little extra at the start of the dish and replaces ordinary tomato paste.

YouTube.
Curry sauce base 1

Quote from: JerryM on October 16, 2009, 08:11 AM
this is what's called bunjarra or onion paste for me. i see it as a key ingredient and make a batch in parallel with making base. i've added links in case of interest. i can't decide which i like best and tend to alternate. they need no improvement.

I just wanted to add that I used a 12 oz tin of tomato paste, not the huge tin he used. I also freeze it in a plastic food bag just like I always do then break off and thaw pieces as I need them.

This added to FRESH green chillies at the point of cooking is.......... well.............
I've also just derived a base sauce recipe based on Bruces. Man its soooo good to see him using so much Turmeric. And there are those that say it has no taste huh?

So far as I know I think I'm the first to post such a recipe. I'd be glad if anyone seeing something similar all of a sudden crop up in 'Other places' would let me know.

Cheers its yours let me know what you think if you try it?

PS.
Watch the Video VERY carefully and follow it. Like I said I don't have his spice combo but mine works a treat.

Mikka,

much appreciate the info.

have attached a better link to the original which must have been archived https://curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899.

your version is much more spicier. will have a good watch of the video later.

the ashoka and original make a caramelised onion paste that has a hint of Cinnamon. i don't feel it's the spice that makes it work in the dish. it's a bit like garlic in non Asian cooking - u know when it's not there.

Hey Jerry thanks. Got there this time.
Yeah I also used 4 oz tom paste (Tiny Tin) sorry about that and for seeing two videos. There are 10 on there if anyone is interested checking them out?

I still think its the spiced oil however, although this will go a long way to helping provide that final touch. On speaking with an Indian Mom yesterday I was surprised just how similar her home cooked 4 dinner sauce was to many base sauces including prepping. In fact I was taken back.. She's going to ask around and see if there is a Chef willing to teach me and help fill in the blanks so you never know..  Gotta keep asking right?

Thanks again Jerry. ;D

Quote from: JerryM on October 17, 2009, 08:21 AM
Mikka,

much appreciate the info.

have attached a better link to the original which must have been archived https://curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899.

your version is much more spicier. will have a good watch of the video later.

the ashoka and original make a caramelised onion paste that has a hint of Cinnamon. i don't feel it's the spice that makes it work in the dish. it's a bit like garlic in non Asian cooking - u know when it's not there.

Mikka,

i did not realise the video was so short (i could have watched it the other day).

this is not how i make the past. the video is how i would make caramelised onion for sure ie hot frying.

the paste for me is a very slow frying which allows the flavours to develop (from the dried out stick of Cinnamon). it takes roughly 3 hrs with the end point being when the paste starts to stick to the bottom of the pan.

i also agree spiced oil is a piece of the jigsaw.

ps in comparing your recipe with what i do already i realised that i use tandoori masala in place of the garam masala when making the ashoka paste. big difference i know but the tandoori and Cinnamon seem to compliment each other. i've added a woops post to the ashoka thread https://curry-recipes.co.uk/curry/index.php?topic=3189.msg34862#msg34862

Thanks again for the links Jerry.
There are 10 videos on that recipe by the way. I saw two posted at the same time, sorry about that. I'll look out the links for the separate pages.

My intention with this was to produce a little more. I only use about 1 tsp per dish so its not that strong at all really. In fact its rather mild having all been cooked together.

I generally start the pan with a few dry spices before I add the Garlic & Ginger and almost always now opt for strands which is why I started this thread in the hope someone could confirm they have seen this too?

I then add the tom paste/onion mixture after Garlic/Ginger has been cooking for just under a minute and at the same time add fresh green chillies. (Not many ~ about 4 chopped). It's right about that point when the Chillies hit the hot oil that I get what I'm looking for but it soon died with my old base. I'm hoping that Bruce's will bounce this back in my favor since it really does smell soooo good.  ;D

I've no idea what they do with my spinach dishes. All seem different but all have that wonderful back taste, especially one place. Fast becoming my favourite dish frankly :

Either today or tomorrow I'll try CQ's spiced oil and see what I think of that. I'm almost certain now, (I think we are both erring on that) that this is where the rest of the taste hides? (Hopefully anyway).

One restaurant owner confirmed that this paste is what they do but I'm not sure about how or what they do to theirs? Must find out..

Many thanks again.

Quote from: JerryM on October 18, 2009, 10:41 AM
i also agree spiced oil is a piece of the jigsaw.

ps in comparing your recipe with what i do already i realised that i use tandoori masala in place of the garam masala when making the ashoka paste. big difference i know but the tandoori and Cinnamon seem to compliment each other. i've added a woops post to the ashoka thread https://curry-recipes.co.uk/curry/index.php?topic=3189.msg34862#msg34862

will be interesting how u get on with Bruce's base & CA's oil.

the other pieces i swear by are heat of the burner, whole spice in the base and cooking the spices in free water when "frying" the dish.