I don't think the base adds a lot to the flvour of the curry, it adds to the consistency. You could make a base out of pureed onions in water and the curry would taste pretty much the same. For me, the trick is in frying and reducing it. My previous takeaway (which produced the bast curries I've ever had) told me that the meal would be ready in 25 mins, every time I ordered, no matter what I asked for. So those curries probably sat in their containers for a bit, stewing, before I got my greedy chops on them.

Any meal is better left to rest for a while before eating.

I think that a lot of the problem is that we think we need to cook quick and rush through everything, slapping the curry onto a plate when we think it is ready. Allow an extra bit time and we allow the flavours to coalesce and come together.

Just my tuppence 'urth.

If the base has no real flavour to add why do they go to so much effort to put flavour into it? Surely in comparison, one could clearly tell if a good base or just pureed onions in water had been used?

I understand where your coming from but its not the way my favourite BIR does things. They have alot of prepared components like the base, the spice mix, tomato puree, meat, veg, etc. but all the dishes are assembled to order. I say assembled as the only real thing being made at the point of order is the final sauce/gravy in which the dish is served.

Axe,

it's an intersting thought raised by vindaloo-crazy and not for the 1st time. several and i think even CA is convinced that the "gap" is in the base.

i've tasted the base from my local TA and it's clear to me there is quite a lot of truth in what vindaloo-crazy says. i describe it as a threshold. if the base is below this threshold then whatever u do the curry will never make the grade. contrary even if the base exceeds the threshold then U still have much to do and to get right to deliver that taste.

in terms of what the threshold is - i can only describe it as the properties of the base as opposed to the ingredients.

when u are next in u're TA/restaurant u need to ask for a sample - it's crucial u taste it so that u know what u're aiming for at home.

Quote from: JerryM on March 26, 2010, 04:24 PM
when u are next in u're TA/restaurant u need to ask for a sample - it's crucial u taste it so that u know what u're aiming for at home.

There's alot of truth in that. My next visit to the restaurant, bar the trip for a meal, will hopefully be for a Kitchen Demo of the Base. 

It is interesting to hear these comments about the base though. By its makeup curry is very spicy so even a well flavoured base could get lost. But can it really be just a foundation for textural balance, surely it has to give more than just that? But as I have seen a few times now, things are alot different in the world of BIR.

Quote from: Axe on March 26, 2010, 04:39 PM

Quote from: JerryM on March 26, 2010, 04:24 PM
when u are next in u're TA/restaurant u need to ask for a sample - it's crucial u taste it so that u know what u're aiming for at home.

There's alot of truth in that. My next visit to the restaurant, bar the trip for a meal, will hopefully be for a Kitchen Demo of the Base. 

It is interesting to hear these comments about the base though. By its makeup curry is very spicy so even a well flavoured base could get lost. But can it really be just a foundation for textural balance, surely it has to give more than just that? But as I have seen a few times now, things are alot different in the world of BIR.

Very interesting thread Axe  keep up the good work , however although I can confidently say
my Madras is is better than the ones we have had from the last three separate T/A ;D  I just cant seem to match the Curry from our favourite Bangladeshi T/A . I watched our Curries being made in the kitchen there and the staff were very helpfull , the Curry was made with all the usual ingredients we all use except they mix a little Butter Ghee with Vegetable Oil I suppose this adds a little richness to the flavour , and when I asked about their Base sauce it was quite simple regards ingredients , Onions , Green Bell Pepper , Ginger , Small amount Green Chilies, Carrot , Powdered Spices. Fresh Coriander . And this produces the best T/A Curry around , simple Base to produce a delicious Curry.

Quote from: emin-j on March 26, 2010, 09:19 PM
when I asked about their Base sauce it was quite simple regards ingredients , Onions , Green Bell Pepper , Carrot , Powdered Spices. Fresh Coriander .

No tomatoes? If so that makes three BIR bases that have no tomatoes, this one, the one jerry has seen and axe's!

Now I think this is great information but why has it never been mentioned before? No tomatoes in a base is a big deal and one I certainly like.

Quote from: Secret Santa on March 26, 2010, 10:09 PM

Quote from: emin-j on March 26, 2010, 09:19 PM
when I asked about their Base sauce it was quite simple regards ingredients , Onions , Green Bell Pepper , Carrot , Powdered Spices. Fresh Coriander .

No tomatoes? If so that makes three BIR bases that have no tomatoes, this one, the one jerry has seen and axe's!

Now I think this is great information but why has it never been mentioned before? No tomatoes in a base is a big deal and one I certainly like.

Just edited my post SS to include Ginger and a Small amount of Green chilies ( found my original post ).
https://curry-recipes.co.uk/curry/index.php?topic=3580.msg32155#msg32155

Isn't the fact there are so many different bases making delicious curries proof that the base is not really the answer to getting the taste we're after?

Axe,

for got to add - take a spoon of the base and spread it out on a plate to produce a smear. this will explain it's makeup which is equally important as the taste. it took me aback as to how thin "watery" it is but it isn't - the amount of onion is surprisingly deceptive.

as for toms in base i think some BIR do and some don't. both the saffron and rajver which i make regular have toms in. the base does taste very different with and without toms yet it's suprising with or without u don't really realise in the final dish (u add more puree at dish frying). the properties and proportions of the base just have to hang together.

VC,

I think Ray's topic below best answers your comment. I would agree to the extent that there are many very good bases on here and really, as long as you use one of them, you'll have very good results.

In a quest for that something extra, should we not strive to replicate the base as close as we can. Something I have recently started realising is that if I use Base A with Spice Mix B, I won't be able to create dish C. Because Dish C is made using base C and Spice Mix C.

Jerry, texture was mentioned by the IG Chef. He pointed out how 'thin' his base was. A fact he continued to add, was very important to him. He made such a passionate statement about his base that I can't simply help but feel that the journey starts here.