Quote from: Razor on March 06, 2011, 09:57 PM
Why Aye Chewy, canny vid ya got goin there mon ;D

Chewy, when I was developing my own base recipe I tried alsorts, carrot, potato, mooli, capsicum but nothing really altered the flavour that significantly for me to keep them in, so I stuck with Onions, oil, garlic, ginger and coriander stalks for the stock, then made a tarka of tinned toms, with spices and oil, added this before blending.

I never tried using cabbage but have heard it mentioned in the Undercover curry accounts.  Also, on the straining through a sieve, it's something that I keep meaning to do but never end up doing so because I make between 7 - 10, litres of base at a time, so it's always a bit of a faff.

I agree with Mick(Achmal - CBM) it does look a little thicker than my base but what got me excited was the way the base sauce just rolled off the ladle, leaving it quite clean.  This is definitely something that happens with BIR/TA curries when you empty them out of the foil.

So, couple of questions if I may;

a)  Is this base quite sweet (which for me is good) as I think you mention that the cabbage adds a sweetness?

b) I may have missed something but am I correct in thinking that the only spice that you add is Haldi (Turmeric)?

c) Have you posted you base recipe on the forum (I haven't checked yet but I will)

Brilliant visual account Chewy, really well done fella.

Ray

Hi Ray & Malc
Thanks for you comments
The cabbage, just seems to round off the onion sweetness, just like the green capsicum adds a little savoury edge.
I've also know cooks who use cauliflower trimmings occasionally.

In this version of the base sauce, there's only one heaped teaspoon of Salt, Haldi and Mixed powder and 150ml of vegetable oil.

I did do an earlier recipe post, which is slightly different from this video.

If you think It's too thick, you just top it up with water.
The consistency on the ladle is correct, i.e. as per all the restaurants I've known over the years.
I don't know if there's a technical term for it? But if it doesn't leave the ladle clean, as you say, the sauce just isn't right.
cheers
Chewytikka

Quote from: Razor on March 07, 2011, 07:25 PM
Hi Chewy,

Thanks for answering my questions mate.

Just for clarity, would you care to post your/this base inc all weights and measures?

It would be much appreciated.

Many thanks,

Ray

Hi Ray
Pressure Cooker Curry Base
I use a 4 litre pressure cooker and I usually make 3 litres of finished base.

4 big Onions.
1 medium carrot,
1 medium green capsicum .
A quarter of white cabbage.
A handful of fresh coriander.
Small bulb of Garlic.
3 inch piece of fresh ginger.
Quarter of a tube of tomato puree.
1tbsp of salt.
1tsp of Haldi.
1tsp of Mixed Powder.

Put the pressure cooker on medium heat, add 150ml of veg oil, add  ginger & garlic
quickly stir fry and cook out (1minute)
Add all the veg, the pan should be just over three quarter full and 90% Onion.
Add quarter of a tube of tomato puree and pour on 500ml or 2 mugs of boiling water and 1tbsp of salt.
Clamp the lid on and turn the heat up high, until the pressure peaks.
Once under pressure, turn the heat down and time it for 30 minutes.

Switch off, transfer to sink and run the cold water on the cooker for a minute
then tip the valve to let the pressure escape.
Open and stir in 1tsp of Haldi and Mixed Powder, then stick blend smooth.
(At this stage I pass the blended sauce through a food mill/sieve, old school) - optional

Now transfer the sauce to a clean curry pot,
(At this stage I pass the sauce through a food mill/sieve, old school) - optional
add three cups of boiling water, mix well and bring it back to the boil.
'important' leave on a high simmer, a froth will start to appear.
skim the froth off and discard, this will occur three or four times in 10 minutes
You will know when the sauce is ready, when the froth stops and the oil separates
and starts (as if by magic) rising to the surface.

That's it', a lightly spiced Curry Base

cheers Chewytikka

Quote from: Razor on March 08, 2011, 06:07 PM
Many thanks Chewy.

Not got a pressure cooker but I think the mum in law has one, so I'll pinch hers and give this a go..

Sorry mate but 1 more question (pobably a daft one too).  Have you tried to cook this base not using a pressure cooker (here's the daft bit) and if so, did it taste any different?

Cheers Chewy,

Ray

Hi Ray
Yes, the taste will be the same, I've cooked this many times over the years,
this is a standard restaurant (Bangladeshi) base recipe, scaled down for home.
The pressure cooker speeds up the process by at least 50%, so boil your onions for a least a hour.
cheers Chewytikka

Quote from: topconker on March 13, 2011, 07:24 PM
Hi Chewy,
Great recipe and superb video,
Can I ask a daft question, what is the mixed powder made up from?
Cheers,
TC

Hi TC
Glad you liked the Vid!
My mixed powder at the moment :-
2  tsp Madras Curry Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
Cheers Chewy

Thanks for this base sauce Chewy, it turned out great  ;D I've got to make some more over the weekend, as I gave away several portions to a work mate, and family for their curries 

In future I'll be using my pressure cooker for all the base's I make, as it's a win-win situation with them, the time saved, and cost of using them.

tc