Quote from: Phil (Chaa006) on August 21, 2012, 07:56 AM
I am still unclear what exactly was your thinking behind (1) the inclusion of, and (2) the timing of the inclusion of (a) curry masala, and (b) curry powder in your base.....it is not at all clear to me why one would include curry masala and curry powder in a base and, if one is going to do so, why they are neither bhooned nor cooked for any appreciable time
1. Inclusion:a) As we have previously discussed (elsewhere), "curry masala" (or simply "masala"), "spice mix", "curry powder", "mixed powder", etc, are synonyms.
They are all a mixture of spices. To my mind "curry powder" (as referred to on this forum and in BIR cooking) is most often used as a generic term for a commercially bought mixtures of powdered spices (e.g. Rajah Mild Madras).
b) All (?) BIR curry bases include a mixture of spices, in whatever form (i.e. whole and/or powdered). Invariably, spices are included in the forum of a mixture of dry, powdered, spices (i.e. what this forum commonly refers to as "spice mix" or "mixed powder").
c) Many (most?) BIR "spice mix" or "mixed powder" contains commercially bought "curry powder".
d) My "curry masala" does not include commercially bought "curry powder". So, much like you choose to add individual spices separately, I do the same with my curry base (i.e. I add my "curry masala" and commercially bought "curry powder" separately).
This is otherwise consistent with what BIRs generally do.
2. Timing:a) Through empirical research (which I know you are particularly fond of
), I have found that adding the spices, towards the end of cooking the base, gives the best results.
b) I have found that adding the spices at the beginning results in a less flavoursome and fresh-tasting curry base
c) I have found that frying the spices, before adding them, adds little to the quality of the resultant curry base (if it adds anything positive at all)
d) I figure that adding the spices to the hot base, simmering for 5 minutes, and allowing to cool, is sufficient for the essential oils (flavours) in the spices to be extracted into the curry base (via the oil contained in the curry base)
This is otherwise consistent with what BIRs generally do (though I accept that many will fry the spices before adding them towards the end of the curry base preparation process).
On a similar note, I have found that simmering the curry base, after blending, adds nothing to the flavour or aroma of the curry base.
Quote from: phil]but I am not "frying" the base, nor do I see how one can "fry" a base. It is (gently) heated, and then added to the pre-fried chicken, garlic, ginger, chilli, oil, etc., but is it really possible to "fry" a substance (base) that is primarily an aqueous liquid with suspended vegetable matter and spices ?
My understanding of "frying" is to cook in hot oil or fat. So the curry base (and the spices within it) is being (or should be) "fried" in hot oil (in my opinion). The same can be said of the tomato paste, I believe, it is "fried" (in hot oil).
This is why, in my recipes, I invariably state to add the curry base, a little at a time, so as to "fry" it and reduce it.
Quote from: philIn reality what you are doing is braising the spices (and the other suspended ingredients, and the meat); in a KD-style curry, that is indeed what you do (the spices are never fried at all)
That might be true if you were to add too much liquid (e.g. curry base) at a time, and/or have insufficient oil, and/or have insufficient heat to fry it.
Quote from: philbut the main difference as far as I can see is that KD eschews curry powder and you include it
Which is one possible reason why KD curries (and methods) do not much resemble typical BIR curries and never did (in my opinion).
Topic: CA's Curry Base (aka "gravy"/"sauce") (read 393,595 times)
