Mr Singh has kindly shown us he he makes his base gravy

[gazman1976]

Yep its All in cooking the Base long enough i believe

[Secret Santa]

In the precooked chicken video he uses reclaimed, seasoned oil but there's no mention of it in the book! Anyone know where the oil comes from?

And which garam masala does he use?

The differences between the book and the videos is annoying as well. In the precooked chicken for example the book says to add water to the onions and simmer but there is no water added in the video, the onions are fried. Grrr! (Just as well I didn't pay for the book!  ;D )

[mdigiman]

Will give this a try looks great many thanx Mir Singh

[Neil_D]

I have tried so many bases from many different sources I made this base it took about 6 hours to get right and I think it certainly is a lot to do with the time it cooks, I used this base and  it is absolutely brilliant basic ingrediants this makes a excellent sweet base I use a receipe cross between CK's and CBM for madras and I think this matches my local IR I also made a bhuna I can recommend this to everyone

If you interested in my reciepe let me know

My first post so be gentle

[haldi]

I used this base and  it is absolutely brilliant basic ingredients this makes a excellent sweet base I use a recipe cross between CK's and CBM for madras and I think this matches my local IR I also made a bhuna I can recommend this to everyone

If you interested in my recipe let me know

yes, I would love to see the recipe
This base is really good, isn't it?

The problem I have had with many other bases, is that they had flavours I didn't want in them
Definitely not a problem with this one

[gazman1976]

i have been using this base for ages now, its all about cooking it long enough to bring the sweetness through, I cook mines for about 6 hrs also . I have the pdf of the recipes from the Glasgow curries also which are great

[haldi]

i have been using this base for ages now, its all about cooking it long enough to bring the sweetness through, I cook mines for about 6 hrs also . t

Six hours!
The other day I cooked mine for four hours then left overnight
The next day they no longer smelt like ordinairy cooked onions
They really changed and had a light brown look to them

[Unclefrank]

I do this with the bases i use i always leave overnight covered and the smell is just wonderful and the oil floating on the top is very reddish in colour.

[Secret Santa]

It's not as simple as it seeems though is it?

Leaving a huge BIR sized pot overnight will, because of its inherently greater heat capacity, continue to cook for longer than a typical three or four litre base made at home. I think you'd need to compensate in the home cooked version by cooking for longer than typically done at the BIR.

Mr Singh's base as quoted in this thread is cooked for four hours but I wonder how long it is actually cooked for at the takeaway and for how long it is rested - was Alex smart enough to take that into account I wonder?

Didn't you experiment some years back haldi cooking bases for at least six hours, perhaps even longer?

[haldi]

Didn't you experiment some years back haldi cooking bases for at least six hours, perhaps even longer?

Yes I did
But that was after it was blended
I think the recipes were over complicated too
This stripped down version is the way to do it

You can always add to a flavour.....but you can't remove one!