Looking for something I read on a Base Gravy

[livo]

For mine it worked out pretty well, and really 120 ml or so in a 1.6 - 1.75 litre gravy is only around 7% and it is possible to use more or less or add some water to the gravy if it's too strong. I diluted it to make the Mango Chicken.

Ideally I would like to make my own pastes and since the ingredients are listed on the pack in descending order of amounts, it shouldn't be too hard to get fairly close.  I watched H4ppy Chris's vid on the Kashmiri Masala Paste so I'll be giving that a go too.

I actually found the Base Gravy recipe I was looking for on the Opposition Site in a supposedly New Recipe Set  that appears to have gone nowhere. It really is nothing like what I came up with anyway but now that I have found this paste I 'll probably give it a go.  Can't hurt to try.

[JerryM]

Well pleased that recipe found.

Let us know how you get on.

I'm sure this paste is actually a generic paste made by quite a few suppliers - will look out for on my next shop. As for Dalpuri ages since I used it too.

[livo]

Maybe it isn't worth pursuing. The New Recipe Set on the other site has gone absolutely nowhere after starting in November last year. I made inquiry about what was happening in March and nobody even replied.

If it was any good at all I'd imagine there would be some thread traffic and some recipes posted, but the is nothing.

[ELW]

Maybe it isn't worth pursuing. The New Recipe Set on the other site has gone absolutely nowhere after starting in November last year. I made inquiry about what was happening in March and nobody even replied.

If it was any good at all I'd imagine there would be some thread traffic and some recipes posted, but the is nothing.

If your curries taste bland livo, its highly likely the gravy flavour is too strong (by that I mean the flavour of the onions/veg, not by overspicing) & you can barely taste anything else added.
In the past I've made ltrs upon ltrs of gravy which turned out bland curries & i'd bet there's members who've been making curries for years who still do it.
I instinctively wanted to add more to it. Your curries will never be bland once the base is mastered, but it may not taste like what your used to, down to the recipe ,but will have the moreish taste that makes you finish it all.
By all means add the paste, but your gravy really shouldn't need it. It'll be difficult to follow other recipe's accurately with it added. You may not get the full benefit of your fresh spice mixes either
So maybe it is broke   

Regards
ELW

[madstwatter]

ELW, you have just described exactly what is wrong with my curries. What did you do to fix the problem? Do you have a base recipe?

[ELW]

ELW, you have just described exactly what is wrong with my curries. What did you do to fix the problem? Do you have a base recipe?
[/quote ]

@madstwatter, last base I made was a hybrid of Ashoka & Glasgow base, which are pretty similar. But any base recipe
Will do. the cooking of it is more important than the recipe initially.
It's tricky to describe when the base is ready, but I try to go on smell. There's a strange sweaty smell from the boiled onions at a certain point.
I think they can be boiled for too long, until they turn brownish, which puts you on the road to ruin.
Milky white has been described & may be more accurate. once the smell is there, you've hit pay dirt
Think the curry2go guy mentioned this a few years ago. It's a good indicator for the amateur. Professional bir chef does this day in/out
Regards
ELW

Edit - I'd maybe avoid the bhagar spice graves at first. I still knock up 5ltrs of sh1t gravy if I don't pay attention to what I'm doing. Next gravy is jb's as im interested in the amount of pepper to onion in it