Topic: Burnt Curry Base

[wasp-598]

 
Today I started to cook the 3L Bangladeshi base gravie from Julian?s ebook.

To my horror and after two and half hours cooking there was a brown residue stuck to the bottom of the pan. I thought this could be the burnt ginger and garlic paste but the other ingredients were not stuck to the bottom of the pan and with a bit of effort managed to get the residue off. 

The curry was darker than normal but I have been using a darker onion bhaji oil. I was going to throw it away but decided to put the tomato in and give it a wiz and taste it and then make my mind up.

I was thinking that it would taste bitter but it does not at all and does not taste burnt and I would say it tastes better than the ones I did before which was about 3 x 1.5L and one 750ml

Have you guys ever had this and if so what would you do as it's cost me 6 onions costing ?2 and other ingredients?   

Have you ever had a brown/black sticky stuff stuck to the bottom when you have been doing yours.

[Peripatetic Phil]

Have you ever had a brown/black sticky stuff stuck to the bottom when you have been doing yours.

I have a feeling that one of the base recipes actually set out to achieve this, but I cannot for the life of me remember which one it is ...

** Phil.

[Graeme]

As phil says there is a post about this on here.
I remember it also.

[Peripatetic Phil]

It is Julian's base of which Graeme and I are thinking.   This post makes explicit reference, and this is quite possibly the recipe to which Haldi refers.

** Phil.

[curryhell]

Have you ever had a brown/black sticky stuff stuck to the bottom when you have been doing yours.

I didn't when i made it but then again I wasn't using a  pressure cooker.  But i think you got the desired result.  Have a look at Bengali Bob's pictures in this part of the thread.  Look familiar??  ;D

http://www.curry-recipes.co.uk/curry/index.php/topic,8189.120.html

[Peripatetic Phil]

Have a look at Bengali Bob's pictures in this part of the thread.  Look familiar??  ;D

http://www.curry-recipes.co.uk/curry/index.php/topic,8189.120.html

This message, CH ?
** Phil.

[curryhell]

Have a look at Bengali Bob's pictures in this part of the thread.  Look familiar??  ;D

http://www.curry-recipes.co.uk/curry/index.php/topic,8189.120.html

This message, CH ?
** Phil.

Yes Phil, that's the one. You know, the one you couldn't remember  ;D Hence my post, just pipped by your edit.

[Kashmiri Bob]

That was a rather good batch was that.  Precariously close to burning. Since I have found that, ideally, the pan (pressure cooker) needs to come off the heat just as the oily residue starts forming.  It will still carry on cooking (and produce more residue) for some minutes, until the pressure drops.  It gives the same result in the finished base(s) i.e. wonderful sweetness, but there is less risk of burning.  The difficulty for me was (and still is) pin-pointing actually when to take the pan off the heat.  I haven