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If anyone is interested I also have a Bargha (sp) recipe that I created many many years ago and still use today in most of my recipes (sometimes as well as the base).
CPYes, what a great post! Before I try the sauce, could you please clarify the following points:>...good fortune to work in one of our local high class Indian restaurantsWas that a high class BIR or more the 'authentic' style closer to 'proper' Indian cooking, like offered by 'The Red Fort' and 'Tamarind'in London, for example? I suspect they use base sauces of some description, too.Red Fort: http://www.london-eating.co.uk/78.htmTamarind: http://www.london-eating.co.uk/152.htmSorry but we are talking Isle of Wight here not London Anyway I do know the restaurants you refer to, but they are not your average High Street jobbies and their whole approach and methods are quite different. >There are no specific measurements as such, so experimentation >is recommended Understood, but a few more pointers would be great, namely what is the approx. weight of ginger root, please? In most base recipes, the weight and volume of ginger and garlic are about the same. Does that apply here?I use about 4 to 5 ounces of unpeeled coarsely chopped Ginger, but you could use equal weights to the Garlic. What you must aim for is what initially appears to be a fairly bland sauce, albeit very smelly; Too much Ginger at this stage could be overpowering.>it is not viable or economic to make a smaller batchI will try! Even though you may be right. I hope it will be viable and certainly more economic than investing in so many onions and other ingredients. These days, I always make a 2 onion variant of the MarkJ 35 onion base sauce, with everything simply pro-rata'd down. It tastes so damn good, that I can't be losing much by not sticking with 35 onions.What I do is freeze in 1kg boxes for the business and in small 1/4 litre pots for home use. This small amount will make a couple of good portions.>Garlic Four to five whole heads, core removed and unpeeled>Ginger One large root unpeeled, washed, and coarsely choppedThis must work, or you wouldn't have written it, presumably. But I have never seen any other recipe where garlic, ginger and onion(?) 'skins' go through to a final dish, albeit in puree form. Carrots can be scrubbed, I guess, to get rid of most dirt.The onions have to be peeled (sorry) because you have to check they are not rotten. I use large Columbian Onions for labour saving, they are sweet and not too fiery. However the BIRs prefer English or Polish because they are more fiery. The rest can be left whole with skins on (wash the leeks well though). I put all my result through a Magimix and sometimes also my smoothie blender!Thanks againRegardsGeorge
Has anyone tried this base yet ?I'm getting too fat for experimentation at the moment, but this does look the business.CP can you confirm the amount of tomato puree ? Is it really 400g worth ? Do you have a brand name and tell us if it is double concentrate or not ?
