Topic: Using a base

[norvegicusbass]

Hello everyone great to join this site

I have a question regards the use of home-made bases.

I plan to make a Schwartz slow cooker chicken curry tomorrow and was wondering if I can add a base that I have made to it. The recipe to the base I have made is:

5 large onions chopped.
5 cloves garlic.
400g tin tomatoes.
1 teaspoon turmeric.
1 teaspoon cumin.
1 teaspoon paprika.
Oil

I have divided the mix up into four equal measures about a cup full in each frozen three and have one in the fridge.

Now do I just make the Schwartz recipe as it says on the packet and add the base to it? The recipe calls for another tin of tomatoes will adding the base mean it will have too much tomato? As you can see I am new to all this so please have a little patience if you consider this a stupid question.

Thank you.


 

[Mattie]

Evening mate!

Being new to all this myself I'd recommend having a read of this recent post and attached pdf: http://www.curry-recipes.co.uk/curry/index.php/topic,12724.msg103551.html#new

I dont think you'd find Schwartz in a British Indian Restaurant though, so you might want to do a little reading before you cook it up!!

[norvegicusbass]

Thank you Mattie I will read up a bit more before I cook my curry tomorrow cheers for your reply

[ligs]

Hi norv I the base is supposed to be caramelised in a pan that is not non stick this changes the base in flavour and smell.Have you noticed in the indian TA they cook the currys in those alluminium pans that is why

[fried]

And you can't caramalise stuff in other pans?

[Peripatetic Phil]

And you can't caramalise stuff in other pans?

Even as a non-believer in the magic aluminium pan, I would be forced to agree that it is easier for things to caramelise on the sides of a conventional ("sticky") pan than on the sides of a non-stick pan, since almost by definition the very things we are trying to caramelise will slip down the sides of a non-stick pan as the manufacturers intended.  And if you don't want to caramelise on the sides of the pan but only in the base, then you are going to need to aim for a more complete reduction than would otherwise be required.

** Phil.

[fried]

That wasn't really my point, Phil.

Just saying someone who obviously's a beginner to BIR curry cooking would be better to get the basic correct before worrying about ali pans

[ligs]

And the basics being?