Topic: Jb's takeaway base gravy

[Wickerman]

Wasn't h4ppy Chris banging on about adding an elusive final secret ingredient to the final base/curry?
But joking aside, thank you for unselfishly passing on your newly acquired knowledge.
Exciting times

[Madrasandy]

Hi Jb sorry to pester, but was the garlic/ginger 50:50 ratio

[jb]

Hi Jb sorry to pester, but was the garlic/ginger 50:50 ratio

Not pestering at all...ask away!!  Yes 50/50...asked the Manager specifically about this one,it was blended with a little water and oil.

[Yousef]

Thanks for sharing JB, i am definitely going to try this one to rekindle the BIR passion.

Cheers
Stew

[Madrasandy]

Cheers Jb , just stocked up from Indian shop and looking forward to cooking tonight !

Stew, it's great when something rekindles your passion for bir, I got mine back a couple of months ago while doing a little base experimentation and thought had cracked it, but I hadn't ! But it give me my mojo back

[Secret Santa]

OK I just tried this with some base I already had. Fried the finely chopped garlic until well browned but definitely not burnt, added to the now watered down base and boiled away until a good bit of oil had collected on the surface.

Made a madras as that's where I can most easily tell if there's any benefit from a particular change. So for me (and remember this is with my base, not jb's) it wasn't a Eureka moment. Yes it adds a smokey, garlicky flavour (well what else would it do!) and I will definitely be using it as I think it adds positively to the overall flavour but it isn't the flavour that's missing for me.

And I added a whole clove to a single portion of base...I struggle to see how the small amount suggested would have any effect?

Hopefully when I get around to making the proper base there will be a more marked or different effect but based on this test I'm not too hopeful.

Is the base meant to be blended again after adding the garlic tarka?

[haldi]

Yes it adds a smokey, garlicky flavour  but it isn't the flavour that's missing for me.

Sorry it didn't work
This could mean either your base was dissimilar to JB's
or
We are chasing different flavours

There is also one other possibility, and that might be the onions I used
They were a white dutch onions called Vos Onions BV, a 4 kg bag bought from an Asian shop
They were really strong
They made my eyes water as I peeled 3 kg of them
I really wouldn't have expected the result I got
I thought I had just made another "standard home made" curry gravy
I was gobsmacked at the result
I honestly believe the flavour I achieved is what JB's takeaway works with

Bruce Edwards curry gravy is not accurate
He's got tomato puree in the tarka, like Kris Dhillon's base has too
I'd love to hear any one else's experience of this gravy
Perhaps mine is just a fluke
Even if it is, I've got loads frozen!!

[Madrasandy]

Haldi, I am making this tonight , after adding the garlic tarka to one of my bases and the results I got I have very high expectations for this base, I really hope I get your results, even if yours was a fluke did you add spices etc in chef spoon amounts or in tablespoon amounts as chef spoons do differ, was they level, rounded or heaped?

[noble ox]

Hi Haldi
As posted earlier I made this to spec and it was the best Base I have made tried  loads over the years starting with kd1
Getting the onions to a liquid state is the way forward the added garlic tarka completes the base after simmering again
Bir 100% yahoo

[Madrasandy]

Excellent results noble ox, unfortunately due to unforeseen circumstances I cannot make the base tonight 
But will get the opportunity late tomorrow afternoon.

The onions I got today from the Asian Store were english, tennis ball sized and cost