Topic: Pressure Cooker version of Mr Singh's Glasgow style base

[chrisnw]

Following on from JB?s  excellent base recipe / article, I thought I would post my pressure cooked version of Mr Singh?s Glasgow style base. Pressure cookers are used widely in Northern India and throughout Pakistan for making bases, part curries and whole dishes. I find the pressure cooker is especially an excellent method for cooking curry bases (and traditional curries) . Not only does it significantly reduce cooking times, but recipes are readily scalable and results are consistent time after time.

After much pestering, my wife (who teaches photography at the local college) agreed to take some shots of me making the latest batch. Photo article - http://www.curry-recipes.co.uk/curry/index.php/topic,13167.0.html More photos are also on my wife's website @ http://lmlphotography.co.uk/curry-kitchen.htm

For a 7 Litre Pressure Cooker

Stage 1

half fill with onions (about 1 kg peeled & quartered)
sprinkle with cumin seeds (1 tbsp) , 6 - 8 crushed cardamom pods (always crush for max flavour release)
2 bay leaves
large cinnamon stick
150 mls veg oil
add water to level with onions
pressure cook for 30 minutes
off pressure

Stage 2

Add approx 2 tbsp (mix) of tumeric (2tsp), garam massala (1tsp), red chilli powder (I use 1 tsp of kashmiri)
add 1 tbsp salt (adjust if required)
add 1 chef's spoon tinned tomatoes
add 50gms block coconut cream
mix well, add more water if required (depending on your preferred consistency or if too dry)
pressure cook for 15 minutes
off pressure

Stage 3

blend well (I use hand blender)
cool & store (refrigerator) for later use (enough for 6 - 8 curries, warm again before use!)

Base should be aromatic, quite light in consistency, yellow(ish) in colour - works great in most BIR curries (even korma!) - I now use this base almost exclusively.

Cheers
Chrisnw

[Peripatetic Phil]

Thank you, Chris.  I notice from your wife's photographs that you are using European Bay; have you tried Indian Bay ("tej patta", 3-veined) and if so, does it make any difference as far as you are concerned ?  For myself, I find European Bay overpowering (it can ruin a pilaf or rissotto for me), but I love Indian Bay.

** Phil.

[chrisnw]

Thank you, Chris.  I notice from your wife's photographs that you are using European Bay; have you tried Indian Bay ("tej patta", 3-veined) and if so, does it make any difference as far as you are concerned ?  For myself, I find European Bay overpowering (it can ruin a pilaf or rissotto for me), but I love Indian Bay.

** Phil.

Phil the bay (fresh) comes from our own spice / herb garden. Not tried Indian bay yet, will try and get some from my local Asian and give it a go next time. For my quantities 2 bays seem just about right.

Cheers
Chrisnw