Anyone sieve their curry base?

[norvegicusbass]

I made a curry base today and as my blender isn't the best and that I was unhappy with its texture I decided to pass it through a sieve. The consistency that it came out after that of course was thin.

However the man whose recipe I was following on You Tube stated that the finished consistency should be more like milk and not soup and that's the way it has come out. Certainly a few BIR recipes I have seen on YT seem to show this rather thinner consistency.

Anyone else sieve their base? If so what do you do with the pulp? I am certain there could be a use for it.

[fried]

I used to, I found it time-consuming and my hands would lock up with arthiritus!

So I got one of these (well similiar) http://www.amazon.co.uk/Kitchen-Craft-Rotary-Vegetable-Mill/dp/B000NLSSYG/ref=sr_1_2?ie=UTF8&qid=1420821789&sr=8-2&keywords=food+mill

Goes through a base in no time, much less pulp left than sieving. Lovely texture to the finished curry.

[haldi]

Chewy Tikka sieves his recipe
I tried it once
definitely improved it

[macferret]

Can't say I have tried it, but I have never seen the point of passing the gravy as I then just add lots of lumpy stuff in the process of cooking the finished curry.  As long as your blender does a decent job, it should be OK, surely?

[fried]

Why not have a try?

I've done it both ways. Sieving or not, doesn't really seem to effect the taste imho, but it's so much 'silkier' when you sieve.

[Garp]

As has been said earlier, as long as it is blended well, I don't see the point. Unless you are specifically making it for a Korma or CTM, where you want a really smooth sauce.

But for the rest of BIR curries, you are just removing flavour and texture by sieving it, IMO anyway

[vinotinto]

I use a food mill for cooking and it does a great job.  I think it would be ideal for a curry base and easier than sieving.

[Unclefrank]

If i am making a Korma for a customer, or any other curry which should have a silky smooth texture i just sieve the base before i add to the pan instead of sieving the whole batch of base gravy.

[JerryM]

The local BIR restaurant do "sieve" their base. I asked the manager about it and got the impression what you think of in terms of sieving is not what's done. Coarse pressing is best I can describe. nothing being left to throw.

I've tried it and find a better texture in the finished dish. As for taste no difference.

I've gone back to blending. It does not need to be over blended

[norvegicusbass]

Can't say I have tried it, but I have never seen the point of passing the gravy as I then just add lots of lumpy stuff in the process of cooking the finished curry.  As long as your blender does a decent job, it should be OK, surely?

In the past when I have made a base I just blended it and then used it as it was to make a curry and you are right you just kind of pile loads of lumpy stuff back in like chopped veg and meat etc anyway.

But in the videos I have watched the base looked a lot thinner than what I blended today so I sieved it. I could have watered it down but I just thought I would give sieving it a try, afterall I still have the pulp sitting in a container in the fridge that I can add back if it needs some extra thickness