Topic: Base minus coriander.

[Geoffbrick]

Have a problem,rellies are coming down from across the border,will want to be fed,curries on the menu,one problem,they can smell coriander at 100 paces and do not like it.Can I make a base that is authentic without it,what is the alternative,if I put any in theyll know!!!


Thanks Geoff

[Peripatetic Phil]

I've never put coriander in a base in my life.  Chopped stalks added to a curry, yes; shredded leaves added on top of a curry, yes; but in a base ?  Never.

** Phil.

[Garp]

Not sure if you mean leaves or powder. Powder is essential in a base and wont be noticed.

Uncooked coriander leaves are too overpowering on, or in, a curry, for me.

[Peripatetic Phil]

Just in case I was unclear, Geoff, when I said "I have never used coriander in a base", I meant neither fresh nor ground (Garp's "powder") -- whilst some (such as Garp) may consider ground coriander in a base essential, others (such as Kris Dhillon and this humble scribe) feel that it has no place in a base and should be added (if at all) only during the making of the actual curry.

** Phil.

[Garp]

You have never used ground coriander in a base, Phil? Even in a mix powder?

Although, for the short time I have been on this forum, I don't remember you posting a picture or recipe of a curry.

You are reeling from your humiliation in another thread (IMO) where you (moderated insult), so save some face. All of the popular bases use coriander, but I'm sure you will find a way to deny that. You're like (moderated insult) of CRO.

[Peripatetic Phil]

I apologise for Garp's attempt to derail your thread, Geoff; I think he must be having a bad day.  As I said above, I do not use ground coriander in a base, nor do I use so-called "mix powder" or anything similar.  My base (which is basically Kris Dhillon's base modified for a pressure cookier -- I take no credit for it) uses water, oil, onions, peppers. garlic, ginger, turmeric, paprika, salt and tomato.  The recipe for the base can be found here, and the recipe for a curry made using the base here.  The finished curry (with coriander-leaf garnish) would typically look something like this.

** Phil.

[JerryM]

A bit late.

You can leave both fresh coriander (stalk) and or ground coriander out of base. They don't need replacement. Fennel works as replacement for ground coriander. Fresh methi works in place of fresh coriander.

[Geoffbrick]

Thanks folks re use of coriander in base.I substituted using coriander powder in the base.In my precooked  lamb and chicken I used fenugreek leaves and when base and precooked meats were mixed,added a little mango chutney and tomato puree.Served with chapattis and  plain naan A bit basic I know,but pleased to say that relatives enjoyed it all and went back home over the Border rejoicing,having had a drop of the black stuff and a few drams over the weekend.!

   Geoff 
   

[Garp]

Glad it worked out, Geoff. What's next on the agenda?

[Geoffbrick]

It worked out well thanks,Garp.Spotted a 12l stock pot at aldi,so will break it in with a large base,as ,at the moment theres room in the freezer!!!
  Going to have a blast at a lamb Pathia,which is quite sweet and tangy if I remember,also a lamb Garam Masala,which is,I believe  simple,but also tasty .

Have left starters alone,because we tend to be full before we start,but do want to do pakoras etc.
                   Geoff