Ali's Indian Restaurant Cooking Base Revisited.

[Madrasandy]

Cheers mate, just made a batch of Jb last night, next time though I will give this a bash

[littlechilie]

Hi Andy, I will do reverse next time and make jb's base using the same heavy based pan and very little liquid.

[Kattis]

Thought I would remake Ali's gravy today as it's been a long time since I cooked the sauce,
Having learned a lot over the past years, so I'm hoping to get a better understanding of the cooking process.
I followed the large scale base posted on Ali's youtube sight, not the scaled down version he posted.

Thanks to Ali for posting the video it gives a great insight in to BIR restaurant cooking.

http://youtu.be/eAQe42FnVks

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The first stage was as advised 1 hour 30 on a hight heat, using very little water! This can only be achieved in a heavy cast pot with a thick base.

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I added the evaporated milk after this image, the base was then cooked for another 30 mins.


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Creamy spicy just as Ali describes in the video.


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Finished sauce, taste is wonderful I'm going to cook up madras tonight and give my final opinion, but as far as base tasting goes this is up there with the best.

Mix powder was also Ali's to give fair opinion.

I'm thinking it just comes down to technique and experience to getting the desired results.

Thanks LC. 

Would be interesting to know other members opinions on the Base also.

why do you chaps add salt can always be added later ??

[livo]

Salt included during the cooking process is different to salt sprinkled on top of a dish.  In the cooking of onions for curry, I believe (rightly or wrongly), that it assists in the "melting" process.  Someone with more experience or food science knowledge may be able to add to this, or refute it if necessary.

Many chef's add some salt early in a dish preparation and then taste and adjust seasonings closer to the end.  Not just in curries.

[Onions]

why do you chaps add salt can always be added later ??

To seal the onions not for flavour 

[Kattis]

why do you chaps add salt can always be added later ??

To seal the onions not for flavour 

ah ok thank you will try it next time i suppose maybe the salts helps draw the water from the onion ??

[Onions]

Spot on!

[littlechilie]

Just a quick update on Ali's base gravy. I'm still very happy with this base, getting some knockout BIR currys coming out of my kitchen Made myself a Madras last night, on a rating scale it was up there with my best ever paid for BIR  Madras.
Now that's note worthy 

[Madrasandy]

Good stuff lc, Im back onto Jb base after a short diversion

[littlechilie]

Good Man Andy, I think there is a lot to be said for sticking with what works for you!