Topic: Who believes there is a secret ingredient to the curry base?

[thomashenry]

The practise of re-using oil is widespread, mainly I think for economic reasons. Personally, I don't think its vital to the taste of the dish. The oil doesn't relaly seem to carry much flavour, just piquancy.

[Mark J]

I disagree TH, I think the spiced oil is key to both taste and flavour, Ive recently cracked this whole thing to my mind and will post later on the subject

[Curry King]

I disagree TH, I think the spiced oil is key to both taste and flavour, Ive recently cracked this whole thing to my mind and will post later on the subject

Come on don't keep us in suspense  ;D

[pete]

I managed to get a really large sample of the curry gravy again.
Viewed from the side of the takeaway carton there is a quarter of an inch of oil.
The oil smells just like the "cracked it" post by Mark J
It tastes very nice
Sweet, oily, fried oniony, a little spicey (but no particular spice), quite KD base like.
Very good on it's own
The main point though, is that it already has the "taste"
I will cook with some at the weekend
You couldn't fail with this stuff

[DeeDee]

My two cents worth ...

Has anyone succeeded in asking/bribing a restaurant to let them see the whole process?

My guess would have been ketchup, or ketchup and vinegar.  Available since the fifties, cheap, uniform taste, basis of quick and easy, cheap sweet and sour sauce.

Or it's MSG. It's been around since 1909!!  Would be a good reason for a uniform taste.

Or if it's not ONE product, it's many products mixed together, right?

Or it's in the pots and pans.  Ever noticed if you do the same dish in the same pan the "smell that never leaves" get strong and stronger.  Add re-used oil and who knows???

Stupid question perhaps but where does your average restaurant buy its wholesale goods?  Maybe try looking there?

DD

I have to say though that the BIR recipes I've done have been pretty bloody close. 

[DeeDee]

Ooh, my wife just had a thought about this ...

I was complaining about this mystery of the "taste we can't replace" (rhymes too) and I told her the idea about how it can't be the oil cos you have to chuck it every three or four days.  She said yeah, but just think how many different dishes your average Restaurant kicks out in a day, never mind three. 

Maybe we can't duplicate the complicated multi-layered taste because it's an equation of time over variety.  Short time, big variety.

Well???


Right, back to the Wolf Blass Shiraz... cheers!

[pete]

Has anyone else managed to get a sample of the curry base?
I have been trying loads of different permutations to get an exact match
Although my family seem to not tell the difference, I still can
There is a slight fruity, extremely yummy taste, that I just can't get
This extra something we all want is in the base
You can eat a bought base it's own
I had a long chat with several chefs and they are adamant that you cannot get the same results at home.
I don't think there is any secrecy over the recipe, I now believe it to be a physical fact.
I don't understand it though but these dissapointments are very upsetting
My whole house smells like a fried onion today, as a result of all this cooking, and I still haven't got exactly what I want
One thing did become clear though
I got much closer by have a very thin curry base
I wondered also if this fruity taste might be mango chutney?
Whatever it is, it's very nice

[DARTHPHALL]

Pete.
You can eat the base at home because it is not KD's but a close approximation of this ..
I bought some base sauce last week & it is exactly like the one below,but for the missing ingredient.
I'm almost convinced its a flavor enhancer (not MSG,tried that  ) after some comparisons last week & Maggi liquid Seasoning added to the final dish indicates this theory is not far off.
This surprisingly doesn't need massive Pots & Pans, i use one Stew Pot (about 7" high 10" across) & a very average large Saucepan IE if you buy a Saucepan set it's the largest of the set.No Bath outside Ray? ;D.

BASE.As i make it.
This recipe was given to me by my local.
Chop/Dice all veg..
15 Onions.
6 Tablespoon Vegetable Oil.( next time i do this i will use none !!).
2 """"""""""""""? Home made Fresh Ginger puree.
2 """"""""""""""? """""""""""""""""""? Garlic? """""".
3 """""""""""""" Curry powder ( Ive used Schwartz hot for 16 100% successful Curries !!).Not "The taste" but?best Curries Ive made.
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder (You can substitute for just normal strength).
5/6 Carrots or 4 big ones (7"/8" is big).
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
2 Heaped Tablespoons Sainsbury`s Italian Passata also used Lidle Passata (makes no difference).

Method.
Fry Garlic & Ginger until golden/brownish.
Add all spices & add some Water to stop becoming to sticky etc..(A Tomatoe Puree/paste texture should suffice).?
Add Onions,Carrots,Peppers,Celery,Coriander & Passata & simmer for 1 hour or until all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. Half liter portions (i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.

Members comment on how complicated my recipe is but if you read it through all you do is fry Garlic & Ginger add the Spices a bit of water & then all the veggies etc..& cook its just that there is a lot of various ingredients.
You can eat this base on its own & its lovely mmmmmmmmmmmm 
You can make any Curry with this base if you leave out the Chili powder (another indication that its is very close to being 100% correct as a base gravy).
DARTH............
DARTH............

[pete]

Thanks Darth
                   I appreciate the recipe, but I have curry bases fighting their way out of the freezer.
It is very similar to some recipes I have tried and I am sure that it is a good one.

You said you bought some proper base
It's really runny, isn't it?

You also said it is exactly like your recipe,but for the missing ingredient

The latest bases I have made are the same
That close and yet missing, what I consider, to be the best bit

If this was a "got to make a large quantity" issue then I think your 15 onion recipe would do the job.

My present thoughts, are that we hide the taste, by putting too much spice or salt in.
When I have used up my curry base stocks
I will try your recipe, but I want to get this missing flavour
I must admit, I am beginning to think, this last part of the puzzle is impossible.
Short of the occasional fluke, a bought curry always beats mine
Do you think there is a missing herb or vegetable to the base?


                   

[Mark J]

Do you add msg Pete? I dont think it is the missing flavour however most BIR's would use it IMHO