Topic: New Base Sauce Recipe -

[fumble]

Great pic's, how did it taste compared to what you have tried before?

Hi CK,

At first I was worried as the base tasted totally different from last time. I think that dried fenugreek leaves are pretty powerful and could definitely be tasted in the base - either that or the asafoetida, I'm not sure. The base tasted quite spicy, which I was not expecting as I'd cut down on the amount of spice!

However my fears were groundless as the final Jalfrezi tasted just fine, even better than last time. I used precooked chicken made the night before using the Kushi book recipe for cooking it, and for the Jalfrezi a very simple recipe with Secret Santa's spice mix and using some of the oil from the base for cooking. The taste was great - rich and deep.

Does it compare with my local BIR? Well, I had a takeaway last Sunday and it was not up to the usual standard, the only way I can describe it was as tasting too 'new', not enough depth and flavour. So even the BIR can get it wrong sometimes!  :

[fumble]

I had 4 portions of the base I made last time frozen, and tonight I unfroze one and made a king prawn dopiaza. Really simple - put 3 tbps oil in a pan on high heat, added 1 large sliced onion and 1 finely chopped clove of garlic, heated on high for about 3 mins. Then added a ladle of the reheated sauce and 2 tsp of spice mix and let reduce, then turned down the heat a bit and cooked the onions for another 5 mins until they were starting to go soft. Added frozen king prawns and the remaining sauce and let simmer for about 5 mins.

Now just comparing to a jalfrezi that I bought from the local takeaway on Friday evening, I think this was better!

[Dan Sak]

Hi all

I wondered if anyone has tried, or would consider trying the Rick Stein curry that this sauce was derived from? I will be definately be making this sauce next but the complete curry sounds like it could be good also.

Tom

[merlin11]

hi .
i have made a batch of this base sauce, how dark should it end up?. tastes good but really really dark. does that sound okay?. it was lighter when first  made but has got darker in pot
thanks
merlin

[ritchie]

possibly the best looking base sauce i've made, but the proof of the pudding is in the eating, so the jury remains out for the mo'. Any suggestions as to what i should make with this base? links to recipes deffo appreeshed.

[Yousef]

ritchie,

Did you try any recipes?
Be interested to know how you got on.

S

[dean1800uk]

i made this base sauce but mine turned out to sweet any idea why

[Yousef]

Hi dean1800uk

No idea why it came out sweet, perhaps you cooked the onions to long and they caramalised?

Did yo follow the process?
Any pictures?
Did you try to make a curry from this base?

Stew http://

[Astronick]

Hi everyone,

I made up a couple of batches of this base a few weeks ago and froze it. I finally got round to trying it out in a curry this afternoon.

In order to test it I used my usual madras receipe (which is a slightly adapted version of Darth's madras) but used this base instead of my usual (Darth's base).

The results were very impressive. My madras had a good balance between chilli heat, background sweetness and a hint of sourness (1 tsp of ambchoor - Darth doesn't suggest this but I like it). Fantastic taste - the best I've done yet.

I too believe that this base is better than Darth's on balance as it is simpler in terms of ingredients but seems to impart a fuller flavour somehow. In fact, the base alone is darker and tastier than some finished curries I've tasted!!!

The base is quite spicy though  so I think maybe I'd have to scale down the heat if I was making a korma (which I never do for myself  ;D).

Anyway - thanks to the Boss for sharing this one with us!

All the best,

Astronick 

[geordie_1892]

hello evryone, newbie here,this is my first attempt at a base ,i think it looks ok compared with some of pics posted by others . but what is it supposed to taste like ?tasted disgusting after an hour and a half a bit bitter,the pics are after 5 hrs and its not to bad now,i guesse ill have to wait till i make my curry on friday then ill know if ive messed it up