Topic: New Base Sauce Recipe -

[adriandavidb]

matt333

Ditto!

[SKAZE]

Hi Haldi,

Well you know me, i only cook madras and i use the following recipe: -

MADRAS

Ingredients

• Pre Cooked Chicken or Prawns etc
• 2.5 Ladles Curry Sauce
• 1 Tablespoon Chefs Spice Mix - SEE FAQ's
• 1 Teaspoon Pataks Balti Paste
• 3 Tablespoons Veg Oil
• Pinch Dried Fenugreek
• Chopped Coriander Leaf and Stalks (important the stalks)

Method

• Heat Oil over highest flame
• Add 1 Tablespoon of curry sauce
• Add Spice Mix
• Stir and shake for 30 seconds
• Add a little more curry sauce
• Add pre cooked chicken or prawns
• cook for 1 min or so
• Add curry sauce (2.5 ladles)
• Add Balit Paste
• Add fenugreek
• cook over high heat for 6 minutes
• Add coriander
• Leave to cool a couple of mins, serve

what size laddle is used here, i find people use different laddles on this site and never know an ammount of base to use, is it important to the dot or not?

[Papan99]

I am in the process of cooking this base now.  Do I put the spices in after an hour (or so) of cooking the purified ingredients or straight away?

[alfieb]

ive just made this base with the madras recipe provided. Ive only made darthpalls base which i thought was great. I then did the sns/saffron base which was also good probably better for me than the darth one which i never thought id say. Anyway had a go with this one today but just added a couple of carrots. The base, unlike others, tasted nice enough to eat when finished. The extra garlic i think gives it more of the taste i look for. The finished curry was cracking really nice and the whole process i found was easier and more straightforward than the previous bases etc i have attempted

[liquidmoments]

This recipe calls for frying onion until softened, then pureeing.

I have not posted for a while but this recipe is very very close as a BIR curry sauce.
It just needs time to darken: -

Ingredients
1/2 Cup veg oil
3 Large Onions - Finely Chopped
1 Can Tinned Tomato 400g tin chopped
15 Garlic Bulbs Cloves (yes 15)
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin
1 Tablespoon - Chili Powder
1 Tablespoon - Paprika
1 Tablespoon - Turmeric

Method
1. Take a stock pot
2. Heat veg oil
3. Add Onions fry until softened or until they turn a little darker (15 to 20 mins), this should take the acid out of them.
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.
5  Put the puree into the stock pot on a medium heat add 1 teaspoon salt.
6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.
7. Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
8. Cook until the oil rises to the top this is the sign the base sauce is ready, but make sure it is dark.

This is an adaption from this recipe which is real and from a restaurant in Bradford.
I was so impressed with the sauce i have adapted it above and now think this could be the real thing
http://www.curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005

Copyright CR0.co.uk

Can you tell me how much water I should roughly use ?

Best regard 

[976bar]

What is a cube of Ginger?

[JerryM]

The extra garlic i think gives it more of the taste i look for.

alfieb,

i've not made this base. did u weigh the onion and garlic by any chance - just so i could compare the proportions that i use (30g garlic in 800g onion - i think 800g is approx 6 to 8 off medium onion and 30g a full bulb).

[chrisj2812]

This is my favourite base, and i triple the quantities when i make it, i use a thumb sized amount of fresh ginger. I also use chicken stock, and add a red pepper, a couple of fresh chilis but these changes aren't that important.

[TyeNoodle]

I will be trying this base next week, got to cook a few dishes for my brother in laws birthday party...  going to be fun 

[BradM]

4. ...some water until become a puree / has a soup like texture.

6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.

Can you tell me how much water I should roughly use ?
Best regard 

I keep it as a slightly thick tomato soup. I find I need to add water a few times through out the simmer as you are simmering for a couple of hours.
I can't give you exact volume as I never measure it - just go by sight and feel.