Topic: New Base Sauce Recipe -

[lorrydoo]

Sounds nice Mike, I gave Curry Kings Bhuna recipe a go using Admins new bas and it was fantastic.

[mike travis]

Its the best base I have tried so far  ;D

[lorrydoo]

Its the best Ive tried also Mike, it's going to take some beating for it's BIR authenticity.

[John]

Good base but cooking method needs changing in my opinion:

Made this base tonight but when ever i add spices to a sauce the smell reminds me of old socks, but if i fry the spices first like in kris dillions book then the smell comes out just like a BIR,,,,, i recon this is one of the places where were all going wrong.

Asian wouldn't add spices to a curry sauce... they'd fry em off before adding the rest of the ingredients.

[nrgh]

I tried the base using both methods - frying the spices & just adding to the base . From a taste perspective , I didn't find an appreciable difference . The base is awesome either way !  I think that the key to the flavor is in the correct cooking technique of the onion . But this is all basically a mute point - the recipe is of Stews origin and his results work - for those that beg to differ , take it up with Stew .
nrgh

[Woks Up]

From a taste perspective , I didn't find an appreciable difference

Did you find any other differences, other than taste, then cc?

the key to the flavor is in the correct cooking technique of the onion

Can you explain what you mean by "correct cooking technique of the onion" please cc?  I think that boiling onions produces more flavour and less bitterness.  Maybe you mean that birs fry their onions?  Im pretty sure they just whack them in a pot, with water or stock, and maybe a little oil, and boil them. 

[nrgh]

I have always found that caramelising  the onions produces a sweet toasted flavor - boiling reduces the bitterness but doesn't quit add to the flavor as the other method IMHO . It may well be a matter of personal preference and acquired taste .

[lorrydoo]

I have found a difference between between boiling onions and frying them.  I have found when boiled in water they taste stewed and ruin the taste somewhat but extended frying gives a lovely flavour and sweetness that is associated with BIRs.

[haldi]

Edited by CA.  Mushroom Bhajee recipe moved to recipe section here: http://www.curry-recipes.co.uk/curry/index.php?topic=1933.0

I've given this base a go now
I made a mushroom bhajee
Very good result
This base is very usable

In my picture

1 is the mushroom bhajee
2 is a bought veg vindaloo
3 is tarka dhall
4 is good old pillau rice

I have to say that although I was pleased with my home curry, the bought one still had this extra "taste"
What on earth is it?
We are using the same methods and ingredients

[lorrydoo]

Are you using chicken stock Haldi?  I find this helps with the quest for the BIR taste as does the addition of rose water.