Topic: New Base Sauce Recipe -

[adamski]

Just made a prawn saag with this base sauce and I am so happy, this is it. As good as my local and the best bit is, I know what is in it. So many thanks to the chef.

Bruce edwards spice mix 1 tablespoon, some tom puree bang in the main stuff add the sauce and cook for 6 mins.

Also add some extra water to compenstate for the spices and thickness of the finished sauce.

The house now smells, thanks again chef.

[lorrydoo]

Just made another batch of this base and it's still doing it's thing...... a good impression of a genuine BIR.

[Yousef]

I made up my second batch of this curry sauce last night.
I added 500ml of chicken stock (used 2 chicken stock cubes) before pureeing with a handblender.

I found that the taste of this sauce is just like a curry before you even add the ground spices.....

Tonight i am going for Curry Kings Lamb Bhuna (but with chicken).

Curry on folks....

[lorrydoo]

Admin, how did the curry go?  Is still the closest to a BIR?

[chipfryer]

I'm just trying this base now.

Can anyone tell me what size tin of toms please?  ;D

Onions are done to a turn and are cooling. They are not bitter I added a tiny bit of salt and pepper to give them something else to think about. They were cooked on a very low heat for about 40 minutes as it turns out.

[Yousef]

There is no doubt this is a good base curry sauce.
However it still comes out a little thick so when compared to a madras from a takeaway its a little different.

perhaps i need to add even more chicken stock.
Still closer now than a few years ago.

Stew

[chipfryer]

Well off I went and started cooking.

Bitter as hell so far.  ;D Consistency looks rather good however. My stove runs on something like Calor gas back home, its very harsh and way too hot but there is nothing I can do about that. I originally placed the sauce in a dutch oven on the stove but the bottom of my sauce started to burn as usual. I've now moved it over to an electric dutch oven - Still bitter as hell.

I've tried a similar method many times but never with raw garlic.

I think too the recipe needs looking at to provide definite quantities since I used the tomato juice too since there was no mention of tin size. (Onions weight another).

Hope this helps someone when they try to do this too. Hope you don't mind me barging in on this?

Best. 

[chipfryer]

2 hours in and still bitter slightly.

I'm not that convinced about this to be honest. If there was a way I've tried it pretty much except the boiling onions method which seems quicker. I cannot see a restaurant leaving ovens on over night in any case frankly.

I did fry off the spices first and I used whole spices which I toasted then added them to a little oil in a pan. Before this I made a paste of the spices in water so they didn't burn while adding them to the oil in the pan.

It tastes pretty good but overpowered by raw garlic which in this sauce will take eons to cook.

If I try this method again which is doubtful I'll roast the garlic in the oven with its skins on so they become more mellow in flavor.

Certainly the onions were not bitter at all before adding the garlic.

Hope this helps.

Best.

[Panpot]

So I've been away for a while but got sucked into this unlikely base sauce and all the pages of feedback so then just had to have a go.

The pot is on the cooker as I type just passed the pureed stage. I have to admit I did fry the chopped garlic cloves and ginger just for a minute in the onions before plunging my hand held processor in and turning it to thick soup. I have added the tomatoes and spices although have kept the faith and not fried the spices.

Clearly many of you guys have had a result its really exciting if it turns out right given the endless other attempts and varied ingredients that you find exploring the mysteries of the base sauce.

Will feed back my results too, in any event well done for keeping this site at the top of my favourites. Its genuinely good to know that you can go away for a while and the whole thing just keeps rolling along. wonderful all the best Panpot

[chipfryer]

Hows it looking now?  ;D

By now the raw Garlic had taken over everything in my pot  It looks very nice but doesn't anyone think that it looks like the finished product already?

I'm cooking today a bit later so perhaps I'll have some images to share too.

Best.

So I've been away for a while but got sucked into this unlikely base sauce and all the pages of feedback so then just had to have a go.

The pot is on the cooker as I type just passed the pureed stage. I have to admit I did fry the chopped garlic cloves and ginger just for a minute in the onions before plunging my hand held processor in and turning it to thick soup. I have added the tomatoes and spices although have kept the faith and not fried the spices.

Clearly many of you guys have had a result its really exciting if it turns out right given the endless other attempts and varied ingredients that you find exploring the mysteries of the base sauce.

Will feed back my results too, in any event well done for keeping this site at the top of my favourites. Its genuinely good to know that you can go away for a while and the whole thing just keeps rolling along. wonderful all the best Panpot