Topic: New Base Sauce Recipe -

[DonnieH]

I'm not sure about this.
I made two batches and followed the instructions to the letter.

First question is on the measurements. I used a proper tablespoon and not a standard kitchen cutlery spoon of spices. In the first batch I used heaped teablespoons and in the second batch level.
In the first batch the flavour is probably too strong and in the second batch not strong enough. However in both batches you get the texture of the spices. Should they cook out??
The second point is oil. I used quite a lot of oil but the oil rising to the surface wasn't much about a tablespoon. When I look at the pictures on the first page from domi mine are no where near this.
His also has a vibrant deep red colour where mine is almost brown.
Any ideas?

[Bobby Bhuna]

Delicious. Here's my attempt - just after blending, after darking and finished.

[Curry King]

Hope you don't mind Rob I resized your pics for easier viewing in the thread.

Looks spot on BTW 

cK

[fumble]

I'm going to give this one another go tomorrow, as I am getting Jalfrezi withdrawal symptoms  ;D

However, based on the last experience I think the spices could be cut down a bit as in the original recipe (http://www.arax15.dsl.pipex.com/) they were intended for a curry not a base sauce. My initial guess is something like

1 Teaspoon - Coriander
1 Teaspoon - Cumin
1 Teaspoon - Chili Powder
2 Teaspoon - Paprika
2 Teaspoon - Turmeric

maybe a teaspoon of dried methi as well?

[Bobby Bhuna]

Hope you don't mind Rob I resized your pics for easier viewing in the thread.

Looks spot on BTW 

cK

Thanks very much CK. Lol, that'll save people being subjected to my 4 megapixel numbers! Oh well, now I know for future!

[fumble]

OK so I started on this base again this afternoon. I weighed everything, these are the quantities I ended up with:

1Kg onions, chopped (4 large ones)
1 bulb garlic, peeled and chopped - 70gm
2 inch bit of ginger, peeled and chopped - 50gm
1 500gm carton of passata
300gm butter ghee
500ml water
1 tbsp turmeric
1 tbsp paprika
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp cayenne pepper
1 tsp salt
pinch dried methi
pinch asafoetida

Here's the onions:


Next after cooking the onions in the ghee on lowest gas heat for 1 hour. The onions go lovely and soft and sweet.


Next after pureeing the garlic, ginger and tomatoes, removing and pureeing the onion, then adding all back to the oil with the spices and water.


Going to let it cook now for another hour until the oil seperates then I'll post some more pics.

[lorrydoo]

Looking good fumble, very similar looking to my last results when i made this excellent base.

[fumble]

This is after simmering for about an hour and a half. Had to add water several times and give it a good stir as it gets a bit thick at the bottom of the pan.

[fumble]

And the final result... Chicken Jalfrezi. Yum.



Enough base sauce left over for 4 more of these... 

[Curry King]

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