New Base Sauce Recipe -

[BradM]

I'm giving this base a big thumbs up.

I've made it three times now and I'm very pleased. Everything worked out as it said it would. When I was first doing it, I didn't believe the oil would separate after all that time, but it certainly does happen exactly as written.

The only thing I have done differently is half the amount of curry spices to two teaspoons (half 1 tablespoon). I keep the garlic/ginger/salt at the same levels.

This keeps the spiciness down to a low level that I like when cooking very mild recipes like korma. Still plenty of flavour in there at this level.

When I'm cooking bigger curries like madras/vindaloo then I just adjust by adding more curry spices (usually a teaspoon of cumin, coriander, tumeric, and then a varying amount of kashmiri chilli powder) in the initial fry.

I just like to have a plainer base sauce and then add what I need when I am cooking the recipe.

[TyeNoodle]

Going to make this tonight, got a party tomorrow and muggins here is doing the chef thing  ;D

[fishaman]

going to make this tomorrow so fingers crossed

[qprbob]

I've made this base today and it tastes very good indeed, looking forward to making a Madras with it tomorrow. I will try this base with SnS's, Curry kings and Admins Madras and see how they compare. I use SnS's base a lot as I'm happy with it and use it as a bench mark for my Madras's. Having said that, I have not tried them all, so I might be in with a surprise with this base, as many posters have said it to be the best that they have tried. Will post results and photos when tried and tested.

[qprbob]

I made three Madras's today, using this base.

From left to right, Admins, Curry Kings and SnS's Chicken Madras.

All dishes used Uncle Bucks pre cooked chicken.

Admins came out on top for that smokey flavour and is almost there. I say almost there because I felt it needed a little chili powder for the madras heat.
The recipe was followed to the letter. A slight difference could be found if using a different curry powder in the spice mix or a different mix to the one I used. I used BE's spice mix and the curry powder used was MDH Madras Curry Powder.

Next came SnS's, had the heat but just lacked that smokey flavour. Sorry SnS, yours has now been relegated to second spot for me.

Curry Kings is not bad at all, but is not quiet there. The chopped Coriander came through to much for my liking.

All had a pinch of MSG in them.

On my next experiment with the Madras, I will make the same three Madras's, but with little tweaks here and there.

All in all, three very good curries.

[JerryM]

qprbob,

spot on trial. well looking fwd to follow up with tweaks.

interesting choice from the pics - i would certainly not have gone for Admins if it was on the buffet table (down to the darker colour).

i've not tried admins madras - is this the link https://curry-recipes.co.uk/curry/index.php?topic=1905.0

[qprbob]

Hi JerryM

As discussed before, there are two versions of Madras, one red and the other a slightly darker red/brown colour. Admins contains no tomato puree/paste so that could explain the darker colour. There is also a teaspoon of Pataks Balti Paste in the final Madras, this also could be another reason for the darker colour. The base obviously did contain  tomato, as all bases do in some amount.

One other observation, was that after reheating it, the taste did not seem so pronounced, but that could be that the taste buds had lost all senses, as had tried all three curries throughout the day.It was seriously good straight after cooking and the nearest I have been to recreating the curries of the 80's.
Where the photos are taken in the kitchen there is not enough natural light and the flash bounces of them, so don't do the curries real justice. Will have to take pictures somewhere else in the kitchen and take pictures you can almost smell and taste. ;D

Next I will make a Jalfrezi with this base and see if the results are similar.

Bob

[qprbob]

One thing I haven't mentioned, was that the base was not as thin as others I have tried.I simmered this base for well over two hours to get the oil to rise and kept thinning with water, but did not go too mad as I did not want to dilute the taste.
This got me thinking, perhaps the taste comes from the length of time the base is simmered. In BIR's the base is simmering all day and probably the next day as well. Any thoughts?.

[qprbob]

JerryM
Yes that is the link to Admins Madras.

[JerryM]

This got me thinking, perhaps the taste comes from the length of time the base is simmered. In BIR's the base is simmering all day and probably the next day as well. Any thoughts?.

qprbob,

i'm convinced on the important of this - what i call the 2nd stage ie post blending when extra water is added. i aim for between 1 and 2 hrs. it does not seem to change after that.

on the madras - i don't like the taste of pataks so i'm afraid i'll have to dip out on trying admins madras (why i've not made it before).