Topic: New Base Sauce Recipe -

[hcoool]

I'm cooking a lamb madras with this now and am determined not to keep tasting it until it's ready. I put it in the fridge overnight and today it's realy dark brown and looks the biz.

I'll let you know about the garlic aftertaste in a couple of hours time although I always put lots of garlic in just about everything I cook so I may not be the fairest judge.

I reckon I must've put about 2 pints of stock/water tnto this base whilst cooking to stop it getting too thick. Can't wait til this madras is ready!!!

[JerryM]

Fi5H, hcool,

appreciate the info. i too use lots of garlic in general cooking. it may not be the amount but how/when its added - i'm not grasping at straws - there's is a definite difference in after taste from a TA dish c/w with my equivalent. adding extra "powdered" garlic at frying stage has not worked so far (i might not have added enough "extra")  - hence my interest in adding more to the base and adding paste at frying stage.

hcool's madras should give me a better feel for which to try 1st.

ps 1 tsp of standard g/g ginger paste does not really have a lot of garlic in it. increasing the amount of g/g paste is not the answer either as the ginger goes out of balance in the dish. i use ashoka g/g paste but at 70:30 in favor of garlic (c/w 60:40 std).

[hcoool]

Well the madras was very nice, as for the garlic aftertaste and next day effects, I wouldn't say the garlic is evident like sometimes I know I stink.  ;D

As fish said this base is very spicey and I reckon I put too much spice in as well but still very enjoyable. I've arrived after 20 years of making sub standard curries!!!

[Secret Santa]

i too use lots of garlic in general cooking. it may not be the amount but how/when its added

I think you're right there Jerry, it's when it's added that counts.

When I make a garlic chilli chicken I add some garlic/ginger paste in close to the end of cooking the curry. The later it goes in, the rawer and stronger the garlic taste and because it hasn't been fried it tends to give you that garlic after taste for longer.

[JerryM]

hcoool, Secret Santa,

thanks for feedback. given hcool's report i'm now tending towards Secret Santa's suggestion - particularly given that when i eat raw garlic (guacamole say or sasla) i feel u certainly get a stronger garlic taste. i will try it with garlic paste (with tom puree and then with base) - i don't won't more ginger to keep the balance right.

[aruba]

How would I go about making a plain chicken curry from this recipe?

[Razor]

Hi Aruba,

Have you made up this base sauce yet, and have you got a spice mix sorted out?  If the answer is yes, then your not far away from a BIR standard curry.

Once you've replied, I will try to point you in the right direction.

Ray

[aruba]

I am actually just about to set off to my local store for some ingredients. I was gonna try this base with the curry secret recipes??? would you reccomend or not. All I want is to make a decent plain curry like my local takeaway its so frustrating as i get so close yet so farrrr away .

[Razor]

Hi Aruba,

The Curry secret has had mixed reviews on this site.  It certainly was a breakthrough when it was first published but I believe that there is better on this site.

Ill, PM you a recipe for a plain chicken curry, keep checking your inbox.

Ray

[aruba]

I have actually made better currys off this website than I have with the curry secret book.
I like the look of the ingredients in this base, do you know if there is a 'set' of recipes that this base works best with?