Topic: rajver vindaloo sauce - new chef/ and base sauce recipe

[onion]

I am sooooo excited by this base recipe, and ck's positive comments, I am going to make it in the next couple of days and try the Madras recipe.

I will try to keep a record and take pictures along the way, I will post the results.
Thank you Gary for sharing it with us.

Cheers Onion 

[onion]

Well, I was so excited about making this base, everything seemed right, the technique used was one I had not tried before, this is what happened and how it turned out.

Begin

12 Medium sized onions coarsely chopped
3 Litres water
1 Level dsrt spoon salt
2/3 Pint oil (Yikes!)

I placed this in a 5 litre pot and brought it to the boil, then I reduced the heat and kept it on a gentle boil for 1? hours. The smell of raw onions boiling was a bit overpowering, however, after an hour the smell started to become a lot sweeter and the oil was on the top.

I then added...

2 Green peppers chopped coarsely
4 Fresh large-ish tomatoes quartered and the hard core removed (I did not remove the skins as the base is going to be blended)
1 Small handful of fresh coriander stalks and all.
2? Large tbsp of Rajah mild madras curry powder (My large tablespoons hold 60 grms)
1 Tbsp turmeric
1 Tin of coconut milk

 I continued to boil this gently for another 1? hours, then blended.

During this last period of boiling the oil continued to remain separated from the liquid, in the early stages the smell seemed quite close to what I would expect it to smell like. I could not resist tasting the liquid prior to blending, just so I could have an idea of before and after, the consistency was quite thin, the taste was very pleasant and the spices subtle and warm. I was expecting it to taste mainly of coconut, however, it did not, in fact you would not have known it was there.
At this point I pondered on adding some tomato puree but as it was not mentioned in the chefs base recipe I left it out, I would be adding it to a final Madras dish anyway.

Following the blending process, the base consistency was like a runny soup, the taste was still very subtle but now had a bit more body to it, I believe this is what a base should be like, a building block to add other flavours to. The oil emulsified with the liquid during the blending process and has not separated from the base.

I shall be making the Madras recipe this evening, I will post the results.

The pictures are as follows

1 Onions, water, salt and oil
2 The above mixture after 1? hours boiling
3 The addition of spices etc
4 The blended base

Onion

[haldi]

Brilliant pictures
Looking forward to your next cooking post

[Curry King]

Great pics, i'm looking forward to your thoughts on the final curry   

[mike travis]

Just done this base and all went well. It smells nice and looks like the photo`s, but as for the rising oil does that come from further simmering once the blending has been done? Looking forward to cooking a Madras with this..

[Cory Ander]

Great post and pics Onion 

...by the way, "the smell of raw onion....was a bit overpowering"??.....you mean the ones in the pot I take it?  ;D

[onion]

Great post and pics Onion 

...by the way, "the smell of raw onion....was a bit overpowering"??.....you mean the ones in the pot I take it?  ;D

The smell of onion this morning was a overpowering as well  : just ask the wife!!

[onion]

Ok here is the follow up using this base and the Madras recipe with mushroom fried rice.

I have to agree with CK, I do believe this is the real deal, I made a king prawn madras. It has as near as dammit the smell and taste of a BIR, the one thing I would change is the amount of salt, I would reduce it to 2 teaspoons in the base sauce, the base as it was did not taste salty at all, however, when it has reduced in the main dish, ( I addad salt to that as well) it was very slightly too salty for me, however, the wife thought it was just right.
As this is only the first go at this base the results are astounding and I beleieve it would be easy to tweak it to your own tastes. All the flavours are there, it has the sweetness, the texture and the moreish bit, nice heat coming through slowly, not smacking you in the mouth.

Thank you Gary, I am in your debt.

Pictures.
1 Pan on the heat
2 Added tomato puree, curry powder, salt, ginger/garlic puree
3 Final reduction and King prawns
4 Yes it is as good as my BIR

Onion

[parker21]

hi guys/gls
what normally happens in the restaurant is they cook the sauce a day inadvance and then boil the next day for a short time and then reduce to a simmer before service. so if take out what you are going to use for this dish/es and either simmer until bubbling or bring to boil and then simmer the oil will rise. but alternatively cook with the sauce and the oil will rise when you cook the final dish and then scoop out what you do not need(some peeps recycle this oil as well although not goo for veggies iukwim

regards and good luck with the meal hope you enjoy it

gary

[parker21]

hi onion
great pics and very brave of you to attempt 15 onions version of this base. just pleased to help. bearing in mind that this recipe is at the moment unique to this site and this site only! keep up the good work . if i can get any more demos then i will posting as i can.
have a good weekend to one and all from me

regards
gary