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
Topic: rajver vindaloo sauce - new chef/ and base sauce recipe (Read 38571 times)
