Topic: New Base Gravy from visit to Saffron

[ast]

Ok... enough with the uber-politeness, ok?? ;D  I *did* ask for your (collective forum) opinion.

If anything, I'd say the sauce looks a bit thick and stodgey...maybe it's been cooked too long and has congealed?

It may have cooked too long; I don't really remember.  Bear in mind that the container has just come out of the fridge, so it's possible that it has congealed a little.  However, the one thing I absolutely can't stand is a runny curry. 

I can't recall the last curry I had out that didn't stay on top of the rice rather than running off of it, so maybe it's different expectations again.  I need to start eating them out again to see if the alzheimer's hasn't kicked in, though.

To my mind, the sauce should be nicely flocculated and not congealed.

Yeah, I'd agree with that too.  Maybe I am cooking them too long.  I'll try and time it next time just to see.

Thanks for the feedback!

Cheers,

ast

[ast]

Sounds yummy, CQ!

Thanks for the recipe.

[Secret Santa]

conventional wisdom

but where does this "conventional wisdom" come from...Have you been slumming it over at the other place CA?

Oooops!  Sorry, now I've gone and accidentally edited your post SS, sorry about that!  :-[

And this being a polite one too!  Typical  :

[Cory Ander]

..but where does this "conventional wisdom" come from

OK OK!  ;D

I meant that the weight of opinion of most people's collective experience regarding their interpretation of the various preparation techniques for this aspect of their curry cooking culinary experience is that one should gently thaw said frosted matter prior to rehomogenizing with an electrical whirly appliance prior to irradiating with a convenient heat source such a conventional domestic range...or something

In other words, it's what many people seem to believe 

...Have you been slumming it over at the other place CA?

I think you may be right SS  :-[

[haldi]

Hi Haldi - Are you going to try this one?


Chicken or Prawn Patia 
I always make a patia/pathia to a phal strength for my OH and use either scotch bonnet or dorset nega chillies when I can get hold of them. 

Hi CQ
     Yes I shall try the gravy and pathia
Many thanks for the recipes
I think they deserve their own thread, they could get a little lost here and they are too special for that

Did you say "scotch bonnet" chillies?
You mad thing, they are so hot
I was in Leicester market yesterday and there was a stall that was selling loads of
chillies
Amongst them was a pile of scotch bonnet
A mini mountain about 8 inches high
Bright reds, oranges and yellows
I tried eating them raw a few years back
It's not just the heat is it?
They really do have a special flavour

[ast]

I tweaked my Jalfrezi recipe for this base last night to a point that I'm happy with it.  I've posted it in the Recipes section (with a picture this time, SnS! ):  http://www.curry-recipes.co.uk/curry/index.php/topic,2326.0.html.

Unless something drastic happens, I don't expect it to change, so I figured it was finished enough to post.

As always, any and all feedback is welcome.

Cheers,

ast

[SnS]

Hi Smokenspices -  The gravy that I have always used is quite basic and I feel because of this will accomodate any curry.  Well here goes!

Many thanks CQ. Will definately give this a go.

Regards

SnS  ;D

[lorrydoo]

I am about to make this curry, will post the results when finished.

[wardy11]

made this base last night. Forgot to add potato :-[ really pleased with the results. made a dhansak. best yet. Cheers for the info sns 

[lorrydoo]

Ok, curry made and I am pleased with the results.  I feel the base will be very flexible where other recipes are concerned and will also be a good base to experiment with.  One of the best things for me personally is the fact that this base does not have any unpleasant aftertastes and it is most certainly not over powering, making it more adaptable.   Thank you to Smokinspice for submitting this very well researched high quality base.