Topic: New Base Gravy from visit to Saffron

[Peripatetic Phil]

If you want to continue with your view that Deggi Mirch is only what you blend, and that what comes out of an MDH packet is something entirely different, that is entirely your choice.   For myself, I prefer to trust the judgement of people who have been selecting, blending and selling spices in India for almost 100 years in preference to the opinion of someone who only joined the forum on 1st November 2011 yet who clearly believes that he knows it all.

This is my last post on this subject as I can see it's boring the pants off everyone else.

[goncalo]

While you guys were arguing, I made a jalfrezi with this base sauce and I'm quite happy with the end result. The base seems somewhat similar to the taz base which I was quite happy with. It's too early to say whether it's a winner, but I'm anxious for the upcoming meals. Sadly I'm heading off for dinner at a restaurant so won't be until later or tomorrow.

[DalPuri]

  For myself, I prefer to trust the judgement of people who have been selecting, blending and selling spices in India for almost 100 years in preference to the opinion of someone who only joined the forum on 1st November 2011 yet who clearly believes that he knows it all.

Tut Tut Phillip  ;D What relevance  when someone joined the forum has got to do with any of this?  ;D Poor line. 
For all you know Spicey could've written 25 books on the subject before joining this forum. 

Shhhh, last post remember.  ;D

[BoneHoney]

Thanks for sharing this. I only have just found out about base gravy and it turned out that it was the vital missing ingredient in my years of trying to cook the perfect restaurant curry. the only base I have used to date is the Glagow Base Sauce and my Chicken Tikka Masala turned out sublime using it.

[Drobbly]

How long does it keep and can it be frozen in small portions?

[curryhell]

How long does it keep and can it be frozen in small portions?

It will be good for up to three days in the fridge, although i have regularly used it when it's been refridgerated for up to five days.  A few others have kept it even longer   It freezes perfectly so a  take away is never far away with base in the freezer  ;D

[Prospero]

The reason I've held off so long in trying that recipe is because I'm not a coconut lover either and having read some replies in that thread, I'd cut the amount too (or could I miss it out altogether?).

IMHO coconut has no place in a base sauce, and I have proof that it's never been used in any of our favourite dishes from any of our favourite restaurants. How? Because my wife is allergic to it, and breaks out in a hot rash at the slightest exposure. This means she avoids curries like korma which explicitly include it, but it also means it must be absent from the base sauce where she has eaten other dishes without any problem.

If in doubt, leave it out 

[Secret Santa]

The thing is Prospero that we know from videos from real BIRs that coconut is used in some takeaways' base sauces. I recently made Alex's Glasgow base which has some in it and it's one of the best tasting bases I've ever made - the curries aren't great but the base is! 

[Prospero]

Sure SS - I think many do use it successfully, but I was just making the point that it doesn't seem to be an essential ingredient, and it's perfectly possible to make excellent curries without it.

[George]

If in doubt, leave it out 

I agree. I can't see that coconut needs to be cooked for several hours in a base sauce, so doesn't it make more sense to add it when making the final curry, only if justified?

Recently, the best final curries I've made have been made using the worst tasting base sauce. Go figure!