Curries made without the separate base sauce?

[vindamoo12]

I was wondering what everyones general opinion is, of curries made without the use of a base sauce?

I am stuck as to whether the superior taste which a good base gives, is worth the time and effort (and storage) when compared with a relatively quick 'all in the same pan' curry.
Especially as i have had quite a few very good curries made without a base sauce.

also, should we have an extra section on the forum for those of us who are short in both the time and storage department?? And would like to see all the 'one pot curries' in one place. 

Awaiting your comments   ;D
Gaz

[SnS]

Hi Gaz

The main purpose of the forum is to reproduce that special BIR taste using recipes close to the Indian restaurants and takeaways of the 70's,80,s and 90's. Unfortunately most traditional BIR's do use curry bases, so in order to duplicate that taste most recipes here will include the use of a base gravy.

There are hundreds of cook books already available that use traditional Indian style cooking methods, but very little is produced on BIR style cooking ... hence the forum.

Hope this answers your question.

SnS 

[Bobby Bhuna]

I was wondering what everyones general opinion is, of curries made without the use of a base sauce?

As SnS says, it's not BIR but what I will say about my experiences cooking without base sauce is that I find it works very well with lamb. Just add a fair whack of finely chopped onion, chopped fresh tomato, the lamb, oil, lots of garlic and your desired spices to a pan, pop on the lid and cook for a few hours. Tastes great (really strong lamb flavour throughout). The long cooking time mean the lamb melts in your mouth. Well worth a go if your stuck for pots etc.

[joshallen2k]

If simplicity and speed are the issue, Gaz, then the base+ method is great. I have a freezer full of individual ziplock bags that make one curry each. I can have a curry (pretty much any of them) on the table in less than 10 minutes.

-- Josh

[JerryM]

it's got to be base for me every time.

as josh say's, ease & speed are a big factor for using a base.

as SNS's says, it really depends on where your craving for curry came from. if it's BIR then there is no other way.

i find  "cooking from scratch" for curries difficult to pull off with consistency - one or more of the spices ends up overpowering the rest.

[vindamoo12]

thanks for the comments guys

[Derek Dansak]

If you love lots of thick sauce with a curry then i feel the base approach is a must. Its also what this site is all about. if you dont like making the base sauce then you are probably best sticking to madur jaffrey cook books, which are pretty good. I think the time making the base is time well spent (although quite knackering) but hey its my exercice for the week. chopping up a lorry load of onions !! and spending half of saturday cleaning up the mess!  but its worth it when i finally munch out!