Topic: SnS's Base Gravy June 2008

[Cory Ander]

How are you judging their 'goodness' factor?

I guess it's down to which base I would consider making again (because I have particularly enjoyed the curries I've made from it) and if I am disappointed when I run out of it.

To this end, if I could make only one base from this forum (and I have tried many of them, but not all), I would probably make Bruce Edward's.  It is pretty basic.  I think it is more subtle and versatile than some others and has good texture and flavour.

Unlike BobbyB, I was somewhat disappointed to see that I had run out of the Ashoka base.  I have to say that I did produce some very tasty and moreish curries from it.  I'm unsure about the coconut and margarine in it, but I will definitely make it again (I have tried making it with reduced margarine and coconut, but with pretty ordinary results). 

I've also had good results using Darth's base which, again, has good texture and produces very tasty curries.  Similarly for Ifindforu's, which I have probably used most of.

And are you suggesting that you can use them interchangeably? That would seem odd

Well, I think that with a little common sense and prudence, they can be used interchangeably.  For example, I find SnS's base very tomatoey (not necessarily a bad thing, of course), not unlike a tomato soup in fact, and would be cautious about adding much (if any) tomato (e.g. tomato paste) to the final dish.  The Ashoka I find very garlicky and would be wary of adding too much additional garlic to the final dish.

Other than that, I think it is true to say that most bases on this forum are much of a muchness.  But, I'm sorry to say that, although many are capable of producing very tasty and enjoyable curries, they all fall well short (in terms of true depth of flavour and smell) of those available from a decent BIR (in my opinion).  I wish I knew why.  I personally think it's probably down to the base and the use of flavoured/reused oil (and maybe stock, which I still haven't personally ruled out). 

Of course, it could all be me that's doing something terribly wrong! 

[Cory Ander]

Sorry, I wanted to post a pic of the chicken madras I made from SnS's base but the server won't let me (is there a capacity problem again Stew?)

It is interesting to note the wide range of colours (from light orangey brown to dark brown) and textures (from runny to thick) that people achieve with both the base and final dish!  Clearly people must be doing things significantly differently to get such wide ranging results! 

[JerryM]

Of course, it could all be me that's doing something terribly wrong! 

CA,

i know u can't be at cooking stage re your smokiness post.

ps from what u say u've changed my mind and i now intend to revisit the ifindforu.

i too would say u can't reduce the marg or coconut in the ashoka as there is nothing left to take the "taste" load.

[SKAZE]

Well, after months of waiting to get hold of the kashmiri mirch i finally got some this week and made a batch of the sauce, i followed the instructions to the dot and was very impressed.

This was the second base i have made, the first one was the basic bruce edwards one and i wasnt over impressed with it, the taste of the base alone wasnt very nice and didnt have that flavour i was looking for.

This one tasted nice although at first i thought it had gone wrong because it didnt seem as thick. But after cooking with it it was perfect, the finished weight was spot on aswell!

Here is a pic of the finished base, its actually more orangey red than the pics show:



I made up a bhuna with it and was very impressed, colour, look and taste was the closet ive got to bir, nice one for the recipe i recomend it to everyone! Will try the madrass next time  ;D

[Cory Ander]

How did you post your photos Skaze?  Have you posted them elsewhere and linked them?  I still can't post photos here. 

[SKAZE]

Go to http://imageshack.us/ and host them there and link them to here, its simple matey, remember to resize them though, i do mine to 640 for message boards :-)

[Robbo1979]

I also made a chiken madras from it (but from my own recipe rather than SnS's).  It was very pleasant and enjoyable but nothing out of this world.  It does not compare with a decent BIR madras in terms of depth of flavour and aroma.  Probably I'm doing something wrong though 

Maybe you should try making the SnS Madras with the SnS base?  I found that it worked a treat and I made that more or less to the letter of the recipe here, except I used Deggi Mirch instead of Chili Powder (to make it spicier.)

I know I went to a VERY GOOD BIR near me recently and tried their Chicken Madras... I have to say I actually preferred SnS's Madras!!!  And the BIR I went to aren't a bunch of Indian cowboys either!

[Cory Ander]

Maybe you should try making the SnS Madras with the SnS base?  I found that it worked a treat...I have to say I actually preferred SnS's Madras!!!  And the BIR I went to aren't a bunch of Indian cowboys either!

Yes, I take your point Robbo, but my madras recipe really wasn't that much different from SnS's (where it mattered). 

The fact is (to my mind) that this base resembles tomato soup too much for my personal liking (you just have to smell the base, as it's simmering, to determine that).

This "tomatoiness" comes through strongly in the final curry (which is fine, if that is what you want).

Otherwise, it produces nice curries (but nowhere near up there with a decent BIR).  Others may disagree, of course 

[CurryOnRegardless]

.... Indian cowboys ....

An oxymoron surely, I mean who would have the guns and who would have the arrows??

 

;D

Cheers
CoR

[Robbo1979]

Otherwise, it produces nice curries (but nowhere near up there with a decent BIR).  Others may disagree, of course 

And I am one of them who do. 

I guess it's all down to opinion, but I am certainly of the opinion that this is the base of choice.  Remove the chilli powder and it even works a superb CA CTM! 

I suppose another angle could be the BIRs I visit around my parts (Thetford, Norfolk) may not be of as good a standard as where you are from.  There are some pretty dire BIRs around here, but there are at least two I go to that I consider VERY good.  The problem around here is the BIRs are excellent one week, and shite the next.  :