Topic: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself

[Bobby Bhuna]

I'm debating if to had more when I re-heat after it's all blended but thats probably not a good idea.

It's too late buddy, just get it next time. I give you my word that the difference between adding it coarsely chopped vs adding it blended with water is astonishing. I was shocked!

Bruce says there's a chemistry type reason for this but I'm not a big chemistry fan (first exam I ever failed - so so dull...) We should get SnS on the job, he loves his curry ingredient chemistry run downs! ;D

[joshallen2k]

BB - what exactly did you notice the difference being with the g/g pureed?

Personally I think the base is fantastic, and I've made it four times now on the trot. I judge by the finished curries, which have all been my best efforts. Nothing specific to the g/g though, unless I'm just not noticing it. I did notice that Bruce's curry recipe doesn't call for g/g before the spice mix which I was becoming accustomed to.

Curious too as to the "chemistry"

-- Josh

[haldi]

what exactly did you notice the difference being with the g/g pureed?
-- Josh

Sorry to barge in on your conversation, but BB is so right.
One thing that is immediately obvious, is the aroma when you are making the base.
The garlic ginger puree makes it smell really yummy, instead of the rank smell of boiling onions.
It gives the whole base a totally different result.
I also cook rice with garlic ginger puree and that's a lovely aroma too
Make your own puree too, because "bought in a jar" has an extra unwanted smell.
I don't know what that is, it must be some preservative.

[Bobby Bhuna]

Nothing specific to the g/g though, unless I'm just not noticing it.

Morning Josh! You are blending the fresh garlic and ginger with cold water before adding it right? (sorry if you are and that's what you meant) This is what I was saying makes such a difference. When the base is cooking, the whole house smells of garlic / ginger. Like 1000 times more than if you add it coarsely chopped or add the paste. It's insane. The flavour from the finished base is so much more intense, although it's not like it's really garlic /gingery, more that the full spectrum of flavour from the garlic / ginger has been released into the sauce. The smell when cooking it reminds me of the Kris Dhillon (The Curry Secret) base when you boil the onions (note once again that in the KD base, she says to blend the garlic and ginger in water). Seriously, give it try, you won't be disappointed.

[SnS]

There must be something in the processing of canned/tubed ginger & garlic puree's (other than garlic and ginger) that reduces both the flavour and aroma. I personally hate frying with either as it tends to spit like hell in hot oil. This I think is due to the additives and other impurities (vinegar?). Some brands are worse than others.

When I make a curry with processed purees, I now mix the puree into a the oil before adding to the hot pan which reduces the spitting (mess). If I use freshly made garlic or ginger paste this doesn't happen and I can add it directly to the hot oil .. so there must be a difference between the fresh and canned/tinned. It also smells different when cooking.

Many garlic pastes and purees use reconstituted garlic. I guess both taste and aroma is affected during the manufacturing process.

SnS

[Bobby Bhuna]

If I use freshly made garlic or ginger paste

Can you recommend a recipe buddy?

Cheers,

BB.

[RobinB]

I use 50/50 weight of ginger and garlic finely pureed on a microplane( any fine grater should do), then mix with enough oil just to bind it, it keeps in a jar in the fridge for ages too.

[joshallen2k]

You are blending the fresh garlic and ginger with cold water before adding it right?

Yes this is what I've been doing with the new BE base. I just haven't personally noticed a huge difference in the aroma of the base while cooking. The end result in a curry is fantastic though.

Whenever I've made other bases in the past I always used fresh g/g through the microplane (no chunks) so maybe I was getting some of the effect anyway.

[joshallen2k]

it keeps in a jar in the fridge for ages too.

Really? I've found the fresh garlic/ginger goes off pretty quickly whenever I've tried to make my own and store it in the past. Perhaps the oil you mention (I only have ever used a water mix) makes a difference in the longevity.

To be honest that's why I switched to jarred (in the final curry only, never the base).

Maybe I should try an oil mix.

-- Josh

[Bobby Bhuna]

Whenever I've made other bases in the past I always used fresh g/g through the microplane (no chunks) so maybe I was getting some of the effect anyway.

Hey Josh,

I bet that's what's going on. You lucky swine