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

[joshallen2k]

Letting this base cool before blending right now.

My observation so far is that 1oz seems to be a lot of coriander. More than a handful.

I guess thats what's causing Jerry's "thai green curry" comment.

-- Josh

[Unclebuck]

Letting this base cool before blending right now.

My observation so far is that 1oz seems to be a lot of coriander. More than a handful.

I guess thats what's causing Jerry's "thai green curry" comment.

-- Josh

I'm not sure but i think that American and British ounces are different. Im thinking a American oz is bigger..  :

Also I see you do the "Best BIR curry in Toronto" If ever get to go to Canada (and i would like to) I'll be looking for you 

[haldi]

I made the curry
I used pre cooked veg
Perhaps that was a mistake
I have seen takeaways simply put in veg from a can and use frozen veg too

The curry really looked the business, but seemed to lack that extra flavour
I got no real aromas happening, when I cooked the spices
So I guess that's where my problem lies

The base is very good though
One of the best I have made
But the curry tasted almost the same as the base, which is not what I wanted.
And Boy! was it hot
I only used  1 teaspoon of chilli powder
That made a lot of heat

I had quite a bit of base so tried it in another recipe, which had extra falvourings and got some big compliments on that
This other recipe (from a demo) had garlic ginger puree & balti paste

Thanks for the recipes, Bruce
Any comments,very welcome

[Unclebuck]

Glad to see yours is the same colour as mine, is that a veggie curry in the pic? i never use or eat tinned veg it just tastes like water to me.. Ive made the base plus main and found it to be fantastic will post pic's tomorrow.UB.

[joshallen2k]

I'm not sure but i think that American and British ounces are different. Im thinking a American oz is bigger.. 

Also I see you do the "Best BIR curry in Toronto" If ever get to go to Canada (and i would like to) I'll be looking for you 

I looked it up before setting out with the base (been burned with UK/US measurements before  Its about the same. 1uk oz = 1.041 us ounces

UB - if you visit Canada, you will find the Indian restaurants to be almost exclusively the authentic variety. Even typical BIR dishes (CTM, Madras...) are very different, and IMO not as good. There is one Bangladeshi-run spot in a town called Peterborough outside Toronto that is the real BIR deal.

[joshallen2k]

OK, I made the base and a Madras. I modified the resultant curry recipe to add 2 teaspoons of lemon juice after the base was added, and used 1 teaspoon of chilli powder. Other than that no other changes to either recipe.

The Madras was fantastic. Not a huge difference from my usual, as I usually use the BE Madras recipe (from Curryhouse Cookery) anyway.

Very rich flavour, and funnily enough I found it hotter than my usual 1tsp chilli Madras. Haldi noticed this too.

I do wonder about the versatility of this base, and whether it would be too richly spiced and flavoured for use in a CTM or Korma. Perhaps Bruce can comment on that (... and provide a CTM recipe  : )

Thank you Bruce for the recipe. This will likely become my standard, once I have a handle on the versatility aspect.

--- Josh

[haldi]

the main difference seems to be a lot of spices cooked for a short period of time. Is this the secret I doubt it, but I haven't tried it
Matt

Hi Matt
       This "adding spices close to the end of cooking the base" idea is something I recently have come across
A takeaway near me does the same
They boil everything until cooked, add the spices, bring back to the boil, then blend

I appreciate that vegetable curries are not what everyone buys
But I buy them regularly and they are always full of flavour
That's why I was dissapointed in my result

I have stood next to a chef while he made me a spinach bhajee
He used spinach from a can
He fried the spices using curry gravy oil
The result was amazing taste with loads of aroma
Apart from "happy accidents" I have got stuck at this 95% success since I read Bruces first articles
I want that last 5%

Having said that, I made an amazing curry using some frozen chicken tikka
This is something I had seen my chef friend cook but not tried yet
It's ever so simple

You roughly chop an onion
Heat some oil in a wok and fry this for about three minutes
You constantly stir vigourously
Add a desertspoon of East End Tandoori Masala powder
Stir again
Add a portion of chicken tikka and stir in
You get loads of flames at this point
Heat through for about five minutes
Add a pinch of dried fenugreek and stir another minute
Serve with a pinch of chopped coriander
That was an absolutely amazing dish
An exact replica
The aromas were incredible

The oil he uses is from a deep pan fryer
I'd been making onion bhajees earlier, so used that oil
I wouldn't think it makes a huge difference though

[Unclebuck]

Really Happy with this recipe, this is for me the best ruby that has left my kitchen.
To the main just for personal taste i added Dsp chili, lemon juice and garlic puree. Cracking! looking forward to using the rest of the base.

[JerryM]

there's a lot going on in this post for sure - so i'll try and be concise.

SnS has obviously just had one of those days like we all do now and again "full stop"

coriander - the rajver base has told me this to be a key ingredient - it does not matter how much u put in only that it is present

the learning - SnS is very much right and haldi backs it up - this site already gets u 95% there. i've not tried the cooking yet and as BE says technique is key. so i hold out on the full "learning" for now. so far:

1) blending of garlic & ginger - 100% yes - it produces a different/better smell/aroma during cooking
2) the slow simmer cooking - 50/50 at mo - need to cook (far better on your bills though)
3) the extra spice - 50/50 at mo - again need to cook
4) oil/onion/water ratio - 100% yes
5) blending after fully cooled - 100% yes
6) absence of paprika ? not sure yet

[JerryM]

UB,

just a quick check if i could on the "Ajowan" - i only have "Ajwain" despite repeated attempts to find "Ajowan". the ajwain description from the NATCO pack is "seeds have a strong pungent flavour similar to thyme".

i use the ajwain in the ifindforu base and like it a lot so was very please to see it in BE's.

in tasting the base i don't feel there is enough in it - would increase in future to 1 tsp c/w 1/4tsp spec (i noted BE's comment of having reduced it from the past) -

the question is - does the ajwain come through in the final dish - as just a little hint of something