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

[chowie]

Hi, I have read with interest all the posts about this curry base and thought I'd give it a go for my first attempt at a base, one question though and probably a stupid one..........but the spice mixture is listed as "SPICE MIXTURE. Coriander / Turmeric / Cumin / Curry Powder 8:7:5:4 parts by volume." what does this mean and what quantities do the relate to?

Thanks

Les

The Spice mix is just that a mix, so the 8:7:5:4 means

8 Coriander powder
7 Turmeric powder
5 Cumin Powder
4 Curry Powder

Plus I think Paprika is optional, so I made this up in a tub-a-ware container with the above a whole batch using a dessert spoon as the measurements, if you don't want that much try using tea spoons.

[joshallen2k]

Today I made a new batch of base gravy, based on the BE recipe, with the following changes:

- Significantly more oil
- Twice the carrots
- I fried the onions in the oil first for about 15 mins before adding the other ingredients. The garlic/ginger puree was added about 10 minutes into the onion frying period
- After blending, I continued to simmer the gravy for about another hour, adding water to maintain the original level

Everything else was per the BE recipe. I reclaimed about a cup of oil at the end. Having seen the discussions on the use of spiced oil, and realizing that some BIRs do it and some don't, I decided to return to that practice, having preferred my own results using spiced oil in the curries.

Observations:

- This twist on the BE recipe created significantly more gravy scum that I had to remove - Bruce's original produced no scum at all
- The taste of the finished gravy was noticeably sweeter - not sure if this was down to the added carrot, or pre-frying the onions

I knocked up a quick Madras sauce afterwards and it was very good. I will try again tomorrow once I'm a bit more objective. I can't smell curry at all having been at it for last few hours.

-- Josh

[JerryM]

Josh,

interesting observation on the scum - i find same - some recipe's produce little others loads - i put it down to the amount/proportion on none onion vegetable. I?d always pretty much removed scum but having seen Malik I'm not that sure. KD say's that u should.

am sure it was the pre frying of the onion on the sweetness. the carrot does make a little difference but more on texture for me. will be interesting if that extra sweetness for u makes a difference c/w the extra effort of frying the onions.

[chowie]

Today I made a new batch of base gravy, based on the BE recipe, with the following changes:

- Significantly more oil
- Twice the carrots
- I fried the onions in the oil first for about 15 mins before adding the other ingredients. The garlic/ginger puree was added about 10 minutes into the onion frying period
- After blending, I continued to simmer the gravy for about another hour, adding water to maintain the original level

Everything else was per the BE recipe. I reclaimed about a cup of oil at the end. Having seen the discussions on the use of spiced oil, and realizing that some BIRs do it and some don't, I decided to return to that practice, having preferred my own results using spiced oil in the curries.

Observations:

- This twist on the BE recipe created significantly more gravy scum that I had to remove - Bruce's original produced no scum at all
- The taste of the finished gravy was noticeably sweeter - not sure if this was down to the added carrot, or pre-frying the onions

I knocked up a quick Madras sauce afterwards and it was very good. I will try again tomorrow once I'm a bit more objective. I can't smell curry at all having been at it for last few hours.

-- Josh

osh, what type of onion did you use? First thing that hit me when tasted the base was the sweet factor but I did not fry, have you made it before and not fried the onion. I ask because I have started to wonder about the types of onion (seeing there was 12 onions in my last BE base) this side of the pond could be sweeter. I used Vidalia yellow onion (grown in Georgia, maybe just originally) which I've researched to be a very sweet onion.

[joshallen2k]

osh, what type of onion did you use? First thing that hit me when tasted the base was the sweet factor but I did not fry, have you made it before and not fried the onion. I ask because I have started to wonder about the types of onion (seeing there was 12 onions in my last BE base) this side of the pond could be sweeter. I used Vidalia yellow onion (grown in Georgia, maybe just originally) which I've researched to be a very sweet onion.

Hi Chowie,

I use the standard bulk yellow onions. Having lived in the UK long enough, I know these are the same as the ones used there. I've thought about using Vidalia onions before (as well as reds and spanish!) but based on the posts here, I feared I'd be going away from BIR practice, even if other varieties may be sweeter.

I've made this base 3 or 4 times, and this was the first time I fried the onions. Prior was just straight boiling with the other veg.

-- Josh

[chowie]

osh, what type of onion did you use? First thing that hit me when tasted the base was the sweet factor but I did not fry, have you made it before and not fried the onion. I ask because I have started to wonder about the types of onion (seeing there was 12 onions in my last BE base) this side of the pond could be sweeter. I used Vidalia yellow onion (grown in Georgia, maybe just originally) which I've researched to be a very sweet onion.

Hi Chowie,

I use the standard bulk yellow onions. Having lived in the UK long enough, I know these are the same as the ones used there. I've thought about using Vidalia onions before (as well as reds and spanish!) but based on the posts here, I feared I'd be going away from BIR practice, even if other varieties may be sweeter.

I've made this base 3 or 4 times, and this was the first time I fried the onions. Prior was just straight boiling with the other veg.

-- Josh

Yeah I've just been out and bought the same, just standard yellow, to be honest it's not something I've really put much thought into before but I'm learning every day. So I now know my onions so to speak.

[joshallen2k]

Tonight I made a king prawn Vindaloo (basically the BE curry recipe with added garlic/ginger and about 1.5 tablespoons of chilli powder). I decided to experiment a bit... I used a clothespin to keep my nostrils closed while I made the curry using this modified BE base gravy.

I took the clothespin off only once the finished curry was poured into the serving dish.

WOW.  

The smell was amazing. The curry was the best Vindaloo that I've ever produced.

Try it and see if your "perception" changes on how close your efforts are to BIR.

And the changes to the base (including using the spiced oil) are a definite thumbs up for me.

--- Josh

-- Josh

[chowie]

Tonight I made a king prawn Vindaloo (basically the BE curry recipe with added garlic/ginger and about 1.5 tablespoons of chilli powder). I decided to experiment a bit... I used a clothespin to keep my nostrils closed while I made the curry using this modified BE base gravy.

I took the clothespin off only once the finished curry was poured into the serving dish.

WOW.  

The smell was amazing. The curry was the best Vindaloo that I've ever produced.

Try it and see if your "perception" changes on how close your efforts are to BIR.

And the changes to the base (including using the spiced oil) are a definite thumbs up for me.

--- Josh

-- Josh

The things we will try huh, would have loved a picture, but it is a big thing (BE also talking about it) I was not thinking clothes beg just training the wife to make them, pop out (say down the pub or something) and return to a nice curry.

Wishful thinking I know.  ;D

[JerryM]

Josh,

the peg trick sounds real mad. have u tried cooking same without the peg to confirm it's making a difference. i do think the "perception" has a part to play - i'm not sold on it being the answer in total though. The comparison of peg on peg off would go a long way to answering it for sure.

i've settled on 12% carrot by onion volume (ie 100gm in 800g onion) c/w with 7% as per your spec so very close.

did the frying of the onion make a significant difference?

very pleased with your result - well done!

[joshallen2k]

have u tried cooking same without the peg to confirm it's making a difference

Not with this base yet, but I'm not sure that's the crux of it. Keeping away from the curry fumes while cooking seems to have an effect how one perceives the taste/smell. I will try with a Madras (minus the clothespin).

did the frying of the onion make a significant difference?

Not sure, but the base is definitely sweeter. I didn't fry until browning. 3 pounds is a lot of onions. Next time I may fry the onions longer for more caramelisation.

-- Josh