Topic: How do you get the best out of Bassar

[JerryM]

Secret Santa,

It is a very definite vindaloo ingredient for me though and doesn't work in a madras

many thanks - this adds an extra spin for me that i'd not thought of.

it suggests to me a derivative (accepting it's no longer a pucker dish) but i think i should use a "vindaloo" recipe aiming mild ie madras hot to get the best out of the basaar.

i'll give it a try on the next base

[Secret Santa]

I know the answer to all your problems...Time machine ;D

You may laugh, but I bet I'd have more bloody chance of inventing a time machine than of ever reproducing old style curries!   ;D

[JerryM]

commis,

got a very impressive double side A4 sheet in the post from Unit 7 Cheapside Digbeth.

it is for traditional curries (which i've never liked i'm afraid - i guess too much cumin for me) but i must admit their recipes are very tempting (use of coriander stalks for example). the yoghurt curry has caught my fancy having never come across it before.

the other main thing for me is the amount of salt - 6 tsp for a 4 to 6 serving which is very high but consistent with my belief that salt has much to do with the BIR taste.

thanks for the prompt. i can scan the doc if there is demand.

[commis]

Hi

JerryM

See it pays to read the small print, I think my last post got misunderstud. Since this thread is about the spice. My coment was about Bassar not the yogurt. Birmingham and mainly the Balti Houses from what I've been told started of with this as there general one stop starting spice mix many moons ago. Then have adapted and changed over the years, always trying to be new to attract custom. A little to the 80's currys compared to todays.

Commis 

[JerryM]

thanks commis

ps i'd not realised the connection of your earlier post with the yoghurt curry (gravy) until i got the recipe sheet.

[haldi]

I got the recipe sheet today
I can't see anything that I want to try straight away, but the yoghurt curry is pretty intriguing

[JerryM]

i've finally got round to trying out the 2 main suggestions. i always use 50:50 mix powder to curry powder ie 1 tsp of each per 200ml finished portion. i stuck with the same mix powder (spice mix) and adjusted the amount of bassar as follows:

1) replace curry powder with the bassar
2) mix 50:50 curry powder with bassar.

i felt the best result was no 2 ie 50:50 mix (adds more to the depth of spice) but there was not a significant difference in the 2 off approaches.

i do think the bassar adds a nice touch. i would not use it in every curry but certainly would use it on the same night when making a few dishes just to add a bit of difference.

it remains a spice cupboard ingredient for me.

i think it does take u a bit of step back in time in terms of taste and maybe worth a try for Secret Santa.

[adriandavidb]

I agree Jerry, I tried replaced half my standard spice mix with basaar a while back, added a different, pungent almost slighty 'fizzy' note, good, but not really good enough to warrent using it that often, except as you suggest to add a bit of difference when making several dishes for guests.

I keep meaning to try it alone (with maybe some chilie) in a madras type dish but without the tomarto juice I normaly use.  I'm wondering if it will prouce a flavour similar to one of my fav cheapo currys in London: the chicken karahi in the Lahore Kebab House down the Commercail Rd in the East End  (down towards Brick lane but closer to the city).  The  Kashmiri Basaar I have smells very similar to this curry i.e. lots of turmeric and ground fenugreek seed.

[JerryM]

Adrian,

yep definitely got to keep the spice mix/mix powder unchanged. i'd certainly keep the tomato juice for the madras.

a pic of last nights madras sauce. i used: 2 tbsp oil, 1.5 tbsp Panpot's Garlic/ginger paste, 3 tbsp tom puree (normally 2 but current base has no tomato) in 3/4 cup of water (for the emulsification), 1 tsp LB spice mix (any of the good ones are just as good ie DD's), 1/2 tsp rajah curry powder, 1/2 tsp bassar, 1/4 tsp chilli powder, 1/4 tsp salt,  2 tbsp original onion paste. and of course my new found ingredient thanks to CK and Adrian - passata (4 tbsp). i'd run out of chopped fresh "frozen" coriander unfortunately.

[billycat]

LOOKS GOOD JERRY

HOW MUCH BASE DID YOU USE PLEASE

AND WHICH ONE WAS IT