Topic: PanPot's Ashoka Curry Base

[chinois]

Actually i realize i did make a change to the base (other than to correct tne perceived 'scaling down' mistakes previously mentioned). At the critical moment i realized we were out of margarine! I used a small 170g tin of carnation evaporated milk instead. This was a chef's tip i learned from Alum at the light of bengal and is possibly a factor in how my curries were melt-in-the-mouth smooth and just like his. I noticed the margarine was probably doing the same job.

[joshallen2k]

Chinois - these are some ballsy recipes...

Madras: on high heat i cooked 1tbs garlic in banjura oil until lightly brown, added 1tbs ginger garlic paste and cooked for about 30 secs. Then added 1tsp methi, 1/2 tbs salt, 1/2tsp chilli powder, 1tbs of my spice mix, 4tbs tomato puree mixed with equal parts water and 2 quarters of fresh tomato. Then i added the marinated raw chicken. Next i added about 4tbs banjura and started adding base after about 30 secs. I didnt use much base (2 chef's spoons maybe) and added a bit of water as i had cooked my base down thicker than normal. I added juice from half a lemon and a bit of fresh coriander after the first bit of base and 1 tsp MSG near the end.
The result was just like my favourite madras from the light of bengal in winchester. Melt in the mouth consistency with a strong savory spicyness that was delayed by a second. Just how i wanted. I had thought that carrot might be used to get that 'melt in the mouth mellowness' for some reason but have now realized that a base like combined with banjura achieves this result.

Korma: I used the fatima restaurant technique. On high heat i cooked the marinated chicken in banjura oil for about 30 secs, then added about 4 tbs banjura and 1/2 tsp salt. I then added a chef's spoon of caster sugar, 2 of coconut powder and then the base (cant remember how much, maybe 2 chef's spoons) and a bit of water as my base was quite thick. I added a chef's spoon of single cream and cooked for a few mins on medium heat until ready. I added 1tsp MSG & 1tbs ground almonds but am not sure how much these help.
The result was perfect. I have found korma to be the easiest dish to replicate but the taste of this base and the banjura did helped. I do not think this base is too strong for a korma.

Question though - how big is your chef's spoon? 4 Tbsp? I ask because there is no such thing as a chef's spoon where I am.

Nonetheless, I am highly intrigued and will try these... MSG as well... wow. Curious too about your spice mix - 1/2 a tsp of chilli is nowhere near enough for a Madras.

-- Josh

[chinois]

Question though - how big is your chef's spoon? 4 Tbsp? I ask because there is no such thing as a chef's spoon where I am.

Nonetheless, I am highly intrigued and will try these... MSG as well... wow. Curious too about your spice mix - 1/2 a tsp of chilli is nowhere near enough for a Madras.

-- Josh

Yes the chef's spoon's about 4tbs. There's no need to measure the base exactly though, just use as necessary in the final curry to get the consistency you want.
I aim to fill a foil container so it looks the same as a takeaway.
I often add dashes of warm water from the kettle to stop it getting too thick and gloopy. I dont like a thick madras.
The water is also useful in the first stages and prevents things burning if you've used too little oil or your pan's dodgy. Adding a bit of cold water after a typical start of browned garlic, onions, spices and tom puree makes the pan sizzle, steam and (hopefully) catch fire. The smell is amazing.

My spice mix is something like 2 part coriander, 1 turmeric, 1 cumin, 1 generic curry powder, 1/4 paprika, big pinch salt.
The chilli powder i'm using is very strong, in fact i used half of what i wrote, i just tried to ammend it in line with what others may be using. I got mine from a health food shop; it's a nice bright red and tastes nice but is dangerously hot. Many times i've put too much in! I need to get a milder one really.
So you should just use as much as you normally do. I'm sure everyone knows how much they need to get the heat they're after so it's best to trust what you've learned rather than following someone else's recipe where they used a different strength one.

MSG has been used in 2/3 of the BIRs that i've been in which is why i use it. Well, and the fact i cook chinese as well! It was also used in a restaurant in india i learned at (as well as ketchup would you believe).
If you're worried about the safety of it: http://www.whatprice.co.uk/food-drink/MSG.html

[haldi]

MSG has been used in 2/3 of the BIRs that i've been in which is why i use it. Well, and the fact i cook chinese as well!

Hi Chinois,
           I have heard people say that BIR's use msg but never come across it at any of the places I've been in.
At what stage are they adding it?
I've tried using msg with the spices but could tell no difference
If BIR's are buying it, then it must do something

[joshallen2k]

I'm good with the MSG. I too use it when I make Chinese. No problems using it all. I just thought that MSG wasn't standard BIR practice, and that it didn't really add to the flavour. I think there was a discussion on MSG on the forum a little while back. Never tried it myself, but I will give it a go.

Will definitely try the Madras and Korma.

Thanks!

[chinois]

Hi Chinois,
           I have heard people say that BIR's use msg but never come across it at any of the places I've been in.
At what stage are they adding it?
I've tried using msg with the spices but could tell no difference
If BIR's are buying it, then it must do something

Haldi, it's added at/near the end. Maybe a minute before serving. I guess just to give it time to be stirred in. I haven't heard of it being used in the earlier stages.
I think you have to use more than a pinch, say a tsp or so. I haven't done side-by-side comparisons to see how much difference it makes but i assume it will help the ashoka recipes due to the savouriness of the base and the banjura.

[Bobby Bhuna]

Thanks for this topic and again can I say the curry base is superb!!

Ok, I haven't tried it yet so I am basically talking out my backside here, but why in the name of god is this any better than any other base? It has bog standard ingredients and I don't believe for a minute that the margarine is the 'secret' ingredient, or would make it in any way a 'better' base.

Hey SS, this base is REALLY, REALLY tasty! For me though, turns out pretty similar curries to my other favourites though. However, as a soup, it is delicious! It tastes better by itself than any other base I've tried. Probably the coconut block and marg that gives it that cake like taste. Sadly it's not the answer to my prayers however.

[Curry King]

Hi BB,

I was probably going to post the same sort of results as you but I discovered something by accident and have posted it in the lets talk curry thread.  I added the onion stuff into the base while preheating it, made a big difference to the finished curry, if you have any left you should give it a go.

[Bobby Bhuna]

Hi BB,

I was probably going to post the same sort of results as you but I discovered something by accident and have posted it in the lets talk curry thread.  I added the onion stuff into the base while preheating it, made a big difference to the finished curry, if you have any left you should give it a go.

I have and I will (I actually have a whole frozen tub of Bunjara paste). Thanks CK!

[chinois]

Hi BB,

I was probably going to post the same sort of results as you but I discovered something by accident and have posted it in the lets talk curry thread.  I added the onion stuff into the base while preheating it, made a big difference to the finished curry, if you have any left you should give it a go.

Sounds good. I increased the quantity of the banjura in the finished curry and fried it with the other ingredients before adding the base which worked very well.