How much base sauce do you use?

[Derek Dansak]

Josh, i use a small ladel, and evaporate around 30% - 40% off during cooking. I swear by a freshly made base. it starts to deteriorate after 2 days. and freezing does not do the base any favors either. if i am really trying to emulate my locals madras, i always cook a fresh base to work with. Interestingly, my bir chef buddy, says base is best fresh. he always prepared my dishes from the fresh base pot, as opposed to one that is a day old. (thats another bir myth exposed) the curries tasted fab btw. sometimes he used 2 pans and split the dish between them for better taste. not sure why? could be due to more even cooking, or the effect of the seasoned pan?

[JerryM]

Secret Santa,

i aim for between 60 & 70% bulk veg in the finished base volume

i guess this is my attempt to put a bit of a measure or consistency on your items 2 & 4 (Each base varies in wateryness, Each person will evaporate off the base at a different rate).

i've worked backway from a finished dish consistency that i feel is BIR to work out based on a 300 to 200ml evaporation how much thinness ie wateryness i need in the base. i know how much onion (and other bulk veg) i put into the base so i then adjust the wateryness to produce a finished volume which gives between 60 & 70% bulk veg (base on weight). i have a spreadsheet to work it out and keep track of each base i make.

i appreciate Maliks (and all BIR's) do it by filling the pan/pot up. they will make only the one base and know exactly how much thinness they need. i tend to make quite a lot of different bases and find the sums help out a little and help make up for experience in terms of how much thinness is needed.

i know i've watched too many of those Heston TV programmes ;D

[SnS]

On the general theme of how much base per portion of curry, these are my thoughts.

1. Each base is different in 'spicyness', so there can be no fixed amount.

2. Each base varies in wateryness, so there can be no fixed amount.

3. Unless specified, each person's ladle size will be different, so there can be no fixed amount.

4. Each person will evaporate off the base at a different rate and usually to personal preference, so there can be no fixed amount.

Conclusion:

1.There's no such thing as a right amount of base per portion (unless all things are specified precisely).

2.You add the amount of base sauce that makes it work for you (by trial and error!)

I tend to agree with SS on this. 

Initially the individual recipe needs to be followed exactly - then adjusted to suit.

SnS  ;D