Topic: Is this the true test of a good base?

[Secret Santa]

I, like a few if not many others on this forum, think that a good base is one that will make a really good least spiced curry (as a starting point). So a madras for example, or whatever the next mildest one down from that is. However, it struck me in the light of all the recent debate about the Ashoka recipes and also what I know of the Malik videos and other sources, that the real test of a good base must be one that produces a good Korma.

Why? Because the kormas really are nothing more than base+cream (in general). So if a base makes a good korma isn't this the best test for a good base? After all, the only real flavouring there in terms of spice is coming solely from the base.

Unfortunately I don't really like Korma so it's a moot point for me but I think as a test for a good base, for those who are korma connoisseurs, it might just fit the bill?

EDIT: It occured to me after rereading this that the opposite must also hold true. That is, if a base + cream does not produce an acceptable korma then that base is way off the mark!

[CurryCrazy]

Yep..sounds reasonable to me. But like you I really don't like Korma.

I'm sure I read somewhere in Panpots early posts that he tried a Korma during his visit to the Ashoka and said it was very good.

Not sure if anyone is willing to use a base to try this. Bit of a crime if you ask me  ;D ;D

[Secret Santa]

Yep..sounds reasonable to me. But like you I really don't like Korma.

I  don't either. It isn't even a curry as far as Im concerned. But there is no doubt that the best test of a good base is base + cream. In other words a korma. It really is a good test that most of the bases on this site would fail.

That's my point

[joshallen2k]

I actually tried this, thinking along the same lines as you SS, when I originally made the Ashoka base.

I added some cream to a portion-sized amount of base and tasted it. It was nice, but not what I'm accustomed to as Korma. This may be standard Glasgow korma, but I'm used to the coconutty and sweet kormas.

Since I wasn't happy with the base+cream, I added a few tablespoons of sugar and coconut powder, and it was a more accurate korma for my taste.

Personally, the simplicity test for a base has to be the madras. No extra veggies to fry up, simple and moderate spicing.

-- Josh

[Cory Ander]

I made a korma last night (my wife and kids like them and I like to have a little to contrast with a stinky hot curry). 

It struck me that I have always found milder curries more difficult to replicate than hotter (i.e more highly spiced) curries...I believe for the reasons you suggest.

It also struck me that, although I feel my kormas (and CTMs) are very good (my wife and kids can't tell the difference between them and a BIR korma..but I can), I feel they STILL lack the depth of smell and flavour and savouriness that a decent BIR korma (and CTM) has.

However, I would say it's very unusal for a korma to contain just the base and cream (I know the Ashoka base has a 200g coconut block in it, but I think that BIR Kormas would typically have far more in them than that alone).  I'd say they typically have lots of cream, lots more coconut and lots of sugar in them.  These ingredients can mask the flavours of the base considerably (as would lots of chili, say, in a madras).

So, following your logic (which I agree with), I think a straight chicken/meat/fish curry, or a bhuna, (i.e one that has no huge amount of chili or other ingredients in that masks the flavour of the base) would perhaps be a fairer test.

[billycat]

Well i made a korma last night using panpots base

took 3 ladels of base heated it up in pan smelt lovely i may add

added cream to taste.......but was nowhere near a BIR korma

so added teaspoon of coconut cream teaspoon of almond powder and half a teaspoon of condensed milk

turned out really really good

[haldi]

The kormas I have seen cooked were always very simple
Most had no extra spicing, so the base really was the main flavour
I was cooked some last summer (a free curry from a takeaway)
Although, I would probably not buy one, I must admit that it tasted very nice.
This was of course due to the quality of their base
Sorry to go on about it, but there is a cooking aroma from a proper base that we just don't get with home made versions
When I first had demos, I used to rush home, write some notes and get them posted onto this site.
I was so sure we could all do it
But, for me, I still feel that the base is not 100% reproducable at home
If the base and oil is not right, then the curry isn't right

Having said that, I haven't tried the Ashoka recipes yet, although I have come across and used a "secret" paste before
The secret paste, I found, doesn't go into kormas so it's not the missing taste
Just a very strong flavour

[Panpot]

Fantastic post Secret Santa. I would have to agree that if we are looking to test a base against a BIR Standard then it would have to be able to produce a Korma. The Chef I met is like a lot of folk on here he doesn't care for Korma. He did demonstarate and let me taste a Korma using the Base and indeed one that was served up to a customer and it was really good thoughnot the type I would order. If you refere back to The Ashoka recipe for Korma he advised we add the UHT Single Cream to taste. He also points out that other varieties involve Coconut Cream (not Block)
and various nut powders. THe Base and UHT Cream are the starting point and works on its own as he proved.

I must confess to enjoying the more exotic sounding Kormas typical of Glasgow BIRs where on the menu is usually a whole section and many to choose from but all based on the Curry sauce and Cream base. I also have to be honest to say that when I learned much earlier and elsewhere that Kormas were cooked form base sauce and no additional spices I was amazed. Having now witnessed it first hand I have to point out that apart from the Patias and Garlic and Spiced Dishes this single base was used for everything else on an extensive menu.

The Chef was really  keen to help us and had taken a great deal of care so that I could get it right. He was adamant about using fresh oil and for health was big on Sunflower rather than cheaper stuff in our base.

I would say that Korma,Bhuna and other low spiced or non spiced dishes have to be the litmus test for a BIR Standard since in The Ashoka it clearly is though who can say about TAs and cheaper joints where maybe standards don't matter too much.

I would also make a plea here that when comparing The Ashoka base and for that matter any of the recipes there that those doing so actually cook to the letter. It would be unfortunate for others to perhaps dismiss the potential of what was shared based on an incomplete comparison especially when you consider that Korma in all its variations at least in Glasgow demands real subtlety in the mix of additional ingredients to produce the really nice flavours

A final point in Glasgow when groups goout for a curry or even just a couple or two peole tend to order to share them and usually I make sure there is a Korma to balance the palate or to help those more wary of the real stuff. Hope as ever this helps

[adriandavidb]

Panpot

I hear what you say about sticking 'to the letter' when trying the Ashoka stuff, and I certainly shall when I've depleated my current supply of base.

Could I please make another plea for a Ashoka recipie for madras?  Pretty please!

[Panpot]

Like I have said so often now I need to go back for the Madras and other dishes and it wont be till the new year. I have just cooked to the letter the Bhuna, Jaipuri and Korma from defrosted Ashoka kit and all were 10/10 BIR standard I will see if Unclebuck will help with photos again and will post detaila on the Asboka recipe thread.