Topic: Optimum Base Spicing

[JerryM]

i'd like to reduce the no off bases i make. i plan to use an adapted base as the control and compare this side by side using my std madras with the other bases.

i'd like to get the adapted base as good as i can to set the highest possible pass/fail standard.

the adapted base has evolved since my local TA were very kind and let me have a portion of their base.

what i'm not sure of is whether significant improvement would be gained by adding curry powder and or garam masala to the adapted base simple spicing of turmeric and coriander (paprika added sometimes).

consequently i'd appreciate all thoughts.

[Derek Dansak]

Jerry i use 5 tsps of dd spice mix for my base. 1 tsp chilly powder, inch cube of ginger, 3 tbs garlic ginger paste. 2 - 3 tbs salt, and 1 tbs tumeric.  recently i have made 2 poor bases. i reached the perfect base (without knowing it) about 2 months ago. I think endless base optimizing is problematic, because the recipies you test each week, are being tried against a moving target (the base). i now intend to stick with my decent base, i was making 2 months ago, and tweak the recipies, and not the base. Would be interested to hear your thoughts on this. I am not sure garam masalla is right for the base, as its best added towards the end of cooking the main dish. I couldnt notice any garam maslla in the real bir base i tried. I do know they add some dd spice mix to their base + extra tumeric. Why dont you ask your local TA how they would spice their base? DD

[JerryM]

thanks Derek - very useful - i was in need of members thoughts as i'm really not sure which way to go.

the adapted base is based on CR02 but changed to get it tasting like the BIR TA base i was given. this has minimal spicing of turmeric and coriander (and fennel). i've since further moded to add a little coconut block (which i love) and the dreaded marg (again a little).

it was the ashoka base that got me thinking about the spice (having just cummin - which i'm not a fan). also having tasted the east end garam for the ashoka cooking i find i like it a lot (much more than my own developed over many years).

the original CR02 included curry powder so given your thoughts i will try adding some DD spice mix (yours along with LB are the 2 spice mixes i use).

the only question now is whether to add the garam. i feel this would take the base away from simple spicing and unless there are any further thoughts i'll leave it out.

[JerryM]

i added spice mix to the adapted base and feel it worked well giving very balanced spicing. have adopted it into the recipe.

i based the spice mix around DD's but left out the turmeric and reduced the coriander as these are the main spices already used. i also used mild curry powder for the 1st time and feel it's pretty good (being a big fan of rajah hot which isn't that hot).

in an 800gm onion base the spicing was: 25ml coriander, 25ml turmeric, 5ml chilli, 15ml fennel, 10 ml spice mix.

i now intend to use this adapted base as the control to progressively c/w the bases i make regularly from the site. i also intend to revisit ivan gough's AIR (http://www.curry-recipes.co.uk/curry/index.php?topic=2628.0). the aim is to cut down on the no off bases i make to just 1 or 2.