Topic: What veg for a base sauce?

[Bobby Bhuna]

Hey guys,

Yesterday I got back to basics and made what for me was a really bare bones base sauce, which is giving me great results. I didn't add any whole spices, fresh coriander, coconut block and so on... All that went in veg wise was onions, garlic, tinned tomatoes, a carrot and a little green pepper I had left over.

It's left me thinking... When's the last time someone made a base with just onion tomatoes and garlic for example. What's the significance of the other veg. Would my base have been notably difference without 1 small carrot and a little green pepper? I feel my base sauces are getting more and more complex as I experiment and I'm sure I've lost something along the way!

So what do you think on the use of the following and which could / should be left out?

• Carrot
• Fresh Coriander
• Green or red pepper
• Coconut block
• Whole spices
• Ginger

(I'm assuming onion, garlic and tomato are rudimentary but feel free to question that - I seem to remember the Rajver has no garlic)

[qprbob]

Veg wise, only Onions, 1 Carrot, Garlic and tinned Tomatoes for me, oh and maybe half a Green Pepper. I think a little Turmeric for colour is the only ground spice I,m going to use for my next base. from there I will adjust accordingly if need be.
For me, I think the spicing is best left for the dish that you will cook with base. This would make it more versatile for the milder curries.

[qprbob]

One thing I would do is fry the onions until soft and slightly darker. After making Admins base where you also fry the onions, I felt I was a lot nearer to that taste we all are after.

[Bobby Bhuna]

I've been there for the gentle onion frying at the start of the base. It did make it sweeter if I recall but after discussion with the forum I think I was in the minority so shifted back to boiling it all up. I'm lead to believe that BIRs just boil it all up.

[joshallen2k]

I would have said carrot and coriander.

But I'm not even so sure that garlic and toms can be assumed as required.

Emin-J's post that his local does not use either of those.

Emin-J - any luck getting a more precise base recipe from them?

[emin-j]

I would have said carrot and coriander.

But I'm not even so sure that garlic and toms can be assumed as required.

Emin-J's post that his local does not use either of those.

Emin-J - any luck getting a more precise base recipe from them?

Hi joshallen2k ,
               I haven't been back to the T/A since ( bet they think I stole there recipe and wont be back  : ) but I have made a base which I believe to be very close in taste to theirs . I tried to find a match of ingredients veg wise as I didn't find out what Spices they put in their base  but I reckon the rajver base is as near as I can get. I made a Madras last night but made the mistake of adding too much water to the base to try to ' thin ' it a little but it just left a less than normal flavoured Curry  So ,not giving up I made another tonight  ;D This time without the water and it was much better  ;D In the past I have used the SnS base and Madras recipe's with excellent results so the Jury is still out on this one.

[Cory Ander]

I would say that only the onions (plus water and oil) are really essential for a really basic curry base (and possibly giving the most flexibility).

Thereafter, I'd say:

- garlic
- ginger
- turmeric

Thereafter, I'd say:

- paprika
- cumin
- coriander

Thereafter, I'd say:

- tomatoes (in whatever form)
- capsicum (green or red)
- other spices (in whatever form)

Thereafter, I'd say:

- wherever your fancy takes you (carrots, potatoes, coriander, white radish, celeriac, etc, etc)

The "cr0" base was very basic (i.e. onions, garlic, ginger, tomatoes, oil, water, turmeric, cumin, coriander and paprika) and was surprisingly good.  I don't know why those threads were deleted.  We now seem to be going around in circles once again 

[JerryM]

BB,

i've been part trying to work out (confirm) the same myself recently. i've pretty much settled on the adapted CRO2 base as my norm as the ingredients are tailored to what i like.

however i thought i would revisit the rajver (spice) & saffron (veg) to see if there was any significant difference in the final curry.

i can't say there was and have abandoned further revisits (had planned ifindforu and ivangough's).

i'd therefore say it don't really matter in terms of bulk veg other than onion. for me i now feel its the proportions, spicing and thinness that matters most.

as CA says it was surprising how good the CRO1 base tastes.

i do however find myself sticking to using wholes spice, a little marg and a bit of coconut block but consider these as optionals to suit my taste buds.