Topic: Curry from scratch

[George]

emin - Actually, thinking about it, I'm probably not far off achieving your objective, already. I've seldom made a base which is based on more than 2 onions, and I don't cook the base for much more than 30 mins either. So it's hardly any more than a single serving size already. I've never been convinced that you get superior results by preparing a huge batch of base, like based on several kilos of onions. If your criteria includes a slightly shorter prep time, then I'm sure my 30 mins could be cut to 15 or 20 mins without much disadvantage in terms of flavour. And, yes, of course it's liquidised.

[emin-j]

emin-j,

i've never used frozen base - it just does not sit well. i make a 800g onion base or 7 portions - it gives us 2 curry nights during the week (i x2 to include a weekend).

i do think curry from scratch (and i mean BIR) is achievable but it would take some time perfecting - i too have good lady telling me to stop messing about though.

i very much agree on the butter/ghee although i've adopted marg. i do think the base has a big part to play but the cooking/frying is not to be left out either.

JerryM

From the time I spent in the kitchen of the local T/A and they put some Butter Ghee in their cooking oil I have used it most times ,it definitely brings a richness to the Curry.
The 'cooking from scratch 'is not as easy as I thought but have not given up on it yet ,I think as I make 2 Curries on a Saturday night and I like my Curry hotter than the Wife's I will make the Wife's with a fresh made base and mine from ' scratch ' hopefully I can learn something that way  : Can you recommend the ingredients and method ( I prefer a fried base sauce over a boiled one )for a 1 portion base ? What do you think of the base in chriswg's latest Madras experience.

[976bar]

I think with any curry made from scratch, you need a large onion, and fry it gently till it is light brown in colour, soft and transluscent, I usually use a mixture of both oil and a little butter as this brings out the flavour and the butter adds as a thickening agent too. When the onion is almost done I then add the pureed garlic and ginger and cook that with the onion. It doesn't need as much cooking as the onion and if garlic is cooked for too long or too hot it imparts a bitter taste which I think ruins the taste of a curry.

I then blend all this into a puree and use that as my base. You can then cook it in a pan with tomato paste and any spice mix you like depending on the type of curry you want to make.

The Kashmiri Chicken Masala I posted on here started out that way and its one of the best curries I have ever made from scratch.

I hope this helps

[JerryM]

emin-j,

i can only help with base methods as i only have this experience ie i've no real traditional Indian cooking experience. all of 976bar's recipes that i've used have been spot on - i would follow that method.

the Kashmiri although i've put a BIR slant on 976bar's version is for me and the good lady simply fantastic.

i really can't see what's wrong with making base though. the versatility that it offers is second to none - the ability to add small amounts of ingredients is key for me. the effort ain't that much either - sure u have to be in the house for ~4hrs but u're not a slave to it.

anyhow against my better judgement - a 1 portion base:

veg oil 70ml
marg 5ml
onion 115g
carrot 30g
coriander stalk 3g
garlic 9g
salt 0.5ml
ground cumin 0.5ml
ground coriander 1.5ml
turmeric 1.0ml
chilli 0.5ml
fennel 1.5ml,
roasted wholes spice 1ml (tgad2007 post, in ratio cardamon 1, bay 2, anis 2, cinnamon 2, casia 1, black pepper 1, fennel 5)
initial water 40ml
coconut block 7g
reclaim 55ml oil (before blending)
add 150ml water for stage 2 (lid off, after blending)
add thinning water at end typ 15ml to hopefully give finished vol of ~300ml
stage 1 simmer (lid on 2 hr), stage 2 simmer 1 to 2 hr lid off.

original base here http://www.curry-recipes.co.uk/curry/index.php?topic=3462.0

[976bar]

Hi Guys,

How long can I keep base in the fridge for?

I've had some in there for several weeks and was going to make a madras with it today, but I'm not sure if it's well past its sell by date or not?

Any advice would be most welcomed

[George]

How long can I keep base in the fridge for? I've had some in there for several weeks and was going to make a madras with it today, but I'm not sure if it's well past its sell by date or not? Any advice would be most welcomed

I wouldn't risk it - several days maybe, but not several weeks.

[emin-j]

I think with any curry made from scratch, you need a large onion, and fry it gently till it is light brown in colour, soft and transluscent, I usually use a mixture of both oil and a little butter as this brings out the flavour and the butter adds as a thickening agent too. When the onion is almost done I then add the pureed garlic and ginger and cook that with the onion. It doesn't need as much cooking as the onion and if garlic is cooked for too long or too hot it imparts a bitter taste which I think ruins the taste of a curry.

I then blend all this into a puree and use that as my base. You can then cook it in a pan with tomato paste and any spice mix you like depending on the type of curry you want to make.

The Kashmiri Chicken Masala I posted on here started out that way and its one of the best curries I have ever made from scratch.

I hope this helps

Thanks' 976bar ,That is basically how i have been cooking my ' from scratch ' curries which is as we were shown at the cookery class ,except the puree part and this is what seems to cause the biggest problem I just cannot seem to cook it down enough to get a smooth sauce ( for a Madras anyway ). We were shown a CTM and the Cream that was added is what gave that dish it's smooth and creamy texture so your idea to puree the ingredients creating a base sauce sounds good .The other problem I have had is despite putting in plenty of Spice the flavour is just not there  I just cant understand it ! My previous Curries made with a base have been excellent.

[emin-j]

Thanks' JerryMfor your time and effort ,having all this info can only be good 

[JerryM]

How long can I keep base in the fridge for?

i aim to use within 7 days. 10 days is the cut off for me. i go on smell and chuck it out when the smell changes.

[Cory Ander]

How long can I keep base in the fridge for?

i aim to use within 7 days. 10 days is the cut off for me. i go on smell and chuck it out when the smell changes.

Goodness!  I'm not sure I'd be happy keeping it for more than 2 or 3 days in the fridge!