Topic: New Base recipe plus madras sauce

[gazman1976]

Below is a new recipe i came across from one of my friends and he swears by it

BASE GRAVY (GHARABI)

There are probably as many different gravy recipes as Indian or Bengali chefs but this is a simple one pot method.
The base gravy:-

Ingredients

750 grams chopped onions,
1 chopped carrot,
0.5 a green or red pepper (capsicum),
1 t-spoon garlic (fresh), or from a jar
0.5 t-spoon ginger (fresh), or from a jar
0.5 t-spoon salt,
100 ml sunflower oil, (about ? mug)
1 tablespoon chopped fresh coriander,
1 t-spoon fenugreek leaves,
1 t-spoon coriander powder,
1 t-spoon cumin powder,
1 t-spoon turmeric powder,
1 and 0.5 t-spoons Garam Masala,
1 tablespoon of tomato paste,
200 grams (half a can) tinned tomatoes,
1.5 litres of water,

Method
Put all in a large pan and boil gently for 1 hour, blend smooth. Add more water when you blend, if you have to.
The blended gravy should be quite runny (like a thin soup), when you make the curry and boil on high heat this will reduce the gravy to the consistency you want, this also intensifies the flavours, You will have plenty left for freezing in 300 ml amounts.



MIX POWDER

4 tsp of Rajah Mild Madras Powder.
2 tsp of Paprika.
1 tsp of Coriander powder.
1 tsp of Cumin Powder.
1 tsp of Turmeric Powder.


CHICKEN MADRAS

Ingredients

3 tablespoons of Veg Oil,
1 heaped teaspoon of garlic,
2 tablespoons of slightly watered down tomato paste,
1 tablespoon of mix powder,
1 teaspoon of chilli powder,
1 teaspoon of fenugreek leaves (Methi),
0.5 teaspoon of salt,
2 tablespoons of chopped coriander,
8 to 10 pieces of pre-cooked chicken,
300 ml of base sauce/gravy,

Method

Preheat a pan to medium heat. Add the vegetable oil
Add the garlic and cook for approximately 1 minute or until the garlic starts to go golden.
Add the tomato paste and stir in well for about 30 secs or so.
Add the Mix powder, chilli powder, salt and methi Add water if sauce is too thick.
Add 150ml of base gravy and stir well.Turn up the heat and add the chicken along with 1 tbsp of coriander. Keep stirring.Add remainder of base gravy and stir in.Reduce to the consistency you want,
When almost done towards the end, add the rest of the coriander.

[joshallen2k]

Gazman - is this the Curry Barking Mad recipe?

The reason I ask is the reference to "Gharabi". On his YouTube is the only reference I have ever seen to this word.

I think I've made that base (admittedly not the Madras) and found it ever so similar to others.

[gazman1976]

no its from curryholic

[joshallen2k]

OK, I think that's the same guy...

[Cory Ander]

Hi gazman,

Can you please confirm that "curryholic" is happy for you to post his recipes here?

If so, we need to replace all the vulgar fractions (which show as a "?" due to a software glitch) with decimal fractions to make the quantities clear (you can message me with the correct info. and I'll edit it for you, if you like?)

Have you tried the recipes?  What did you think?

[gazman1976]

hi i am making the recipe as we speak, will let you know what i think of it later on, will message you the recipe so you can edit it

[gazman1976]

ok i have made the base and the madras, base tastes same as most of the bases on here , madras wasnt that good , when i tasted the finished article it tasted like a spicy soup for a second but then you could taste the curry in it , i would say the base is the same as most but i now need to find the finished article, i have moved into a flat above my now local indian takeaway in Glasgow so i am working on asking them how to do this as its so annoying now !!! in my opinion the best base on here is the SNS 2008 base

[Secret Santa]

in my opinion the best base on here is the SNS 2008 base

That has to be a nod towards regional differences then because although SnS's base is useable it is, for my tastes, way too tometoey. It leaves no room for variation in the final dish.

[emin-j]

in my opinion the best base on here is the SNS 2008 base

That has to be a nod towards regional differences then because although SnS's base is useable it is, for my tastes, way too tometoey. It leaves no room for variation in the final dish.

Which Base would you recommend as the best ' allrounder ' SS.

[Secret Santa]

Which Base would you recommend as the best ' allrounder ' SS.

Currently, for me, it's Bruce Edwards' latest version. It pips CA's to the post, in my opinion at least, in that it is less tomatoey and so allows for more variation in the final curry making.