Topic: Dipuraja's Curry Base Gravy

[string28]

Hi Ray
I think dips not really showing much in the base video and the truth i just did it the way i felt it would be right.
It does go a lot darker when cooking it that hour longer and one thing i found with the base it had flavour.
Now the water issue with the base i thinks got mixed up. I put the water in like i would CAs base all the way over the veg.
ITs trial and error i guess but i must admit the curries this weekend have been the best so far.
The wife was well pleased with the taste this time around.
Ive found cooking the spice mix first with the garlic and ginger is better then putting them in cold with the base... I do cook the masala a lot longer then dips.

string

[nai]

This base is the schizzle.  ;D Thanks for the advice, String...I cooked for longer today and it turned out perrrrfick!

[string28]

Hi nai
I`m glad you like the way i do my base.
So im gonna be nosey and ask what you cooking or what did you cook?

string

[nai]

Hi string. Made the the base to spec (except for cooking time) and have so far only made Dip's Korma and Chicken Balti. I find his methods convenient. I'm going to attempt a veg achari next week.

[freedomboy]

Hi everyone!
I think this may well be my 1st post even though I've been a member for a few years. I've been looking for that perfect homemade BIR curry for what seems like an eternity and I think this may be it. I've tried countless different base recipies along with the suggested corresponding madras or korma etc, and always found it wanting. Occasionally it has been good and always passable but never in my opinion a true BIR curry.
So, I decided yesterday to give this one a go. I followed dips guides for:
The Base Sauce
The Mix Powder
The Pre Cooked Chicken
Madras (in my case chicken.....obviously)
I followed Dips guide to the letter in terms of ingredients for the base sauce, everything in a pan and just covered in water, lid on. I gave it an extra 10 minutes of cooking time before adding the mix powder and tomatoes as I felt the onions needed a bit longer.
After blending I had a little taste and this was when I realised I was on to a winner. It didn't have that "soapy" taste that a lot of other bases seemed to have had for me. It also had a really nice gentle burn and was what I expected a base sauce should taste like.
I followed the rest of the video guides to the letter and ended up with what I can only describe as the best homemade curry I have produced in almost 8 years of searching for tips and tricks. I now can't wait to try some of his other recipes.
In my opinion this guy is a real find.

[Razor]

Hi FB,

Congratulations on your first post.

It does seem that a lot of members are having a lot of success with the Dipuraja recipes.  I did try this base and, if I'm honest, it wasn't for me.  With that said, I'm beginning to think that I must have cocked it up somewhere along the way, based on the success that others are having?  I will have to revisit this at some stage and have another go.

I take it then, that you are using his spice blend also his pre cooked chicken?  For me, this should always produce a reasonable end dish in that, all of the ingredients originate from the same source, and therefor, should be balanced.

Well done once again, and keep posting now that you've broke your duck

Ray

[canicant]

I think a lot of Dip's recipes are very good but i don't like his base, i tend to use either CA's or Ashoka depending which dish i'm making.

I just can't put my finger on what the difference is between Dipuraja's way of putting recipes together and others but it does seem to work and work well 

I keep wondering why his way gets so close to what i remember in the mid 80's as he relies heavily on pastes, i guess the man has either studied the flavours really well or else probably more likely he has had the old ways handed down to him and adapted, still leaves us guessing though 

Rob.

[freedomboy]

Thanks for the welcome Razor.
I did indeed use his spice blend and pre cooked chicken and I quite agree that this alone would normally produce a good result. I think the point I was trying to make though was that the base gravy actually tasted like what I always thought it should. A little spicy with a mild burn. Most of the others I've tried up til now always seemed to have a soapy taste, were darker in colour and a lot thicker. But like you said about your attempt with Dip's base, maybe I got this one right and cocked up all the others lol!!!!!
It's funny because i've always seen it as searching for the holy grail to find the perfect base. But I suppose it's about finding the one that works for you. I'll keep posting as I try his other recipes.
Just had what was left for breakfast!!!!!!

[Razor]

Hi FB,

A lot of bases do have that soapy taste to them, something that the Kushi base's author proudly describes how the taste should be!

I look for a base that is flexible enough to use on the milder curries as well as the hotter ones.

The beauty for the home cook is, if you are only interested in the hotter dishes, you can make your base to suit them, and therefor, should get a good level of consistency in your final dish.

Anyway, good luck with the rest of Dipuraja's recipes, glad you've had success.

Ray

[Secret Santa]

A lot of bases do have that soapy taste to them, something that the Kushi base's author proudly describes how the taste should be!

What on earth is this soapy taste?!   

I've made countless bases over the years and I don't recall even one of them having a soapy taste?

And who eats soap anyway?   ;D