Topic: Dipuraja's Curry Base Gravy

[Domi]

aye but I don't like kormas, SS

I've used mild bases for fish curries, but when making other dishes with the same base I really ramp up the spices in the final dish whereas I wouldn't use a strong base (ie Admin's new base) for a mild/light curry because it simply wouldn't work right. This is also the reason that I'm not a fan of mixing and matching base/final dish recipes because the spice balance can be off and lead to completely different results in the final dish and so is not a true test.

[Secret Santa]

aye but I don't like kormas, SS

Oh I'm with you on that one Domi. The BIR yelow puddle version of korma usually makes me nauseous, or at least it would if I ate it! I think you really have to have a sweet tooth to enjoy it. But there's no denying the popularity of it at the BIR.

Still would you agree, our shared dislike of it aside, that a korma is the mildest curry on the BIR and relies entirely on the base sauce for its spicing and that therefore a base sauce spiced specifically for a korma is the best general purpose base - in BIR terms anyway?

I'm not a fan of mixing and matching base/final dish recipes because the spice balance can be off and lead to completely different results in the final dish and so is not a true test

Again I am entirely in agreement with you. A highly spiced base with a mismatched highly spiced curry recipe is unlikely to produce the best results - although the result will probably be perfectly edible.

[Domi]

aye but I don't like kormas, SS

Still would you agree, our shared dislike of it aside, that a korma is the mildest curry on the BIR and relies entirely on the base sauce for its spicing and that therefore a base sauce spiced specifically for a korma is the best general purpose base - in BIR terms anyway?

Can't fault you on that, SS but I was referring to Jerry's observation of the mild base/strong spicing in the final dish...Originally by Jerry "i do think there is something in this - low spiced very thin base combined with heavy spice at dish frying. myself the same as perterandjen was amazed that 1 tbsp of spice worked. i intend to use 1 tbsp mix powder when i next make a base i know to see what happens."

With a strong base you only need minimal (or far less) spicing in the final dish so any dish has to be tailored to the base either way. To me trying a recipe with a different base kinda negates the final critique of a recipe as the base can and does make a difference to the final dish. I also know it's not very practical in some cases to try diff recipes with the right base/spice mix/ingredients as posted but until you try a curry from start to finish you can't really give a proper opinion on the recipe other than to say that your results with your methods/ingredients were favourable/unfavourable.

Apologies for rambling - I'll blame it on the meds lol

[Razor]

Domi,

I have been thinking this for a while and totally agree, you can't critique a recipe using different base elements. 

I think I asked a while back, if it would be possible to have a section dedicated to complete recipe groups i.e  The Ashoka, CA's, The Kushi, and more recently, Axe's IG, once complete.

I just think it impossible to use say, CA's base and maybe the Kushi spice mix, and then report back as CA's final dish not being up to much, dya get what I mean?

I would also add to that, altering the spec recipe as perhaps Jerry has done with adding more water and longer cooking, and then report the recipe as being good or bad (no offence Jerry)

By all means, adapt the recipes to suit but members need to report back on the recipe tried to spec first, then make the changes or else, which recipe version would we be trialing, Dips, Jerry's, MandJ's ?

Just realised Domi, I must be on the same meds as you ;D

Ray

[string28]

Well another weekend of cooking and another video enjoy people because i did.
Chicken Tikka Masala, Curry base and chicken tikka.

[Razor]

String,

You've nailed it again my friend, well done.  It looked like you cooked the CTM from cold?  if so, how long from start to finish did it take, and, were you happy with the end consistancy? 

It did look a little runnier than what I'm used to.

Why did you have to post this at this time?, I'm gonna have to go and make a curry now :

Brilliant String

Ray

P.S, proper restaurant tune as well ;D

[string28]

Hi Ray
I cut the video a bit so didnt show how thick it went at the end sorry about that.
It was the best chicken tikka masala ive done upto now.
I cooked it from cold it was nearly 9 mins about 8 and half.
Ive now tried a few meals with the base and i must admit im liking the base a lot.
The chicken tikka and sheek kebab was very tastey.
Oh took me 3 hours today to upload the video on youtube.
Loved the song too looked for a few but this felt like the real deal lol

string

[Razor]

Good stuff String,

Are you cooking the base to spec?  i:e, no extra water, no extended cooking time, no extra ingredients, just as it is described?

As for his seekh kebabs, I've tried them and they are nice but I still prefer my own

I haven't tried his Chicken tikka yet, but it will have to be good to beat Blades tikka.

I really want Dip's recipes to work for me.  I think his dedication is awesome and would love to replicate is dishes but upto now, I've not had much joy, which is frustrating, when so many of you guys are having good results

Ray

[string28]

Hi Ray
The base just a few change from dips.
I put the water so it covered all the veg.
I cook for an hour first then add the mix spice and toms
Then cook it for 30 mins then blend it after that if it needs water you can add it i found i didnt need to.
But then i cooked the base for another hour after it was blended and found it went darker in colour and tasted a lot nicer.
I think dip was showing in the video a smaller amount of the base imo.
The base was awsome and you could see in the video had the oil coming on top after i cooked it for that extra hour.
I hope that helps m8
string

[Razor]

Hi String,

Yes it helps and it doesn't lol

You've probably noticed me whinging on about members reporting on Dips recipes as being really good, but when you look closely at the methods that they actually use, they are very different to what Dip suggest, therefor, altering the outcome somewhat, IMO

You cook yours significantly longer, as does Jerry and this will definitely alter the taste, probably for the better.

Now I did this base exactly to spec, and I really didn't like it.  I made 2 curries to just give it a go, and I was disappointed, so much so, that I ended up throwing the rest of the base away.

I think I need to bottom this one out, once and for all.  Next weekend, I'm going to do this base to spec, side by side with the same base but cooked for at least 1 1/2 hours longer, with added water.

I'm pretty confident which one will come out best but I'm willing to be wrong for the greater cause ;D

Ray