Topic: Dipuraja's Curry Base Gravy

[JerryM]

I'd love to know whether you are meant to add the water early (which I did) or whether you are really supposed to reduce without water first.

I find a better result by using less water initially and adding the majority after blending. it's not a key differentiator though ie u can do both

[PaulP]

I made a curry with this base last night.

First off I wasn't that impressed with the flavour of the base on it's own - it was just ok.
So I made a madras style curry but with peppers and onions as well but followed dipuraja's recipes closely enough.

Result - a very tasty curry that I was really quite happy with. I felt the spice mix worked well and I was using more methi than I would usually use but based the quantities on watching the Youtube videos.

The end result was very close to how my Taz curries taste and it's hard to say which I prefer but both are excellent for me.

Incidentally I didn't cold cook everything. I fried onions/peppers then added g&g then spices and tom puree and finally added the hot base and reduced quite a lot before adding final base amount.

A great result as far as I'm concerned.

Paul.

[Razor]

Hi PP

A great result as far as I'm concerned.

Tiz a fair comment Paul but:

I didn't cold cook everything. I fried onions/peppers

Which will in my mind, bring you a better result than Dip's cold cook/boil everything all at once.

I think my point is, it does seem that most who have success with the Dipuraja recipes, do slightly alter the method, quantities and so on..

Has anybody actually made any of the recipes to spec, and really enjoyed them?

Ray

[PaulP]

Hi Ray,

I was only really intending to pre-fry the onions and peppers as I know how I like them and didn't believe they would be right if they were just boiled for a few minutes, but then I briefly fried my hand chopped garlic and ginger followed by spices and tom puree.

I know from my Taz cooking that by having the spices present in an oily rapidly reducing base seems to cook them fine without a separate frying stage.

I was quite suprised by the result as firstly I didn't like the base sauce taste on it's own and then I managed to find a damning review of dial a curry in Penrith where somebody said "food was late, we were overcharged and the food was awful!"

Of course there are always variables - for the record I used Supreme mild curry powder and garam masala and my new tin of expensive paprika is a very vibrant red colour compared to the dull red Rajah stuff I previously used in my spice mixes.

Maybe you should give it another shot?

I've gained some respect for Dipuraja now.

Cheers,

Paul.

[Cory Ander]

I've gained some respect for Dipuraja now.

I've made Dipuraja's (DPR's) CTM (and also a "bastardised" CTM phal)...well, sort of...using DPR's "tikka masala sauce" (I used my own chicken tikka.....and my own curry base......and Taz's spice mix, cos it's similar to DPR's and I had some to hand....and I used Patak "Mild Curry Paste", rather than "Kashmiri Paste"....and Benjamins "Kebab Paste" rather than "Pascos".....all the different pastes are almost all the friggin same, ingredients wise, anyway... .....and I used ground, roasted coconut powder) and CTM recipe ("bastardised" for the CTM phal). 

Hahaha... otherwise, the recipe was EXACTLY the same!  :

I have to say that both were really, really, good....particularly the "bastardised" CTM phal.....

And I have to say that Dipuraja's CTM recipe is similar to Achmal's/Curry Barking Mad's/Taz's CTM recipe. 

I think when I tried Taz's, I added too much of the "tikka masala sauce/red marinade" and it made the CTM taste tart....my advice is to not overdo the amount of the tikka masala sauce/red maridande that you add.  Dipuraja's amount of about 3 level tablespoons, per single portion of CTM, is about right I'd say.

[Cory Ander]

....the point is that the essential aspects of Dipuraja's "tikka masala sauce" and "chicken tikka masala" recipes produce very palatable (and "BIR-like") results for a chicken tikka masala.

[logie48]

Has he missed some ingredients in this.  I see in the video, there is something red in the pan (possibly a red pepper), but he doesn't mention this.

I'm really keen on making a few of these curries from this guy, and have read posts with some mixed reviews.

[PaulP]

Hi Logie,

I don't know what the red thing is. I can't view at the moment as I'm at work.
I made the dipu base sauce twice and liked the curries I produced. I would say give it a go as his recipes have been quite well documented here at cr0 so are easy to follow.

It's a good learning experience.

Cheers,

Paul

[logie48]

Hi Logie,

I don't know what the red thing is. I can't view at the moment as I'm at work.
I made the dipu base sauce twice and liked the curries I produced. I would say give it a go as his recipes have been quite well documented here at cr0 so are easy to follow.

It's a good learning experience.

Cheers,

Paul

Thanks for your reply Paul.  If you get a chance you should look at the video again.  There is definately some red in the pot, possibly a red pepper or tomato.

I'm gonna give it a shot though, as i've been dwelling over it for a week now.  Pretty much a beginner in curry cooking, but hopefully this turns out well (Will try to make his masala and balti).  Just got to order a few ingredients, and i'll give it a bash.

Many thanks for your words of encouragment

[logie48]

I've gained some respect for Dipuraja now.

I've made Dipuraja's (DPR's) CTM (and also a "bastardised" CTM phal)...well, sort of...using DPR's "tikka masala sauce" (I used my own chicken tikka.....and my own curry base......and Taz's spice mix, cos it's similar to DPR's and I had some to hand....and I used Patak "Mild Curry Paste", rather than "Kashmiri Paste"....and Benjamins "Kebab Paste" rather than "Pascos".....all the different pastes are almost all the friggin same, ingredients wise, anyway... .....and I used ground, roasted coconut powder) and CTM recipe ("bastardised" for the CTM phal). 

Hahaha... otherwise, the recipe was EXACTLY the same!  :

I have to say that both were really, really, good....particularly the "bastardised" CTM phal.....

And I have to say that Dipuraja's CTM recipe is similar to Achmal's/Curry Barking Mad's/Taz's CTM recipe. 

I think when I tried Taz's, I added too much of the "tikka masala sauce/red marinade" and it made the CTM taste tart....my advice is to not overdo the amount of the tikka masala sauce/red maridande that you add.  Dipuraja's amount of about 3 level tablespoons, per single portion of CTM, is about right I'd say.

CA, I was ready to post about the Pasco pastes.  I've ordered a few things from Spices of India, but as you probably well know they don't stock the Pasco brands.

I was going to ask about a substitute for the Kebab paste, which you've used Benjamin's.  I've ordered Mr Huda's Kebab paste.

What did you use for the Tandoori paste for your tandoori/tikka chicken recipe, assuming its Dipuraja's?