Topic: Dipuraja's Curry Base Gravy

[denno50]

I'd be interested to know if you use this base now or you still use your original base recipe ?

[Cory Ander]

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

I reckon that will be just fine, logie48.  I feel that commercial pastes are much of a muchness anyway (Pasco is some sort of offshoot from Patak, it seems)

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

The tikka I used was from my own recipe (which doesn't use commercial tandoori paste) here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0

If you're going to make Dipuraja's tikka, I would think that Patak tandoori paste would be, as near as damn it, the same as Pasco.  Or use another decent commercial tandoori paste......or use any other tikka recipe you prefer.

[leroyb]

Having watched Dip's videos, I definitely think his cooking times are shorter than what they should be. I've been in a couple of BIR kitchens and these bases cook over night, so in my mind the longer you can cook them for the better IMO. I think Dips maybe trying to squeeze too much into a short time frame. If you follow his cooking times to the letter, you may well end up with some fowl tasting curries.

Anyway, i cooked his base last night, cooked the veg for an hour, then added toms and spice, and cooked for another hour. I then blended the base and packed it into tubs to put into the freezer. The outcome  was pretty similar to the video posted by string? in this thread.

Looking forward to trying out Dips madras using this base.

[976bar]

Having watched Dip's videos, I definitely think his cooking times are shorter than what they should be. I've been in a couple of BIR kitchens and these bases cook over night, so in my mind the longer you can cook them for the better IMO. I think Dips maybe trying to squeeze too much into a short time frame. If you follow his cooking times to the letter, you may well end up with some fowl tasting curries.

Anyway, i cooked his base last night, cooked the veg for an hour, then added toms and spice, and cooked for another hour. I then blended the base and packed it into tubs to put into the freezer. The outcome  was pretty similar to the video posted by string? in this thread.

Looking forward to trying out Dips madras using this base.

Surely cooking a base overnight even in large quantities, is going to cook all the goodness and flavour out of the whole dish?

[Ramirez]

I suppose it depends on what 'overnight' means - how many hours would that be. Also depends on the quantity being cooked, as you say. Not sure much would be gained from the extending the time when breaking down the veg. Extending the time for the final simmer, is another matter altogether, but I don't think this is what is meant by 'cooking overnight'.

leroyb - have you made a curry with this base yet? Thoughts?

[leroyb]

I suppose it depends on what 'overnight' means - how many hours would that be. Also depends on the quantity being cooked, as you say. Not sure much would be gained from the extending the time when breaking down the veg. Extending the time for the final simmer, is another matter altogether, but I don't think this is what is meant by 'cooking overnight'.

leroyb - have you made a curry with this base yet? Thoughts?

Sorry guys should have said simmer, rather than cook when referring to the BIR, in what can be described as a cauldron... This would have been after the phase where the toms and spices are added, before blending. In one instance the owner whose kitchen it was let me take 2 foil containers home with me. At the time I thought I only needed to add meat to it to make a curry, how wrong I was! Funnily enough I remember a taste of aniseed in that base, maybe star anise?

Haven't made a curry yet using this base, hoping to cook Dips madras with this next weekend.

[chriswg]

I was chatting to Az yesterday about his base sauce as I need to cook a new batch. His is basically identical to this one apart from he includes one medium potato to 6 - 7 onions. I'm making some up today so I'll see if the potato makes any discernible difference to the finished curry. I can see it adding a bit of thickness to the sauce.

[Ramirez]

Let us know how you get on with this, Chris. So, essentially you need to add one potato to the recipe in the OP to make Az's base - is that correct?

Have you managed to acquire a spec for his spice mix? 

[chriswg]

Thats what it looks like. I'll try and confirm next time I speak to him but that is what I'm making now.

[madmatt]

Hi All,

I tried his base and his korma recipe(with chicken-For the wife of course!) and it was really quite good.

I also did his mushroom rice and that was top notch,
but the biggest suprise was the mint sauce vid he has on youtube.

I copied that(all except the colouring) and it is exactly as you get in any BIR.
Try it if hosting a party with pompadoms.Your mates wont believe you havent phoned it in!!

Matt