Topic: Healthy Curry

[Razor]

lucky Jerry but, more power to your elbow for giving it a go.

Ray

[JerryM]

Axe/Razor,

i am well pleased i gave it a go (closing doors is just as important as opening them). as Axe said i think 1 hr would be enough.

i'm going to retract my steps as i though the 1st base i made was pretty good. it was only when i jumped to blending straight away that the naff base occurred.

i've got the garlic/tom puree in the fridge and aiming to use friday.

[JerryM]

i'm now sorted on the healthy curry front. it produces a "fake". how useful it is depends on u're own circumstance.

for base i am following my std "all in" method but leaving the oil out and reducing the salt to 0.25 tsp per 4 off 300ml finished base portions (or 0.25tsp per 400g onion). i only cooked for 1 hr lid on prior to blending (c/w normal 2hrs as the extra hr makes no difference without the oil) and 1 hr lid off after blending.

u can follow using u're own preferred base and just apply the above principle.

for cooking follow Dipuraja's method but use 2 tsp oil (i've used olive) and 0.25 tsp salt per 200ml finished portion (ie 300ml base). i also add 100ml of water (making 400ml liquid in total). i've used a deep pan and splash guard (really impressive) to cook. mix the ingredients, bring to boil, stir, cook on full for 5 mins stirring now and then (typ~3 times just tilting the splash guard to get the spoon in). i've used my 3kw gas hob. turn heat off 15 secs before end of timer to allow dish to settle for pouring.

i made my top 4 off dishes for the family to get a rating on how close "fake" is. my lad knew i'd been messing about on the HC front but did not realise this was what they were. he did point out what my wife and myself were thinking - they are v.good but well below the BIR par we aim for.

for me they serve as a way above par weekday meal that is far healthier than most offerings . they are not for weekends though.

1200ml 4 portion of base


dish cooking


clockwise from top left 976bar kashmiri, bitchinsahsa butter chicken, my sylheti, Dipuraja's Balti (all are microwave reheated when needed and fresh tikka added on serving. all served with several batches of Dipuraja's Biryani rice)

[Malc.]

Jerry, have you tried cooking a weekend curry with the healthy base?

If it is at all possible can you describe how the base differs to your usual base, or what is lacking in the finished dishes?

I am very interested to carry this further.

[JerryM]

Axe,

haven't tried what u say. in fact have no plans. the weekend curry needs every piece of the jigsaw and the small amount of oil i leave un reclaimed is not an issue (100ml in 800g onion 8 portion or 100ml in 1000g onion 10 portion is about the range). i have in the past tried varying the amount of oil in a base - too much or too little spoils the base.

not easy to describe - the key difference is in the onion - it's not as smooth for sure. when u pull a spoon across a small amount on a plate the particles are less blended. i guess the best comparison is that it's more like a soup. the moorish taste does not develop as much either. it's not a million miles away though.

[Ryu]

Actually it looks pretty good.