Topic: Razor's Curry Base

[Chilli]

Hi Razor

Yep I agree, G/M depending on brand east end or rajah can make a differance. Some use alot of cinnamon which like you say can kill a good gravy.

As for the weekends curry, made my trusty Madras and the other half love it.

It's funny though I can make what I think is the same curry from one week to the next exactly the same, yet she tells me they taste different? mmmmmm.

Chilli

[Razor]

Hi Chilli,

It's funny though I can make what I think is the same curry from one week to the next exactly the same, yet she tells me they taste different?  mmmmmm.

Lol, I'm pretty sure that most of us can relate to that mate.  Anything can have an influence, amount of oil, length of time the overall dish took, heat, and of course how many beers we've had before we got cooking lol. 

I wouldn't worry too much about slight variations, It's when they drastically differ you should start to worry.

BTW, is it just you, or does your other half feel that they taste different too?  Don't forget, the length of time that you are exposed to "cooking" spices, will have definitely affect your taste buds, and usually in a negative way!

Ray

Edit: Just re-read it and it's your wife that notices the difference, mmmm strange.  Is she usually in the kitchen with you?

[TyeNoodle]

Hi TN,

I agree mate, CA's Madras is really good.

I think that you should really try to keep the base's and spice mixes together though, for example, you have used my base and spice mix but CA's method.  Using CA's base and spice mix, will no doubt produce a different flavour curry!  Don't get me wrong, there is nothing wrong with mixing and matching, nothing at all, and in doing this, one day, we may stumble across the ultimate Madras ;D

Anyway Paul, well done, and thanks ever so much for your feedback.

Ray

Good point Ray, I'll try CA's spice mix for the Madras next time and see how it goes. Definitely room for some improvement though (in myself I mean!). I need to cook more often really. Due to a mix of work and personal life I struggle to find the time, but I think your base is a stepping stone for me as its so quick to make! I've been doing the Undercover curry one for the past few months and although its great, it takes AGES to make so puts me off doing it so often. TBH I only tried your base as I'd been asked on a Thursday to get a curry going on Saturday night and I knew there was no chance of making the UC base in time, having bought the ingredients etc. I'm glad I did now, and had lots of happy faces at the curry night!

On an aside, I cooked the chicken in the base sauce, a 1/3rd base with 2/3rd water. Possibly the best precooked chicken I've done so far, only did it in the base as someone else had brought the chicken in on the night.

Happy days! Now if I could just get the jalfrezi right...

[samson]

Hi Samson,

Really glad you managed to give it a go, and well pleased that it turned out well for you.

How do you think the flavour compares with curries from our neck of the woods mate?  I have my opinion of course but I'd be interested of the opinion of a fellow Tamesider.

Ray

Hi Ray

I've never ordered a base on it's own so I'd struggle to give you a straight answer, but although the base is an excellent i think that most restaurants and takeaways
use less spice in there base and make it up in there final dish and on my second attempt on your madras this week i feel there's to much of something but can't put my finger on it. On the back of all that the other half and a few family members (even a phone call off my mum saying it's the best one yet)have all enjoyed my chicken tikka masala in which i used your base to make. Unfortunately i class CTM as rice pudding and it never seems to fail no matter what base i use.

Cheers...
 
A quick question have you ever been to the Chutney Masala takaway in Dukinfield ?

[TasteTester]

I only have a little of your base left, and I'll be making it again. I liked it a lot.

I think Samson is right that restaurants use less spices in their bases and add them instead to the final dish. However, I kinda like them in the bases because it saves time while making the dishes later.

My goal would be to do all the "hard" cooking just one or two days a month, and then do the easy stuff daily.. .Like making rice, taking out frozen, pre-cooked chicken and throwing together a sauce that is mostly done.

[Secret Santa]

I think Samson is right that restaurants use less spices in their bases and add them instead to the final dish. However, I kinda like them in the bases because it saves time while making the dishes later.

It doesn't really save time and more importantly it puts you one step closer to formula curries where one tastes much like another.

You know the old adage 'you can always add some in but once it's in you can't take it out'.

Bases should be very basic in my opinion.

[Razor]

Hi Guy's,

If you feel that there is too much spice in the base, try halving the quantity.  I generally only add between 1 and 1.5 tsp of spice mix/curry masala at the final dish so the level of spicing in my base works well for me but hey, I'm all for experimentation.

Hi SS,

I've noticed before your apparent dislike for "formula" curries but to my mind, that is what BIR curries are!

Oil, GG paste, spice mix, base sauce and meat/chicken/veg are all standard components in almost all BIR curries. (Restaurant medium curry)

Add to that, tom paste, chilli powder, and in some cases, lemon dressing and you have a simple Madras.  Add to that, extra chilli powder, extra garlic and in some cases, vinegar and you have a simple vindaloo.

The same thing can be said about Bhuna, dupiaza, Jal Frezi, they are all kind of related ingredients wise, and therefore will all have elements of the "formula" in them.

Maybe it's just how modern day BIR has evolved over the years, I don't know but I would be more inclined to think/believe that the post 80's BIR curries were formulated even more so than those of today.

Good talking point nonetheless,

Ray

[missy]

Hi Ray

I tried out your curry base last night. It's fairly similar to KD's base other than a few other spices added, but the process of making it is very similar.
I actually ran out of garam masala from making tandoori marinade at the same time and didn't add that in at the end. I doubled up on all the ingredients to make a bigger base but I only added about 4 of the 5 litres of water from your recipe because at the time I thought it looked very watery, but by the morning it had thickened up. Would it be ok if I added the garam masala and about another litre of water to it today?

[976bar]

Hi Ray

I tried out your curry base last night. It's fairly similar to KD's base other than a few other spices added, but the process of making it is very similar.
I actually ran out of garam masala from making tandoori marinade at the same time and didn't add that in at the end. I doubled up on all the ingredients to make a bigger base but I only added about 4 of the 5 litres of water from your recipe because at the time I thought it looked very watery, but by the morning it had thickened up. Would it be ok if I added the garam masala and about another litre of water to it today?

Hi Missy, I would have thought that would be ok, as long as you give it enough time on the heat to "cook in" as it were. Around 30 minutes simmering should do it, then ensure it is blended in properly.

[Les]

Hi Missy
Ray's base is a good one, but if you want a more spicey base, and easy to make, try this one out, I've had good results with it, and it's the only one i use,

 http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0

You could use Ray's Spice Mix, and recipes with it if you want,
Best of luck with the resturant.

HS 

I also agree with Ray on not including Veg in the base, It should be onioney/garlicey (Is that a word) not like a veg soup, in my opinion, (although others won't agree ;D)