Topic: Razor's Curry Base

[missy]

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)

Thanks for that boss, it does look a lot easier. I'll give that a go next time.

I just made 12 CTM and 12 Chicken madras with Ray's base and spice mix and it was absolutely lovely.

Hi

That base does look a little easier to make, so I will definitely give it a go.

Just one questions. With KD's and Ray's base you fry the oil, tinned tomatoes and the spices separately from the onion, garlic and ginger mix. I always thought that would be because the oil turns a nice red colour and is released in the main dish when it's cooked, and frying the spices in hot oil releases the flavours. But your base it's all cooked and blended together.  I guess that it doesn't really matter how it's all cooked whether separately or together?

And, can I triple or quadruple the ingredients to make a bigger batch?

Cheers

Phil

[missy]

Success Missy,
Stick with it girl, you will get there in the end, no matter which base you use, It's all down to the final dish ;D and what the punters think.

HS

Cheers hotstuff. I think I have pretty much nailed it now, but would like to make an easier base because the bases so far are very time consuming and hard work.

[Peripatetic Phil]

How about a pressure-cooked version of KD1 base, Phil ?  That may speed things up a bit, and eliminates the need to chop the ginger and garlic (and possibly the onion as well !).

** Phil.

[Les]

And, can I triple or quadruple the ingredients to make a bigger batch?

Cheers

Phil

Hi Phil/Missy
Don't see why not my friend,
 Your best bet would be to make a batch to the recipe and see what it tastes like, Then you know what you are aiming for in a bigger batch, You may need to cut down on the spices a bit, Or it may turn out to spicy for something like a Korma 
I think this recipe was from a Balti house, which are more flavoursome than a normal base

HS
And Yes, I believe in keeping it simple, Why make more work for yourself ;D
I use Dipuraja's recipes, you can find him on UTube, he has 22 videos on there on how to cook the dishes, may be of some help to you

[Razor]

Hi Missy,

The only reason I do a "two stage base" is because that's what I was taught at the beginning, I have since made mt base all in one, and it tastes fine, the end result is exactly the same.  I would leave the onions whole though, as Chewy explained to me, it really does bring out their natural sweetness.

Whilst we're talking about onions, It's my understanding that, the further north one travels, the stronger the onions become?  Maybe this is why a lot of genuine Indian recipes call for Asafoteda (hing) in their recipes, as this brings out the onion flavour and may help will the milder varieties?

Worth a try?

Ray

[missy]

And, can I triple or quadruple the ingredients to make a bigger batch?

Cheers

Phil

Hi Phil/Missy
Don't see why not my friend,
 Your best bet would be to make a batch to the recipe and see what it tastes like, Then you know what you are aiming for in a bigger batch, You may need to cut down on the spices a bit, Or it may turn out to spicy for something like a Korma 
I think this recipe was from a Balti house, which are more flavoursome than a normal base

HS
And Yes, I believe in keeping it simple, Why make more work for yourself ;D
I use Dipuraja's recipes, you can find him on UTube, he has 22 videos on there on how to cook the dishes, may be of some help to you

Hi HS

I have watched a couple of his videos already and they look good. But he uses some ingredients that I can't find in Thailand or are very expensive here. Like I noticed he used pataks paste in his masala, and that stuff here is very very expensive because it's imported.

[missy]

Hi Missy,

The only reason I do a "two stage base" is because that's what I was taught at the beginning, I have since made mt base all in one, and it tastes fine, the end result is exactly the same.  I would leave the onions whole though, as Chewy explained to me, it really does bring out their natural sweetness.

Whilst we're talking about onions, It's my understanding that, the further north one travels, the stronger the onions become?  Maybe this is why a lot of genuine Indian recipes call for Asafoteda (hing) in their recipes, as this brings out the onion flavour and may help will the milder varieties?

Worth a try?

Ray

Hi Ray

I have looked for Asafoteda here before because one recipe I made a while back called for it, but I couldn't find it so I replaced it with onion powder instead.

Your base will be much easier to make when I invest in a hand blender very soon, then I won't have to keep on scooping up jugs to blend separately. But the end result in the main dishes was lovely so I wish to say thank you for your help.

Regards

Phil

[Les]

Phil
You can only work with what you have mate, And sounds like your doing OK,

Can I ask if you have an authentic Thai curry recipe? Red or Green don't matter,

HS 

[Peripatetic Phil]

I have looked for Asafoteda here before because one recipe I made a while back called for it, but I couldn't find it so I replaced it with onion powder instead.

May be worth looking for it under its Indian name, "Hing".  Often comes in a yellow plastic container, regardless of brand.
** Phil.

[missy]

Phil
You can only work with what you have mate, And sounds like your doing OK,

Can I ask if you have an authentic Thai curry recipe? Red or Green don't matter,

HS

HS

Sorry mate, wish I could help you but I leave all the Thai dishes to the misses to make. She makes the best Thai food I've eaten over here. Especially fried chicken and cashew nuts or Mussaman Beef, or penang curry. I'm sure if you google any of them and make them yourself you'll love them.
I know that the misses pretty much uses ready made pastes to make her curries, and, obviously there's an abundance of ingredients here that's sold everywhere to make all Thai dishes.