Topic: HuffPost on Curry

[tempest63]

Nothing new to you guys here searching for the Holy Grail of BIR Curries, but Dean Edward’s gives his view in this artice


https://www.huffingtonpost.co.uk/amp/entry/this-is-the-surprising-secret-behind-making-an-authentic-indian-curry-at-home_uk_66696aa2e4b01bc0ceedda58/

What a base gravy is, and how to prepare it

Chef Dean Edwards, a self-proclaimed “CEO of Fakeaway Recipes” and previous contestant on Masterchef, posted on his TikTok to explain the importance of a base gravy and how to prepare it.
Edwards said: “Restaurants use a base gravy, which adds an incredible amount of flavour.”
According to Edwards, this is the starting point in Indian restaurants and the key to making your curries at home taste more authentic and flavourful,

The ingredients are:
50g ghee or oil
5 large onions sliced
4 carrots peeled and diced
1 large red pepper deseeded and diced
2 tbsp. garlic and ginger paste
1 heaped tbsp. garam masala
1 heaped tsp. turmeric
1 tsp. paprika
1 x 400g tin plum tomatoes
1 tbsp. tomato puree
It takes around an hour all in to prepare but it makes 5 portions, which can be refrigerated for three days or a massive four weeks in the freezer.
This base gravy is a foundation to build any curry on and the full recipe can be found on the Dean Edwards website.

[Kashmiri Bob]

He won't build Mick's balti with that base.  No chance.

Rob

[Peripatetic Phil]

"a massive four weeks in the freezer" — crikey, if it won't keep for longer than that then there must be something seriously wrong with Chef Dean Edwards' freezer.  I would have no compunction about storing uncooked base for several years in mine ...

But now I look, I see that "a massive four weeks" is the Huffington Post's version of Dean's original "or three months in the freezer" — no wonder Huffington Post is in such difficulties, if that is typical of the care that they take with their reporting ...

[curryhell]

He won't build Mick's balti with that base.  No chance.

Be fair Rob, the only key ingredient he's missing is  the akni stock using the high quality cassia needed to produce it, which seems about as elusive as the final 5%, sometimes it's right, and some times it's not.
And base lasts ages in my freezer until I get round to using it 
Now time to do chef Din's vindaloo for the 2nd time.

[Robbo141]

I have these two laminated together and attached to my pan rack. Forgot where I got them, but must’ve been OK for me to type them up and laminate I guess.





Makes 7 portions of onion masala. A slightly lower volume base as I try to get back in the swing of things.  I passed it through a chinois to get it extra smooth. The base itself is a little sweet but makes a good curry.  Coats the back of a spoon nicely. Dilute with a little water when cooking.



The missis isn’t a heat lover like me so I made two dishes simultaneously, omitting the chilli for her. 


Worth a bash if you don’t want a massive amount of base.
Robbo