Topic: Undercover Curry - Anyone heard of it?

[Secret Santa]

All I could possible say at this stage, is that it is an enjoyable and welcome change to the usual bases and well worth a try.

Looking at your pictures I can't see anything in there that you wouldn't find in most other base recipes. Would you care to give us an ingredients list for the base (without quantities to avoid copyright issues)?

[solarsplace]

Looking at your pictures I can't see anything in there that you wouldn't find in most other base recipes. Would you care to give us an ingredients list for the base (without quantities to avoid copyright issues)?

Hi

You are probably quite correct in your observation that there are no particularly unusual ingredients.

There are two ingredients that in my admittedly limited experience are slightly uncommon in a base, these being asafoetida and cabbage, but that is about it.

What I had hoped to do was to post with reference to line items on the recipe page of the book, quantities of the ingredients that I used in the base, this is because the author does not really provide any accurate measurements for scaling the quantity of the base and it would be really helpful I think for readers to compare notes and opinions on this.

It is actually the proportions of the standard ingredients that are most interesting about the recipe! so by giving a list of ingredients, you would not be gaining any new knowledge.

Probably best to get a few more people trying the recipes, feeding back and then members can be in a more informed position to decide if they want to part with cash for the book.

cheers

[emin-j]

I made a 9 litre stockpot full of this base yesterday too but I haven't had a chance to make it into a curry yet. I think the base definitely has more aroma and taste than the other bases I have tried (SNS and CA).

I went out for a curry lunch yesterday (at the Shomraat) and they brought out (amongst other dishes) a Bhuna and a vegetable curry. Both tasted very similar to this base. I'm sure that only means the head chef wasn't in the kitchen as their food is usually amazing, but it gives me high hopes that this base will make some great curries.

I'm looking forward to hearing Solars Vindaloo report later.

That reminds me, one funny thing about the book is that he explains how to make a Vindaloo paste which can be added to dishes to heat them up, i.e. if you make a CTM for the family once you serve theirs you can add some of this to the rest in the pan to make it a Chicken Tikka Massala Vindaloo. For some reason he doesnt use it in the Vindaloo recipe - strange.

chris , was the 9ltrs including the water to be added later in the cooking ?

[George]

Looking at your pictures I can't see anything in there that you wouldn't find in most other base recipes. Would you care to give us an ingredients list for the base (without quantities to avoid copyright issues)?

He says that many/most base sauces have 18 ingredients.
If that's true, how come it doesn't really fit with our obervations of base sauces, coming from a fair few real BIR kitchens?

He says to "Initially make the gravy exactly as specified." Solarspace  - Did you? I don't see a cabbage in your photo.

Onions
Cabbage
Carrots
Red pepper
Green pepper
Garlic puree
Ginger puree
Tomatoes
Tomato paste (he doesn't say whether this is his modified version)
Salt
Coriander seeds
Cumin seeds
Asafoetida
Fenugreek seeds
Curry powder
Turmeric
Chilli powder (option)
Fresh coriander

Plus:
Reclaimed oil
and water

[solarsplace]

Hi

Don't know how the blooming cabbage escaped from the picture. I blame the wife because she took the picture!

I made it exactly to spec excepting the issue of the quantity scaling.

EDIT: Looking again more closely at the picture, not the full portion of everything is shown, this may have a been a worktop space issue, but TBH that picture was only meant as a bit of fun rather than to be analysed.

cheers

[George]

I made it exactly to spec excepting the issue of the quantity scaling.

That's great news. It makes your feedback very relevant. I still hope to be able to withdraw my doubts about the book.

[Derek Dansak]

This thread is quite timely for me. I ordered a takeaway the other night and my car stank of a cabbage like smell. I would not be at all suprised if cabbage is a missing ingredient we have all overlooked. I know of one very good indian cookery book which states that some restaurant curries back in indian include cabbage. It lists a few recipies with white cabbage, as well. These are obviously not bir style curries, but it proves cabbage is part of real indian restaurant cookery.  This only occured to me after reading this book a few weeks ago. I may try just adding a little cabbage water to my base to start with.

[Mikka1]

Some months ago I asked if anyone had used cabbage, (CA I think?). Since I thought it gave that cardboard box smell. There is something missing, its subtle not overpowering. I haven't added cabbage yet, but I have tried just about everything else. Rubbing fresh celery on your fingers, gives off a similar aroma too.

The real problem for me is that there are no quantities mentioned. (Unless I missed that?) If so apologies.

Interesting. Oh Tom powder added last thing really does pep up any Dish. Try it sometime.
Best.

[solarsplace]

Hi

If in possession of the 'Undercover Curry' book, please see page 21 & 22 - hopefully you will find a correlation to the proportions listed here and to the ingredients specified for the recipe.

As already stated, everything made to specification, including re-used Bhaji oil. Point in main contention is the proportions and measurements thereof.

List#1
3kg into 11 litre stock pot
3/4
3x
1x
1x
10 desert spoons
1 can
4 desert spoons

List#2
All desert spoons:
4
4
4
4
4
4
2
optional = 1
several handfuls
3/4 litre
1.5 cups

Here are some pictures of the Vindaloo:



Same Vindaloo with the Palau rice recipe too (Sorry shop bought Bhajis - scoffed the ones made from the book already):



Obviously web sites don't do taste, but you always have to do the from refrigerator next day tests! - still has a nice consistence and not sitting in a lake of oil.



I would really value others opinions on the quantities of the ingredients used etc.

Happy cooking!

cheers

[976bar]

That looks incredible solarspace!!!!!

I can't wait for my copy to arrive