Topic: Basic Procedure

[Panpot]

Phil, I have had the pleasure of being backstage at one of The Ashoka restaurants and have watched a number of chefs at work in open plan set ups in TAs and other BIRs and Ray's general approach especially adding the base over two or three separate chef spoonfuls is how it's done. Personally I add my tomato puree at the same time as the G/G paste then spice and methi leaves a little water helps too at this stage to avoid burning. As has been my observation I also add two quarters of a tomato with the first spoon of base. If Bunjarra or onions are required they go in ahead of the base. The recipes herevtend to give you the process but I always base it on my first hand instructions from the head chef. PP

[Peripatetic Phil]

Phil, I have had the pleasure of being backstage at one of The Ashoka restaurants and have watched a number of chefs at work in open plan set ups in TAs and other BIRs and Ray's general approach especially adding the base over two or three separate chef spoonfuls is how it's done.  ...

Many thanks, PP : I have never had the privilege of watching an Indian (or Pakistani, or Bangladeshi) chef at work, so most of my ideas come from a combination of KD & experience, but it is most useful to know how the real chefs do such things.  One thing I have done is watch Chef Harpal Singh Sokhi on video, but only preparing tandoori/tikka and biryani (the last was an eye-opener !) : I shall go back to see if he demonstrates anything as "simple" [1] as a Chicken Madras.

Later : OK, I searched for the Chef's version of Chicken Madras (or similar) but I was unsuccessful -- the nearest I can find is Mutton Rogan Josh.  But the video is definitely worth watching, particularly as it uses no base sauce : http://www.desivideonetwork.com/view/z61j957uv/mutton-rogan-josh/

** Phil

[1] "Simple" in quotes because it it really were simple, this forum would not exist !

[Secret Santa]

As has been my observation I also add two quarters of a tomato with the first spoon of base.

I find that if I do that they disappear into the sauce by the time the curry is cooked. I add tomato quarters at the end, just before I turn the flame off.

The only way I could see tomatoes withstanding any cooking and still look like tomato pieces is if they're those monstrous varieties found in supermarkets that taste of nothing and are usually as hard as snooker balls because they are severely under ripe.

[Peripatetic Phil]

The only way I could see tomatoes withstanding any cooking and still look like tomato pieces is if they're those monstrous varieties found in supermarkets that taste of nothing and are usually as hard as snooker balls because they are severely under ripe.

Which, for some inexplicable reason, my wife prefers !  (I prefer cherry tomatos, on the vine, but never cook tomatoes at all). 

** Phil.

[emin-j]

Yep ,with Razor on this one , Spices need to be fried in oil to get the best flavour except Garam Masala which can be added near the end of cooking. As far as adding slices of Tomato I add a few slices after the Curry is finished as a sort of garnish I find a fresh Tomato ( straight from fridge ) goes well with the hot Curry.

[Razor]

Hi Guy's,

I add tomato quarters at the end, just before I turn the flame off.

Spot on SS, that's the way I do it but only in a Jal Frezi, never add tomato in anything else!

Ray

[JerryM]

trucker5774,

the basic questions are always the best. we are all keen to hep so just post when you get stuck. the search button works a treat too.

interesting on method. another to add to the pot:

1) flame on full add oil, g/g - quick fry until aroma
2) pan off heat, add puree, spices, chilli, salt, 1 chef spoon base - stir till mixed
3) back on heat fry till aroma - judging this is the  trickiest part (no more than say 60 secs for me - sort of as soon as the liquid had dried around the pan rim)
4) add base 1 off chef spoon at a time
5) cook till surface craters or oil rises

[Panpot]

Thanks SS for feedback re the two quarter pieces of tomato. Your right they just merge into the sauce but give it something. It is done in every kitchen I have been in or from observing curry being cooked but again we are talking as ever about regional variation here. As ever too Jerry's summary would be great for anybody to follow IMHO.PP

[Stephen Lindsay]

trucker, just to add my tuppence worth, the posts by razor, panpot  and jerrym are the way I do it i.e. oil, puree, spices, base in stages then final flavourings, e.g. lemon juice, coconut block etc.

If you want an article as to why it's done like this then the 2008 Bruce Edwards posts describes this in some detail.

http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0

[emin-j]

trucker5774,

the basic questions are always the best. we are all keen to hep so just post when you get stuck. the search button works a treat too.

interesting on method. another to add to the pot:

1) flame on full add oil, g/g - quick fry until aroma
2) pan off heat, add puree, spices, chilli, salt, 1 chef spoon base - stir till mixed
3) back on heat fry till aroma - judging this is the  trickiest part (no more than say 60 secs for me - sort of as soon as the liquid had dried around the pan rim)
4) add base 1 off chef spoon at a time
5) cook till surface craters or oil rises

JerryM , am I right in thinking you put your Spices in at the same time as Base Sauce ?