Interesting Development!

[Peripatetic Phil]

I ended up with 1.2 litres of base puree, which coincidentally weighed 1.2 kg, (See Phil, this metric thingy is quite simple, isn't it? )

Now let me see : that's 2 1/9 pints, weighing  2lb 10oz and a bit -- OK, I can visualise that 

[Razor]

Hi SP

You are doing yourself a dis-service! - the photos look great.

Yeah, some of them turned out ok but one or two of them were a bit bright.  The final korma was more vibrant in colour, than the photo suggest.  Also, the photo of the puree going into the pan, makes the puree look like custard

Most certainly will give this a try
Regards

Please do, like I said, you can use whatever base that you want to, the principle is the same.

What I would say is, please, don't expect the missing piece of the jigsaw here, although I did really enjoy the end curry.  I only come up with this to save on space in the freezer.  Mrs Razor was proper on one, because she'd been shopping and couldn't fit everything in the freezer

thank you for all your efforts to post the results for the forum to enjoy.
Regards

Thankyou, for taking an interest in the subject.  I'm aware that maybe a few members will find it odd, that I'm moving in the opposite direction of the BIR method but the way that I see it, is, if the end result is BIR in taste, then the method is almost irrelevant.

Ray

[Razor]

Now let me see : that's 2 1/9 pints, weighing  2lb 10oz and a bit -- OK, I can visualise that 

;D ;D ;D  Metric, it's the future ;D ;D ;D

Ray ;D

[moonster]

Good work all round Ray.

interested in your wifes comment asking you if it was a different recipe you used.

considering i assume the only change you made to the recipe was the more concentrated base.

i wonder why that is

jalfrezi looked great mate.

my onion paste does not look as red as yours mate, am i doing something wrong?

also you went to par boiling the veg as opposed to stir fry. do you think this also makes a difference?


i am going to deffo give this a try.

Alan ;D

[Razor]

Hi Alan,

interested in your wifes comment asking you if it was a different recipe you used.

i wonder why that is

True, the only thing left out of the ingredients was the water but that meant longer frying.  I'm guessing that this will make a big difference to the taste.  It should do if you think about it, boiled onions v fried onions, for me, fried everytime

my onion paste does not look as red as yours mate, am i doing something wrong?

No, don't worry, this is not MY onion paste but a very loose version of Panpot's Ashoka Bunjarra, made with this experiment in mind.  I also used the Ashoka G/G paste with this one as well.

also you went to par boiling the veg as opposed to stir fry. do you think this also makes a difference?

No, I don't think it makes much difference to the flavour in this case.  I only par boiled them for about 3 mins, just to take the crunch out of them.

i am going to deffo give this a try.

Great, would love to see how you get on mate.

Ray

[Peripatetic Phil]

It just occurred to me that this must have been tried before, so I did a web search for "Curry gravy concentrate", and WallysDeli.co.uk list at least four :

• Madras Curry Paste Concentrate-405g
• Malaysian Curry Concentrate - 405g
• Vindaloo Curry Concentrate - 405g
• East & West Curry Concentrate- 405g

of which the Madras & Vindaloo may be relevant.  Has anyone tried any of these ?

** Phil.

       

[Razor]

Hi Phil,

No, never tried them before but it does suggest that these pastes are to make the final curry rather than a base but yeah, the concept is still the same.

Ray

[Cory Ander]

I ended up with 1.2 litres of base puree, which coincidentally weighed 1.2 kg, (See Phil, this metric thingy is quite simple, isn't it? )

Now let me see : that's 2 1/9 pints, weighing  2lb 10oz and a bit -- OK, I can visualise that 

Not that it matters much, but unless the resultant paste was pure water (or was very aerated), 1.2 litres of it (or whatever alternative equivalent units you choose to use) must most definitely weigh considerably more than 1.2kg (or whatever alternative equivalent units you choose to use) 

[Razor]

Hi CA,

Well, unless my scales need calibrating, that's what it weighed. 

I know where you are coming from, 400g of water, 400g of tinned toms, 1kg of onion, plus perhaps about 50g of spices, should give more weight to the end puree. 

However, I reduced most of the liquid except for the oil, obviously.  Plus, any water realeased from the onions was also cooked off, so in reality, the weight of the onions probably ended up being about half of their uncooked weight

Ray

[Cory Ander]

No, where I'm coming from is that the density of water (at STP) is 1g/cc.  And the density of the other blended ingredients (oil, tomatoes, onions, spices, etc) is more than that (at least I presume that's the case!).  Therefore, I assume that the density of the resultant paste must be (or should be) greater than 1g/cc?  As I said, not that it matters much, but an interesting measurement nevertheless 

Bottom line, it seems to me, is that this is like a typical "cook in sauce"....only versatile enough to allow you to add different spices, to make different dishes, at the final dish preparation stage.....besides saving on freezer space, of course