Topic: Razor's Base Puree

[Razor]

Razor's Base Puree

Please note, in this recipe:
1 Tsp = 5ml
1 Tbsp = 15ml

Try to use a non stick cooking pot for this recipe.  If one isn't available, please, take great care not to let the ingredients burn!

Read the recipe thoroughly before commencing!

Ingredients:

1kg Onions (Peeled weight)
50g Fresh Ginger (Peeled weight)
1 Whole Garlic Bulb
15g Coriander stalks (not leaves)
2 tsp salt

2 tsp ground coriander
2 tsp ground cumin
3 tsp turmeric
1 tsp paprika
2 tsp sugar
1 tsp Methi Powder
1 tsp All purpose seasoning (Available in most Asian shop's)
0.25 tsp Garam masala
400g Tomatoes (tinned)
1 tbsp Mild Madras curry powder
200ml Vegetable oil



Method:

Peel and coarsely chop the onion, garlic, and ginger.
 
Using all of the oil briskly fry the onion, garlic, coriander and ginger for about 10 minutes until soft.  Important:  Keep giving the pan a good stir every minute or so to prevent the onions from catching.



Next add the salt, and reduce the flame to it's lowest setting and continue to stir fry for a further 5 minutes.



Next, add the spices and sugar to the pan and continue to stir fry, on low heat for a further 5 minutes.



Next, add the tinned tomatoes and 1 can full of hot water.



Bring the pan back to the boil, then reduce the flame and simmer until the oil floats to the surface.



The base is now ready to blend.

Allow the base to cool slightly, then blend using your preferred method.  I just used my stick blender which worked a treat.



You should be aiming for a puree with a yogurt like consistency, as picture shows above.

You should end up with approx 1.2 litres of base puree, weighing approx 1.2kg.



This should give you 10 portions of base puree at 120ml at a time (120g)

How to use the puree


You just add the puree, along with water, at the same time that you would use your standard base.  For instance, if you use typically 300ml of base in your recipes, just add 120ml of the base puree (roughly 2 chef spoons) and 180ml of hot water. See below;





This is no magic base, nor is it the missing piece of the jigsaw, it is purely a space saving convenience, that's all.  It does however, taste slightly different to my standard base, probably owing to the prolonged frying of the pan and very little boiling.

To see the full background of why I developed this puree, use this link http://www.curry-recipes.co.uk/curry/index.php?topic=5180.0

That should explain things a bit.

Enjoy,

Ray

[Peripatetic Phil]

One question, if I may, Ray ?  This "All purpose seasoning (Available in most Asian shop's)" : is it just re-badged MSG, or is it a uniquely Indian thing ?

** Phil.

[Razor]

Hi Phil,

This is what I use.  Couldn't say whether or not it is re-branded MSG.



Hope that helps.

Ray

[Peripatetic Phil]

Ooh no : quite the wrong colour for MSG.  Looks more like Japanese dashi no-moto, to be honest !  Could you be persuaded to dip a moist finger in it and tell us what it tastes like ?

** Phil.

[Razor]

Could you be persuaded to dip a moist finger in it and tell us what it tastes like ?

Lol, sorry Phil but I used that last of it making the puree.  If memory serves me correctly, I think it's quite savoury, bit like a chicken oxo ;D

Maybe that would be a good substitute?

Ray

[Peripatetic Phil]

I think I can mentally taste it, based on the German "Allzweck-Gew

[TasteTester]

Mmmm. This looks beautiful. I was thinking about canning something like this and giving them away for Christmas gifts with a recipe of what to add (it'd have to be simple).

[Stephen Lindsay]

wow that's a superb idea TT!

[chef888]

hi ray just had a read of your base sauce tis very good m8 i,m well impressed ty for the posting i,ll give it a whizz ty m8

[Yakmandoo]

Wow Spot on that Razor !!! ill be trying this nextweeek as im out of base!!!!