Topic: How long to cook the base sauce?

[Peripatetic Phil]

I do use onion paste as rule, and it does add a sweetness but my local TA assures me that he doesn't use onion paste. 

OK, so how about including yellow and/or red capsicum in the base ?  Both of those will definitely impart a vegetable-derived sweetness ...

** Phil.

[Peripatetic Phil]

So Phil, you don't detect a sweetness in the curries down your way then? Ray
A definite sweetness in (e.g.,) Lamb Dhansak, and perhaps a tinge in a Lamb Biryani, but none that I can think of in a Madras or a Vindaloo.

  I'll ask Khanh her opinion when she comes down for dinner.

** Phil.

[JerryM]

Razor,

i use the same standard method to make any base.

stage 1: all in then simmer lid on 2 hrs, blend, add water
stage 2: simmer at least 1 hr (i do 2hrs), add water to thin as required

notes:
a) i used to leave the lid off during stage 2 but now tend to leave it on - makes no difference
b) the stage 1 add water can be added before blending - can sometimes make the blending easier
c) the volume of add water at stage 1 is the amount needed to keep the same volume at the end of stage 2. you can't really go wrong - more water is better just use less then to thin at the end.

link to saffron base:http://www.curry-recipes.co.uk/curry/index.php?topic=2271.msg23751#msg23751

[Razor]

Hi Jerry,

So all in all, you actually cook your base for around 4 hrs then?  Does this long cook produce the 'sweetness' that I'm seeking.

I know it's a hard question for you to answer because you don't know how sweet I like them

On your travels Jerry, would you say that northern curries tend to be sweeter than southern curries, and I don't mean dishes like CTM, Pasanda, Korma and so on but proper curries, Madras, Bhuna, Vindaloo?

Ray

[Willyeckerslike]

I once got in my local Indian resteraunt kitchen at about 11 am to fit a few shelves and the were simmering the "curry gravy" as they called it at this time and they didnt open until 6pm.  I left about 3pm and they were still simmering it.  This was about 6 years ago now but the length of cooking the base may give more sweetness?, they cooked me a lovely lunch too, a pity I wasnt watching lol.  I would watch like a hawk now but alas the owners of the building sold it so I never had the oppertunity again.  This thread has got me wondering if after blitzing my next base I could leave it overnight in a slow cooker to see if this adds anything.

[Razor]

Hi Will,

I'm beginning to think that a much longer simmer is the way forward for me.  I'll give it a go next time and see if there is a difference.

Will, 2 questions mate if I may?

1, Where abouts in the country are you?

2, CTM, Korma's aside, do you get a sweetness in your curries around you way?

Cheers,

Ray

[Willyeckerslike]

Hi Ray,

I am in Doncaster, as for sweetness in the local resteraunts Madras I can't say I notice it at all,  just a savoury moorishness that I so far have not achieved, but I keep trying ;D.

[parker21]

hi razor to get the sweetness you desire try cooking the onions in the oil with salt simmer with the lid on for about 45 mins this process almost to caramelise the onions, you will then have sweet/savoury moorish onions then add the rest of the ingredients boil until the other veggies are soft then blend and add water to thin out bring to rolling boi for 10 mins then simmer till the oil rises. the sweetness will also be more obvious when the gravy has had time to mature so once cooled place in the fridge and use it the next day or if you cook it early enough that evening.
btw kent, mouchak base, sweet/ savoury notes hard to replicate lol
regards
gary

[emin-j]

Razor, I'm with JerryM on this,I believe a long simmer time breaks the Onions down and Onions do have a certain sweetness to them,I can only refer to my post saying about my Mrs cooking a Beef Stew ( similar Veg to a Curry Base really) I had a bit of a moan that it didn't have much flavour  and that she should try simmering it for longer.
She has always simmered it for about two hours but this was increased to four hours,the difference in flavour and consistency was amazing no more complaints now !
I'm sure this would apply to Curry Base and just think how long the Base is simmering for in a T/A.
I also have been lucky enough to watch my Madras being made at our favourite T/A and no Sugar was used and their Base tastes just like a weak Soup.The only sweetness I have noticed would be in a Korma but you would expect that.

ATB.

[Razor]

Hi Will,

So your further North than me, and yet you don't detect a sweetness? Interesting.  I'm beginning to wonder if it's just a North West thing then?

At the risk of repeating myself, the sweetness that I'm chasing is not CTM, Korma type sweetness, more of a hint really but noticeably missing from my curries.

Hi Parker,

In my own base, I do simmer the onions in the oil, along with the garlic and ginger but only for 10 mins or so.  Maybe 45 mins will get me closer?  I would be tempted to leave out the salt whilst simmering the onions though, especially if I want to caramelise them.  Trying to caramelise onions with salt added is almost impossible in my experience.

Hi Emin-j

Yeah, I'm thinking the longer cook may get me there! 

Thanks for the suggestions guy's, I'm thinking a combination of both, longer simmering the onions in oil first, then a longer, slower simmer of the base overall.

Many thanks,

Ray