Topic: One hour base sauce

[chewytikka]

Hi All
Thought I 'd share this recipe and method to help anybody in their quest
for a BIR curry base sauce.

With food prices, increasing every day, I thought I'd cost out this base
and it worked out at ?3.50 for 3 litres.
10min prep, 30min pressure cook, 20mins finishing. Job Done in 1Hour.

Pro points for using a pressure cooker, 1. speed, 2. really economical on fuel
3. less mess and staining in the kitchen.

Negative points: Can't think of any!

Joining this site has inspired me to cook and watching Dipuraja Vids
and Achmal/CBMs fly on the wall Vids have inspired me to create video recipes.

pressurebase2


Cheers
Chewytikka ;D

[Curry Barking Mad]

Thanks for a very interesting video Chewy,
A few observations if I may....

A bit of a shame about the audio, I can barely hear what you are saying because of the music.

I have never used a pressure cooker to make the gravy but a method that clearly works well. One for me to try.

You seem to prefer your gravy thicker than mine. I'm not saying that is wrong just different.

I'm glad to see the use of white cabbage in the base. This is something I do often and something my local restaurant uses.

A good effort mate, Well done,
Mick

[Peripatetic Phil]

Love the idea, CT, but (if it is still possible for you), could you try an audio remix ?  The background muzak is completely drowning out the narration, which is the part that most of us will want to hear clearly.

** Phil.

[solarsplace]

Hi chewytikka

Thank you once again for posting a great video & your recipe.

May I ask what is your opinion on cabbage in a base sause - do you considder it an essential ingredient to achieving the BIR taste?

I have used it only once before in the Under Cover Curry base (http://undercovercurry.com/), and concluded then that it did not seem at the time to be crucial.

All the best

EDIT: Oh bugger! on the wifes computer with the sound turned off - did not realise there was audio!

[Tomdip]

thanks for posting this - looks really interesting. Made up a base in the slow cooker once and have been toying with the idea of using the pressure cooker for it too.

[chewytikka]

Hi all
Got rid of the soundtrack...

Thanks Achmal
Solarsplace
The cabbage, just seems to round off the onion sweetness, just like the green capsicum adds a little savoury edge.
I've also know cooks who use cauliflower trimmings occasionally.

Just a point. I think some people new to this, might think that this is a curry, it's not!
It's a base sauce to make a specific curry from. And should taste sweet
with a slight hint of curry flavour.

Back to video editing - Chewytikka

[Razor]

Hi Chewy,

I can't see the video

It's a base sauce to make a specific curry from. And should taste sweet

Exactly what I've been trying to get into my curries without adding sugar.

Ray

[Chilli]

Hi Razor

Maybe this may help with the sweetness you are looking for?

http://www.curry-recipes.co.uk/curry/index.php?topic=2491.0

[chewytikka]

Hi Chewy,

I can't see the video

It's a base sauce to make a specific curry from. And should taste sweet

Exactly what I've been trying to get into my curries without adding sugar.

Ray

Sorry Ray
It's took hours to upload to Youtube, most be very busy on Sunday...
Cheers Chewytikka

[Razor]

Why Aye Chewy, canny vid ya got goin there mon ;D

Chewy, when I was developing my own base recipe I tried alsorts, carrot, potato, mooli, capsicum but nothing really altered the flavour that significantly for me to keep them in, so I stuck with Onions, oil, garlic, ginger and coriander stalks for the stock, then made a tarka of tinned toms, with spices and oil, added this before blending.

I never tried using cabbage but have heard it mentioned in the Undercover curry accounts.  Also, on the straining through a sieve, it's something that I keep meaning to do but never end up doing so because I make between 7 - 10, litres of base at a time, so it's always a bit of a faff.

I agree with Mick(Achmal - CBM) it does look a little thicker than my base but what got me excited was the way the base sauce just rolled off the ladle, leaving it quite clean.  This is definitely something that happens with BIR/TA curries when you empty them out of the foil.

So, couple of questions if I may;

a)  Is this base quite sweet (which for me is good) as I think you mention that the cabbage adds a sweetness?

b) I may have missed something but am I correct in thinking that the only spice that you add is Haldi (Turmeric)?

c) Have you posted you base recipe on the forum (I haven't checked yet but I will)

Brilliant visual account Chewy, really well done fella.

Ray