Topic: 3 Hour Curry Base

[fried]

I've not noticed any great difference in taste between sieved and unsieved, there's obviously a difference in texture. I think I should leave an unsieved portion in the freezer and compare it with a sieved.

My sieve must be too fine (and it's flat-bottomed). It takes me forever.

[fried]

Oh, and don't forget uclown that you need another pot to sieve into.

[uclown2002]

@CT

How big was that pot in the 3 hr video? 

[martinvic]

I find using the bottom of my ladle the best for passing through a (stainless) sieve, and works really fast.
Like Phil said it fits the shape of the sieve nicely.

You will be surprised at the amount of stuff/bits/fibres that get caught in the sieve, even if you have blended really well.

Martin

[chewytikka]

Hi UC
it was a 4ltr Pressure Cooker pot
Sieved and transferred to a 6ltr stock pot.
A ladle is a good pestle, but I use an old cylinder sieve and I usually grab my Marble pestle
or sometimes a handy glass sauce bottle, which works the best on this type of sieve.

If you've cooked the onions fully, you'll be left with a thin Passata type finish to your base gravy.
Thinning it down with water, you should get 5-to-6 ltrs
Harleys photos are spot on
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg82419#msg82419
cheers Chewy

[uclown2002]

Hi UC
it was a 4ltr Pressure Cooker pot
Sieved and transferred to a 6ltr stock pot.
A ladle is a good pestle, but I use an old cylinder sieve and I usually grab my Marble pestle
or sometimes a handy glass sauce bottle, which works the best on this type of sieve.

If you've cooked the onions fully, you'll be left with a thin Passata type finish to your base gravy.
Thinning it down with water, you should get 5-to-6 ltrs
Harleys photos are spot on
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg82419#msg82419
cheers Chewy

Thanks CT

Guess I'll be scaling down a touch as 5L is my biggest pot.  No problem though as more than enough gravy to last me.  I might just half everything; seem to recall it thread that it should scale down nicely.  I assume I would half all the water too?

Will the cooking time shorten a little or not?

[uclown2002]

I tried a slightly scaled down version of this base today.  It looked and smelt almost perfect before final 10 min simmer.  To save a bit of time I dumped 1.5 kg of chicken in to precook, which turned out  nice.  It did however, seem to thicken the gravy and in hindsight I should have added a touch more water.  1.6kg of onions got me 2.7 litres of gravy, but I would have expected a bit more

Regardless I'm happy with my efforts as it is only the second time I have done a garabi.

I'll knock up a curry tomorrow night and find if it worked out.

Thanks for all your help.

[fried]

I was wondering about something similiar, not to pre-cook the chicken but to include a chicken stock.

Any idea if it would work to add chicken carcasses etc, directly into the base, then fish it out later? I'm a bit worried about the fat content after the 'great risotto disaster'. Or maybe better to just use ready made chicken stock instead of water.

[Unclefrank]

Could try this fried  http://www.curry-recipes.co.uk/curry/index.php?topic=5674.0

[fried]

Thanks for that. Do you find that you end up with a lot of solid fat using the chicken carcass anf if so are you skimming it off?