Topic: base sauce found in magazine

[jimmy2x]

Hello all. Been a bit well more than a bit busy lately and have lapsed coming to the forum often. However very much still making curries. Just now im working on a refit of a bir in manchester area. Kitchen is a bloody disgrace i gotta say, but im here on behalf of insurance company so all good.

Anyhow yesterday i saw a magazine at the door called chaat, and it had a splash on the front for a foolproof base gravy, well obviously i gotta tale a look. After reading it i found it to be a bit diffrent to our other base gravies listed here. So thought it worth posting. I havent tried it out yet as im 350 miles from home and im not sure they would be happy with me at the travelodge


6 tbsp mustard oil
4 large onions, diced
1 bulb of garlic crushed
4 thumb length pieces of ginger crushed
1 red chilli, roughly chopped
1 tbsp paprika
1 tbsp ground coriander
1 tbsp tumeric
1 tbsp salt
1 carrot, diced
1 tbsp tomato puree
1 heaped tbsp brown sugar
1 tin chopped tomatoes
1 litre water


method.

Heat the oil . Fry the onions on a low heat.stir frequently make sure they dont catch. Once the onions are softadd the garlic and ginger,stir for ten minutes, add the carrot, spices and salt and cook for 10 mins. Now add the remaining ingredients, the liquid should just cover the onions.

Bring to the boil, cover and simmer for an hour. Blend until smooth it should resemble a dark tomato soup and have a well rounded taste. This makes 1.5 litres enough for 3 courses for 4.

[George]

Anyhow yesterday i saw a magazine at the door called chaat, and it had a splash on the front for a foolproof base gravy

Thanks for this recipe. I've made a note of it but, as it joins a list of dozens of other must-try recipes, I have no idea if I'll ever get around to it.

I was hoping it was from a trade magazine, aimed at the professionals but it seems it's from a bunch of amateurs, a bit like us. I've never heard of the British Curry Club but Chaat appears to be their magazine:

http://www.britishcurryclub.co.uk/chaat/chaat.aspx

Interesting.

[Peripatetic Phil]

Thanks for the link, George.  I had seen Chaat magazine in a local takeaway, but unlike you hadn't bothered to research its credentials.  But now that I look at their web site, I notice something very strange : they appeared to have composed it for print, then copied the resulting material straight into the web page.  As a result, wherever a ligature-digraph would appear in print (fi, ff, fl, etc.), a blank appears on the web page.  Someone really ought to tell them !

** Phil.

[jimmy2x]

Yes lads i it is british curry club magazine, no idea why it is being sent to indian restaurants. I know we are all very weary of yet another base gravy recipie, me included. I however posted this because it does seem to offer something diffrent from all the others ie mustard oil and brown sugar being used in the base. In our continual search for a home grown takeaway like curry i think this base being quite diffrent should be eliminated. I will make when i get home and see how it compares to the others

best regards

[Curry Barking Mad]

Hi all,
I have an involvement with this magazine and I have been in touch with the editor of Chaat to clarify a couple of points for those that may be interested.

He said " the main duo behind the magazine have been in the trade for over 20 years and run various successful restaurants to this day.

I'm 32 and have been cooking curry for a matter of years. I still have a huge amount to learn, just like the broad mainstream readership we are aiming for. I may be a curry amateur but I'm a professional magazine editor with access to experienced resources. I'm also pleased to say the response has been very good.

It's a mainstream magazine to promote the restaurants as much as it is for keen cooks and I hope there are levels of recipes for everyone... not just the seasoned, knowledgeable curry pro.

All I wish is to ask their involvement... if they don't like what they read then try and influence it and get involved!

Finally, Chaat is fun! and food magazines are generally quite an inoffensive read. Both me and the British Curry Club aim for Chaat to have character with memorable, lighthearted and unique content that will give value and entertainment for money beyond the kitchen."

Cheers,
Mick

[jimmy2x]

hi curry barking mad.

so do you consider this base gravy from your magazine to be what we realy are looking for on here and not just another bland base without the curry house taste we are all looking for.

could the chef come on here to explain his base? im sure many on here would pay the 9.99 for 6 issues if we thought we were getting the truth and not just another false hope.

best regards

[Curry Barking Mad]

so do you consider this base gravy from your magazine to be what we realy are looking for on here and not just another bland base without the curry house taste we are all looking for.

could the chef come on here to explain his base? im sure many on here would pay the 9.99 for 6 issues if we thought we were getting the truth and not just another false hope.

best regards

Hi Jimmy,
Firstly, I said I had an involvement in the magazine. I have written for them twice so far. It is not my magazine.

I have not tried the base but may do in time.

You can of course email the editor and put your questions directly. I think he would appreciate your input.

Thanks,
Mick

[jimmy2x]

hi CBM thanks for your reply and suggestion, i think i will contact them, i find mustard oil and brown sugar in a base just so diffrent than what anyone has posted on here before to add to a base that it could just be what we are missing for the bir taste or just another crackpot idea.

im back home now and i have mustard oil and brown sugar here so i think i will make this base today. will photo and keep all imformed

[jimmy2x]

well the base will be easy to make, the problem will be on decieding which curry to make with it, this can make or break the base as we all know. its getting this combination right that allways causes problems on here. but fortunatly there is a link to a curry to make using this base online. a dhansak so its a dhansak its gonna be, both base and curry then comes from same chef in this magazine, so its only fair to the chef to do it this way.

[jimmy2x]

making the base the now, will be posting pics when finished. doing exactly as directed.