IFINDFORU THE CLOSEST TO A BIR GURAVY

[Jeera]

 I've thought for a long time we're putting in too much stuff in the pursuit of perfection. I reckon a small  tweak to garamasala in the final dish is what  I need to find what I'm really looking for (eg maybe slightly more cloves/cinnamon than the standard mix)

ps I do think that coconut block make a big difference to the base... panpot put me onto this originally which is why i used his final dish recipe.

[haldi]

I made a couple of curries from this base
It's a very strong flavour, but definitely restaurant quality
Perhaps I used too much sauce in the curries
Thank you for posting, Ifindforu
(I still can't get over how charred the tomatoes went in the baggar process)

[PaulP]

Hi Haldi,

I was hoping to try this soon but I'd like to know whether the tomatoes are supposed to get charred?
Maybe ifindforu can advise.

Cheers,

Paul

[haldi]

Maybe ifindforu can advise.
Cheers,
Paul

His instructions are "PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT  AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS"
Five minutes, in any oil ,will get them pretty well done
Although the inside of the tomatoes, are still sloppy
It doesn't make the base taste burnt though
I can't say I noticed the difference in using more ginger, in the garlic ginger blend either

T o tell the truth
The main problem I have with my curries (including the ones made with this base) is that there is too much of a flavour, I don't want
Hard to explain, but they seem overcomplicated with a wrong subtle aroma

Perhaps I should point out that it's only me, who thinks this

[ELW]

The main problem I have with my curries (including the ones made with this base) is that there is too much of a flavour, I don't want
Hard to explain, but they seem overcomplicated with a wrong subtle aroma

Thats right on it for me Haldi, I've been full circle, many laps now to try and pinpoint that unusual flavour. Even a korma has the same background flavour, which is sometimes nothing more than base & cream. Personally now I'm thinking that the taste will be present in the base alone, albeit more subtle before reducing. Whether this is achieved by longer cooking of the base/flavoured oil isn't clear to me yet, as its my next step.
Its a war of attrition!
ELW

[curryhell]

I've got to admit, this baggaring tomatoes thing is bugging me and i need to do a little experimenting to confirm or discount how important it is to the overall smell and flavour of the gravy.  When i was cooking 976's bhuna the other night and got to adding the spices to the fried onion and g/g, frying briefly followed by tomato paste and frying it, that's when i got hit by that all too familiar BIR aroma.  Why haven't i noticed this before?
It was almost like  a slap in the face.  Needless to say i came down the next morning and i thought i was in my local BIR.  The smell was still there.
Obviously the addition of tomato adds a certain background flavour anyway but when fried with mix powder the taste changes.  As well as adding to the flavour of base by inclusion, the oil too will take on that subtle flavour of the fried spice and tomato puree.
I think this worthy of further investigation - or has somebody already done it and can save me some time ;D ;D.  Hopefully not another dead end

[Razor]

Hey CH,

Before you posted this, I was thinking exactly the same thing, or certainly along those lines.

There are many reports on how certain members have witnessed how TA's are treating their tom puree.  Some just diluting it with water, others cooking it out with oil.  Some adding garlic and ginger to it and now, curry2go is telling us that he adds a touch of tandoori masala?

It seems like it's all the little individual tricks that complete the jigsaw, that is always going to be the hardest nut to crack.

As for the BIR aroma, I thinks it's always going to occur when cooking spices and/or tomatoes in oil, it just depends how 'spiced out' our senses become during the proccess that will determine whether or not we notice it.

Ray

[ifindforu]

Hi Haldi,

I was hoping to try this soon but I'd like to know whether the tomatoes are supposed to get charred?
Maybe ifindforu can advise.

Cheers,

Paul

maybe cooking them too long and need more oil

[abdulmohed2002]

2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4  BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC

After looking at the ingredients, I think, unless you would like a sweet and 'coconuty' flavour to everything you cook, you would not add Goor to it.  A gravy should be nicely flavoured, not heavy in a particular area because whenever you make a curry, that heavy taste will kick in eventually.

So in my opinion a gravy should not have goor or coconut mixed into it.

But yes, it does show that we all use the basic steps at the beginning of making a gravy, this one however is quite unusual (I wouldnt like to cook Chicken Vindaloo with this sauce! )

[Les]

Spot on Abdul, 100% agree with your comments ;D

HS