Topic: Dad's basic curry sauce

[gary]

Not my Dad's!

Not exactly new, but I've not seen this linked before, I found it quite interesting:

basic curry sauce dad 0001

Gary

[Curry Barking Mad]

Thanks Gary,
Yes I too saw this quite some time ago. If I recall correctly there was another short video.
I messaged the girl that made the video asking if there would be more to follow, she said "it was done as a project for school and there would be no more"
Ah well...
Mick

[Whandsy]

Thanks gary

Another example of a very low amount of liquid to start the base with! Too many variables     

[gary]

It makes sense to do the base like this.

In Indian cooking, especially the northern styles which so much BIR is rooted in, it's quite common to cook ingredients more-or-less in their own moisture - only adding water later to acheive the correct consistency to the gravy.

It'd make more sense commercially to do it like this too as it's easier to add moisture than to take it away, especially with the massive quantities as shown in this video.

gary

[Whandsy]

My next base is going to be curry2go's which is based on the same principle. On the youtube comments section he says "its very important NOT to add large quantities of water at the 1st stage"

Experiments, experiments hehe 

[PaulP]

Hi Whandsy, I dunno really, about adding most water later. When I tried dipuraja's base I followed his method of minimum water and allowing water to stew out of the veg. I can't really say it made much difference to the final taste.

I think you don't want to add so much water initially that you end up with a really thin finished base. You should work the other way round and cook a thicker base and add more water when it's all blended and mostly cooked judging by the thickness.

Happy experimenting!

Paul

[Whandsy]

Hi Whandsy, I dunno really, about adding most water later. When I tried dipuraja's base I followed his method of minimum water and allowing water to stew out of the veg. I can't really say it made much difference to the final taste.

I think you don't want to add so much water initially that you end up with a really thin finished base. You should work the other way round and cook a thicker base and add more water when it's all blended and mostly cooked judging by the thickness.

Happy experimenting!

Paul

Im kinda glad you said that paul as i've made a combination of bases and they all come out very similar, i'm not sure about the right consistency yet however as i quite like a loose almost creamy sauce not a dense thick one. When the gravies heated it can appear quite thin yet upon cooling can set quite dense. Have you tried a real thin gravy or am in danger of losing the taste altogether

Wayne

[loveitspicy]

Hi Whandsy

I fry / stew down the onions, takes about 30 mins to cook then add the rest of the veg ie coriander carrot, spices cook for about 15 mins then followed by the water boil for an hour.
Let it go cold liquidise

best, Rich