Topic: Whole Spice Experiment Pays Off !

[emin-j]

It's an interesting idea this spiced water. I typically dilute my curry base 1:1 with water at the time I defrost it which yields the correct "thin soup" consistency for cooking with. This is using the C2G base which is quite thick when cooked in the proprtions described by julian, which is fine by me as it's nice and space efficient in the freezer.

It would be easy and cheap to knock up a batch of spiced water and use that for diluting my garabi instead, thus testing the effect on the flavour of a finished curry.  It also seems like a way to get "whole spice flavour" into the garabi without the problems associated with having to find and fish out the whole spices prior to blending.

I think I'll give it a go next time I cook (all in the interests of science  )

natterjak, am I reading your post correctly that you freeze the puree like base and add the water when you come to use the base ? The reason I ask is that the second simmer with the c2g includes the water and you need this second simmer for the oil to rise to the surface to complete the base 

[natterjak]

It's an interesting idea this spiced water. I typically dilute my curry base 1:1 with water at the time I defrost it which yields the correct "thin soup" consistency for cooking with. This is using the C2G base which is quite thick when cooked in the proprtions described by julian, which is fine by me as it's nice and space efficient in the freezer.

It would be easy and cheap to knock up a batch of spiced water and use that for diluting my garabi instead, thus testing the effect on the flavour of a finished curry.  It also seems like a way to get "whole spice flavour" into the garabi without the problems associated with having to find and fish out the whole spices prior to blending.

I think I'll give it a go next time I cook (all in the interests of science  )

natterjak, am I reading your post correctly that you freeze the puree like base and add the water when you come to use the base ? The reason I ask is that the second simmer with the c2g includes the water and you need this second simmer for the oil to rise to the surface to complete the base 

Correct. I add a little water but my cooking pot isn't big enough to double the water as Julian suggests. It cooks fine anyway and the oil rises after an hour or two of the 2nd cook.

[andymac]

CBM Mick

Hi Mick, have you tried and tested this method of making the base curry, if so whats your valued opinion?

Regards

Andy

[Curry Barking Mad]

CBM Mick

Hi Mick, have you tried and tested this method of making the base curry, if so whats your valued opinion?

Regards

Andy

Hi Andy,
Yes I have and many times but to be honest, not for some time. There have just been too many other things to test.
I will revisit this base soon.
As I recall the whole spice stock does come through well in the end gravy but doesn't overpower the flavour in the base.
It is worth giving it a go Andy and reporting how you find it.
That would be real cool.
Cheers for now,
Mick

[emin-j]

Was chatting to the owner of one of the better t/a around here tonight and asked whose make of garam masala they used and he said they roast a large quantity of whole spices in the oven for a few hours turning occasionally until brownish in colour then when cooled grind them.
It sounded to me they roast all their spices together not just the aromatic g/m ones,that would explain why when I was in our favourite t/a kitchen the 'spice mix' the chef used looked just like garam masala and nothing like any of the spice mixes I've used.

[haldi]

I saw my local takeaway making Garam masala
It's just ground from a packet of whole mixed spices
The brand name is Heera
This takeaway makes lovely curries and the Garam masala is in the base
I have very occasionally seen it used in the curries
The main extra flavour ingredient for curries, is Pataks Balti Paste

[emin-j]

Hi Haldi,as when I started this thread I have found it's the aromatic spices as used in garam masala that gives me that lovely savoury flavour I have been missing in my home cooked curry's, also having spoken to the boss of the t/a I believe no additional spices are added to the final curry such as coriander and cumin as they are allready in the garam masala and I also believe there is no turmeric or paprika added as this is in the base gravy.
I also asked if they use any g/m in their base gravy and he said yes,I then asked about white cabbage in the gravy and he said no and continued saying 'you could put anything in the gravy and it wont taste much different than if you only used onions unless you put a lot of a particular item'.
Then thinking back to the time I spent in a BIR kitchen and ' the chef's own masala' as It was called and the colour and texture (light brownish and coarse) with no obvious turmeric added it all seems to be making sense now