Topic: are bases supposed to taste bland?

[tvrdi]

hello,

this is my first attempt at making a BIR type dish and so the first step would be to cook a base (which i just did).
i have, so far, successfully made traditional indian dishes (have to say i was pretty surprised when i found out how was curries being done in UK).

 i followed CA's base sauce, but not the specs, i allowed myself some artistic freedom in terms of amount of oil used (used olive and not so much, i started eating traditional indian in the first place cause of health issues and indian can be done with very little oil and is generally healthy food - most of the BIR recipes i've seen here, on the other hand, don't seem to be that healthy  ).

now, the smell is okish, reminds of a light curry, but the tase is rather bland. just by tastign it, i cannot single out a single vegetable (except maybe carrots come to mind, i used 2). i wouldn't want to eat this on its own, that's for sure.

now, i've read somewhere that this is ok for base to taste bland, but i wonder how can this result in a good curry?

[curryhell]

Welcome Tvrdi.  It is quite normal for a base to be bland in flavour.  This enables it to be cooked with a variety of ingredients where the flavours combine to produce dishes from one extreme to the other, from the very mild to the hottest.  Now try a couple of CA's recipes and you will see exactly what i mean.  Hopefully, the olive oil won't teignt the flavour too much if a minimal amount was used.  But as you say,  BIR food isn't the healthiest.  That's what makes it so damn tasty ;D

[Peripatetic Phil]

now, i've read somewhere that this is ok for base to taste bland, but i wonder how can this result in a good curry?

From my perspective (and I am sure that CA will have his own), the main function of a base is to create texture, not taste.  Indeed, until I discovered Kris Dhillon (and, via her Curry Secret, the existence of a base sauce), my curries had never had the BIR consistency.  Now they invariably do, and therefore I attribute that entirely to the base.  As far as I can see, a base needs onions, water, garlic, ginger, oil, salt, and peeled plum tomatoes, which produces a pretty bland base with a perfect texture.  All the flavour (or at least 90% of it) comes when you cook the spices in (or with) the base, in the preparation of the final dish.

** Phil.

[tvrdi]

thanks guys, now i understand why these bases are cooked, rather than fried first and later cooked with lid on.

i have to say i was pretty puzzled by the taste of it, couldn't say it tasted awful, but i have a feeling i'd be sick if had to eat a plate of it, out of the pot as it is now.

i really kept oil to the minimum and am of firm belief even BIR curries can be enjoyed as a healthy dish 

[Peripatetic Phil]

i really kept oil to the minimum and am of firm belief even BIR curries can be enjoyed as a healthy dish 

Well, let me say that, for your sake, I hope that you are correct.  But to be honest, I am not convinced : if I get a mediocre curry from a takeaway, and want to re-spice it at home, the first thing I add is about five tablespoonsful of spiced oil; then I add the curry, raise the temperature, add my spices, some stock if necessary, and cook for a few minutes (I often take out the meat to do this, in order that it does not end up overcooked).  When the oil has "come out" (the only true indication that the curry is ready), I take it off the heat, allow the oil to come to the surface, spoon or pour off any excess, and serve.  But from experience, I can guarantee that if I don't add the excess oil in the first place, all of my efforts will be wasted.

** Phil.

[tvrdi]

yes, BIRs do seem to be heavy as opposed to traditional, which tends to be kind of "fresher" and crunchier.

nevermind, if all fails, i can indulge myself twice a year with a heartly greasy BIR curry. will see tomorrow.

[Razor]

Hi tvrdi,

Welcome to cr0.  If you don't mind me asking, whereabouts in the world are you friend?

Interesting that you opted to used a flavoured oil such as olive.  I know that Kris Dhillon is advising using it in her 'new curry secret'  I would certainly go with Phil's idea, of cooking in plenty of oil (veg) and simply spoon off what you don't want at the end.  The spices really benefit from frying in plenty of oil.

Ray

[tvrdi]

thanks.
i hail from croatia.

olive is my usual weapon of choice, since it's low on cholesterol, this is something i simply have to take care in cooking. i have seen countless traditional indian recepies recommending it as well, so i figure it should work here too.
also, it is indigenous to my country, so it kinda makes sense all together.
 

[Peripatetic Phil]

Ah, Croatia : "The Mediterranean as it once was".  Those advertisements are wonderfully enticing, but we haven't managed to get there yet.  Maybe one day ...

** Phil.

[Razor]

Ah, Croatia : "The Mediterranean as it once was".  Those advertisements are wonderfully enticing, but we haven't managed to get there yet.  Maybe one day ...

** Phil.

In total agreement Phil, it looks like a beautiful country.

Hi Tvrdi,  I can understand about olive oil, and it's health benefits, and if you need to watch your cholesterol, then I'm not going to advise you otherwise.  The one thing I would say about olive oil is, it will add a unfamiliar note, that you ordinarily wouldn't associate with BIR cuisine, but hey, if it works for you, then that is great

Ray