Hi martin. no not getting mixed up with the final dish taste, but i can asure you that the base gravy i tryed tasted exactley like a final dish, the madina takeaway and the rose of bengal gave me the opportunity to try the base gravy, as the chef cooked my chicken curry takeaway he added base sauce to an pan, simmered for 5 mins, added the chicken/corriander simmered again topped up with more base gravy and finished with gara masala, nothing else was added, for bhuna/madras i know they do add the addition of garlic/g pepper/chilli etc. so what i had from the gravy pot was it. this is what im trying to achieve. as we would cook a stew we dont add it to another pan and throw all we can in it to make it better!.
steve
I'm so glad someone else has seen this
I was having the best curries of my life, at one place
It's now closed
But their curries were just base with a few minor things added to change them to all the different curries on the menu
You know, add a bit of chilli for a vindaloo, more chilli for a madras or add some fried garlic paste & peppers to make a rhogan josh
The base on it's own was an absolute knockout
This is the 70's & 80's style curries I am talking about
The secret?
Well, it's been well covered and it's very controversial
But it's the oil used in the base
It's deeply flavoured by everything that's been cooked in it
The base is really just onions and water, but with this amazing oil
I have been there, when it's been prepared
The onions are boiled with water, a little spice and salt for a couple of hours
Then the oil is added and it's cooked for another couple of hours
And Wow!
You should smell this cooking when the oil is added
It's an immedate effect
It's the aroma that fills your car, when you are driving home with your takeaway
It's the smell that's on the takeaway bag
Wonderfull stuff
They scoop off oil as much as possible, after cooking and this is kept back for frying curries
And the boiled onions are blended to make the finished onion gravy
And it tastes absolutely amazing
If I could make that, I would die a happy man
This is why so many of us here, have struggled to find the "missing" flavour
We've all tried the "adding spices" idea, and all that will do is take you further away from what you want
It is so simple and impossible to copy without cooking huge volumes of fried foods
It CAN'T be done at home
And I have really tried
All this new style BIR food is made with fresh oil
And let's face it, that's a really good idea
It's a lot healthier, but unfortunately tasteless
Topic: Anyone tried Julian's base yet? (Read 95254 times)
