Topic: Is this sound gravy advice?

[chillihothot]

I found this on youtube, seems to contradict some gravy principles (oil in gravy).
How to make base gravy the way it's done in Indian Restaurants and takeaways
Is this approach sound?

[976bar]

I found this on youtube, seems to contradict some gravy principles (oil in gravy).
How to make base gravy the way it's done in Indian Restaurants and takeaways
Is this approach sound?

I wasn't impressed with C2Go's base at all.... but that's just a personal opinion...

[natterjak]

I cooked this base sauce once but didn't get a good result so never repeated it. It seemed to have too much powdered spice added and when cooked turned out very dark with a strong flavour not very appealing to me.

[Curry Barking Mad]

I cooked this base sauce once but didn't get a good result so never repeated it. It seemed to have too much powdered spice added and when cooked turned out very dark with a strong flavour not very appealing to me.

Same for me NJ,
Strangely I had the same result with Dave Loydens Undercover Curry base
Mick

[timeless]

Most bases have the oil, also done this base just too over powering with flavours for me

[JerryM]

Is this approach sound?

Yes.

on the spice qty - i'm not sure as i've not made (ifindforu is too close). i think it's sort confusing in the video (the volume is doubled). the 3L version only uses tsp's not chef spoons on the spice. the base is one of the lowest spice i know of - only chillihead and tgad being lower (i don't have accurate figure for the onion volume/wt but 1% c/w 0.5% and 0.8% and a norm around 3 to 4%).

one thing i am interested in if anyone who has successfully made - the fenugreek powder ie not the leaf is added. this is something i've never tried but think a small addition could be useful. would appreciate any thoughts

[curryhell]

I found this on youtube, seems to contradict some gravy principles (oil in gravy).
Is this approach sound?

Mixed opinions on this.  This is one of three bases i still have in my freezer.  I flick between them all.  The results whilst slightly different are all very acceptable and just occasionally exceptional :.  Unlike some other bases i've no plans to make again unless someone comes up with a breakthrough .  More discussion on this here: 
http://www.curry-recipes.co.uk/curry/index.php?topic=8189.0

[curryhell]

one thing i am interested in if anyone who has successfully made - the fenugreek powder ie not the leaf is added. this is something i've never tried but think a small addition could be useful. would appreciate any thoughts

Mmm, I know CA and Razor use a little of this in their mix powders.  The spice, like the leaves have a very distinctive curry BIR aroma and the powder is used regularly in many authentic recipes.  As for it's place in BIR?  Think the jury could be out on this.  Will be interesting to hear others views and experiences on this one.  Another avenue to explore possibly Jerry?

[DalPuri]

Speaking of which, have you been camping yet Ray? (not the best weather for it  )
I remember you were going to pay a visit to C2G this month.
Did you manage to get there for a curry?

Cheers, Frank. 

[natterjak]

Is this approach sound?

Yes.

on the spice qty - i'm not sure as i've not made (ifindforu is too close). i think it's sort confusing in the video (the volume is doubled). the 3L version only uses tsp's not chef spoons on the spice. the base is one of the lowest spice i know of - only chillihead and tgad being lower (i don't have accurate figure for the onion volume/wt but 1% c/w 0.5% and 0.8% and a norm around 3 to 4%).

one thing i am interested in if anyone who has successfully made - the fenugreek powder ie not the leaf is added. this is something i've never tried but think a small addition could be useful. would appreciate any thoughts

Hi Jerry, maybe I've misunderstood you but are you saying c2g's base should actually be made with teaspoon quantities of spices, not chef's spoon as per Julian's description in the video?

And I'm afraid I didn't follow your point about percentages at all.