Topic: Is this sound gravy advice?

[JerryM]

curryhell,

thanks for thoughts on methi powder. i think i may be much the same. i have tried the powder in the past in mix powder (CA's) and did not like. i've grown to like the leaf having realising not to get carried away with it and use sparingly.

natterjak,

i've not made curry2go base so i really don't know my facts. i have put the figures into a spreadsheet. my interest was when i was making ifindforu's base to get a feel before making how it sat. ifindforu's base i've adopted and consequently did not have a need to make the curry2go. i feel the principle in the video is very good. each has their own preferences or slight deviations - i for example add all the spice at the start others fry the garlic/ginger, some involve tarka . the list goes on - we've collectively discussed them all.

have attached the numbers for the curry2go - for the 3 litre version which is not the video which i think is the full pot version. the spice % is based on the volume of spice c/w to the chopped onion volume which relates to the onion weight.

[natterjak]

Thanks jerry, interesting analytical approach there and even if I don't understand all the fields in your spreadsheet I can see how it would allow you to compare the make up of bases and spot differences in ingredient proportions even without making them. Even so, my experience of making the c2g base was the amount of spices added was significantly higher than other bases such as Ashoka, chewytikkas and my own variation. Maybe we interpreted Julian's video differently, don't know.

[emin-j]

Thanks jerry, interesting analytical approach there and even if I don't understand all the fields in your spreadsheet I can see how it would allow you to compare the make up of bases and spot differences in ingredient proportions even without making them. Even so, my experience of making the c2g base was the amount of spices added was significantly higher than other bases such as Ashoka, chewytikkas and my own variation. Maybe we interpreted Julian's video differently, don't know.

Hi NJ, yes the c2g base uses chef spoons of spices,problem for me was my chef spoon is bigger than his 
this lead to a very over spiced base but funny enough I added some star anise whole spice to a  two portion amount of this base and it turned out to be the tastiest curry I have made 

[Cory Ander]

Hi NJ, yes the c2g base uses chef spoons of spices,problem for me was my chef spoon is bigger than his 
this lead to a very over spiced base

Ditto.

The base was OK, but was rather dark, and overspiced (obviously), as a consequence. 

I ,made it before Julian verified what size Chef's spoon he uses.  I haven't made another batch yet.

[Cory Ander]

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

Interesting point, Jerry.  I think Julian adds quite a bit (actually) to his curry base, which I'm not too sure about.  I didn't add any when I made his base because he hadn't divulged it as fenugreek powder at that time.

However, I often add a little (say 0.25 tsp) to my hot curries (e.g. vindaloo) and I think it definitely gives it a little something extra.  Anyone who rejects it as "none BIR" should probably reconsider.....

[Cory Ander]

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

Hi CHH,

I think you probably need to be more specific with your question.

Much of it (i.e. the "how to make a curry base") is sound.  Some if it is debatable. 

Is it a good base?  Yes, not bad. 

Are there better bases?  Probably.

[JerryM]

CA,

thanks for pointer on the fenugreek powder in dishes. i will buy another packet. i become far more positive towards methi since dipuraja's biryani. the oil trial on panch puran produce a very nice aroma which was clearly down to the fenugreek.

it is base where i thought of adding it. have you tried it in base. i'm currently wrestling with the idea of ajowan, tarragon and even methi leaf in base. i also looked at what dry herbs were on the catering isle at my local Asian supermarket - oregano and parsley. needless to say too much information to comprehend and done nothing as result. to muddy the water further there is also always fresh parsley in Asian stores side by side with the coriander and if you started to push it further dill too.

i would previously discounted the lot. the idea of a small amount from curry2go has brought about the re think.