Topic: base sauces exhuasted

[stevejet66]

Same old base n spices, never get the taste, try this.,,,,,,,,http://shabscuisine.blogspot.co.uk/2009/06/chicken-chettinad.html

[Peripatetic Phil]

try this : http://shabscuisine.blogspot.co.uk/2009/06/chicken-chettinad.html

That does look a very nice dish.  Unfortunately I could never make it as it contains 6 tablespoonsful of coconut, something I hate. I wonder what non-nut-containing ingredient I could substitute ...

** Phil.

[Stephen Lindsay]

Same old base n spices, never get the taste, try this.,,,,,,,,http://shabscuisine.blogspot.co.uk/2009/06/chicken-chettinad.html

Stevejet66 - what do you mean by "the taste" and who will never get it - you?, me?, everybody? - and if not why not?

[loveitspicy]

Could be simpler, 1 tbspn garam masala  1 chefs spoon coconut powder 1 chefs spoon red lentils etc etc
then it might become a bir version
might even make this tomorrow and see looks straight forward enough to adjust

thanks for sharing the taste or not the taste stevejet66

best, Rich

[stevejet66]

 Hi Stephen Lindsay, i just think steve theres a little more to it than meets the eye, however it could be simpler than we think, im going to head for a different approach this week using some different methods and will be more than happy to share them with all on here, i have looked at dishes outside the bir field  that may have been changed slightly to cater for the bir kitchen, i'll keep you posted.
cheers
steve.

[Salvador Dhali]

Sorry you're not getting 'the taste' from your bases, Steve, but thanks for the Chettinad recipe. I came across another one here: http://solaiachiskitchen.blogspot.co.uk/2008/03/chettinad-chicken-authentic-chettinad.html.

They both sound delicious, so I think I'll cook one of each!

P.S. In the early days I found I was getting too hung up on bases, trying loads of different ones and generally overcomplicating things, and achieving nothing other than frustration. Remember that a BIR base gravy is just that - a base. In this case, a simple, lightly spiced onion and veg stew/soup. It's never going to give you that 'BIR taste' on it's own. On its own it will only be a simple, lightly spiced onion/veg stew/soup. Next time you order a takeaway ask for a portion of base gravy to take back home with you. I can guarantee that it will taste just like a simple, lightly spiced onion/veg stew/soup.

Yes, you have to cook it properly, and a well cooked base will produce a better end result, but once I accepted that the base was just a part of the formula, and that it's what comes after that created the 'BIR taste', it set me free.

'The taste' isn't down to any one thing, but a myriad of little things put together in the right way and with the right technique. Keep at it and then keep at it some more, and you WILL get there!

[stevejet66]

your right mate, but as i explain on julians base if you go to a takeaway and ask for a curry sauce nothing added youll see its a ready made curry. the addition of tom puree/green pepper/chilli/corriandor will be added to a paticular dish. but the curry base is a ready made curry.

[Salvador Dhali]

your right mate, but as i explain on julians base if you go to a takeaway and ask for a curry sauce nothing added youll see its a ready made curry. the addition of tom puree/green pepper/chilli/corriandor will be added to a paticular dish. but the curry base is a ready made curry.

Thanks for clarifying that, Steve. 

I've just had a read of the other thread, and must admit it's not something I've seen in the takeaways down south (not sure what part of the country you're in), but I've only been in the kitchens of five or so. As Phil says it may well be something that's becoming more common these days.

Anyway, good on you for continuing to push and strive for the result you're after and sharing your knowledge with us.

Cheers

Gary

[stevejet66]

Hi gary, im from wolverhampton, and like yourself have many curry houses here, ive eaton in pretty much all of them and to be fair theres nothing taste wise between any of them thats different, its a case that BIR'S are in high demand and popping up anywhere. But beleive me i'll keep you all informed of any progress that i make. i want to solve the mystery of what its all about. And hopfully with the help of thoses who want to venture further!
steve.

[natterjak]

Hi chaps, please bear in mind this section of the forum is specifically for posting recipes for curry base sauce, not for discussion threads about base sauce. There is a forum section for discussions about base sauce recipes, it is here: http://www.curry-recipes.co.uk/curry/index.php?board=82.0

Keeping threads separated like this helps us all find stuff more easily in the future. Thanks very much.