Pages1 2

Author Topic: Anyone sieve their curry base?  (read 10,547 times)

AI Summary
The discussion centers around the practice of sieving curry bases, with participants sharing their experiences and opinions. Some users find sieving improves the texture of the curry, particularly for smoother dishes like Korma, while others believe it is unnecessary if a good blender is used, as it may remove flavor and texture. Overall, there is a consensus that while sieving can enhance the silkiness of certain recipes, it is not essential for all types of curries, and many prefer to rely on a well-functioning blender instead.

0 Members and 1 Guest are viewing this topic

Offline norvegicusbass

  • Chef
  • *
  • Posts: 12
Anyone sieve their curry base?
« on: January 09, 2015, 04:31 PM »
I made a curry base today and as my blender isn't the best and that I was unhappy with its texture I decided to pass it through a sieve. The consistency that it came out after that of course was thin.

However the man whose recipe I was following on You Tube stated that the finished consistency should be more like milk and not soup and that's the way it has come out. Certainly a few BIR recipes I have seen on YT seem to show this rather thinner consistency.

Anyone else sieve their base? If so what do you do with the pulp? I am certain there could be a use for it.

Logged

Offline fried

  • Spice Master Chef
  • *****
  • Posts: 743
Re: Anyone sieve their curry base?
« Reply #1 on: January 09, 2015, 04:46 PM »
I used to, I found it time-consuming and my hands would lock up with arthiritus!

So I got one of these (well similiar) http://www.amazon.co.uk/Kitchen-Craft-Rotary-Vegetable-Mill/dp/B000NLSSYG/ref=sr_1_2?ie=UTF8&qid=1420821789&sr=8-2&keywords=food+mill

Goes through a base in no time, much less pulp left than sieving. Lovely texture to the finished curry.
Logged

Offline haldi

  • Elite Curry Master
  • *******
  • Posts: 1,151
  • Location: Nottingham
Re: Anyone sieve their curry base?
« Reply #2 on: January 09, 2015, 05:52 PM »
Chewy Tikka sieves his recipe
I tried it once
definitely improved it
Logged

Offline macferret

  • Head Chef
  • ***
  • Posts: 101
  • Location: France
Re: Anyone sieve their curry base?
« Reply #3 on: January 09, 2015, 06:48 PM »
Can't say I have tried it, but I have never seen the point of passing the gravy as I then just add lots of lumpy stuff in the process of cooking the finished curry.  As long as your blender does a decent job, it should be OK, surely?
Logged

Offline fried

  • Spice Master Chef
  • *****
  • Posts: 743
Re: Anyone sieve their curry base?
« Reply #4 on: January 09, 2015, 06:55 PM »
Why not have a try?

I've done it both ways. Sieving or not, doesn't really seem to effect the taste imho, but it's so much 'silkier' when you sieve.
Logged

Offline Garp

  • Jedi Curry Master
  • *********
  • Posts: 2,505
Re: Anyone sieve their curry base?
« Reply #5 on: January 09, 2015, 07:26 PM »
As has been said earlier, as long as it is blended well, I don't see the point. Unless you are specifically making it for a Korma or CTM, where you want a really smooth sauce.

But for the rest of BIR curries, you are just removing flavour and texture by sieving it, IMO anyway :)
Logged

Offline vinotinto

  • Senior Chef
  • **
  • Posts: 81
Re: Anyone sieve their curry base?
« Reply #6 on: January 09, 2015, 08:22 PM »
I use a food mill for cooking and it does a great job.  I think it would be ideal for a curry base and easier than sieving.
Logged

Offline Unclefrank

  • Elite Curry Master
  • *******
  • Posts: 1,276
  • Location: West Midlands
Re: Anyone sieve their curry base?
« Reply #7 on: January 09, 2015, 08:30 PM »
If i am making a Korma for a customer, or any other curry which should have a silky smooth texture i just sieve the base before i add to the pan instead of sieving the whole batch of base gravy.
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Anyone sieve their curry base?
« Reply #8 on: January 09, 2015, 10:37 PM »
The local BIR restaurant do "sieve" their base. I asked the manager about it and got the impression what you think of in terms of sieving is not what's done. Coarse pressing is best I can describe. nothing being left to throw.

I've tried it and find a better texture in the finished dish. As for taste no difference.

I've gone back to blending. It does not need to be over blended
Logged

Offline norvegicusbass

  • Chef
  • *
  • Posts: 12
Re: Anyone sieve their curry base?
« Reply #9 on: January 09, 2015, 10:42 PM »
Quote from: macferret on January 09, 2015, 06:48 PM
Can't say I have tried it, but I have never seen the point of passing the gravy as I then just add lots of lumpy stuff in the process of cooking the finished curry.  As long as your blender does a decent job, it should be OK, surely?

In the past when I have made a base I just blended it and then used it as it was to make a curry and you are right you just kind of pile loads of lumpy stuff back in like chopped veg and meat etc anyway.

But in the videos I have watched the base looked a lot thinner than what I blended today so I sieved it. I could have watered it down but I just thought I would give sieving it a try, afterall I still have the pulp sitting in a container in the fridge that I can add back if it needs some extra thickness  :)
Logged
Pages1 2