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Author Topic: Back to Basics  (read 7,452 times)

AI Summary
The discussion centers around the idea of simplifying curry recipes by returning to basic ingredients, inspired by a visit to a restaurant where the chef made Chicken and Lamb Madras with minimal components. Participants express a desire for lighter, less heavily spiced curries and share their experiences with simple bases, while also acknowledging personal preferences for certain additions like carrots. The thread concludes with anticipation for a new recipe based on the chef's guidance, indicating a collective interest in exploring straightforward curry-making techniques.

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Offline emin-j

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Back to Basics
« on: June 23, 2009, 10:01 PM »
Hi All ,
Further to my visit to the kitchen of my favourite T/A and watching the Chef make a Chicken Madras and a Lamb Madras ( and they were both delicious ) and only using basic ingredients ,I have decided to 'go back to basics' and follow what I saw.
I do believe it is easy to over complicate our Curry Recipe's in searching for the perfect BIR Curry. How tasty do you want it ! ::)I believe it's psychological that adding more ingredients will make a better tasting Curry  :-\ I think this also applies to the Curry Base ,I have a few containers left of my regular base but when that's gone I am going to make a base with the ingredients of what the Chef told me and give it a try ,I do think it's easy to get carried away  :)
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Offline CurryCrazy

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Re: Back to Basics
« Reply #1 on: June 23, 2009, 11:04 PM »
Couldn't agree more.

A BIR is a commercial enterprise - the fewest and cheapest ingredients will be used to create their product. This doesn't mean cutting corners, it just means bills have to be paid!!!

For too long now I have felt my curries are too spiced...fragrant....heavy, not sure how to describe it. I'm looking for something lighter..more subtly spiced. I agree that a simple base is where this lies.

Or not.....I have not bloody idea anymore  ;D
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Offline joshallen2k

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Re: Back to Basics
« Reply #2 on: June 23, 2009, 11:11 PM »
Should rename this thread "Back to Base-ics"!

This was my conclusion too, especially after trying the Madras recipe from this BIR.

See the reply I posted on the "Result" thread.
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Offline CurryCrazy

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Re: Back to Basics
« Reply #3 on: June 23, 2009, 11:16 PM »
Back to base-ics in a recession then.... :D

onion soup with cumin, chilli, and ketchup......mmmmm nice.

Too basic me thinks!!!!
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Offline JerryM

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Re: Back to Basics
« Reply #4 on: June 24, 2009, 07:17 AM »
you will be surprised how good a "simple" base turns out. the CRO development base started with oil, onion, garlic, ginger, tom puree, salt, curry powder, water.

i've tried quite a few derivatives since then for example changing the curry powder to turmeric and paprika and then to coriander and turmeric.

it's a real interesting approach to take and u'll lean loads by stripping it back.

trouble for me was that whilst i still stick to the "simple" base as best i do feel certain additions make positive changes for example carrot. it's all down to personal preference of course and will look forward to your findings particularly given the chef's input as your starting point.
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Offline emin-j

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Re: Back to Basics
« Reply #5 on: June 24, 2009, 08:23 PM »
Quote from: CurryCrazy on June 23, 2009, 11:04 PM
Couldn't agree more.

A BIR is a commercial enterprise - the fewest and cheapest ingredients will be used to create their product. This doesn't mean cutting corners, it just means bills have to be paid!!!

For too long now I have felt my curries are too spiced...fragrant....heavy, not sure how to describe it. I'm looking for something lighter..more subtly spiced. I agree that a simple base is where this lies.

Or not.....I have not bloody idea anymore  ;D

Too Spicy,heavy,and too Rich even ,I think your spot on CurryCrazy  ;)
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Offline Graeme

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Re: Back to Basics
« Reply #6 on: August 07, 2009, 08:48 PM »
I have just thought of something...
JerryM said...

"trouble for me was that whilst i still stick to the "simple" base as best i do feel certain additions make positive changes for example carrot. it's all down to personal preference of course and will look forward to your findings particularly given the chef's input as your starting point"

Now thinking about this jerry,
You know i have never seen a pack of carrots in a bir kitchen!
not a single carrot, never ever Ummmmm back to basics.
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Offline JerryM

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Re: Back to Basics
« Reply #7 on: August 08, 2009, 12:10 PM »
Graeme,

interesting thought.

carrots are not stacked outside my local Asian store like onions are.

also i can't say whether carrots exist in BIR's or not (not been in a kitchen and the sight from the counter in the TA's i've been in never shows much).

for me personally i've been round the houses enough - surprisingly if push came to shove i am pretty sure i would continue to use carrot even if proven that most BIR's don't use them. in fact i rate them higher than green pepper for example which i'm sure is very controversial.

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Offline parker21

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Re: Back to Basics
« Reply #8 on: August 09, 2009, 07:04 PM »
hi guys the recipe given to me by Mouchak you boil just onions, pepper and carrot until soft then blend! in another pot the same size heat oil and fry garlic and ginger paste/puree until brown then add blended tomatoes, tom puree, mix powder, chilli powder, ground coriander and cumin and salt. fry for a couple of mins then add the blended onion/pepper/carrot to this pot mix well and then add some coconut milk and a little water not too runny( although it will naturaly thicken) simmer until the oil rise. and that is it :)
will provide quantities which i tried as soon as i have re-written it, and clarify the ingredients with the chef when i next visit!
regards
gary ;)
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Offline joshallen2k

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Re: Back to Basics
« Reply #9 on: August 09, 2009, 09:37 PM »
Nice one Gary!

Looking forward to seeing some quantities!
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