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Author Topic: Curry base discussion  (read 2,932 times)

AI Summary
The discussion centers around a simple curry base recipe shared by a waiter from a favorite Indian restaurant, which includes 20 onions, 5 tomatoes, ginger, and garlic, cooked until soft and blended. Community members generally agree that this straightforward approach makes sense, with one member noting its similarity to a well-regarded recipe by Kris Dhillon. A request for the specific recipe from Dhillon is made, and another member provides links to it, indicating a willingness to share resources and support.

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Offline guitarmanguitar

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Curry base discussion
« on: November 16, 2010, 08:48 AM »
I was chatting to one of the waiters who works in my favourite Indian restaurant.

I asked him if he could give me rough idea as to what went in to the restaurants curry base.

He told me that the chef keeps things very simple.

20 Onions
5 Tomatoes
Ginger, & Garlic
Cooked until all the onion is soft, then blended, & that's it.

The spices are then added to the pan at the cooking stage of the curry for each individual dish.
I was thinking of giving this a go, but would value some thoughts from some of the more experienced members.

Any thoughts.

CArl...
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Offline trucker5774

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Re: Curry base discussion
« Reply #1 on: November 16, 2010, 09:09 AM »
Logic suggests that makes a lot of sense. Keep the base simple and add the flavour of each dish as you create it. As for whether you can believe the information you were given...... ::)
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Offline Peripatetic Phil

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Re: Curry base discussion
« Reply #2 on: November 16, 2010, 09:39 AM »
Quote from: guitarmanguitar link=topic=5160.msg50345#msg50345
20 Onions
5 Tomatoes
Ginger, & Garlic
Cooked until all the onion is soft, then blended, & that's it.
Makes perfect sense to me : this is basically the same as Kris Dhillon, and I still find her base hard to beat.  Mind you, asking for "a rough idea" isn't necessarily going to get  you the complete picture : I think we could all hazard a guess that the ingredients he listed would form the bulk, but it may be that the chef adds far smaller quantities of other ingredients that your friendly waiter skimmed over ...

** Phil.
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Offline guitarmanguitar

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Re: Curry base discussion
« Reply #3 on: November 16, 2010, 10:00 AM »
Quote from: Phil (Chaa006) on November 16, 2010, 09:39 AM
this is basically the same as Kris Dhillon, and I still find her base hard to beat.  ** Phil.

Hello Phil,

Where's the recipe for her base please.

CArl...
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Offline Peripatetic Phil

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Re: Curry base discussion
« Reply #4 on: November 16, 2010, 10:21 AM »
Quote from: guitarmanguitar on November 16, 2010, 10:00 AM
Where's the recipe for her base please.CArl...
Here, Carl. 
Pictures using her recipe and methodology here.

** Phil.
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