Quote from: George on November 03, 2010, 10:47 AM

Quote from: onion on November 02, 2010, 05:49 PMnothing that unique in the ingredients

I'm not knocking it, and it might taste great but how can you say there's 'nothing unique' when it contains cauliflower, broccoli, etc?

Hi George

If can explain a little how I came to this recipe.

I noticed that in some of the curry's especially the milder ones the gravy had a background flavour of some sort of vegetable, especially in the Bombay aloo and I could not quite get to the point of identifying it, so I started to play around using different things in the base. Eventually I made this last Saturday and I think it's about there.

What I meant though was that none of the ingredients are unique to us, but this combination in a base is different, the biggest hit on the aroma was the addition of Methi, first of all I added far too much, and with each base thereafter I reduced it until I ended up with a base that tasted just right, for me anyway, as I said a good flavour, nothing dominating anything else. It was at the point when the finished base had not lost any of the smell or taste after the second stage, previously some of the bases I had tried smelled great when cooking, however, once they had been blended etc that smell had gone.

So I just thought I would share it with everyone.

Cheers

Martin

Quote from: Razor on November 02, 2010, 05:59 PM
Hi Onion,

Interesting looking base, potatoes, cauli's and broccoli?

How did you come by it, is it your own work or did you get it from another source?

Ray

Hi Ray

It's my own recipe, I have been trying tons of combinations over a very very long time.

Cheers

Before you dismiss this out of hand, I know you are probably all sighing at yet another base recipe to appear, with nothing that unique in the ingredients, but have you tried this combination and method?  I urge you give it a go.

This base gives a good balanced full flavour, nothing is overpowering yet the aroma is wonderful. It has few ingredients and takes no more than two hours to make. The addition of the water at the second stage gives a good consistency and texture to the gravy.


New Base

3 large onions
4 fresh tomatoes quartered or 200 g tinned
2 medium sized potatoes quartered
3 carrots chopped
1 small green pepper chopped
1 small red pepper chopped
6 broccoli florets
6 cauliflower florets
2 dessertspoons Kasoori Methi
Small bunch fresh coriander
1 dessertspoon ginger garlic paste
2 dessertspoons Rajah mild madras curry powder
1 teaspoon Turmeric
2 teaspoons salt
1 dessertspoon sugar
1 pint oil
2 cups water
3 pints of water for second stage

Put everything in a large saucepan or stockpot and bring to the boil, cover and simmer for 30 minutes without stirring. Allow this to cool and blend to absolute smoothness.

Second stage

Return to the saucepan and add 3 pints of water, simmer for 40 minutes, don?t remove the froth.
Allow to cool and refrigerate overnight.

Quote from: George on December 06, 2009, 01:44 PM
Thanks for the recipe.

Also, echoing someone else's question, do you have weights for onions, garlic and carrots, please? That's in order to give a fair chance of being able to recreate your recipe.

Hi George
I have never weighed the onions, they are a little bigger than a tennis ball

Cheers
Onion

Quote from: PaulP on December 03, 2009, 11:05 AM
I've just noticed there is no ground corriander in either the base or the final recipe.

I've never made a curry without corriander so can't imagine what this would taste like.

Hi Paul

There is no ginger either, however in my opionion it tastes fantastic, there is only one way to be sure!

Cheers

onion

Quote from: Ratae on December 03, 2009, 09:10 AM
Hi onion.

I'm looking to make smaller batches because I don't want to freeze in bags and have the spices taint other foods in freezer.  Yours seems a smaller size and could be kept in the fridge in a couple of Kilner jars for 10 days or so.

Can I ask you how many meals it makes and how big are the onions exactly in diameter?

Hi There

It makes enough for about four or five individual currys, the onions are about the size of a tennis ball. Let me know how you get on.

Cheers

Onion

Quote from: Mikka on December 02, 2009, 01:19 PM
Hi Onion.
Hey I was just asking ok?

Sorry if it came across wrong, it was not intended to be that way

Cheers

Martin

Quote from: Panpot on December 02, 2009, 02:52 PM
It sounds like you have cracked it for yourself and that's what I love about what we are doing here. The moment we get a result in keeping with our individual expectations and regional variation its magic. PP

Hello Panpot

I hope someone gives it go as well, the ingredients are quite minimal and the time to cook the base is only about an hour. I would like to be proved wrong, or more interestingly right??

Cheers

Onion

Quote from: Mikka on December 01, 2009, 08:09 PM
I looked at this earlier sorry.
Looks good to me and a different way around from the recently exposed way of doing things on here.

Aren't you just making Bunjara (However its spelt) before you add it to the base?
Bar it might be a language file missing or something? I have the same here. Perhaps others can see that quantity?

Dunno  ;D

Hi Dunno

I am only cooking the onion and garlic mixture until all the moisture has cooked off and it just starts to take on some colour, when this happens it seems to lose it's bitterness and develops sweetness. It is important it seems to keep tasting and stirring it scraping off the residue from around the sides of the wok, it seems to reach a point where it is just right.

I have ruined many attempts, if you under cook then it is bitter, if you over cook it tasts burnt and bitter, there is a point at which it becomes flavourfull, and when tasted it has something I can't quite put my finger on, but it is very pleasant.

This process takes around twenty minutes, if the heat is too fierce it will taste burnt, if the heat is too low it seems to remain bitter and takes longer to cook.

Cheers

onion

Hello everyone, I know I don't post that often but I must share this, I think I have twice now re-created the smell and tast of a BIR base and curry.

The recipe for the base and curry is below, I would love someone to try this, I am sure it's right there??

Oil
3 Onions
5 Fat cloves of garlic
2 Carrots
3 Fresh Tomatoes
4 New potatoes
3 Cauliflower florets
1.5 Tablespoons Kasoori  Methi
10 Sprigs of coriander including the stalks
0.5 Teaspoon of Turmeric
0.5 teaspoon Cumin
1 Teaspoon sugar
0.5 Teaspoon salt

Method:

Place into a saucepan, 5 tablespoons oil, 1 chopped onion, chopped carrots, tomatoes quartered,  new potatoes quartered, cauliflower, Methi, coriander,turmeric, cumin,sugar, salt and enough water just to cover.

Bring the vegetables to the boil, reduce the heat and simmer for twenty minutes, remove from the heat and allow to cool a little then blend with a stick blender.

The important bit!

Into a blender place the remaining 2 onions chopped, garlic and a little water, blend this until smooth.

In a wok add 1 cup of oil and put it on a medium heat, add the blended onion and garlic mixture and 0.5 teaspoon of salt, cook this until the onions are starting to colour. Keep stirring this mixture, and keep tasting, do not over or under cook this.

Return the blended vegetables to the heat and add the blended onion garlic and stir it in, allow this simmer for 40 minutes.

Allow the base to cool, leave the base overnight in the fridge.

Base done!


King Prawn Madras with this base.

2 or 3 tablespoons oil
4 Raw king prawns sliced in half lengthways.
1 or more Teaspoons Pure chilli powder ( just chilli and nothing else)
0.75 Teaspoon cumin
1 teaspoon paprika
1 Tablespoon Tomato puree thinned with a little water ( Ketchup consistency)
Juice of 0.5 medium lemon.
Salt

Heat the pan add the oil, add the tomato puree, add 1 ladle of base, cook for 30 or 40 seconds, add 1 ladle of base, prawns, chilli powder , paprika, salt and cumin, cook for 1 minute add another ladle of base, add the lemon juice and some coriander, cook this until the consistency you want is achieved.