Quote from: acrabat on April 27, 2013, 09:36 PM
The onion soup is interesting, I came across a recipe on the web a few years ago suggested using this for a quick base. I bought the onion soup to try it but never got round to it. I lost the website url a long time ago. I wonder if you saw it the same place I did?

Hi Acrabat,was it this off the cook4one site?

http://www.cook4one.co.uk/c2/bases/c41qbase.html

I thought that adding the fried onions and the veg/carrot soup would make it more like a base that we all normally make.

Just to report that the people at the party who had the curries (butter chicken and veg jalfrezi) said that they were as good as restaurant meals. All went very quickly!

Ruby, the base is probably more "finished", yes. But it probably represents my normal base which is quite "finished". A more "base"base could be made, I'm sure, by removing the hard spices, coconut, coriander, etc.

Would be interesting to try just the soups, tomato with spices blended as a base. Now that would be quick!

Maybe I'll try that next time.....

I had to cook 2 large curries for a party tonight, but didn't have any base left. I have wanted to try a soup based quick base for some time, wondering what the results would be like, so this was the chance I had to do that.

Nipped to Tesco and checked on what was in the tins/cartons of soup. I had previously read that onion soup is good to add, then I also though I would add a mixed veg soup, along with carrot and coriander.

The photos show the ones I chose.

Recipe -

Should make about 2-2.5 litres

4 tbs oil
2 x finely chopped onion
1/4 finely chopped green pepper
(optional) 4 off cardamon, 2 off bay, 1 star anis, 50mm cinnamon
5 tsp garlic/ginger paste
1 tsp mild madras
2 tsp mixed powder
1/2 tsp salt 
1 x Baxters French Onion Soup
1 x Heinz Farmers Market Seven Veg Soup
1 x Carrot and Coriander soup
1/2 large tin (200g) of chopped tomatoes/passata
4 tbs tomato puree
30g fresh chopped coriander
20g creamed coconut block
Approx 300-400ml of water

Add oil in saucepan and heat
Add onion/pepper and (optional) hard spices and fry until soft
Add garlic paste, mild madras, mixed spice, salt and cook for 1 or 2 mins
Add soups, chopped tomato/passata, coriander and bring to boil
Add coconut block, then simmer for 10-15 mins, stirring occasionally to stop sticking
Take off heat and cool a little, remove hard spices
Hand blend until smooth
Add water if too thick



Soups chosen


Base before blending


Base after blending

I made two very large curries with this, and had loads left over, which I have frozen.

The results were, unexpectedly, very, very good. In fact, I think the curries I made were as good as using a full blown base, don't think I could tell the difference if the two were to be put in front of me. I think it's a very good way to make a quality base, very quickly. Not saying that this should replace your normal base, but it an option to have available when in a rush.

That's not fair, u got a 12er, and I only got a 7er!

I want a bigger one!

No "korma, korma, korma chameleon"?

No, never used all for recipe, might be worth a try tho.

Yes, I regularly use the hot oil when I make any curry with a little heat. I think it adds a good flavour and extra "zing" to the curry. Usually cut back a little on the veg oil and add 2-3 tsp of the hot curry oil. I like it.

I have noticed its not sold in all asdas though. I suggest you give it a go!

http://www.cook4one.co.uk/c2/sb/c41achari.html

Amchoor!

I see a lot of recipes have pre-cooked peppers/onion, etc. I have never done this. Is there any benefit? If a recipe has onions/peppers, I just add them at the start and fry them for around 1 min, then continue wiht the recipe. I cant see how pre-cooking onion/pepper would add much extra flavour - not the same as meat which has a more ability to soak up flavour.

Anyone pre-cook veg and find it makes a big difference to the end result? 

Misunderstanding - I thought the "that's a lot of garlic" was a comment regarding my written recipe, but seems its to do with the video. And yes, I thought there was rather a lot of garlic in the video. First viewing I wondered if it was a garlic/onion mix, but he adds onion a little later.

I guessed the amount from the video, but to be truthful I thought I was cutting back on the amount the chef used - a good chefspoon for 1 portion, I think. Also, bear in mind the recipe is for around 3 portions. To me, it didn't taste too garlicy.
Funny enough, not seen any vampires for ages,