How many kg of onion did you use Edwin, roughly?

Quote from: Secret Santa on September 16, 2014, 09:54 PM

Quote from: ELW on September 16, 2014, 08:30 PMIt was the peppers that caught my eye rather than the tarka which ive tried before.

Are you saying that you've never tried peppers in a base before?

Not 2 whole peppers (big ones)in 3kg of onions no

I've made this to spec jb. It was the peppers that caught my eye rather than the tarka which ive tried before.
Ive not had time to cook with it, but it tastes excellent. Could be one of the best I've made for a while 
Ill use my usual masala paste & recipes to make a few dishes.

Did they use a non sweet masala sauce at all?

Cheers for the recipe

ELW

Quote from: Secret Santa on September 16, 2014, 08:06 PM

Quote from: ELW on September 16, 2014, 09:20 AMDiffering amounts of Garlic or G&G, tomato pure,e gravy, ingredients & cooking methods will make the dishes completely different.

Sorry for my poor memory ELW but I'm assuming from this method that you are a Scot?

Yes I am. I'll pre empt you & add, that there's no such thing as a Scottish/Glasgow bir method though. That needs nipped in the bud on this forum.

Edit- with the amount of ta's & restaurants doing this, there's only a small sample of methods available to read and watch. Most are very similar.
Regards
ELW

Quote from: madstwatter on September 11, 2014, 09:46 PM
I think you are right as my curries seem to be ruined by an over powering flavour coming from the veg and onions rather than the lack of a particular ingredient. What am I not doing right? I have cooked the veg and onions for various different lengths and have used pressure cookers etc but the taste doesn't seem to change.

Its probably the reason people have no trouble making kormas, tikka masalas, chasni's, as those creamy ingredients added normally overpower the gravy, which makes the dish what it is.
The more savoury dish ingredients less so. The flavour of the gravy here is crucial.
I've just made a batch of jb's gravy, which tastes very good. I've not cooked with it yet, but i'm certain it'll produce some excellent dishes.
Its not that far away from a finished curry sauce. A touch of GG, methi/tomato puree/salt if necessary & you'll have a good basic curry sauce. I'll try cooking a couple of dishes with no mix powder added & see how that ends up

I gave it about 1 hr hard boil, then it started to catch on the bottom, some I turned the heat down for about another 1 hr 20 so I didn't have to hang over it.
I couldn't do a usual smell test as I had added turmeric early on, but the spicing levels are good & its hard to botch this gravy.
I'd recommend you try this gravy next madstwatter

Regards
ELW

Quote
No wonder  qualities are on a down hill slide,less skills =less wages to pay out
What will happen when the good chefs expire ?
Will the day arrive when tankers deliver bulk curry to Birs   ;D

Someone probably made that same statement when they saw onion base gravy  used in every curry produced......a very along time ago now  :
I think  my local has something like a 60ltr tanker/stock pot

Quote from: emin-j on September 15, 2014, 10:53 PM
Some BIR are using the ' all in the base ' method which is basically a completed curry sauce and only chili and the odd whole spice used in the final curry, my local t/a use this method.

1 ladle of base into heated pan , no additional oil to start the curry.
Cook the ladle of base down frying out all the water.
Add another ladle of base on medium heat , add chili powder , star anise , black cardamom .
Add meat and more base turn up heat simmer for approx 2 mins .
Add a good sprinkle of fresh coriander .
Done .

I did ask about the not using of powdered spices in the finished curry and the chef said " everything in the gravy " 

There's no question about this at all emin-j, one of my locals does it. If you discount methi as a powder I don't use them in the final dish either.
I'd use chilli powder is a dish if I had no fresh puree, but that's about it.

I've heard of no garlic/ginger in a base, only at dish stage

Differing amounts of Garlic or G&G, tomato pure,e gravy, ingredients & cooking methods will make the dishes completely different.



ELW

Quote from: George on September 13, 2014, 12:47 PM

Quote from: ELW on September 13, 2014, 12:46 AM
/unqwoate

ELW - did you push the 'post' button by mistake?



Should I remove that post?

No keep that post George, it's one of my best

ELW

Did you slow cook the onions or the blended base George?

Quote from: JerryM on September 13, 2014, 08:49 AM


the other more important factor for me is getting taste into the oil. the longer cook definitely enhances the oil produced.

That's the reason I don't use powdered spices at dish stage for the usual curries