Evening all, after a weeks holiday what a pleasant surprise to return to find jb has been in the TA kitchen. I do like the look of this base , simple enough to work with many main recipes, similar in components to others but with a little twist at the end.
Onions cooked until melting/milky call it what you like, I find are a key element to producing the taste, Im not sure about the quick boil rather than a slower longer cook for the onions to develop into the sweet BIR flavour though but I will be trying this method.
I defrosted a base earlier, a Taz/KD hybrid, and fried a small finely chopped garlic clove in some oil until brown and maybe slightly crisping and added it to the gently simmering base, Instantly hit with a wonderful aroma and tasting it a wonderful flavour. Maybe a little too much for 400ml of base . The curry I then made definitely had a little something extra, I was impressed .
I shall and cant wait to make this to spec, once we find out the small details, ie the garlic tarka cook and colour.
Well done jb and thanks for sharing, excellent post
Onions cooked until melting/milky call it what you like, I find are a key element to producing the taste, Im not sure about the quick boil rather than a slower longer cook for the onions to develop into the sweet BIR flavour though but I will be trying this method.
I defrosted a base earlier, a Taz/KD hybrid, and fried a small finely chopped garlic clove in some oil until brown and maybe slightly crisping and added it to the gently simmering base, Instantly hit with a wonderful aroma and tasting it a wonderful flavour. Maybe a little too much for 400ml of base . The curry I then made definitely had a little something extra, I was impressed .
I shall and cant wait to make this to spec, once we find out the small details, ie the garlic tarka cook and colour.
Well done jb and thanks for sharing, excellent post
