Quote from: h4ppy-chris on December 28, 2012, 10:38 AM

this is fantastic
It looks just like I want it to look like
Thanks for posting
I must try this
Have you got a base from the same chef/place?

I got a really good result with this base
It's one of the many recipes I want to try again
We are really spoilt on this site, aren't we?
So much good stuff

Quote from: chewytikka on December 28, 2012, 01:48 PM
Just picking back up on this

Thanks for the link Haldi, as you state 2 x 400g cans of tomatoes, but also + 400g of tomato puree as part of your Bhagar.
To a home cook that's 2 full tubes of tomato puree.
A pot of base is easily flavoured, hence you finished up with a tomato tasting base, which you comment about in your post.
Even your photo shows your crimson Tomato base to full effect, which is not what you would really expect to see in any BIR kitchen.
Just my observation

cheers Chewy

I realise you have been in many kitchens, but this amount of tomato is correct at three of the places I have been
Mind you they dont use tubes of tomato puree, it comes from a large can of White Tower
I didn't fancy buying a huge tin for the experiment, so I used tubes
Their curry gravy cooking oil is red
Having said all that, I have seen curry gravy made with no tomato puree at all
I guess we just have to accept that different places have different recipes
That's probably why we never all agree to have cracked the perfect curry
We are chasing different flavours
I note that one of your recipe calls for Worcestershire sauce
I've tried the recipe and it's very good, but ceratainly not like any of my local BIR's
I promise you, that NONE of them use Worcestershire sauce in any curry
That sort of consolidates what I am saying
There is no "right" way to do it
Please don't take offence, I love reading your recipes and watching your videos

One of the main reasons I waited to make a full sized base, was because I wanted a recipe I had seen for myself several times
And that was what I did

If people want to smoke, then they smoke
I doubt these pictures will put anybody off
I see loads of people standing outside shopping malls, in the freezing cold, with rain sweeping across, puffing away at their ciggies
If the government didn't make so much money, then it would be illegal
There's so much tax on cigarettes, that I must pay a huge amount of the Nhs bill

Quote from: chewytikka on December 24, 2012, 01:53 PM
I remember Haldi's big base experiment, being a total disaster.
He used a rubbish recipe with an insane amount of tomato as I recall.
my two pennies
Merry Crippa everyone, Chewytikka ;D

Here's the post
https://curry-recipes.co.uk/curry/index.php/topic,8533.msg75436.html#msg75436
It wasn't a rubbish recipe, it was the recipe from a place I had been visiting
If you follow the thread, you see that maturity of the base, was what was missing
The quantity of tomato has been pretty consistant at most places I have been in
i.e.
2 cans per base

Quote from: artistpaul on December 25, 2012, 01:28 AM
All the best to you all

just eaten a turkey curry in Turkey for christmas eve, how strange is that

Paul

not as weird as eating a London London in London
Happy Christmas everyone

Whenever I read a "melting base" recipe it makes me laugh
I don't mean that horribly, I really find it very funny
How many bases did Andy invent, that were supposed to come from a "restaurant"
The only time I have seen a new base cooked at any place, is when they have a new chef

What kind of yoghurt?
The places I've seen use set live yoghurt

Quote from: g.main on December 11, 2012, 01:40 PM
I cant get that lovley aroma you get from the curry house when you take it out of the container. what else could i be,  its driving me mad.

Join the club
I've been at this for years
I know this will be contraversial, but I don't think this can be done at home
That is, if you are chasing the same flavour/aroma, that I am
You need the large volumes of onions, and flavoured oils that restaurants/takeaways use

I have actually made the full sized base at two places and cooked curries from them (at the takeaway)
They tasted perfect, so I know that it's no cooking skill I am missing

If you bring home some of their base, and cook to their methods, then that works too
I can cook as well as some of these "new" Indian takeaways
And that is pretty good, but it's not got the aroma/smell, I believe, you are after
I think these new BIR's are such a drop in standard

I'm sure there are tricks, I don't know, to achieve what you want
But at all the BIR kitchen's, I have been to, there is really very little difference in cooking methods
Just look at all the genuine curry cooking videos people have posted
They are pretty much the same aren't they?
And what about BIR cookbooks
Pretty much the same

The difference you want, is in the base
All the many base samples, I have had, already have the basic aroma/smell/taste I want
It's almost like a missing vegetable
A simple smell, a complex flavour
I reckon Julian (curry2go) has raised a very important factor, and that is the long cooking time required for the onions
When you cook a full sized base it can be three hours or more to finish
If you scale down, and cut the cooking time accordingly, it's a very different result
You have no idea how much of my life, I have spent trying to do this
It has, at times, made me very unhappy
I dread to think how many gallons of imperfect curry gravy, I have poured down the sink
Ironically, this gravy is as good as what most modern places are preparing now

And give it a few more months, someone else will ask your question again (there are many threads similar to this)
This runs forever

Quote from: fried on December 11, 2012, 05:04 PM
Just out of curiousity, how does the Madras you cook with the takeaway base compare with the takeaway Madras?

Yes that's a good question, and what is your recipe for a madras?
Thanks