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Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Cory Ander on September 24, 2009, 05:26 AM

Title: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 24, 2009, 05:26 AM
Here is my curry base that I currently use.  It is the result of many years of me attempting to replicate BIR curries.  I have tried countless other recipes, countless alternative ingredients, countless alternative methods, etc, but, until someone comes up with a major breakthrough (and I feel sure there must be one!), it is the best I can currently accomplish.

It makes about 2.3 litres of curry base, which is sufficient for about 9 single portion curries.

Ingredients:


Method:


Notes:


Please let me know how you find it if you try it.

Here is a photo of my finished Curry Base:

(http://www.curry-recipes.co.uk/imagehost/pics/1d29bc6c76482d3d60db84c13ebee050.jpg)


Here is a photo of my Chicken Madras made using my curry base:

(http://www.curry-recipes.co.uk/imagehost/pics/075be30c2aea9d978e70a04fa38313cb.jpg)

My Madras recipe can be found here: http://www.curry-recipes.co.uk/curry/index.php?topic=3830.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3830.0). 


Here is a photo of my Chicken Tikka Masala Phal made using my curry base:

(http://www.curry-recipes.co.uk/imagehost/pics/e21b6b9616eb7799fbacfaa91b5b74a3.jpg)

My Chicken Tikka Masala Phal recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4000.msg36196#msg36196 (http://www.curry-recipes.co.uk/curry/index.php?topic=4000.msg36196#msg36196)


Here is a photo of my Chicken Dhansak made using my curry base:

(http://www.curry-recipes.co.uk/imagehost/pics/80c278b5799b8c5bbfc054842fe9faf3.jpg)

My Dhansak recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3869.msg35049#msg35049 (http://www.curry-recipes.co.uk/curry/index.php?topic=3869.msg35049#msg35049)


Here is a photo of my Chicken Jalfrezi made using my curry base:

(http://www.curry-recipes.co.uk/imagehost/pics/697da98dcd9f537de70d1a8be2b65abd.jpg)

My Jalfrezi recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3877.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3877.0)


Here is a photo of my Chicken Tikka Masala made using my curry base:

(http://www.curry-recipes.co.uk/imagehost/pics/d4d8fc14ebf90bd525528e1a2b82f8fa.jpg)

My Chicken Tikka Masala recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3999.msg36188#msg36188 (http://www.curry-recipes.co.uk/curry/index.php?topic=3999.msg36188#msg36188)



Here is a photo of my Chicken Ceylon made using my curry base:

(http://www.curry-recipes.co.uk/imagehost/pics/1c157bb4b7dacf7c24d567448aea6199.jpg)

My Ceylon recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3868.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3868.0)


Here is a photo of my Chicken Korma made using my curry base:

(http://www.curry-recipes.co.uk/imagehost/pics/0d11e780ea3f554af0754b81c61f7bb7.jpg)

My Korma recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3975.msg35972#msg35972 (http://www.curry-recipes.co.uk/curry/index.php?topic=3975.msg35972#msg35972)

Here is a photo of my Chicken Vindaloo made using my curry base:

(http://www.curry-recipes.co.uk/imagehost/pics/07804d2565c4949b116ae43ddbf4d7b8.jpg)

My Vindaloo recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3953.msg35787#msg35787 (http://www.curry-recipes.co.uk/curry/index.php?topic=3953.msg35787#msg35787)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on September 24, 2009, 02:23 PM
CA - I will be in the market for a new batch of base very shortly (down to two bags), so will definitely give this a try.

Will let you know how I get on...

-- Josh
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 24, 2009, 07:19 PM
CA,

i been of the opinion for a while now that if a base achieves a threshold (i guess a set of characteristics) then it's impact on the final curry is limited (the technique and recipe then have a greater impact). consequently i keep hoping that i won't be tempted to try any more bases so i can concentrate on the recipe end.

i do like the spec of your base. now that my regular made recipes and technique are sorted (stable) it would be good to get what i hope to be a final verdict on the threshold.

i feel i'm pretty versed on all the ingredients except the spice mix. the spec is quite different to the end result of my take on the CRO2 base. the key differences being that i've dropped off the list tomato (fresh & paste) , green pepper and fresh ginger. i'd also pretty much established a personal preference not to use curry powder or garam in base preferring simple spicing and whole spices.

the cooking time is also much shorter than my norm 3 hr.

very much looking fwd to giving it a go.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: adriandavidb on September 25, 2009, 10:08 AM
Not hugely different to mine CA.

I too, have tried many variations that did not seem to make a huge difference:-

     Pre frying ('tarka-ing') the tomato/tomarto paste (a la KD)
     -------ditto--------------  the onion & garlic (home made puree)
     -------ditto--------------  the spices
     -------ditto-------------- all possible combinations of the above three

I've finally settled on a simple boil/simmer approach; spices, tom paste & corry stalks 5 mins mins before end, just like you & BE.

I use home made chicken stock in place of water; and personally I've found this makes a BIG difference:  remains of a roast chicken boiled up with a little bay, star anise, cinamon & peppercorns; filtered and skimmed after a couple of hours cooking.

I also add a stick of celery.  Like you, I don't go overboard on the carrot - I find it makes it a little 'heavy'.

I discovered a while back that my bitter results were simply due to too much ginger, and had nothing whatever to do with the onions.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 25, 2009, 02:23 PM
will definitely give this a try....Will let you know how I get on...

Thanks Josh (and Jerry), I'd be interested to know how you get on.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 25, 2009, 02:34 PM
Interesting to note we've followed similar paths ADVB

I've noted you comments about using home made stock and will give it another try (I've never had much joy, in the past, but I can see how it can undoubtedly add depth, savouriness and flavour).  I'll try your recipe for the stock.

I'm also interested to note your observations regarding too much ginger.  The occasional bitter base has always troubled me which I've generally assigned to the onions.  I find that (too many) fresh chillies and tinned tomatoes can also make the base bitter.

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 25, 2009, 02:42 PM
the cooking time is also much shorter than my norm 3 hr.

Yes, I understand what you're saying Jerry.  However, I figure that, since the quantities of ingredients are significantly smaller than a "full-sized" BIR batch of base that 1 hour is sufficient. 

I've tried longer (up to 3 hours for this size batch) and whilst it doesn't really do any harm, I do feel that some of the flavour is lost beyond 1 hour or so.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: 976bar on September 25, 2009, 02:51 PM
Here is my curry base that I currently use.  It is the result of many years of me attempting to replicate BIR curries.  I have tried countless other recipes, countless alternative ingredients, countless alternative methods, etc, but, until someone comes up with a major breakthrough (and I feel sure there must be one!), it is the best I can currently accomplish.

It makes about 2 litres of curry base, which is sufficient for about 8 single portion curries.

Ingredients:

  • 600g brown onions
  • 25g fresh garlic
  • 15g fresh ginger
  • 40g tomato paste
  • 175g fresh tomato
  • 40g carrot
  • 40g green capsicum (or red if you prefer)
  • 20g coriander stalks/roots
  • 1 heaped tsp curry powder (any decent mild or medium one will do)
  • 3 heaped tsp spice mix http://www.curry-recipes.co.uk/curry/index.php?topic=3765.msg34202#msg34202 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.msg34202#msg34202)
  • 1 heaped tsp salt
  • 125ml vegetable oil (or sunflower or canola oil if you prefer)
  • 1600ml water

Method:

  • Wash and coarsely chop all vegetables, tomatoes and coriander stalks/roots
  • Place all ingredients (except the coriander, spice mix and curry powder) in a large saucepan
  • Cover the pan and bring to a gentle simmer
  • Gently simmer for about 60 minutes (or until all the vegetables are soft)
  • Add curry powder and spice mix
  • Simmer for a further 5 minutes
  • Add coriander stalks and allow to cool
  • Blend to a soup-like consistency when sufficiently cool
  • Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers

Notes:

  • You can use other onions, if you prefer (e.g. red, white, etc), but I haven't found it makes much difference
  • You can try frying/caramelising the onions, etc, in oil, before adding the water, but I haven't found it makes much difference
  • You can use coriander leaves, if your prefer, but your base may become a little green coloured
  • You can use an alternative spice mix (or any decent curry powder, or individual spices), if you prefer, but the result will undoubtedly be different
  • The resultant base should be a pale, creamy, yellow colour and should smell and taste of a pleasant, creamy, mildly spiced onion/vegetable soup, and should not be bitter

Please let me know how you find it if you try it.

Hi Cory,

This looks a very good base indeed. Last batch I made was SnS and I only have 1 portion left.

I'm gonna give this a go early next week.

Well done mate :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Paul1980 on September 25, 2009, 02:53 PM
I have omitted Ginger completely out all my recipes as it always gives me a bitter taste.
I have read in a book or two that this was only added in curries to help with digestion.
Since I have done this My bases and final curries have improved a lot.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on September 25, 2009, 02:54 PM
I haven't done a side by side comparison CA (I'm just feeling too lazy at the mo), but this looks remarkably like Bruce Edwards' new base. If so, no bad thing as that one is my current favourite!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: chriswg on September 25, 2009, 04:17 PM
Hi Cory

It looks good, I'll give it a go once my frozen stash runs out.

You mentioned you are waiting for a breakthrough, do you mean with the base sauce? I really don't think there will be. I think we have got as far as we can with base sauces, if there was a breakthrough to be had, someone would have uncovered it by now. The only difference now between a BIR base and our efforts is the huge size of pot they use to cook it in but I don't see that having a positive impact on the final result.

I believe individuals will have eureka moments that satisfy what they are looking for (e.g. using old chip oil in the base). Only you know what result you want to achieve, I'm 100% happy with my quick base and Madras because that is how my favourite BIR chef cooks them. You've been searching and experimenting longer than probably anyone on this forum so I hope you achieve your personal 100% result soon. Have you ever asked for a kitchen tour or demo at your local? If you order from there a lot I'm sure they will be only too happy to pass on a few tips.

Good luck and thanks again for sharing your recipe.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 25, 2009, 04:45 PM
Hi Chris,

I'd be interested to hear what you think if you give it a go.

Yes, I mean a breakthrough in the curry base.  To my mind, I still think this is where the real BIR magic happens.  I really think the final curry preparation is not complicated enough to account for it.  I know some others agree.  I know some others disagree.

So I feel that the richness, savouriness and depth of flavour that I think is still somewhat lacking in my curries (i.e. all of my curries; from mushroom bhaji, to korma, to phal) stems from something missing from the base.  Please don't get me wrong, I'm probably being very self critical here and my wife, for instance, would think I'm nuts.  But, of course, I know better (not about being nuts but about knowing that something is missing)  ;)

I still can't help but feel that it is something like Haldi's used oil, or stock.

Yes, like several others here, I have spent many hours questioning BIR owners and chefs and have prepared my own curries in their kitchens.  I probably paid too little attention, at the time, or was too p*ssed to bother  :P
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 26, 2009, 09:56 AM
i've got the base on the go.

made a "boo boo" straight off though - i added the coriander with the rest of the veg - apologies for reading the instructions wrongly.

everything else going ok (making chriswg bhajis using the 4/5 hr wait and CA's tikka). have orders for butter chicken and kashmiri so far.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 26, 2009, 02:23 PM
have got the base made.

i've somehow got more than the 2L spec (2.8L). consequently it's very thin (thinest i've ever made).

the taste is very good - i'd say top notch. i don't feel it's significantly different to what i've experienced before. the proof of the quality will only show in the cooking though.

there are a couple of areas of difficulty for me.

1) Cooking time - i find that base changes when it's cooked with added water after blending (~1hr). this gives to me what seems like a more moorish taste. i've not cooked for a long time with base that i've not cooked for this extra hr. the only exception being chriswg's curry in a hurry (which tasted pretty good but not as good as my norm bases). consequently it will be very interesting for me if this extra cooking does make a difference or not.
2) Chilli - very minor point but i like to just get a tad of chili into the base (~1 tsp)
3) Reclaimed oil - ignore this if u're not a fan. i added an extra 325ml of oil and reclaimed it before blending. the oil does not taste as good as when the spices are added at the start of cooking.
4) Whole spices - i'm totally sold on their inclusion. i'm undecided whether there is any difference between using a spice ball or tgad2007's oven roasting method (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.70 (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.70)).

i've not told the family of the different base and spice mix being used. it will be interesting to see if they notice. i will make my std madras as a starter to enable me to take a view.

in short at the mo up their with the best but not a break through.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: 976bar on September 26, 2009, 02:32 PM
have got the base made.

i've somehow got more than the 2L spec (2.8L). consequently it's very thin (thinest i've ever made).

the taste is very good - i'd say top notch. i don't feel it's significantly different to what i've experienced before. the proof of the quality will only show in the cooking though.

there are a couple of areas of difficulty for me.

1) Cooking time - i find that base changes when it's cooked with added water after blending (~1hr). this gives to me what seems like a more moorish taste. i've not cooked for a long time with base that i've not cooked for this extra hr. the only exception being chriswg's curry in a hurry (which tasted pretty good but not as good as my norm bases). consequently it will be very interesting for me if this extra cooking does make a difference or not.
2) Chilli - very minor point but i like to just get a tad of chili into the base (~1 tsp)
3) Reclaimed oil - ignore this if u're not a fan. i added an extra 325ml of oil and reclaimed it before blending. the oil does not taste as good as when the spices are added at the start of cooking.
4) Whole spices - i'm totally sold on their inclusion. i'm undecided whether there is any difference between using a spice ball or tgad2007's oven roasting method (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.70 (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.70)).

i've not told the family of the different base and spice mix being used. it will be interesting to see if they notice. i will make my std madras as a starter to enable me to take a view.

in short at the mo up their with the best but not a break through.

Hi Jerry,

I like you like to add a bit of chilli to my base sauce as well. I'm going to give this a go early next week too :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: emin-j on September 26, 2009, 03:01 PM
Sounds a nice simple recipe CA , will give it a go when my sNs base runs out.
I think your right when you say the overall flavour of the finished Curry is down to the Base , I remember the words of the Chef at my favourite T/A when he said ' if the base isn't right the Curry wont be ' .
I have also found that a Base with minimal ingredients can produce a cracking Curry ( as in the Base at our T/A ) .
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on September 26, 2009, 04:06 PM
Hi JerryM,

Looking forward to your opinions on this base - could be the next one to try for me.

Do you rate the reclaimed oil? - I guess you use it for the stage 2 final cooking.

One thing struck me about adding excess oil then removing most of it for reclaim - many of the flavour components from the spices dissolve in oil rather than water so I wondered if adding excess oil then removing it would weaken the spicyness of the remaining base. I suppose if you cook later on with the reclaimed oil you are then putting these flavours back into the curry.

Just one more thing - how long do you keep the reclaimed oil?

Cheers,

Paul.

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 26, 2009, 04:27 PM
One thing struck me about adding excess oil then removing most of it for reclaim - many of the flavour components from the spices dissolve in oil rather than water so I wondered if adding excess oil then removing it would weaken the spicyness of the remaining base. I suppose if you cook later on with the reclaimed oil you are then putting these flavours back into the curry

I share that concern PaulP.  As you say, the oil carries the flavours of the spices.  Adding more oil and removing it is very likely to remove much of that spice flavour from the base.  You won't necessarily recover all of it in the cooking of the final curry either since you might be using a smaller proportion of it.

I figure if you're going to reclaim the oil from the base then you probably need to add more spices to the base.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: 976bar on September 26, 2009, 04:40 PM
One thing struck me about adding excess oil then removing most of it for reclaim - many of the flavour components from the spices dissolve in oil rather than water so I wondered if adding excess oil then removing it would weaken the spicyness of the remaining base. I suppose if you cook later on with the reclaimed oil you are then putting these flavours back into the curry

I share that concern PaulP.  As you say, the oil carries the flavours of the spices.  Adding more oil and removing it is very likely to remove much of that spice flavour from the base.  You won't necessarily recover all of it in the cooking of the final curry either since you might be using a smaller proportion of it.

I figure if you're going to reclaim the oil from the base then you probably need to add more spices to the base.

Hi Cory,

I think you're right there, but I think that adding too many spices to the base could also ruin it.

What about adding a spice mixture to the reclaimed oil? As long as the oil is heated up just like preparing a curry, then frying a spice mixture in it, ensure it is evenly mixed and allowed to cool before bottling it?

Just a suggestion......
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 26, 2009, 04:52 PM
I think you're right on both counts 976bar ("hallelujah!", he cried!  ;)).

I've tried exactly that (i.e. separately frying spices, etc, in oil).  I didn't have a great deal of success, but it's probably something I need to revisit.  There is a thread on it here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3295.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.0)

I also have found that adding too much oil to the base makes it...umm....oily.

I'm surprised that Jerry managed to reclaim that oil after only 1 hour of gentle simmering.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: 976bar on September 26, 2009, 08:06 PM
I think you're right on both counts 976bar ("hallelujah!", he cried!  ;)).

I've tried exactly that (i.e. separately frying spices, etc, in oil).  I didn't have a great deal of success, but it's probably something I need to revisit.  There is a thread on it here:  http://www.curry-recipes.co.uk/curry/index.php?topic=3295.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.0)

I also have found that adding too much oil to the base makes it...umm....oily.

I'm surprised that Jerry managed to reclaim that oil after only 1 hour of gentle simmering.

Finally we're hopefully on the same wavelength... ;)

I'm thinking that possibly blending oil with maybe ghee or butter on a low to medium heat, will stop any burning and just fry those spices for a short while, then take off the heat and allow to cool.

I have to make some base early next week and will give this a go at the same time....

Today, I made a beef stroganoff. I used about 2 tbsp of oil plus 1 tbsp butter, where I cooked the onions until soft then added the garlic. After that I added 2 tsp of Paprika, which I cooked for around 2-3 minutes on a low heat. The smell was fantastic and the end result was probably the best stroganoff I've ever made, which I will post on here later with some pics.

But definitely frying those spices gently and for a few minutes certainly brings out the flavour more, than burning them on a high heat :)

Hope this helps......
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 27, 2009, 10:26 AM

Do you rate the reclaimed oil?

adding excess oil then removing it would weaken the spiciness of the remaining base.

all u need on reclaimed oil is here http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0). i'll update it on how long it keeps.

on weakening the spiciness - i feel no. i recently started to make a "low spice" version of the bases that i make. i was surprised that less was better. i'm now working on a norm around 2% spice c/w 3.5% previously.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: 976bar on September 27, 2009, 10:49 AM

Do you rate the reclaimed oil?

adding excess oil then removing it would weaken the spiciness of the remaining base.

all u need on reclaimed oil is here http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2684.0). i'll update it on how long it keeps.

on weakening the spiciness - i feel no. i recently started to make a "low spice" version of the bases that i make. i was surprised that less was better. i'm now working on a norm around 2% spice c/w 3.5% previously.

Can you post the recipe for that please Jerry, I'd like to give it a go with a little less spice. I think you're right, less can be more :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 27, 2009, 04:14 PM
i cooked with the base last night. i have about 1/2 left to try out in the week.

my lad had butter chicken and my wife and myself kashmiri - they did not realise that the base was different. the curries were as good as i normally make.

i made a madras 1st which was no good for me - i have a problem with methi - the methi in the spice mix came through too strong for my taste buds (i used 1 tsp in 300ml).

i am very greatfull to CA for posting and enjoyed giving it a go. it has put my mind at rest that i haven't missed anything ie the threshold idea holds good. i now feel i don't need (and won't) try any new base recipes.

i will remake the spice mix without the leaf and powder methi and see how that goes in the week. i do like the idea of the powder garlic, cardamom and ginger in the mix powder. they were just overpowered for me by the methi.

i feel i need to try the base out on madras a bit more to come to a conclusion. the butter chicken and kashmiri don't challenge a base that much as the frying stage ingredients are more predominant.

in short - so far the base is up their with the rest but no step change.

i have pics of the curries if of any interest - they look same as i've posted before
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: adriandavidb on September 28, 2009, 01:07 PM
Interesting to note we've followed similar paths ADVB

I've noted you comments about using home made stock and will give it another try (I've never had much joy, in the past, but I can see how it can undoubtedly add depth, savouriness and flavour).  I'll try your recipe for the stock.

I normally make about 5 litres of base in 'one-go'  The stock from the remains of one whole roast chicken (not much meat left on it after a roast dinner!) goes in it.

I usually boil it up with enough water to cover the left-overs completely (at least 2 or 3 pints), for a couple of hours or so; during the last hour I add some star anise, peppercorns,  a couple of bay leaves,  one  or three cloves (that's cloves, NOT cloves of garlic :)), cinamon; I don't bother adding the other traditional stock ingredients: onions etc, because they'll be plenty of that in the base anyway!

After is simmered for a couple of hours (3 max), I filter it through a culender , then a kitchen sieve (failing that, an old tea-towel would do).

I WOULD say tha at this stage you are likely to be put-off the whole thing by the somewhat discusting site of a  pile of nasty looking bones and slimy debris in whatever you've used to filter the stock: please don't be; it's worth sticking-with it for the results!

You should end-up with a couple of pints of watery-looking 'broth', perhaps with the odd dropplet of oil floating on top.

If it was allowed to cool at this stage a thin skin will form on the top, skim it off and chuck it - I don't normally allow it to cool before using it so this dosen't apply!

Use all of this stock, making it up to the required volume with water.

You may have to make a real conscious effort to do this as the sight of what's left of the chicken after it's removed from the stock really does seem a bit off-putting!

! REALLY recommmend anyone who hasn't tried this to give it a go: it's got be closer to BIR that most other things I've tried!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 28, 2009, 04:35 PM
Thanks for your reply and further details ADVB. 

I have tried numerous stocks in the past (including off-the-shelf liquid stocks, stock cubes and granules, "akhni stock" and home made stock of chicken, vegetables and meat) but I will retry adding chicken stock, as you describe.

I am determined to find (what I feel must be) that missing ingredient from the curry base!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 28, 2009, 07:07 PM
i had a go at the stock a while ago (link to pic http://www.curry-recipes.co.uk/curry/index.php?topic=2614.msg23080#msg23080 (http://www.curry-recipes.co.uk/curry/index.php?topic=2614.msg23080#msg23080)).

it was part of making currytesters base. the ghee was too strong for what i'm used to in terms of BIR taste. i also recall the stock not really taking me in the direction of BIR.

i took out the freezer the last few ice cubes of base from my local TA at the weekend to compare it with CA's base. i'd already compared it with the other bases i make regular (rajver, saffron, mytake CRO2). i've not been able to detect any real difference that could produce a step change in the taste of the final curries i make. i honestly think it must be at cooking stage in terms of ingredient or spice that accounts for that missing bit.

CA - are u able to describe what u feel is missing. i'll give it some thought overnight. i find it very difficult to put into words. i'll ask the boss.

pic is BIR base LH - CA's aka RH.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 29, 2009, 07:19 AM
i asked the family (the lad and the boss). they said it was difficult to pick out differences as we buy a different dish from the TA (garlic chicken) than we make at home.

their differences were:
1) less oil than BIR
2) less salt than BIR
3) no 1/4 fresh tomato

my differences would be:
4) don't know the "exact" ingredients well enough per dish
5) tendency to add too much spice (i've just started reducing from 2 to 1 tsp per portion)
6) don't tend to have "all" the BIR ingredients in place down to time and availability

as i said earlier. the objective for me was to put to bed that the difference lies in the base. making CA's base has confirmed this for me and recipe improvement is now my focus (i have the equipment and technique sorted).

i think the other thing to remember is that u will never be able to get the exact taste of a dish from a BIR without knowing exactly what's done and what goes in. the test for me is if u close u're eyes would what u've cooked pass as BIR ie would someone eat it and that they'd think it was from a BIR.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 29, 2009, 08:08 AM
on the real BIR base comparison with the site bases - there are 3 key differences:

1) much lower spice
2) much higher onion content
3) less veg

this view comes from the taste difference. the real BIR is spiced but very much in the background. the texture appears very watery but there is a lot of quite coarse fragments of onion (suggesting my blender is better than theirs). the appearance is of a 2nd rate base ie cost focused c/w to what i'd call the sites bases as "delux". i've made onion only base before and been amazed how good it tastes. i'm also conscious of the KD1 base which i've made a lot (essentially onion only) this is too cheap in comparison to the real BIR.

what i'm getting at is i think the ingredients are known - there's nothing new or missing. we've just got to be more "cost focused" on how much of everything that we use that is relatively expensive. i count onion and water as the only exceptions.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on September 29, 2009, 04:38 PM
Quote
i asked the family (the lad and the boss). they said it was difficult to pick out differences as we buy a different dish from the TA (garlic chicken) than we make at home.

their differences were:
1) less oil than BIR
2) less salt than BIR
3) no 1/4 fresh tomato

Jerry, are you saying you compared CA's base head to head with BIR and those were the differences you noticed?

What dish did you make?

They put a quarter tomato in the base?

Is the BIR where you got the base from any good? Consistent?

Would you feel that if you upped the oil and salt content of CA's, that it would be closer to a match?

You mentioned that base was thin... in the pic, it looked on the thick side.

You go on to say....

Quote
on the real BIR base comparison with the site bases - there are 3 key differences:

1) much lower spice
2) much higher onion content
3) less veg

Very different observations than the first three. Is this in comparison again to CA's base, or a generalization you have come up with?

How does CA's base compare on those three differences?

Sorry for all the questions. I just get a little more excited when a member is able to head-to-head with a BIR base and be specific on the differences. I have no such luxury here...

Thx,
Josh
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on September 29, 2009, 04:39 PM
Oh, something else I forgot to ask...

Did you taste/texture/ingredient compare the BIR base to CA's?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on September 29, 2009, 04:49 PM
Hi JerryM,

I've never tasted a TA base so can you describe the differences you find between your TA base and your own creations in flavour terms? Sometimes I wonder if we strive to make our bases taste too nice - possibly too rich and expensive tasting as you say.

I feel that there is enough information gleaned from real takeaways and restaurants over the years (both from this forum and other sources/books/forums) that we can't be that far off the composition of a real base. I do appreciate that some ingredients and certainly ratios of ingredients can be lost in translation both from a language point of view and also the scaling down factor of a 60 litre base down to 2 litres!

Are you thinking of simplifying your base recipes now?

On the spice amount front I'm still experimenting but I'm probably using closer to a tablespoon (including the chilli powder) of spice mix per 350 ml of base at final cooking stages. I may try to reduce this to see what happens.

Cheers,

PaulP.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 29, 2009, 07:20 PM
sorry Josh i've not been clear enough. i was trying to get over quite a lot and clearly did not do.

after cooking with the CA aka base - i and the family felt there was no significant difference to the curries i produce already (other than i have problem with the spice mix - i want to try it without the methi leaf and powder - i used existing spice mix to make all but the madras. the madras having CA's mix which spoiled for me the madras).

after one of the subsequent posts i asked the family how my curries vary with those we get from the TA. the 1st set of Nos 1 to 3 are what the family said (ie oil, salt, 1/4 toms).

the 2nd set of Nos 1 to 3 are my observation in comparing real BIR base with base i've made. when i got a portion of the base from the TA i froze most of it and have been taking a cube out everynow and then to compare with bases i make regularly ie saffron, rajver and mytake.

for me having made CA's aka it has 100% confirmed to me what i already suspected - that a threshold exists and if a base exceeds the threshold it has very little impact on the ultimate taste of the final dish - the remaining influences ie cooking technique and ingredient have a far greater impact. in short CA's is a very good base but there is no step change or break through. i can't say this for sure until i worked on the spice mix a bit but i'm not hopeful - i just thought CA may have stumbled on something by including garlic and ginger powder.

CA's base was no closer to the BIR base in the side by side than other bases on the site. hence me listing what i feel the key differences are. the BIR base appears 2nd class on the side by side but i know it was taken straight off their stove and their curries are clear 10's. i need to add that i did not have enough real BIR base to cook with so something could be their that u can't directly taste - i doubt.

in short for me if CA's aka does not get me closer - then i must be looking at the wrong end of the cooking. my focus needs to be off base and onto recipe. i've thought this for a while but now have the conviction to stick to it.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 29, 2009, 07:36 PM
Hi JerryM,

possibly too rich and expensive tasting as you say.

Are you thinking of simplifying your base recipes now?

Cheers,


PaulP,

the real BIR base does taste very different to all the bases i've made. the made bases do taste too rich and expensive.

it has crossed my mind to try and work on the base more to get closer. the trouble is i don't feel it's what will close my gap. the trouble is i find it very difficult to describe what that gap is. i do feel i'm very close. to the extent that it can only be in the final recipe.

why i say this is that some dishes taste spot on ie admin's jalfrezi, ashoka bhuna korahi,  976bar kashmiri, bitchinsahsa butter chicken. they make not be quite BIR but there as close as dam it.

on other recipes i struggle say madras. what i don't know is if these challenge the base more or i just don't have a good enough "close enough" recipe. i think it's the later.

i intend to work on these recipes ie madras, pathia, sylheti, rogan josh a bit for a while. as u say some experimenting on spice mix amounts. i also think i'm not bringing the full compliment of ingredients into play and need to work on this more. i've just reduced my std amount of spice mix from 2 tsp per 300ml portion down to 1 tsp and find this is taking me in the right direction as an example (the thought came from CK's madras for example).

i don't see the scaling as a problem. only the need to be aware that base and curry need matching to a certain extent at frying stage ie base with more tomato use less paste at cooking etc.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: matt3333 on September 29, 2009, 08:10 PM

on other recipes i struggle say madras. what i don't know is if these challenge the base more or i just don't have a good enough "close enough" recipe. i think it's the later.
i[/quote]

This is a really good observation, I think that dishes such as Korma,CTM, Dhansak, Patia, Jalfrezi are far easier to reproduce because they all have other overriding tastes, Coconut,Cream,Lentils, peppers and so on.
However the humble Madras now that's a different beast and boy I wish i could reproduce this.
Just my personal ramblings for what its worth.
Matt
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 30, 2009, 07:28 AM
matt3333,

this is exactly how i feel.

CK's madras does get me very close.

i can only describe the gap in the form of an analogy. the texture & everything is right it's just not quite there on side by side comparison. it's sort of like cooking a recipe out of a cook book compared to eating the same in a restaurant. i know "seasoning" is a common difference between home and professionally cooked food but i've explored that too.

i can only think it's something to do with the spice mix. hence my interest in CA's addition of garlic & ginger powder. i hope to cook again tonight with a modified spice mix ie no methi.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on September 30, 2009, 07:42 PM
i really rate CA and always aim to take on-board his findings. i am very grateful to him as his posts have learnt me most of what i know on the curry cooking front.

although my 1st go did not go as well as expected - due to the methi i consequently felt i needed to persevere a little.

this i've done and i now feel CA might just have something here. not the base but the spice mix. not to say the base is no good - it's just not a step change for myself. it's the spice mix that is key.

i made a revised spice mix today leaving out the leaf methi and powder methi. i only had cardamon pods so i was unable to use seeds (which i would/will in future - i'll buy a pack) - i just ground a tbsp (did not work well as the husks are difficult to grind down). i also upped the amount of garlic and ginger by x2 to make sure i could detect any change.

i then cooked a derivative of CK's madras ie 1/4 tsp salt, 1/4 tsp chilli, 1 tsp CA's mix minus the methi, 1 tbsp dried garlic granules, 4 tbsp passata, 1 tbsp frozen coriander, 300ml base, 100ml water added to the base.

the madras tasted very good. my wife (not a curry expert) could not tell any difference to what i normally produce. i felt though that it was a step towards BIR ie adding garlic powder and probably ginger powder to a spice mix makes a difference.

it would be interesting if others tried adding it to their existing spice mix to get a 2nd opinion.

i'm sold on it the spice mix and have adopted as my norm. those who are not so negative to methi may like the as spec version or slightly toned down.

CA - much appreciate your efforts and apologies for taking such a roundabout route to get to a result.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on September 30, 2009, 10:05 PM
i can only think it's something to do with the spice mix. hence my interest in CA's addition of garlic & ginger powder.

Jerry, if you haven't tried it already, try a little all purpose seasoning. TRS, East End etc., all do one. It definitely lifts a curry and it may just be the one thing you have missed?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on October 01, 2009, 07:21 AM
Secret Santa,

as always u too always know u're stuff.

i use all purpose seasoning (mines rajah) - i only use it when making the ifindforu base. the aps is a key differentiator in the ifindforu base. i have always intended exploring it a bit more in terms of general use in base. never got to it though.

i had not thought of using it in spice mix. i will defo give it a try. many thanks. the difference is certainly along those lines "seasoning". i've tried salt, hing then msg without result. i could not really see how our spice mixes could be so far out from BIR. as otherwise the difference must be down to ingredient but i can't see that either.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: 976bar on October 01, 2009, 07:51 AM
i can only think it's something to do with the spice mix. hence my interest in CA's addition of garlic & ginger powder.

Jerry, if you haven't tried it already, try a little all purpose seasoning. TRS, East End etc., all do one. It definitely lifts a curry and it may just be the one thing you have missed?

Is that the same as MSG?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on October 01, 2009, 08:07 AM
No. it's very different to msg.

i find the rajah very salty though. i would buy TRS or East End next.

it tastes on wet finger dip very nice.

ingredients listed: salt, mustard flour, paprika, black pepper, flavour enhancer, sugar, onion powder, garlic, herb, spice extract, celery

the closest i can describe is as a veg stock granule.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: adriandavidb on October 01, 2009, 01:58 PM
No. it's very different to msg.


ingredients listed: salt, mustard flour, paprika, black pepper, flavour enhancer, sugar, onion powder, garlic, herb, spice extract, celery

the closest i can describe is as a veg stock granule.

That's on of the reasons I put a stick of celery in my base Jerry!  It's a componant of most vegtable stocks; what's base but a thick vegtable stock?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: adriandavidb on October 01, 2009, 02:00 PM
All this talk of adding garlic powder and ginger powder, dopes sound a little like doubling back toward Pat Chapman ::)

What the heck, I'll go and give that a try too :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 01, 2009, 04:08 PM
ingredients listed: salt, mustard flour, paprika, black pepper, flavour enhancer, sugar, onion powder, garlic, herb, spice extract, celery

The "flavour enhancer" will be the MSG 976bar (I got it right this time  ;)).
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 01, 2009, 04:10 PM
All this talk of adding garlic powder and ginger powder, dopes sound a little like doubling back toward Pat Chapman ::)

What the heck, I'll go and give that a try too :)

They do add a different dimension to using fresh garlic and ginger DD (as does using powdered versus fresh versus dried fenugreek).  I use it in my masala (aka spice mix) because of it.  I'm not certain that BIRs use it regularly though, I admit
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 01, 2009, 04:19 PM
That's on of the reasons I put a stick of celery in my base Jerry!  It's a componant of most vegtable stocks; what's base but a thick vegtable stock?

When you boil it down to the absolute basics, a curry base is little more than an onion puree with some other things (including minimal spices) chucked in.  But the onions (by far the biggest percentage) is paramount.

I agree that celery (fresh or otherwise) can add a savouriness to it though.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on October 02, 2009, 08:28 AM
adriandavidb,

i've tried celery before in base (ronnoc's). i'm not a celery fan but i must admit ronnoc's base had some real promise and i think the celery played a big part. i never got round to revisiting it. i'd say that now being totally happy with the 3 bases i make regular i don't feel a need for it. clearly down to personal taste buds (similar to the methi).

Secret Santa,

i tried the addition of APS last night - i was well impressed. i added it into CA's aka minus the methi. it would have been a 1 off portion in the full spec (i actually added 1/2 tsp having only 1/2 of the full spec amount of 15 units).

it worked very well in the madras and i would make it std for me. i could not really taste any difference in the 976bar kashmiri. i also made ashoka pathia for the 1st time but although i don't know for sure i think it would have helped.

in short i'm sold. i would add as a pinch at frying stage as i don't think certain dishes would benefit (ie cream & coconut). i also felt thirsty overnight just like when i've had TA. the msg must have come into play. for this reason i would have a big dilemma - taste or sleep. easy for weekend meals not so work days.

many thanks to Secret Santa. i think this together with CA's garlic/ginger powder has sorted my seasoning search. i feel recipe refinement in terms of ingredient and proportion is now my sole focus. 
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on October 11, 2009, 01:13 AM
I tried this base today. I made it to spec (including the CA spice mix), but with the following tweaks:

- Used 50% fresh oil, and 50% CA's spiced oil
- Used red onions and red capsicum (just for a change)

The base turned out great, without anything being very different to other bases I have mode (on the surface at least). It was noticeably redder than even the SnS base, but that was to be expected with the red onion and capsicum. Consistency was comparable to the SnS and BE.

I made two curries: a korma, and CK's Bhuna, just for a bit of variety so I could judge the versatility. I didn't use any oil with the korma (used the CBM BIR technique). It turned out just as good as usual. But the Bhuna - wow! For this I used about 5 tbsp of the spiced oil to start, and right after adding the peppers and onions the kitchen smelled like a curry house.

The finished Bhuna was amazing, no doubt one of the best dishes to come out of my kitchen. The oil made a big difference. The smell was amazing. I partially attribute that to the big pinch of methi used in the final curry.

I need to try the oil/base with a Madras to develop a definite conclusion, but I believe this is a step forward for me.

-- Josh
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 11, 2009, 03:43 AM
But the Bhuna - wow! For this I used about 5 tbsp of the spiced oil to start, and right after adding the peppers and onions the kitchen smelled like a curry house.

The finished Bhuna was amazing, no doubt one of the best dishes to come out of my kitchen. The oil made a big difference. The smell was amazing. I partially attribute that to the big pinch of methi used in the final curry

Hi Josh,

Thanks for trying my curry base recipe (and my spiced oil recipe) and posting your findings Josh 8)

I'm not too clear what it is you're attributing the "wow!" to, for the Bhuna, Josh?  Is it:

- the curry base, or
- the spiced oil, or
- the Bhuna recipe, and/or
- the big pinch of methi?

Quote from: josh
I need to try the oil/base with a Madras to develop a definite conclusion, but I believe this is a step forward for me

You might have noticed that I have also posted my Chicken Madras recipe now (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3830.msg34732#msg34732 (http://www.curry-recipes.co.uk/curry/index.php?topic=3830.msg34732#msg34732)). 

It would be great if you could use this to "develop your definite conclusion".  I'd love to hear your opinion?  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on October 11, 2009, 03:51 PM
Hi CA,

Quote
I'm not too clear what it is you're attributing the "wow!" to, for the Bhuna, Josh?  Is it:

- the curry base, or
- the spiced oil, or
- the Bhuna recipe, and/or
- the big pinch of methi?

I guess that's why I said I need to try it on something else. To be honest, I think it was a combination of the above. Today is Thanksgiving in Canada. I don't think I'd hear the end of it if I decided to make a Madras today. Besides, we have family coming over and my house STILL smells like a curry house.  ;D

-- Josh
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Willyeckerslike on October 22, 2009, 06:36 PM
Hi,

I Made this as my latest batch of base and very good it is, the best I have done so far I think.  It looks the same colour as the one in my local restaraunt when I managed to see it a few years ago (daughter worked behind the bar for a while).  It does taste a bit like a mildly spiced veg soup and is yellowy in colouras CA says it should be, also it is a lot thinner in consistancy than the others I have made.  I made Curryking's chicken tikka massala with it and the whole family enjoyed it very much (that's a 1st ;D, usually too spicy for them).  Next I will try Uncle Bucks garlic-chilli chicken with this base as I enjoyed it very much with the SNS base but this base is a lot different so will be interested to see the results. 

I was going to post a pic of the base but cant seem to upload it, probably a problem at my end.

thanks for sharing this Cory Ander 8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 23, 2009, 02:45 AM
Hi Will,

Thanks for trying my base and reporting your results.  Glad that you had some good results with it  8)

I was going to post a pic of the base but cant seem to upload it, probably a problem at my end.

The problem is that the forum needs more capacity to post photos.  I also wanted to post some photos of my base but I also can't  :-\

Until Stew acquires more capacity, an option is to post photos on another file sharing website (e.g. photobucket), and link it to here.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on October 25, 2009, 08:36 PM
I was just reading through this thread in preparation for making this base tomorrow and one thing that struck me in the recipe is the lack of tinned tomatoes.

Now I fully intend to stick to the recipe as written, but every real BIR base I've seen, which admittedly isn't many, but includes the East Live and Maliks ones, have a substantial amount of tinned tomatoes in them.

This seems logical to me as fresh tomatoes are expensive compared to tinned, or maybe not at trade prices, I don't know.

Anyway it was just a thought.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Curry Barking Mad on October 25, 2009, 09:04 PM
I was just reading through this thread in preparation for making this base tomorrow and one thing that struck me in the recipe is the lack of tinned tomatoes.

Now I fully intend to stick to the recipe as written, but every real BIR base I've seen, which admittedly isn't many, but includes the East Live and Maliks ones, have a substantial amount of tinned tomatoes in them.

This seems logical to me as fresh tomatoes are expensive compared to tinned, or maybe not at trade prices, I don't know.

Anyway it was just a thought.

Spot on SS,
Cheap, easy and effective,
Bob
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on October 25, 2009, 09:58 PM
Hey guys, well like many of us (given his great curry pictures), I was excited to try out CA's recipes. I actually bought scales for this. Here is my attempt at CA's base gravy and Madras, to which I added a few extra veg ingredients at the curry stage (whole deseeded finger chillies, 1 tbsp finely chopped green capsicum, 1 tbsp finely chopped onion, 1 fresh tomato quarterd and a little extra garlic - you can see in the pictures) to create a Bhuna Madras. Other than the changes mentioned, I stuck exactly to the recipe (oh, I used chopped Coriander leaves rather than stalks / roots - I don't care if it looks green).

Stage 1 base ingredients:

(http://img2.imageshack.us/img2/6936/vege.jpg)

Added spice mix and Coriander

(http://img38.imageshack.us/img38/5811/stage2ug.jpg)

After blending:

(http://img36.imageshack.us/img36/8273/endstage1.jpg)

Ingredients for curry ready

(http://img188.imageshack.us/img188/7695/curryings.jpg)

Finished Curry

(http://img195.imageshack.us/img195/5522/curryg.jpg)

Curry and Pillau Rice ready to eat

(http://img195.imageshack.us/img195/7929/curryandrice.jpg)

I had great success with this recipe. The best results I've had in a very long time, possibly ever. This really worked for me. The result was just like my best local takeaway. I'm very happy with the base and think the spice mix suits me perfectly.

Observations

The base is thinner than what I'm used to. It also asks for small amounts of things like green capsicum and carrot - less than most other I've seen. I was dubious about the use of sugar. I've added some to a base before and it turned out to be a bad move. However in the final recipe I did add the 2 tsps which were called for. Worked a treat. My picture of the spice mix didn't come out well but mine looked lighter than CA's. I can't explain this, as I stuck as precisely as I could to the recipe. Maybe just a crap camera?

I'm very glad that I tried these recipes. They are excellent. Thanks very much CA!

Having cooked the base, I have since realised that I should have added the Coriander after having cooked with the spice mix for 5 minutes. I seriously doubt this made any difference as the base gets cooked again when the final dish is getting made, making any argument for loss of freshness of the Coriander or similar unlikely.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on October 25, 2009, 10:56 PM
Great stuff BB. Looks great.

I too had an excellent experience with this base. Sadly all I got around to making was a Bhuna (CK's) and a korma. I remember the bhuna being fantastic.

I take it you followed CA's Madras recipe (plus extra veg). How did you rate the Madras? There was a few things in that recipe I recall (like sugar and tandoori masala) that made me curious.

Cheers,
Josh
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on October 25, 2009, 11:04 PM
I take it you followed CA's Madras recipe (plus extra veg). How did you rate the Madras? There was a few things in that recipe I recall (like sugar and tandoori masala) that made me curious.

Hey Josh, hope you're well!

I rated the curry I made following the Madras recipe plus a few extras, very highly. I have often used Tandoori Masala in recipes as a bit of a legacy of the original KD recipes, so no surprise there for me. I was worried about the sugar but it was fine. I can't say I really noticed it but the end result was very good indeed.

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 25, 2009, 11:50 PM
one thing that struck me in the recipe is the lack of tinned tomatoes.

Yes, valid observation SS.  You may have noticed (from previous posts) that I'm not at all keen on using tinned tomatoes in the base (or even in curries) because I find they can make the base (and curries) bitter.  Not everyones agrees, of course.  So I use fresh tomatoes and tomato paste instead.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 25, 2009, 11:58 PM
I had great success with this recipe. The best results I've had in a very long time, possibly ever. This really worked for me. The result was just like my best local takeaway. I'm very happy with the base and think the spice mix suits me perfectly

Great pics BB,  thanks for taking the time to try this recipe and reporting back your pics and findings  8)

Quote from: BB
It also asks for small amounts of things like green capsicum and carrot - less than most other I've seen

One of the problems with "scaling down" base recipes, I suppose.

Quote from: BB
I was dubious about the use of sugar. I've added some to a base before and it turned out to be a bad move. However in the final recipe I did add the 2 tsps which were called for. Worked a treat

I presume you're referring to my Madras recipe, where adding sugar "to taste" is specified (rather than this base recipe, where there is no sugar specified)?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on October 26, 2009, 12:37 PM
Great pics BB,  thanks for taking the time to try this recipe and reporting back your pics and findings  8)

You're very welcome - thanks for taking the time to post the recipe.

Quote from: Cory Ander
One of the problems with "scaling down" base recipes, I suppose.

I think this could be the key. I could well have been using too much capsicum and carrot in the past.

Quote from: Cory Ander
I presume you're referring to my Madras recipe, where adding sugar "to taste" is specified (rather than this base recipe, where there is no sugar specified)?

That's right. I went for the 2 tsps, which seemed to work a treat. Next time I will try without. I can't say I really noticed it.

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on October 26, 2009, 04:19 PM
Excellent feedback from BB. This has to be my next cooking experiment.

Trouble is I made a double batch (about 5 litres) of SNS 2008 base. When I've got enough empty pots to store the new base I'll cook this one and let you know.

Oh - I meant to ask BB did you use the spiced oil for the madras recipe or just go with fresh oil?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on October 26, 2009, 11:24 PM
I meant to ask BB did you use the spiced oil for the madras recipe or just go with fresh oil?

I'm afraid I used fresh oil :/

I did a prawn Bhuna tonight using the same recipe. It was excellent.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: gazman1976 on November 07, 2009, 09:45 PM
ok i made Darths base tonight and tried the madras recipe, huge mistake as it was crap, i will be trying this base and madras next Sat, made SnS base last week and it was good so will try this one next
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Mikka1 on November 11, 2009, 04:57 PM
Cory Ander this base looks drinkable  ;D
I was also looking for a base Jerry suggested called 'mytake'

I'm planning on doing one of these this week.
Great pictures, thank you.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on November 12, 2009, 07:31 AM
Mika,

the mytake should have a space (my take) and u'll pick it up on the search.

CA's base is very good. the my take is quite different and probably at the other end of the spectrum. yet the curries from both are very acceptable.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 12, 2009, 09:05 AM
the my take is quite different and probably at the other end of the spectrum

I'm not sure that I agree with that Jerry? 

As I understand it, your "my take" curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3462.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3462.0)) is your evolution of the cr0 curry base, as is mine.  So both SHOULD be fairly similar and be at similar "ends of the spectrum" (whatever that means?)?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on November 12, 2009, 09:45 AM
I've now tried this base. First impressions of the base itself were very favourable, nice depth of flavour and sweet! Actually, given the ingredients, I can't believe just how sweet it turns out. It could be that your not using tinned toms has some merit in that respect CA.

For me it is a bit too tomatoey, edging perilously close to SnS's base in that respect. I think that would be the only thing I'd change in this base though, preferring a base that has no substantial overriding flavour and, therefore, allowing more tweaking at the curry cooking stage.

Made a CTM and well, meh!, difficult to praise or criticise in this because the base is masked by all the other trappings of a CTM. Tasted fine though.

Then made a Garlic Chicken chilli masala. Delightful it was! Still not as I remember BIR old stylee, but getting there, and very similar to using my current favourite base, that being Bruce edward's. Low spicing at the curry cooking stage is essential now I feel for the old style BIR taste.

I'd have to do a side by side now between CA's and Bruce Edward's to decide which I really prefer, but I think there's be hardly anything in it.

Good effort.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 12, 2009, 09:50 AM
For me it is a bit too tomatoey

Fair comment...it (as with any other ingredient) can be decreased (or increased) of course.

Quote from: SS
Good effort.

Thanks SS,

Did you use my curry masala?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on November 12, 2009, 10:23 AM
Did you use my curry masala?

For the curry no. I used BE's, but I intend to experiment with your masala in the future. I'm Interested as to why you include cardamom in it?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 12, 2009, 10:29 AM
For the curry no. I used BE's

But did you use my masala for the curry base?  No problem if you didn't, it will just be a little different if you used something else.  I'm just interested to know so that I can put people's comments (good or bad) into clear perspective

Quote from: SS
I'm Interested as to why you include cardamom in it?

As I pointed out, in my masala thread, my masala is based on the basic spices that I personally like in a curry.  I included cardamom simply because I like the taste of cardamom.  It works for me  :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on November 12, 2009, 07:14 PM
CA,

your teasing me. the my take is of course your take as i've been taught by a good master.

by spectrum i meant that i started out exactly where u say CRO2 "onion only" and copied a few things that i rate from other bases (rajver, saffron, ashoka & ifindforu). in short no tomato but coconut and marg etc.

ps i'm sold on the mix powder (minus the methi). i've also adopted Secret Santa's idea of a pinch of APS too.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 13, 2009, 12:22 AM
JerryM,

And you're confusing me!   :P

Your take on my take and your take is a little different than my take on your take and my take then!  ;D

It seems we both took the same starting point and, thereafter, took widely different courses then!  Nothing wrong with that!  :P
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on November 13, 2009, 07:18 AM
CA,

exactly it.

ps for info i now find that with any of the bases that i rate (inc the AKA) the finished dish is not that different. this surprises me a little. just to be clear there is a discernible difference when tasting the base itself but it ends up not a big deal overall.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on November 13, 2009, 08:22 PM
ps i'm sold on the mix powder (minus the methi).

That's weird you know Jerry!

For me the one thing that gets me closer to BIR flavour is the use of methi. I've seen it in use on both the East restaurant feed and Malik's, and in quite large amounts too.

I've also seen it (but not actually being used) in a couple of kitchens I managed to get into.

Soooo...why on earth aren't you using it? My experiences tell me that it's used more often than not in BIRs.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on November 16, 2009, 07:24 AM
Secret Santa,

i totally agree - it's very weird.

i do agree it is used widely in BIR's.

for some reason i just don't like the taste it brings. i've tried several ways of using over time as recommended on the site but all end up with this overtone.

i can live with it in small amounts. i may revisit it in the future - at the mo it's not a priority (and a long way down the list).

i think/believe it is the main ingredient in the BIR's that i don't like. for example i've tried curry in Bradford (3 times in think) and expected it to be real good - i just did not like it. the same has put me off going to rusholme (it's not in all restaurants there but i feel most).

the taste does not come through in BIR's from Birmingham or in most of my local area. it does in some balti's though. it also varies from dish to dish.

it could be that i'm using too much. i think last go was 1/4 tsp. in short it seems to spoil what is a very good result (the garlic & ginger in the mix along with the APS sorting my "seasoning" needs).

best wishes
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: adriandavidb on November 16, 2009, 02:09 PM
[quote author=JerryM link=topic=3772.msg35673#msg35673 date=1258356271
i think/believe it is the main ingredient in the BIR's that i don't like. for example i've tried curry in Bradford (3 times in think) and expected it to be real good - i just did not like it. the same has put me off going to rusholme (it's not in all restaurants there but i feel most).
[/quote]

I grind my dried methi into a fine green powder (a la Chris Dillon), and use a lev  qtr tps (measuring spoon), per 450ml of base in my madras.  Contrary to what some think is best, I fry-it-in with the spice mix right at the begining.   have you dried doing that way Jerry?  Added near the end it can be bitter.

I agree with SS, whilst not the full answer, it gets me nearer BIR than any other individual thing.

regards
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Panpot on November 16, 2009, 02:41 PM
Ive noticed it being used in The Ashoka and my local TA back in Glasgow as its open plan and a pinch is thrown in towards the beginning in both cases. PP
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on November 16, 2009, 04:33 PM
thanks all - honest i'm not loosing any sleep on the methi front.

i have tried adding with the mix powder, after spice frying ie just before base and in with base. i even tried adriandavidb's prompt on grinding the stuff.

the only thing on my mind at the mo is chilli sauce (for madras) and getting some huge "jalfrezi" chillies i saw on my last shopping treat.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: emin-j on November 16, 2009, 09:51 PM
JerryM , Chili Sauce  ??? I think your wandering off the BIR track a bit there  ;) Ive watched a few Chef's cook a Madras Curry now and they have only used what we all ' normally ' use including about 1/4 tsp of dried Methi usually put in right at the start of cooking ( just as the oil gets hot ). ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on November 16, 2009, 10:04 PM
Jerry - others have said it, but I have to say it again.

Methi is key to the BIR taste, in the savoury curries at least - madras, vindaloo, bhuna, jalfrezi...

I inadvertently ran out once, and the Madras I made noticeably did not have the depth of flavour and the BIR smell was diminished.

Have you confirmed that the takeaways you frequent do NOT use it? I have a hard time with that one.

I don't bother with a fine grind, just a crumple in the fingers as I put it in the pan.

Have you done a side-by-side with and without methi?

I can understand if you simply have an "incompatibility" with methi, but in which case, you are striving for a different taste than most.

-- Josh
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on November 17, 2009, 07:30 AM
josh,

appreciate your help and dismay at my outlook on methi.

i'm sure eventually i will find that i start to use it as i am sure without doubt BIR's use it - the same has just happened with lemon juice.

i've asked too many questions at my BIR just lately so that's out for a while.

believe me though i've been brought up on curry. my curry journey has extend outside the midlands to the north west. i find i like most BIR's but a lot i don't. there are only 3 in warrington that i rate and there are probably 30 ish.

others must have experienced the difference between Pakistani and Bangladeshi cooking. all i can think is that those i like must only use a small amount. yes i have tried side by side and the amount at my tolerance was so small (2 finger pinch) it was not worth messing with.

it was CA's aka spice mix that finally convinced me that my curries are better without. on the garlic and ginger addition pure heaven (and the aps).

for those who do and would like to use methi - then please go ahead. i have no problems on others using. i fully accept BIR's use it.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Ramirez on January 09, 2010, 02:00 PM
I'm just about to give this base a go. What tomato paste do you use CA?

For the first time, I am trying the White Tomato Paste (see: http://www.curry-recipes.co.uk/curry/index.php?topic=157.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=157.0)). However, having tried a little it tastes almost identical to tomato puree.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: bumtrouble on January 09, 2010, 02:07 PM
used this with great results, I added 3 small spuds and  tin of italian plum tomotoes which made it even better.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 09, 2010, 02:11 PM
What tomato paste do you use CA?

Hi Ramirez,

I use double or triple concentrated tomate paste (e.g. Leggo's, or similar)

(http://www.curry-recipes.co.uk/imagehost/pics/006c9e2ec3aece6cf210182e667a5c47.jpg) (http://www.curry-recipes.co.uk/imagehost/#006c9e2ec3aece6cf210182e667a5c47.jpg)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 09, 2010, 02:16 PM
used this with great results, I added 3 small spuds and  tin of italian plum tomotoes which made it even better.

Does that imply that you also tried it without the spuds and Italian plum tomatoes BT?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: bumtrouble on January 09, 2010, 03:45 PM
used this with great results, I added 3 small spuds and  tin of italian plum tomotoes which made it even better.

Does that imply that you also tried it without the spuds and Italian plum tomatoes BT?


Yes.....and it was excellent, I like to experiment and tried it with all the spices added at the beginning of the boil with tin toms an spuds, it was also excellent but a little thicker when blended.
p.s I use your recipes a lot, the pictures are brilliant...keep up the good work. :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 10, 2010, 01:56 AM
Yes, I can understand that adding some spuds creates more texture and body to the base and the subsequent curries.  I admit that I quite like it myself, sometimes.  It's certainly what some BIRs do (for whatever reason they may have).

Regarding the tinned tomatoes, I'm not so sure.  I shy away from using tinned tomatoes, to avoid bitterness, hence the fresh tomatoes and tomato paste specified in my base.  But if it works for you..... :)

Thanks for trying it and reporting back BT 8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on January 26, 2010, 12:21 PM
Hi CA,

I made your base as per spec on Sunday morning and on Sunday evening made a Chicken Ceylon as per your recipe. I have the photos in my camera and will download them eventually - I don't have a card reader so have to dig out the usb cable.

I cooked quite an enjoyable curry - I certainly managed to eat it all and the wife was rubbing her fingers in the last of the sauce on the plate and licking it up!

If this was the first curry I tried from cr0 I would have been delighted but my experience of the Taz base recently has filled my mind with doubts. My wife and I both think we preferred the Taz curries over any other that I've cooked to date. I'll be making more curries with the remainder of your base and may change my mind over the next few meals.

A few thoughts I've been having:

I'm now completely unsure about putting fresh corriander in a base. To me it can introduce an almost synthetic tasting sickly type of flavour - I think I would prefer to leave it out and just add at the final cooking stage. I do like fresh corriander a lot but I'm not sure about putting it in the base.

Also, I'm not sure about the dried methi in the spice mix. Despite the low ratio of methi I found the flavour came through in the final dish a bit more than I would have expected from the quantity/ratio used. Can't explain that one.

Also, perhaps like the SnS2008 I've been using it may have a little bit too much tomato.

Like I say it was enjoyable enough but for me personally the Taz stuff hit the spot more.

I've only used 3 base recipes to-date so need more experience. Next I'll make another Taz and compare it with this one - I might even try to do a blind tasting comparison.

I think the next bases I might try are Saffron and Ashoka despite the less than exact recipes.

Thanks for the recipes CA - I'll be cooking more this week with your base and spice mix.

PaulP.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 27, 2010, 03:43 AM
Thanks for trying it and reporting your findings PaulP, I look forward to seeing your photos too  8)

I must admit, I'm a little surprised (and disappointed) with your findings (compared to the Taz stuff) since I found quite the opposite.  I suppose it goes to show how people's tastes and preferences differ. 

Have you also made a Ceylon using Taz's stuff?


Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on January 27, 2010, 05:14 AM
I guess a follow-on question would be - has anyone tried the Taz method with CA's (added-oil) base?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 27, 2010, 06:23 AM
I intend to try it, next time I make some more of my base (adding more oil), out of curiosity, if nothing else.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on January 27, 2010, 10:03 AM
Hi Josh and CA,

My own theory for Taz is that the taste is down to the ingredients more than the method. I like the method as it is hassle-free but as Josh pointed out elsewhere the standard Taz base is too oily for dishes like Korma and CTM where you are adding even more fat due to cream etc. I mean these dishes still work but may work better (and have less calories) with a less oily base.

CA the Chicken Ceylon dishes I made with the Taz stuff and your recipes were very similar but even before I added the coconut to either curry I could tell that I liked the underlying flavour of the Taz sauce more.

I'm going to save some of your base so I can do a comparison when I next make a Taz base and would like to get some friends to do some blind tasting - might even take some to work for a blind tasting curry lunchtime.

I'm not sure if DD has put me off trying the Saffron next, I think it might have to be the Ashoka one for me.

Cheers,

Paul.


Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Derek Dansak on January 27, 2010, 11:19 AM
Hi Paul P, i didnt mean to put anyone off the safron base. i made it alot for 2 years, and is very good at balti, dansak, korma, jalfrezzi. but if you are after a great madras, i believe its not the best base to be experimenting with. good luck
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on January 27, 2010, 06:25 PM
Photos here (hope this works!)

Base before blend

(http://www.curry-recipes.co.uk/imagehost/pics/8c101586114fc05ba3b4a7a948345d3e.JPG) (http://www.curry-recipes.co.uk/imagehost/#8c101586114fc05ba3b4a7a948345d3e.JPG)

Base after blend

(http://www.curry-recipes.co.uk/imagehost/pics/34fe481e1d8efecc746fc907aeb68dba.jpg) (http://www.curry-recipes.co.uk/imagehost/#34fe481e1d8efecc746fc907aeb68dba.jpg)

Cooking chicken ceylon

(http://www.curry-recipes.co.uk/imagehost/pics/8fce14cc1d77e480237229f41b6fadd1.JPG) (http://www.curry-recipes.co.uk/imagehost/#8fce14cc1d77e480237229f41b6fadd1.JPG)

On the plate

(http://www.curry-recipes.co.uk/imagehost/pics/7a704eab220e67c5a51eaf7c55863645.JPG) (http://www.curry-recipes.co.uk/imagehost/#7a704eab220e67c5a51eaf7c55863645.JPG)

Sorry about my poor presentation  :'(

Paul.


Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: jimmy2x on February 01, 2010, 10:27 PM
allways great to see pictures paul, must have a crack at a ceylon sometime too.

regards
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Domi on February 20, 2010, 12:45 PM
Gonna have a crack at this base today...though I'll be using Bruce Edward's spice mix as I have a bucketfull of the stuff lol....I won't be making a curry with it today though...roast pork and all the trimmings for tea but I'll let you know how I get on ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on February 21, 2010, 09:21 AM
Gonna have a crack at this base today......I'll let you know how I get on ;)

I'll be very interested to hear how you get on Tracy...I mean Sandra....I mean Domi   :P  *Gulp!*   :-X

Of course, if you don't like it, it's all Bruce Edward's fault!  ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: mirabilis on February 22, 2010, 05:26 AM
I made a batch of this base a few weeks ago.  I've used it twice and it's been excellent - in a Saag and a Jalfrezi.

It smelled great while it was simmering and was very reminiscent of an east Asian sweet sauce.  A certain sweetness is something that I have noticed in most BIR curries so I was excited at the prospect of using it (prior to this I'd used some Pat Chapman recipe years ago which was bitter and awful).  I noticed that the smell changed a bit when I added the spices (some of the enticing sweetness was lost) and it made me question whether we should really be adding spices to the base sauce?.  I mean they're only simmering for 5 mins and I wonder if they're really contributing much to the depth of flavor at this late stage of the cooking?  I was always under the impression that spices should be fried in oil rather than boiled?  This is not meant to be a criticism of this recipe at all but I'm wondering if spice is really necessary in the base and if it might be better to control the spices at the main curry cooking step of the preparation?

Cheers
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: blanchy on February 25, 2010, 09:18 PM
Made this earlier this evening. Followed the recipe exactly apart from using an improvised spice mix as I only had turmeric, paprika, cumin and coriander. Smells very nice, certainly much nicer than the KD base which I've been using up until this point. Hoping to use it in the next few days so will report back on the results.

(http://www.curry-recipes.co.uk/imagehost/pics/9d9881422a0d01b535e0739406277a69.jpg) (http://www.curry-recipes.co.uk/imagehost/#9d9881422a0d01b535e0739406277a69.jpg)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on February 26, 2010, 12:51 AM
Followed the recipe exactly apart from using an improvised spice mix as I only had turmeric, paprika, cumin and coriander

Thanks for trying this and posting your photos blanchy.  Just to point out that your "improvised spice mix" is likely to make a significant difference to the final result (for better or for worse).
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Domi on February 27, 2010, 12:04 PM
Gonna have a crack at this base today......I'll let you know how I get on ;)

I'll be very interested to hear how you get on Tracy...I mean Sandra....I mean Domi   :P  *Gulp!*   :-X

Of course, if you don't like it, it's all Bruce Edward's fault!  ;)

 :o Cheeky bugger!!! I'll post pics of the finished base when I next get some out of the freezer...I like the consistency of the base and the resultant curries but I'll be cutting down a little on the capsicum as it was just a little (a little, mind) too strong for me personally...seems a versatile base too but I'm going to test it with some other recipes...Going to use this base fairly regularly as I use the admins base (my personal fave) which gives a closer flavour to the old style curries IMO, however, this base beats all others in my eyes for more modern dishes...it's a close second at the mo but I'll have to try it out with more recipes before giving it the official stamp lol Not bad you old drongo! Though it pains me to say it ::) ;D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on February 27, 2010, 12:54 PM
Well, I'd say I'd greet the prospect with with slightly less trepidation than knowing that SS is going to try it Domi  ;)

Thanks for trying it and reporting back 8)

I'd really be interested in you trying it with my spice mix rather than Bruce Edward's though (or even comparing both).  I think mine adds some subtle but significant nuances and depth to the base, as well as the final dish.

Drongo! :o  That'll be back to Banana Splits days won't it?  :P
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Domi on February 28, 2010, 02:52 AM
That'll be back to Banana Splits days won't it?  :P

I'll thank you to leave bananas and splits out of the matter - that kinda talk makes me moist.... Though I will give the spice mix a go as I have most of the ingredients already...but you'll not be feasting yer eyes on me box (spice box I mean) regardless of what your mental image of me is! MENTAL being the operative word hehe  :P
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on March 21, 2010, 10:30 AM
I noticed that the smell changed a bit when I added the spices (some of the enticing sweetness was lost) and it made me question whether we should really be adding spices to the base sauce?

I'm a little surprised by this observation Mirabilis.  The smell changes, for sure.  To my mind, it develops a pronounced and far more rounded "curry like" smell when the spices are added.  I believe "the sweetness" is still there though.

I add the spices towards the end because I have found that their flavour and smell is lost if you add them earlier.  I like the spices to retain their flavour and smell for the final dish.  Same with the coriander.

You can leave the spices out of the curry base, if you wish, and add them in the final dish.  I guess that's true of all curry base ingredients and alludes to the essential difference between BIR cooking and traditional/authentic Indian cooking.  The curry base is supposed to be a delicately flavoured "stock" for use in a range of curries, from very mild to very hot.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on March 21, 2010, 10:38 AM
By the way, I've just made a double portion of my curry base.  I simply doubled everthing, including the cooking time, and it's otherwise identical to the smaller portion.

I think the only relevance of cooking time is to ensure that the veggies are cooked.  Obviously, larger quantities (such as BIRs use) require longer cooking times.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on March 21, 2010, 10:40 AM
CA, Mirabilis,

i believe the "enticing sweetness" has to be lost to gain the moorish taste. i add the spice right at the start and for me are essential although low spice seems to produce better.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: jamieb728 on March 24, 2010, 07:35 AM
gonna give this a try at the weekend that madras looks so good my mouth is watering cant wait to taste it thanks for the recipe ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: dellydel on March 24, 2010, 01:18 PM
The resultant base should be a pale, creamy, yellow colour and should smell and taste of a pleasant, creamy, mildly spiced onion/vegetable soup, and should not be bitter[/li][/list]

Here is a photo of my finished Curry Base:

(http://www.curry-recipes.co.uk/imagehost/pics/1d29bc6c76482d3d60db84c13ebee050.jpg)

Hi CA,

I have ran out of base for this week's curry night so rather than me progressing the 'my-take' base as I planned I decided for time and convenience I would have a bash at this one!

I followed it to the letter, and the taste was very good up until the point of adding the coriander stalks.  Now it tastes hugely coriander biased!  I presume this is because the coriander is not cooked as its added at the end before blending.  My question is, does this reduce in the final dish when the base if fried off at high temperatures?

Also the base I have produced is a lot more towards pale yellow than shown in your photo.  I was wondering if it is something I have done i.e. using Rajah brand spices or is it just a case of camera trickery and you sauce is in fact lighter and more yellow than shown?

Cheers

Del
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on March 24, 2010, 03:11 PM
Hi dellydel,

I believe the photo is more or less a true representation of the colour you can/should expect (as seen on my pc anyway).  Perhaps it's a tad more orangey than in reality.

Yes, the coriander will impart a distinct flavour to the base (and one which I personally like).  The intensity will diminish with cooking of the final curry.  If you don't like coriander, you can always reduce the quantity or leave (please excuse the pun  :P) it out.

When you say you used "Rajah brand spices", what do you mean exactly?

Can you please post a photo of your result?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on March 28, 2010, 11:18 AM
Posted by Jamieb728 and moved to here by CA:

i have just cooked ca's latest base sauce, i have been cooking curry for a couple of years but only found this site about 2 weeks ago and i can tell immediately that my curries are going to improve.The base sauce smells and looks so much better than others i have tried and the addition of the corriander stalks something i have never done before gives it a great smell cant wait to make the chicken jalfrezi tomorrow ill post my thoughts on the final curry when i have made it but if it tastes as good as ca's picture looks it should not disappoint :D

Reply by JerryM:

jamieb728,

me too - that coriander smell - i just love it. i add to bases as std.

not made CA's Jalfrezi. i have it on the list plus the Ceylon. i make admins jalfrezi and will be interested in u're thoughts on CA's version.

Reply by Razor:

Hi Jerry,

I've made CA's Jal Frezi and it's absolutely on the money mate!  It is as good if not better than any restaurant Jal Frezi that I've had.   Chunky chopped onions and peppers, a nice chilli hit, everything.  If you like Jal Frezi, you need to make this.

The only change I make, is that I use chicken tikka (Blades) instead of raw chicken, and I add it at the last minute, just to warm through.

Ray
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JerryM on March 28, 2010, 11:31 AM
Razor,

appreciate the heads up - we do like our jalfrezi. i will make a sticky out and give it a try as i have base at the mo.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: miffta on March 28, 2010, 08:43 PM
if i was to make this much curry base ie 9 portions,, how would i know how much of the madras/tikka/dansak ingriedients to add to say 2 portions of curry base? please advise as i am going to make this base but need to know how much to add.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on March 29, 2010, 01:24 AM
Hi Miffta,

The individual madras/tikka masala/dhansak recipes specify the quantity of base and other ingredients to use.  Perhaps I have misunderstood your question?

You will be using around 200 - 300g of meat to around 200 - 300ml of curry base per serving (please refer to the individual recipes).
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on March 29, 2010, 04:46 PM
CA,

I've just realised that I've been putting in the coriander stalks at the beginning with the rest of the veg :o

Obviously it must make a difference than when you put them in near the end but do you think that the change would be drastic?

I have just made a 'double quantity' of the base so I'm pretty well stocked up before I need to make more but if you think that there would be a marked difference, I don't mind making another batch, if only to see what I'm missing

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on March 30, 2010, 01:02 AM
Hi Razor,

I think you'll find that the flavour will diminish if you add them with the vegetables (same if you add the masala, curry powder and spice mix then too).  Otherwise, no great shakes.....
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: nestochi on April 10, 2010, 05:21 PM
hi
This is gonna be my first attemp on cooking BIR style dishes.
After reading most of the posts of the curry base forum (and becoming quite a bit confused after that  ... ) i think my first try is going to be using CA's base.

just one question about it.
Can it be scaled down to product half of the base?
my freezer is totally full right now, and i don't know if i can keep so much base. For that, i would like to cook only half amount, and use most of it without freezing

best regards.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on April 10, 2010, 06:19 PM
Hi Nestochi,

Yes, you can scale up or down, just make sure that you are careful with the cooking times, for example, half the quantities will not necessarily mean half the cooking time!

Ray
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: nestochi on April 11, 2010, 12:02 AM
Hi Nestochi,

Yes, you can scale up or down, just make sure that you are careful with the cooking times, for example, half the quantities will not necessarily mean half the cooking time!

Ray

thanks for the advice.
 i will try  halving the quantities, and keeping the cooking times

best regards.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: michaelpratt on April 11, 2010, 07:46 AM
Dumb question....and probably answered in one of the 12 pages on this topic, but I have no patience and a 4 year old "helping" me type.

Why add a made curry powder as well as your spice mix? What extra does a bought powder bring that your excellent spice mix doesn't have? The base looks fantastic and I want to make it later today, but I have a cupboard full of whole spices and no curry powder. Is it necessary?

Thanks in advance, and my daughter says hi!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on April 11, 2010, 09:05 AM
Dumb question....and probably answered in one of the 12 pages on this topic.....why add a made curry powder as well as your spice mix? What extra does a bought powder bring that your excellent spice mix doesn't have?

That's not a dumb question, at all, MP.  Quite the contrary.  I don't think it has been asked before (not in this thread anyway).

I add it for the minor spices that are generally present in a good curry powder that aren't in my masala/spice mix. 

It seems (from several reports here) that some BIRs add curry powder directly to their spice mix (probably for the same reason, I conclude).

However, I think you can safely replace the curry powder with my masala/spice mix (or vice versa).  The flavour might be a little different but, otherwise, no big shakes I feel.

Hope this helps.

And a big "Hi!" to your "helping" 4 year old daughter too!  :P

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: nestochi on April 18, 2010, 06:00 PM
just cooked my first batch of your curry base (in fact, it's the first curry base i've ever cooked, before i always used curry kits and paste)

i used it to cook a korma and a vindaloo, and i have to say they were great. my wife was quite surprised, because the were very similar to the ones we order from our favourite indian restaurant. Vindaloo maybe a bit too sweet for our taste. next time i will try with half the sugar, or even without sugar, to see how it goes.

thanks for posting your recipes and detailed intructions, it made everything very easy.
sorry, but couldn't take any picture. my phone battery died this morning...

now i'd like to try my all time favourite: saag lamb.
I will search the forum to try and find a good recipe for it.


regards
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: canicant on April 19, 2010, 08:34 PM
Just a quick thank you for posting your base, i've been focused on the Ashoka base for a long while now and thought i'd give yours a go and i'm glad i did as its got a really good balance of flavours.

Its one of the few i've tried that tasted good on its own, i tried with Dipuraja's balti then his CTM and was very pleasantly surprised at the result.

Next I'll give my usual Ashoka bhuna & madras recipes a go to see how they compare.

Cheers Rob.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: artistpaul on April 19, 2010, 10:25 PM
Very nice reply Cory Ander ;D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Clum on April 24, 2010, 08:09 AM
Just a quick thankyou for all these. I'm pretty new to all this and have been cooking through most of your recipes the last few months with brilliant results. The takeaway menu is now binned!

Cheers
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on April 24, 2010, 10:34 AM
i used it to cook a korma and a vindaloo, and i have to say they were great. my wife was quite surprised, because the were very similar to the ones we order from our favourite indian restaurant. Vindaloo maybe a bit too sweet for our taste. next time i will try with half the sugar, or even without sugar, to see how it goes

Hi Nestochi, I'm glad to hear it worked for you.  Yes, cut down on the sugar (or omit it) if it's not to your liking (it's optional anyway)  8)

Quote from:  nestochi
thanks for posting your recipes and detailed intructions, it made everything very easy

You're welcome, thanks for trying them and reporting back  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on April 24, 2010, 10:35 AM
Just a quick thank you for posting your base, i've been focused on the Ashoka base for a long while now and thought i'd give yours a go and i'm glad i did as its got a really good balance of flavours.

Its one of the few i've tried that tasted good on its own, i tried with Dipuraja's balti then his CTM and was very pleasantly surprised at the result

Glad to hear that you like it canicant.  Thanks for trying it and reporting back  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on April 24, 2010, 10:36 AM
Just a quick thankyou for all these. I'm pretty new to all this and have been cooking through most of your recipes the last few months with brilliant results. The takeaway menu is now binned!

Welcome to the forum Clum and thanks for trying my recipes and reporting back.  I'm glad to hear you found them to your liking  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on May 31, 2010, 09:36 PM
I revisited this base during the weekend. From every base I have tried (and believe me, I've tried more than a few!) this works the best. It's just so subtle in every way. Nothing stands out the way that it does with many other bases. It's such a well balanced base. All my friends think so too. Since I've been using this base, everyone thinks I've completely nailed BIR cooking - and my friends are often my curry critics too.

I'm not suggesting it is some kind of breakthrough in flavour, it just... how do it put it... doesn't have any of the things that I dislike about other bases. Well rounded if you will.

I'm now at a stage where I'm 100% happy with my takeaway style curries. (Bhuna, Madras, Jalfrezi, Korma) I'm going to have to now branch out with the curries that I cook I think, and get into trying to make some more elaborate sides.

For me, this is the best base on the site.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: joshallen2k on June 01, 2010, 02:24 AM
BB - you're right this is a very good base.

Question - do you use the CA spice mix as per spec? In the finished curries as well?

I thought the base was great, but personally gave the spice mix "mix"-ed reviews. Possibly because I had no cardamon powder and had to grind seeds from whole (tedious), and the same with the methi (probably could have ground finer). I may have thrown the proportions out of whack.

-- Josh
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on June 01, 2010, 10:38 AM
It's just so subtle in every way. Nothing stands out the way that it does with many other bases.

I'm surprised to hear you say that Bobby as it clearly has an excess of tomato. I actually rate this base quite highly but prefer Bruce edwards' as his is similar but lacks the tomatoeyness.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on June 01, 2010, 12:54 PM
For me, this is the best base on the site.

Hi BB,

Glad to hear that you are still having such good results with my curry base  8)

Like Josh, I too would like to understand if you have deviated from the recipe at all?

I would also appreciate your view on whether the tomato is "excessive" (as SS so "eloquently" puts it)?  Of course, you could always cut back on the amount of tomato if you felt this was the case.....

The only thing I've recently done to it is to double up the quantities with no discernible detriment.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on June 02, 2010, 06:54 PM
Question - do you use the CA spice mix as per spec? In the finished curries as well?

Hey Josh!

Answer - sometimes. It's one of a few spice mixes I have kicking around. I used it recently and got great results. I had all the correct powdered spices in and used measuring spoons, so my batch will have been spot on.

Cheers

BB
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on June 02, 2010, 06:59 PM
I'm surprised to hear you say that Bobby as it clearly has an excess of tomato. I actually rate this base quite highly but prefer Bruce edwards' as his is similar but lacks the tomatoeyness.

I assume you mean in comparison with other bases on the site? Which B.E. base are you referring to? I really liked his most recent one but did feel that the blending of the raw garlic / ginger in cold water just makes it too harsh (others have disagreed with this, but I think it?s so strong that you can smell the difference from an open frozen tub of base). Perhaps I'll revisit the B.E. base. On that note, we've not heard from him in a while.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on June 02, 2010, 07:05 PM
Like Josh, I too would like to understand if you have deviated from the recipe at all?

As I say, sometimes I like to do my own thing. At the weekend I followed your recipe style fairly loosely. I used standard sunflower oil from the bottle, 2 large cloves of garlic chopped finely, 1 tbsp finely chopped onion, 1 tbsp finely chopped capsicum, 1 tbsp tomato puree watered down, 1/2 tsp salt, 1 tsp sugar, 1 tsp of your spice mix, 1 tsp Rajah medium Madras, a portion of pre cooked lamb, and however much base I felt was needed to get the right consistency. I popped in some finely chopped coriander before serving. It was just stunning.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on June 02, 2010, 07:08 PM
Which B.E. base are you referring to? I really liked his most recent one

That's the one Bobby!

This tomatoeyness of the base is clearly down to personal preference as many rate SnS' base highly, while for me it is no different to a can of tomato soup with a hint of spiciness.

My ideal falls toward the no tomato base, although I always use some, as I believe this makes the base more versatile.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on June 02, 2010, 11:45 PM
This tomatoeyness of the base is clearly down to personal preference as many rate SnS' base highly, while for me it is no different to a can of tomato soup with a hint of spiciness.

It's funny that you should say that because SnS' June 2008 base is my second favourite. I obviously like the tomatoes!

Quote
My ideal falls toward the no tomato base, although I always use some, as I believe this makes the base more versatile.

Sorry SS but I can't get my head around this. Do you mean that a no tomato base is better for some of your favourite curries but that it doesn't sit so well with different curries that you're less passionate about, whereas a base with tomatoes will do the job for your favourites (not quite as well as the zero tomato base, but still to a high standard) as well as the other curries you eat less often?

Cheers

BB
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on June 03, 2010, 01:44 AM
sometimes. It's one of a few spice mixes I have kicking around. I used it recently and got great results. I had all the correct powdered spices in and used measuring spoons, so my batch will have been spot on.

Sorry Bobby, I'm not clear, do you use my spice mix/masala to make my curry base?

It seems to me that several others have tried my curry base, and commented on it, but they haven't used my spice mix/masala to make it.  Nothing wrong with that, but the end result is bound to be different (for better or for worse).

I think it's important to be very clear on any deviations to recipes when commenting on them (not least of all, for the benefit of others who may try to reproduce the result)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on June 03, 2010, 11:58 AM
[Sorry SS but I can't get my head around this. Do you mean that a no tomato base is better for some of your favourite curries but that it doesn't sit so well with different curries that you're less passionate about, whereas a base with tomatoes will do the job for your favourites (not quite as well as the zero tomato base, but still to a high standard) as well as the other curries you eat less often?

Bobby it really comes down to the old adage 'you can always add it in but, once it's in, you can't take it out!'. So I just prefer a base light on the tomato and then I can add different amounts of tomao paste in the curry making depending on the type of curry.

For instance, and I know some will think the opposite, a madras for me should be tomatoey and a vindaloo should not (or at least much less so). If I used SnS' base, for example, this would not be achievable.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on June 03, 2010, 12:20 PM
Hi SS,

Quote
For instance, and I know some will think the opposite, a madras for me should be tomatoey and a vindaloo should not (or at least much less so).

Again, I think this comes down to regional variances.  I agree with your analogy of Madras and Vindaloo, and I would add garlicky to vindaloo, but up here in the dirty north, certainly around Manchester, a Rogan Josh on most menus is described as a medium to hot dish, cooked with fresh spices and peppers in a rich tomato sauce.  I had a Rogan josh, in Kitts Green, nr Brum, a good few years back, and the only tomato I could detect, was a couple of wedges briefly fried before serving, and not really tomatoey at all!

Incidentally, I did SnS's base a while back, and I think I said at the time that it reminded me of a mildly spiced tomato soup? much more tomatoey than any of the other bases that I've tried, even my own which contains a full 400g tin of tomatoes.

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on June 03, 2010, 12:48 PM
I would add garlicky to vindaloo...

Definitely, but not vinegary!  ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: peterandjen on June 03, 2010, 01:19 PM
I know what you mean Razor about the Rogan josh in brum. in fact its not just the Rogan josh, for me most of the best curries are derivatives of Balti.
Balti
Rogan josh= Balti with extra tomatoes.
Dupiaza= Balti with extra onions.
Jalfrezi= Balti with extra Peppers and a couple of whole chillies.
:)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Domi on June 03, 2010, 02:06 PM
Again, I think this comes down to regional variances.  I agree with your analogy of Madras and Vindaloo, and I would add garlicky to vindaloo, but up here in the dirty north, certainly around Manchester, a Rogan Josh on most menus is described as a medium to hot dish, cooked with fresh spices and peppers in a rich tomato sauce.  I had a Rogan josh, in Kitts Green, nr Brum, a good few years back, and the only tomato I could detect, was a couple of wedges briefly fried before serving, and not really tomatoey at all!

Ray :)

Agree with everything you've said there, Bezzer. For me, the Bradford based gravy works best for madras and vindaloo but it doesn't fare so well with other dishes. CA's base for me was a really good all-round base -better than all others on the site not only for versatility but taste and texture as well (I left out the green pepper though for personal preference)...up until I tried Razor's base which slightly edges CA's IMO because of the regional difference quotient...it may sound silly but Ray's is just more "northern" or I guess another way to put it is it's just like "mum used to make" - except that it wasn't mum that cooked it lol

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on June 03, 2010, 02:22 PM
Hiya Domi

Quote
it may sound silly but Ray's is just more "northern

He he, dirty northerners, we're awesome arn't we? pmsfl ;D ;D

Without blowing my own trumpet but I am getting a hint of that "old skool" flavour with this/my base, even more so, now I've developed a suitable spice blend to go with it.

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on June 03, 2010, 06:19 PM
Sorry Bobby, I'm not clear, do you use my spice mix/masala to make my curry base?

When I make the base, I do it exactly as specified - to the gram, using your spice mix.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on June 04, 2010, 04:10 AM
When I make the base, I do it exactly as specified - to the gram, using your spice mix.

Thanks for confirming that Bobby.  It's good to hear that your comments are based on making it to spec.  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on June 20, 2010, 04:51 PM
hi cory, Im sorry if this has been asked before within this thread but i didnt have time to go through it all.. my question is this.. I made your base last week for a korma and jalfrazi (your recipes as it were and they came out spot on.) but i forgot to include the cooking oil, the korma was the best korma ive ever made, I have done another 2 batches of base last night and included the cooking oil.. can you explain why its in there and how it would change if i was to cook another korma please?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on June 21, 2010, 06:23 AM
Hi Fi5h,

Just to be clear (before I attempt to answer your question), are you saying that you didn't add any oil to the curry base the first time that you made it?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on June 21, 2010, 08:36 AM
correct.. i missed it out by accident...
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on June 21, 2010, 01:49 PM
Thanks for clarifying Fi5h.  They are an excellent questions!

Question 1:  Why is there oil in the curry base?

a)  Most, if not all, British Indian Restaurant observations suggest that they add oil to their curry bases (irrespective of whether or not they fry their onions, spices, etc, to start with...and I am uncertain as to what percentage of them do this...but my feeling is that the majority don't...I feel that they simply bung all the ingredients in and heat them)

b)  I'm not sure of the exact science, but the oil is the solvent for the "essential oils") in the spices.  The "essential oils" are insoluble in water.  Therefore, oil is used to extract the flavour (i.e. the "essential oils") from the spices.

Question 2:  How would the presence of oil in the base affect a subsequent korma (or other dish) made from it?

Following from my answer above, I suggest that it will result in a more flavoursome korma (or any other dish) because the oil will have extracted the flavour (i.e. the "essential oils" from the spices in the base.

Others may have alternative responses to your questions?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on June 21, 2010, 02:09 PM
Thanks for those answers Cory, it wasnt until I was waiting for the oil to seperate in the korma that i realized... "What oil!" so when i looked back i spotted my mistake. I have stocked up in my freezer with 4 batches of your base all with oil lol. thx again
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on June 21, 2010, 03:13 PM
Bum! I thought you would come back, unconvinced, and challenge my explanation as to why oil is added to the curry base (especially if the ingredients and spices aren't initially fried)!  It's a really good question and should give us cause to ponder (it's in the same domain as "why add curry powder to the spice mix?", in my opinion).........
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on June 21, 2010, 06:39 PM
Hi CA,

Very interesting read, and I for one would not have been able to anwers Fi5h's question.

I do, however, understand the need to release the natural oils from the spice and this is why I cook them off in a seperate pan in my base.

It would be ineresting, for me at least, to see how my base would turn out using a "one pot" method

Thanks CA, I will give this a go

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: emin-j on June 21, 2010, 10:00 PM
I made a batch of CA's base last week and used CA's Chicken  Madras recipe , the Wife reckons it's the best Madras I've made ! Nah can't be  ;D ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on July 01, 2010, 01:14 PM
Hi Cory, can i ask you about your recipes? When I do a curry night i`m normally preparing  Thursday and Friday and cooking on Saturday for that evening, so I was thinking, what would be the drawback to making your recipes without the meat, cooking the curry sauce then freezing it. This way i could stock up on the sauces a week in advance and only have to do the actual cooking (adding the meat) on the said day. Would this impair the taste? and if so what would be best to add to it? I don't like cooking the meat and freezing the whole curry as I don't like defrosted cooked meat.

Fish
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: 976bar on July 01, 2010, 01:33 PM
Hi Fi5h,

I cook quite a lot using Cory's recipes and also make some the day before and put in the fridge until the next day when I add the meat. The flavour does not deteriorate and actually tastes somewhat better 24 hours later. I always add fresh coriander when making the final dishes except for those dishes that do not require it :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on July 01, 2010, 04:09 PM
thanks 976, its just made my life easier lol
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on July 02, 2010, 03:29 AM
what would be the drawback to making your recipes without the meat, cooking the curry sauce then freezing it. This way i could stock up on the sauces a week in advance and only have to do the actual cooking (adding the meat) on the said day. Would this impair the taste? and if so what would be best to add to it? I don't like cooking the meat and freezing the whole curry as I don't like defrosted cooked meat.

Hi Fi5H,

I see no drawbacks with doing what you suggest.  All my curry recipes suggest adding precooked meat (if you prefer not to cook it with the curry sauce).  Therefore, I suggest you:


I do any/all of the above.  I also freeze completed curries, rice and naans.  A complete curry meal can then be ready within a matter of minutes.

I see no problem (i.e. I cannot detect any significant difference in taste or texture) with freezing meat (either raw, marinated or precooked), the curry base, or the finished curries (although ingredients with high water content - e.g. chunks of capsicum, tomatoes, onions, chillies, etc - in curries such as bhoona, dopiaza, etc - will lose their "crispness"). 

Others may disagree, of course.

Having said that, if you freeze the curry sauce (with or without the meat), you might want to add a little more liquid (i.e. water or whatever) to recover the consistency when you reheat it.

I also make batches of precooked meat and freeze it.  I see no problem with doing so (taste and texture wise) - except that it should not then be refrozen in a completed curry.

Hope that helps Fi5H.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on July 02, 2010, 05:52 PM
thank you Cory,

the last curry night I did made me ill for a week, I have ms and 3 days work is overdoing it for me and puts me out of sorts for a week, so this way i can pace myself and do the task over a couple of weeks, I have another to do for my wife's work colleagues in 4 weeks.. going to give them all your curries lol
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on July 02, 2010, 08:37 PM
Hi Fi5H,

I've made quite a few of CA's mains and to be honest, cooking the chicken from raw, adds very little extra cooking time.  I would go as far as to say that I prefer it done that way.

For me, precooking the meat is a BIR thing,  purely so the chef can have it on the plate in less than 6 mins or so.  Fortunately, we home cooks don't have the same time constraints, so we can add a couple of mins to our curry, to enable the meat to be cooked thoroughly.

If I was you, I would stick with CA's curry recipes to the letter, and I'm sure that you will be a very happy chappy with the end results.

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on July 02, 2010, 10:45 PM
Hi Razor..

I tried the pre-cooked lamb the other week and it was like butter in your mouth, so I tried the pre cooked chicken and when I was went to eat it was like eating lumps of rubber so I'm not a fan on the pre cooked chicken, it might have been that particular recipe I don't know. So the next time I cooked CA`s korma, I soaked the chicken in water overnight and 15 mins before cooking soaked it in lemon juice and it was mouth watering.

Andy
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on July 04, 2010, 09:52 AM
Hi Fi5H,

Quote
I soaked the chicken in water overnight and 15 mins before cooking soaked it in lemon juice and it was mouth watering.

Intersting tip, one I may give a go.

Just one question, does the chicken give up a lot of water in the final curry?  Don't suppose that it would be a problem if it did, as you could simply cook it off I guess?

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on July 04, 2010, 01:09 PM
Hi Razor,
Yes it did give off more water making the sauce thinner, I tried to get the chicken as tender as possible and didnt want to cook it any longer than i needed to so i cheated and added a little cornflower.. next time i will be making my base a little thicker.

Andy
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on July 21, 2010, 02:15 PM
FiSH,

I don't think you need to add (nor should you be adding) cornflour to your (BIR) curries!  Nor do you need to make the base thicker.  Rather, if you curry is too runny, simply boil it, for a few minutes, until you have the desired consistency.  Or add less base (and add a little at a time).
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fi5H on July 22, 2010, 01:13 PM
hi cory,

I made another batch of your base yesterday, I nearly filled the pot with onions chopped in half, just threw in the vegetables with no exact amount, increased the oil and spices slightly, filled the pot to just underneath the onions and cooked for 90 mins, let it go cold, then reboiled it for 30 mins, cooled it down and blended it... I just made a jalfrazi with it and it was really good.. Ive started on the slippery slope of experimentation lol 
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on July 23, 2010, 03:25 AM
I made another batch of your base yesterday, I nearly filled the pot with onions chopped in half, just threw in the vegetables with no exact amount, increased the oil and spices slightly...

Hi FiSH,

With respect, in which case, it is no longer my base (which states specific amounts for all ingredients).

Whilst experimentation is great, I feel that the general approach you've outlined above would make it difficult (or well nigh impossible) to deliver consistent and reproducible results.

I know that some will say "but this is how BIR chefs do it...they measure nothing and just seem to chuck it all in", but, they do it day in and day out and probably become quite consistent in what they do.  Even so, we all know that their curries can differ quite dramatically from day to day too....is it any wonder?

My advice is to measure any variables that are practically measurable (weights and volumes, for example).  This is the only real way to produce consistent and reproducible results, in my opinion.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on July 24, 2010, 11:01 PM
measure any variables that are practically measurable (weights and volumes, for example).  This is the only real way to produce consistent and reproducible results, in my opinion.

Hear hear!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: solarsplace on August 02, 2010, 11:46 AM
Hi CA

In your recipe, you specifically specify brown onions.

I was wondering why this is, and if you have tried the recipe with other onions such as Spanish onions?

I have a hunch, that some of my favorite restaurants are using Spanish onions in their bases, mainly because of the sweetness in some base that I acquired from one of my favorite TA's, but this of course could be a load of rubbish.

Your base being the main one I cook - is probably the best choice for a comparison project.

Thanks
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on August 02, 2010, 02:10 PM
Hi SP,

I specify common all garden "brown onions" in my recipe because I don't believe it really matters much which onions you use. 

Perhaps using other onions (e.g. white, Spanish, red, etc) might have a subtle effect on taste and sweetness, but I've never really found that.  Others may disagree?

So I suggest you use whatever onions are readily available and cheapest.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bod68 on August 07, 2010, 07:46 AM
Going to try this today m8 :) Hoping its as good as it looks. Thanks for all your hard work!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bod68 on August 17, 2010, 05:59 PM
Sorry for the long delay... Was excellent! Going to try another recipe with the base tomorrow :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: jonny211 on August 18, 2010, 09:29 AM
I made a bucket of this base the other week and it's very good... plus with the spiced oil the curry looks the real deal.

Thanks Cory!

Jon
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Bobby Bhuna on September 06, 2010, 12:08 AM
Today I replaced my entire spice cupboard, disgarding my old spices which had been there for too long! I made this base (my favourite) using the recipe to the mark. Perfect! I had a takeaway last night from an award winning place (payed over 10 quid as well) but made a superior curry myself tonight.

On another note, I've been given rice cooking tips from my Pakistani friend, via the female members of his family who are all amazing cooks (I've sampled the food) and having adapted it, can finally get rice as good a BIR's.

It doesn't involve finishing it in the oven. Soak 2 cups of rice in cold water for 10 mins to expand the grains then rinse until the water runs clear. Boil a pan of water with some Cassia bark, a cardamom pod and a bay leaf. Once boiling, add the rice. Once the rice is 70% done, turn off the heat and sieve it out, put it back in the pan with 1/2 tsp butter ghee and 1/2 tsp veg ghee and fork through. Put the lid on and wait 10 mins to finish the cooking process. It has the scent of the BIR rice that I've been looking for.

Let me know how you get on with my successful rice recipe. It's paramount to take it off the heat when it looks 70% done.

Cheers

BB

P.S. CA - great recipes mate!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: guitarmanguitar on September 30, 2010, 03:35 PM
Hello CA,

Thought you might like to no, I made your base sauce last night, & it's bloody lovely.

Thankyou.

CArl...
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 01, 2010, 03:10 AM
Sorry for the long delay... Was excellent! Going to try another recipe with the base tomorrow :)

Glad you liked it Bod68  :)

Which main dishes did you make with it?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 01, 2010, 03:11 AM
I made a bucket of this base the other week and it's very good... plus with the spiced oil the curry looks the real deal.

Thanks Cory!

Jon

Hi Jon,

Glad that it met with your approval  8)

Which curries have you made from it?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 01, 2010, 03:12 AM
I made this base (my favourite) using the recipe to the mark. Perfect!

P.S. CA - great recipes mate!

Glad to hear that you're having consistently good results with the base and recipes Bobby  8)

Thanks for reporting back  :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 01, 2010, 03:13 AM
Hello CA,

Thought you might like to no, I made your base sauce last night, & it's bloody lovely.

Thankyou.

CArl...

Hi CArl, welcome to the forum  8)

Thanks for trying the recipe and for reporting back.  Which curries have you made from it?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: guitarmanguitar on October 01, 2010, 08:25 AM
Hello CA,

I made the Madras.
My son turned up, & my friend. Both commented how wonderful the aroma was coming from the kitchen.
So both decided to stay for a sample.

Ha, my partner loved the base sauce so much, (She's a vegi, but will eat prawns) she said not to bother with the Madras curry, just to chuck a few prawns into the base mix, & give her it as it is. LOL.

My son ate enough to feed a hippo, & my friend said it was better than any curry he had ever had.

The kitchen looked like a bomb had hit it after I had finished. LOL, but well worth the effort.

I have a new chest freezer arriving tomorrow, so can't wait to get it stocked with some more of your recipes.

Thanks mate, you really no your onions, great site.

CArl... 
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: hcoool on October 08, 2010, 09:56 PM
I've just made this base and made the Jalfrezi and it was superb. Have to admit I wasn't too sure at first after completing the base as it seemed a bit runny, but the finished Jalfrezi was amazing.

I've made Admins twice now and this once, they are very different but both very good. Alot easier to make this one though and the way mine have turned out this one gives me more scope to make milder dishes.

A couple of questions - what is tomato paste? (I'm assuming it's not puree?) and how do you puree such small amounts of garlic and ginger?

Cheers,
H.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on October 08, 2010, 10:41 PM
Hi Hcoool

Tomato paste is tom puree, just another name for it. 

You dont actually puree small amounts of garlic and ginger.  You would use about 50g garlic and 50g ginger, and blend with a tablespoon of water to achieve a 50:50 ratio of G/G paste.  Then just use  a tsp or two in your desired recipe.

Hope that helps.

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 09, 2010, 03:29 AM
I've just made this base and made the Jalfrezi and it was superb

Glad you liked it hcool.  Thanks for trying it (them) and reporting back  8)

Quote from: hcool
what is tomato paste? (I'm assuming it's not puree?)

You're right, "tomato paste" is similar to, but different than, "tomato puree".  It is much thicker (i.e more concentrated) than puree.

There is a thread on it here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4436.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4436.0)

Quote from: hcool
how do you puree such small amounts of garlic and ginger?

For the base recipe, you don't have to make a puree.  Just coarsely chop it and throw it into the pot.

For the jalfrezi recipe (or any other main dish recipe that specifies garlic and/or ginger puree), you need to make a puree.  As you say, it can be difficult to blend small quantities successfully.  Therefore, either chop it finely (by hand, using a knife) or blend a big batch of each in a little water or oil.  I use a "mini whiz" for this and it works well.  I blend (and store) the garlic and ginger separately so that I can subsequently alter the ratio of each in the various main dishes (i.e. I don't make a 50:50 blend)

I then freeze it in an ice making tray (in convenient tsp and tbsp chunks) and transfer the frozen chunks to sealable freezer bags.  I then simply defrost an amount when I need it. 

I do the same with the tomato paste (and several other key ingredients).

Alternatively, you can use garlic and/or ginger pastes from a jar ('though I prefer making my own to avoid the preservatives, stabilisers and the associated "tartness").
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 09, 2010, 05:55 AM
Have to admit I wasn't too sure at first after completing the base as it seemed a bit runny, but the finished Jalfrezi was amazing......and the way mine have turned out this one gives me more scope to make milder dishes

Just to add, my base is "runny", primarily to allow for lots of evaporation during cooking of the main dishes (adding a little at a time and evaporating it using high heat).  This allows the spices to develop their full flavour.  You can, of course, reduce the final sauce, in your main dish, to a consistency of your liking.

My recollection is that Admin's base is richer (being derived from a Rick Stein main dish sauce made with no base) and more resembles a main dish sauce in it's own right.  As you point out, it maybe suits spicier dishes (madras, jalfrezi, etc), more so than milder dishes (korma, CTM, etc), accordingly.  Others may disagree, of course.  Nevertheless, it gets many favourable reports.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: hcoool on October 09, 2010, 08:13 AM
Thanks for answering my questions CA, I used double concentrate puree and jarred ginger and garlic paste but it was still beautiful. I also added a few big red jalepeno peppers as I've grown loads and have a glut.  :)

I'm going to make your Ceylon tonight and can't wait. The only ingredient I haven't got is mango powder for the tandoori spice mix, what could I substitute that with or won't it make much difference?

I'm so glad I found this site and can't believe I've been making such sub standard curries for years thinking I know best!

BTW - my first post on here was asking where I could buy good ingredients, well I found a shop in Bristol this week where I was working and they must have every spice under the sun. Lovely!

Thanks again and I'll let you know what I think of your Ceylon tonight.

H.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on October 09, 2010, 01:32 PM
Hi Hcool,

CA's description of paste v puree is fair enough, but it varies from brand to brand.  If you buy a tin of KTC tomato puree, it is that thick, you can almost shake it out of the tin and it will stay in one piece (tin shapped, without the tin, like a junket)  Tube tomato puree is runnier so that it can be squeezed easily out of the tube.

Paste and puree is the same thing!

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: hcoool on October 09, 2010, 06:30 PM
Cheers Ray for clearing that up, I'm running out of cupboard/fridge space buying all this stuff.

Ta.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: alfieb on October 09, 2010, 06:50 PM
Trying this base at the moment just cooling before blending. Must say smells and looks really good with a rich colour which mixed with the oil looks very appealing. Tasted also and tastes better than other bases ive tasted even though this is of no real importance. Made panpots bunjara earlier and that tastes bloody good too.
 
Anyway onto CAs think i will stick with his madras will try with the bunjara and without dont know if there will be a big difference?. I mentioned in a post sometime ago about the  bir around me when i have a madras and get more of a gravy?creamy texture which im not a big fan of. The only takeaway i do like which is spot on doesnt have this creamy/ gravy like taste and sees to be different to the rest. Anyone no the reason for this i live in the Chesterfield area and know the ta where me and the missus enjoy our meal from the owners travel down from the bradford area but the madras is h&s above the others ive had in this area.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: hcoool on October 09, 2010, 09:03 PM
Well just eaten the Ceylon and it was BETTER than my local restaurant's. I don't really think I can get better than that, it was lovely. It really did have the BIR taste. CA you are a star mate!

Now that I've made the tandoori mix, it'll be lamb tandoori next weekend which I'll plan to do as a starter. I want to get the whole meal perfect then invite some people round and blow them away.

Just need to find some decent naan breads and make some proper rice. I've just been eating these curries without rice so far, just having shop bought naan's which have all been disappointing.

My local restaurant have just lost a good customer.  ;D

H.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on October 09, 2010, 09:12 PM
Hey Hcoool,

I think that if you try any of CA's recipes, you will have the same reaction.  All are very good and very much BIR standard, if not better than some of them.

Bet you can't wait to impress your mates on curry night lol ;D

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: hcoool on October 09, 2010, 09:43 PM
Well I'll be trying the lot of them that's for sure. As I said I wasn't too sure after finishing the base as it seemed a bit weak and runny compared to Admins, but once it hits the heat with the main dish recipes and reduces, it's something else. Really totally impressed.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 10, 2010, 12:56 AM
Paste and puree is the same thing!

Alas, tomato paste and tomato puree are definitely NOT the same thing Ray.  Tomato paste is a more concentrated than tomato puree.  It is generally thicker, darker, richer and sweeter than puree accordingly.

Confusion between the two is why I started a separate thread on the subject, some time ago, to try and clarify things:  http://www.curry-recipes.co.uk/curry/index.php?topic=4436.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4436.0) 

The confusion largely arises because, what Americans call "tomato paste", British call "puree"

Since hcool has raised the question, and since I specify "tomato paste" in all of my recipes, I think it is important for me to clarify what I mean by it and use.

I generally use "triple concentrated tomato paste" made by Leggo's (or similar) - see here for their tomato paste and their definition:  http://www.leggos.com.au/our-range/tomato-paste (http://www.leggos.com.au/our-range/tomato-paste):

(http://www.curry-recipes.co.uk/imagehost/pics/001c95798c4aec58498fa0c9aaed55a6.jpg) (http://www.curry-recipes.co.uk/imagehost/#001c95798c4aec58498fa0c9aaed55a6.jpg)

Other forms of tomato paste or puree can obviously be used, but the amounts may need to be varied to compensate for the different concentration of tomatos in them (e.g. you'd use more puree than paste to achieve the same depth of tomato flavour).

For further information, here are some extracts from a web search on the differences between the two:

http://www.recipetips.com/glossary-term/t--34805/tomato-paste.asp (http://www.recipetips.com/glossary-term/t--34805/tomato-paste.asp)

(Tomato paste is) fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate. Tomato paste is used to thicken, add flavor and to add color to sauces or foods. Commercial tomato paste is available in cans or tubes from most grocery stores however, caution should be used when adding this to a food because adding too much may overpower the flavor or cause the taste to become too acidic. After opening tomato paste, it can be kept refrigerated for several days if it was canned, while tube paste will last for approximately a month. The difference between tomato paste, tomato puree and tomato sauce is texture and depth of flavor. The thicker the consistency the deeper the flavor. Tomato paste is the thickest, then puree is next in consistency and tomato sauce is the thinnest.

http://recipes.howstuffworks.com/fresh-ideas/dinner-food-facts/what-is-tomato-paste.htm (http://recipes.howstuffworks.com/fresh-ideas/dinner-food-facts/what-is-tomato-paste.htm)

(with tomato paste) tomatoes are first cooked for several hours to reduce moisture, are strained to remove the seeds and skin, then are cooked further to reduce them to a thick, rich concentrate.   In contrast, tomato pur?e consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid with a consistency between tomato paste and crushed tomatoes.    Tomato sauce is thinner than pur?e, often includes additional seasonings, and may include extra ingredients for flavor.

http://www.ochef.com/559.htm (http://www.ochef.com/559.htm)

Tomato paste, or tomato concentrate, consists of tomatoes that have been cooked for several hours, strained and reduced to a thick, rich concentrate. It is generally fairly sweet.  Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid.  Tomato sauce is a somewhat thinner tomato puree, and may include seasonings and other flavorings so that it is ready to be used in other dishes or as a base for other sauces.

http://www.wisegeek.com/what-is-tomato-puree.htm (http://www.wisegeek.com/what-is-tomato-puree.htm)

Tomato puree is a thick liquid made from cooked and strained tomatoes. The puree is made from whole tomatoes and generally does not include added water. The tomatoes used for puree are usually cooked for a short amount of time. Tomato puree can be made from scratch or bought off the shelf at the supermarket and is used in many tomato-based dishes around the world.  Tomato puree often gets confused with other processed foods such as tomato paste or sauce. The difference between tomato puree and paste or sauce is the added ingredients and consistency. Tomato sauce is usually thinner than puree and has spices and other vegetables added to create a ready-to-use blend. Tomato paste can be thick puree, but the tomatoes are cooked for a much longer period of time before being crushed.

http://en.wikipedia.org/wiki/Tomato_pur%C3%A9e (http://en.wikipedia.org/wiki/Tomato_pur%C3%A9e)

The definitions of tomato pur?e vary between regions. In the USA, tomato pur?e is a processed food product, usually consisting of only tomatoes, but can also be found in pre-seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato puree generally lacks the additives common to a complete tomato sauce, and does not have the thicknesss of paste.  In the United Kingdom, 'tomato pur?e' usually refers to what in America is known as concentrated tomato paste. In the UK passata refers to sieved uncooked tomatoes.

http://en.wikipedia.org/wiki/Tomato_paste (http://en.wikipedia.org/wiki/Tomato_paste)

Tomato paste is a thick paste made by add
ing sugar to ripened tomatoes with skin and seeds removed. Its most common culinary usage is to enrich the flavor of sauces.  In the UK, paste is referred to as pur?e or concentrate.  In the USA, tomato paste is concentrated tomato solids (no seeds or skin) and usually no added sugars or seasonings, with a standard of identity (see 21 CFR 155.191).[1] Tomato pur?e has a lower solids requirement.

I hope this clarifies things somewhat (at least as far as what it is that I use)!  :P
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on October 10, 2010, 01:37 AM
He he CA, you certainly know your onions (tomatoes in this case)   ;D

I get what you pointing out, I really do but, the biggest difference between paste and puree is consistency, and thus depth of flavour. 

Tom paste is basically tom puree but double or triple strength.  The consistency will obviously be dictated by the strength of the paste/puree.  Paste is also better value for money and is why BIR's/TA's use them and dilute it to a much runnier consistency, more like ketchup or thin puree.

The Tomato Puree and Paste differ by the amount of Natural Tomato Soluble Solids. Tomato puree must contain 8% to 23.9% of "Natural Tomato Soluble Solids" , the paste must contain minimum of 24% "Natural Tomato Soluble Solids"  So the high end spec of tom puree differs by 0.1% of that of the low end spec tom paste!  So I will concede that the variances can be very different.

If we being honest, we're splitting hairs, paste or puree of a certain concentrate will work very well in your recipes.  I would only be concerned if you started specifying "sun dried or roasted Tom paste"  Then it would start to get complicated.

Good to see you active again CA. long may it last :)

Ray :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 10, 2010, 02:11 AM
The bottom line is that I use the thick, (double or triple) concentrated tomato paste.

I usually water it down, in main dishes, to form, what I would call, a puree. 

Therefore, in my main dishes, I would say that 1 tbsp of the concentrated "paste" I use equates to about 3 or 4 tbsp of "puree".

It is good to be aware of this to achieve the same "concentration" (depth of flavour) of tomatoes if using "puree" rather than concentrated "paste".
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 22, 2010, 05:27 AM
For those who prefer to use one or more additional frying stages, when making their base, I suggest the following (for this base):


I specified pre-frying as an option in my recipe but, I don't generally do it, because I don't believe that BIRs do it (i.e. go to all the trouble of the additional frying stages).  I believe they simply lob all the ingredients into a pot, bring the whole lot to a simmer for some time, then blend ready for use.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 13, 2011, 11:05 AM
I specified pre-frying as an option in my recipe but, I don't generally do it, because I don't believe that BIRs do it (i.e. go to all the trouble of the additional frying stages).  I believe they simply lob all the ingredients into a pot, bring the whole lot to a simmer for some time, then blend ready for use.

As an addendum to my previous comments about pre-frying curry base ingredients as an option; I've done it before and I've done it again (using my curry base - as per my above comments on pre-frying - and with other's curry bases where pre-frying the ingredients is specified in their recipe). 

To me, with one-on-one comparisons, pre-frying the ingredients (particularly the spices) is detrimental to the quality of the curry base and resultant curries and, I believe, is undesirable.  It is also more involved/complex.

As an aside, it's probably one reason why a collaborative effort on developing a "cr0 curry base" is unlikely to work.  I, for one, would not be persuaded to pre-fry the ingredients in the curry base.  Throw in different ingredients, spice mixes, etc, and it's probably a none starter (as demonstrated when it was tried before).  There are simply too many diverse opinions and "personal preferences" for anything to be unanimous.

Just my opinion(s) of course......
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on January 13, 2011, 11:22 AM
As an aside, it's probably one reason why a collaborative effort on developing a "cr0 curry base" is unlikely to work.  I, for one, would not be persuaded to pre-fry the ingredients in the curry base.  Throw in different ingredients, spice mixes, etc, and it's probably a none starter (as demonstrated when it was tried before).  There are simply too many diverse opinions and "personal preferences" for anything to be unanimous.
I agree with Cory Ander : much as it would be nice to have agreement on "the perfect base", I also think it is a pipe dream, but that doesn't mean that we could not get some agreement to use a particular base for a test.  Clearly we could not hope to get universal agreement to continue using it in the future, but I would have no problem in being persuaded to ditch my preferred KD1 base and make another one so as to be able to participate in a trial, particularly if the test base could be made in modest quantities (1L / 2 pints) rather than having to be made in bulk.

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: rosa15 on July 03, 2011, 04:15 PM
This curry base is perfect every time, thankyou very much.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: moezus on July 05, 2011, 12:57 AM
Made this base over the weekend. It was my first ever base sauce and foray in to restuarant style curry cooking.
As I mentioned in an old post I've been wanting to create a base but worried about the quantities.
I just halved CA's base and followed his instructions to a T. The base looked exactly like CA's photos.

With the base I made a Chicken Methi curry (as that is what I always order at my local). It was pretty much spot-on, the only thing I'd say was missing in the dish was some pre-cooked almsot caramelised onion which i'll be sure to add next time.

I ended up going through the entire (half qauntity) base in one day trying different combinations of spices and ingredients much to my mrs dismay I trashed the kitchen but even she loved the curries I was churning out.

Confident to go ahead with the full quantity of this base next week and freeze some up. Wish I hadn't left it for so long.

Thanks CA.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Razor on July 05, 2011, 09:32 AM
Well done Moezus, oyur life will never be the same from now on ;D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Unclefrank on July 05, 2011, 04:37 PM
Hi Moezus, i have been using CA's base and recipes for a long time now and they always turn out great, its the versatility of the base and recipes also you must try CA's Madras recipe.
Post some pics next time you do a curry.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: moezus on July 08, 2011, 03:46 AM
I was intending on taking photos, but just got carried away with the cooking as it was my first time.
I'll certainly take photos next time.

It was quite suprising how easy creating the base was. Just glancing at the ingredients looked a little overwhelming at first, especially when you take into account the extra bits and pieces you need to make the final curry. When I wrote down the shopping list it turned out I had the majority of ingredients in the cupboard already. Was only missing a few things. Chopping up, peeling and weighing only took around 20minutes. It was quite nice to just be able to sit down and fire up the PS3 while the base was slowly bubbling away.
The cleanup was a killer though, splattered sauce all over the place during the making of the final curries. Well worth it though.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on July 08, 2011, 12:29 PM
Just a thought Moezus, but I usually cook my curries in a chinese 12 inch carbon steel wok. I find the high sides stop any splashover when cooking a curry.

Paul
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: curryhell on July 09, 2011, 04:50 PM
Made my first batch of CA's base last month and i've got to say it's damn good and easy to throw together.  The resultant curries are good quality BIR.  Just done my second batch now and will be using this base regularly from now on.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on July 13, 2011, 01:55 AM
This curry base is perfect every time, thankyou very much.

You're welcome Rosa, I'm glad to hear you like it  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on July 13, 2011, 01:58 AM
Confident to go ahead with the full quantity of this base next week and freeze some up. Wish I hadn't left it for so long.

Congratulations on your first experience with cooking BIR style curries.  Glad to hear it was a success for you.  No doubt you'll soon be doubling, rather than halving, quantities!  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on July 13, 2011, 02:01 AM
Made my first batch of CA's base last month and i've got to say it's damn good and easy to throw together.  The resultant curries are good quality BIR.  Just done my second batch now and will be using this base regularly from now on.

Hi CH,

Thanks for trying the recipes and reporting back, with photos.  Your vindaloo looks very nice...and a great colour  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: curryhell on July 16, 2011, 03:12 PM
Made my first batch of CA's base last month and i've got to say it's damn good and easy to throw together.  The resultant curries are good quality BIR.  Just done my second batch now and will be using this base regularly from now on.

Hi CH,

Thanks for trying the recipes and reporting back, with photos.  Your vindaloo looks very nice...and a great colour  8)

And damn tasty it was too :P.  Thanks for sharing the base CA.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: madmatt on July 20, 2011, 12:08 AM
How does this compare to ChewyTikkas 3hr base? Has anyone tried both and come to a conclusion?I am about to make my next batch of base, and am undecided which of the 2 to do?? Help!!!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: imustbedreamin on July 20, 2011, 09:02 AM
i have made chewys base but haven't had chance to compare yet.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on July 20, 2011, 10:39 AM
How does this compare to ChewyTikkas 3hr base? Has anyone tried both and come to a conclusion?I am about to make my next batch of base, and am undecided which of the 2 to do?? Help!!!

Why not try them both MM?  That way, you can make a few dishes, for a side by side comparison, and make your own mind up about which you prefer.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on July 21, 2011, 01:00 PM
......and please post your findings and conclusions on this forum, of course.....
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Fitzy on August 11, 2011, 08:42 PM
This is only my 2nd post ;D. I have made few base of this forum which have been good. I made CA's curry base and all the spice mixes followed by the madras recipe.

I have to say it has been the best so far will be using it again.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: madmatt on September 06, 2011, 04:03 PM
I have 3.5 Litres of this simmering away right now!!! ;D

Have added some finger chillies, and a quarter of a white cabbage(as used in CT's Base) as I had it in the fridge
Will report with pics the crurries made with this.

Matt
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: madmatt on September 07, 2011, 03:59 PM
We,, the base is made and blended.
I doubled quantities for all ingredients, and as stated before, added white cabbage, finger chillies, and 2 extra tomatoes.Due to the extra ingredients, I also added 200ml extra water(Oh, and 3 Chicken Stock cubes- after reading the replies on this thread it seems they way to go) and I simmered for an hour and a half.

First impressions are fantastic.Just as a base, it tastes great.Not bitter in any way.

It made 4.7 Litres in the end!!Consistency was great, not too watery.

Cant wait for a free evening to make some curry's.First one will be CA's Madras(Will photo and post results)

Heres a pic of the finished base.I blended a bit more after photo was taken, to get rid of the specs(Suspect it was coriander leaf)

Regards

Matt
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Ramirez on September 07, 2011, 08:16 PM
Nice photos. Let us know how you get on with the madras.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: loveitspicy on September 07, 2011, 09:48 PM
looks perfect - just a sieving and all the bits will go
Post the madras pics to compliment these

best, Rich
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: madmatt on September 13, 2011, 06:38 PM
As promised the pics from the Madras I made.

It was bang on, but I did simmer it for at least 20 mins to get the consistency right.

Even the trouble and strife loved it!!

Thanks Cory Ander, for yet another winner.

MM
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on September 13, 2011, 06:49 PM
Oohhh, looks nice :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: curryhell on September 13, 2011, 10:27 PM
Wow, that's looks so tasty  :P.  A base that delivers consistantly good results  :D :D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 14, 2011, 03:08 AM
Hi MM,

Glad you liked it MM (albeit with a few significant departures from the original recipe).  Thanks for trying it and reporting back with your findings and photos  8)

Quote from: MM
I did simmer it for at least 20 mins to get the consistency right

That's quite a long simmer MM.  I suspect the chicken would be getting a little bit (far too?) tough by then? 

It should only take around 6-8 minutes (even less) to cook a main dish curry to the consistency (which I think looks good) in your photo.  What cooker are you using?  Is your heat source powerful enough?  Is your pan too big for your heat source?  Is the volume of curry you made too much for your pan?  Are you sure your base wasn't too thin (you said you added more water and tomatoes...but it looks OK in your photo)?
Title: Coriander stalks and/or roots ? Was : CA's Curry Base / corai
Post by: Peripatetic Phil on September 30, 2011, 12:50 PM
Here is my curry base that I currently use. 
Ingredients:

  • 20g coriander stalks/roots
<snip>

Now, the coriander that I normally buy has stalks but no roots; by waiting at the Marden Farm Shop today until the coriander man arrived, I was able to get a bunch complete with roots.  However ...  I broke off one of the roots, and ate it -- it was almost completely tasteless, and was far more like a raw root vegetable than anything one might associate with coriander.  So my question is : Has CA (and have others) actually used roots as opposed to (or in addition to) stalks, and if so, what is the received opinion ?

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on September 30, 2011, 01:43 PM
Quote from: phil
I broke off one of the roots, and ate it -- it was almost completely tasteless....Has CA (and have others) actually used roots as opposed to (or in addition to) stalks, and if so, what is the received opinion ?

Hi Phil,

Yes, I generally use roots (otherwise stalks) in the base because:

a)  the roots are also full of flavour, albeit a little less flavoursome, and a little more sharp, than the leaves (I don't know why the roots you tried were "almost completely tasteless")
b)  I find that they are more "robust" than leaves and endure longer cooking better
c)  they don't impart a green colour to the base.  Perhaps not of great, practical, concern, but I prefer my base not to look green!
d)  I prefer to save the leaves for adding, at a late stage, to the final curry
e)  Most of the coriander I buy comes complete with roots and I don't like to waste anything!

Incidentally, I used to rip the roots off the coriander, in the market, until they put up a notice to say ($10/kg or $15/kg without roots!  Haha!)

PS:  Why do you (and one or two others) persist in changing the topic of a thread (apart from the fact that the software allows you to)?  It adds nothing but confusion, in my opinion.  Please don't do it.  :-\
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on September 30, 2011, 02:40 PM
<on-topic reply>
Thank you, all noted.  I have kept the roots, and will try them next time.

Quote
PS:  Why do you (and one or two others) persist in changing the topic of a thread (apart from the fact that the software allows you to)?  It adds nothing but confusion, in my opinion.
Well, presumably the board authors thought that there was a need, otherwise they would not have provided the option.  I use it when I want to make it explicit that I am not discussing the thread topic in general, but rather one very small element of the topic that might (arguably) be better in a thread of its own.  Why others do it, only they can say.
Quote
Please don't do it.  :-\
"What is not explicitly prohibited is permitted" :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: mr.mojorisin on September 30, 2011, 07:36 PM
the coriander i buy has roots which taste brilliant.not nearly as good as the leaves tho i must add. i like to finely chop the roots and add it to the top of my curry along with the leaves as a garnish
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: loveitspicy on September 30, 2011, 11:25 PM
We use the roots , stalks and the leaves -
everyday use out here in Thailand the roots are smashed with a pestal and mortar in many dishes and the stalks and leaves are eaten just as they are - very good for health

In nearly all our curry dishes the coriander stalks and roots are liquidised and added as a tablespoon - it helps infuse the coriander into the dish

best, Rich
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: CurryMan136 on October 04, 2011, 08:31 PM
Hi Cory

I made this today and it came out a treat! This was actually my first time doing anything with a curry and found it quite easy to follow.

I uploaded some pics of it in the forum here:
http://www.curry-recipes.co.uk/curry/index.php?topic=6133.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6133.0)

Thanks for this amazing base :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: suspire on October 12, 2011, 06:53 AM
Just made the base and masalas.
Base smells wonderful.
Tomorrow spice oil and Vindaloo.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on October 12, 2011, 12:34 PM
What splendid calligraphy !  Which pen and nib do you use ?  My machine-generated ones look very inferior in comparison ...
** Phil.
--------
(http://www.curry-recipes.co.uk/imagehost/pics/674a75af59cdfa96330678d621cc1bc2.jpg) (http://www.curry-recipes.co.uk/imagehost/#674a75af59cdfa96330678d621cc1bc2.jpg)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: suspire on October 12, 2011, 06:43 PM
The bottom one, Tandoori Masala, was done with the middle 3.5mm weight from this set by Yasutomo:
http://www.dickblick.com/products/yasutomo-calligraphy-marker-sets/ (http://www.dickblick.com/products/yasutomo-calligraphy-marker-sets/)

The top, Cory Ander Masala, was done with the 3.0mm tip of a Itoya:
http://www.dickblick.com/products/itoya-doubleheader-calligraphy-marker/ (http://www.dickblick.com/products/itoya-doubleheader-calligraphy-marker/)

I prefer Staedtler Duo's over those two but I didn't have one with me:
http://www.dickblick.com/products/staedtler-calligraph-duo-markers/ (http://www.dickblick.com/products/staedtler-calligraph-duo-markers/)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on October 12, 2011, 07:33 PM
Nice -- I shall have to give them a try.  I have never used a calligraphic felt tip, normally using an Osmiroid fountain pen (http://hans.presto.tripod.com/cat014.html) with a very broad oblique nib or a Platignum dipping pen (http://hans.presto.tripod.com/scan/fountain02.html) with similar -- calligraphy with a felt tip will be a new experience for me !

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Mark One on October 16, 2011, 01:43 AM
A big thankyou from me CA, I followed your recipe to a T and it turned out great. I have just cooked my first ever BIR curry with it (CK's Lamb Bhuna) and it has turned out absolutely perfect in every aspect.

I did carry on simmering the base after the blend for approx 30-45 mins, which gave me a slightly thicker base but its perfect for my taste as my fav local TA makes there curries slightly on the thick side which I prefer.

Thankyou so much for this recipe CA.



(http://s1.postimage.org/6mjuhz7fx/ALIM1362.jpg) (http://www.postimage.org/)




Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Wickerman on October 20, 2011, 12:09 PM
Hello.
I'm going to be making CA'S base this weekend.
Just one question...It states:
*Blend to a soup-like consistency when sufficiently cool.
Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers*
Is that it,finished?/
When you're done blending ?
The bases ive made before go back on the stove after blending,with the hope of oil seperation.
I don't want to get anything wrong,and im thinking maybe it's taken for granted that it's back on the stove after blending.
Sorry for being stupid :-\

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 20, 2011, 12:22 PM
Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers*
Is that it,finished?/
When you're done blending ?
The bases ive made before go back on the stove after blending,with the hope of oil seperation.

Hi WM,

Yep, that's it WM.  I don't really see the point in returning the base to the stove, after blending, "with the hope of oil separation", or otherwise.  I think it's best not to separate the oil in the base (and thereby keep the spice flavours evenly distributed within the base).

However, I do suggest, in my main dish recipes, to "heat the base to a gentle simmer" before making the main dish.  I say this because I believe it is important to maintain the temperature, when adding the base to the main dish, and for no other reason.

Good luck with your attempts...and please report back with your findings and photos!  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Wickerman on October 20, 2011, 12:28 PM
Thanks CA!
Just one more thing while you're here.
I'll be  making your spiced oil later today.
My question,,'is it ok to freeze'?
Have you ever frozen it?
Many thanks
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 20, 2011, 12:51 PM
Thanks CA!
Just one more thing while you're here.
I'll be  making your spiced oil later today.
My question,,'is it ok to freeze'?
Have you ever frozen it?
Many thanks

Hi WM,

I have never tried freezing it.  But, being "oil", I presume it won't "freeze" in the (relatively high temperatures of a conventional domestic) freezer!  But, putting it in the freezer will no doubt prolong its life, anyway.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Wickerman on October 25, 2011, 05:01 AM
Made CA'S spicy oil the other day,so now onto the base gravy
 
A very easy base to prepare,and very quick,since it misses out the second cooking period.
I noticed no difference in the finished taste,and i agree with CA,the oil separating isn't needed.
Yes,a lovely tasting base.
Ps, i halved everything,as my pan wasn't large enough.
 
 
Next,the finished curry..

(http://img803.imageshack.us/img803/9288/013fmj.jpg)
Everything except the water.

(http://img585.imageshack.us/img585/4391/017qvd.jpg)
2 for the freezer,1 for the fridge.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on October 25, 2011, 08:56 AM
Just regarding the question of freezing the spiced oil.

Last time I made batches of spiced oil it froze fine in my freezer. I think veg oil freezes at about -10 degrees and my freezer is rated at -18 degrees. When I wanted to use it I would just bring in into the kitchen and it soon melts again. After cooking I would re-freeze it again. I think this would provide protection as the oil is only at room temperature for a relatively short time and at -18 degrees there is not much scope for any bugs to grow.

BTW I've stopped making spiced oil as I don't feel it was going in the right direction, but I'm not refering to CA's spiced oil which I've never tried.

Cheers,

Paul

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Wickerman on October 25, 2011, 02:38 PM
Paul.
I just checked my oil in the freezer and it's frozen solid.
I use them ice-cube bags which hold roughly 1 tablespoon per segment.
I Will Just pull of the desired amount when needed. ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on October 25, 2011, 05:42 PM
I just checked my oil in the freezer and it's frozen solid.

That's interesting (and a little surprising to me).  Sounds like freezing it might be the way to go then.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Dix on November 04, 2011, 07:46 PM
My friend is having a fireworks do tommorow night and has asked me to make a curry so i have made your base and am going to do a ceylon and a tikka madras from your recipes this if first time trying them so fingers crossed they turn out well
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Tolns on November 10, 2011, 10:44 AM
Hi - I'm a newbie on here so be gentle if I'm asking the bleeding obvious.....

I want to try this recipe but I'd like to know please whether the original quantities stated are before or after peeling (i.e Onions and carrot) and whether the red or green pepper are deseeded ?

Thanks in advance
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Unclefrank on November 10, 2011, 10:54 AM
Hi Tolns i peel onions then weigh them and i top and tail carrots then weigh and for the peppers they are deseeded.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Tolns on November 10, 2011, 11:02 AM
Many thanks for the steer Unclefrank. Appreciate it !
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 11, 2011, 12:54 AM
Hi - I'm a newbie on here so be gentle if I'm asking the bleeding obvious.....

I want to try this recipe but I'd like to know please whether the original quantities stated are before or after peeling (i.e Onions and carrot) and whether the red or green pepper are deseeded ?

No worries, Toln, all questions are good ones!

As UF says, all are peeled (i.e. the onions, garlic, ginger and carrot), cored (i.e. the tomato and capsicum) and de-seeded (i.e. the capsicum) weights.

Good luck with your trials and please let us know how you get on  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: bmouthboyo on November 16, 2011, 06:36 PM
I'm sorry if this has been asked before, I did see this discussed a while ago when browsing but can't find it now and the site seems very slow when loading pages.

I only have double concentrated puree that comes in a tube, I assumed this is stronger than paste and so instead of adding 40g i added 20g, however on CA's Ceylon recipe it states "1tbs tomato paste (diluted to a puree with 3 tbsp water)" implying that paste is stronger?

Have I added the correct amount? I could still add it now as its not yet blended

thanks
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on November 16, 2011, 06:45 PM
I only have double concentrated puree that comes in a tube, I assumed this is stronger than paste and so instead of adding 40g i added 20g, however on CA's Ceylon recipe it states "1tbs tomato paste (diluted to a puree with 3 tbsp water)" implying that paste is stronger?
I would be inclined to assume that any recipe on this forum that calls for tomato paste or tomato puree assumes that you will use the commonly available double-concentrate stuff that comes in a tube unless it explicitly states otherwise.  The real problem comes when a recipe says something like "1 tbsp tomato puree (diluted with 1tbsp water)", because it is never clear whether the author meant "dilute before measure" or "measure before dilute".

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: bmouthboyo on November 16, 2011, 06:58 PM
Bugger after rea reading this topic and finding the discussion regarding paste and puree I came to the conclusion that CA at least takes paste to be about 3 times stronger than puree.

Hence I just added more puree to bring the total I added to 120g of double concentrated puree.

Have I shagged it CA?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: bmouthboyo on November 16, 2011, 08:47 PM
Sorry for the post Blitz but wanted to share my first attempt.

I followed the recipe to a T apart from 3 slight deviations

Raw ingredients:
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/DSC_0009.jpg)

In the Pan Prior to cooking:
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/DSC_0021.jpg)

After cooking just before blending:
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/DSC_0025.jpg)

Finished:
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/DSC_0026.jpg)

First Impressions
Not too complicated which was my main concern moving from KD base to one from this forum. Readily available ingredients after making up CA's Spice mix.
I do not think the "Hot" Madras Curry Powder will have too drastic an effect as it is such a small quantity. Slighty concerned about the amount of Double Concentration pur?e I added, but I read around and from what I could gather on page 19 the general view from CA is that you need between 3 and 4 times the amount of puree compared to stated paste.

It tastes very pleasant, almost like a tomato / curry soup. Quite different from KD base's I often made.

Texture I would say is relatively thick, almost consistency of a soup. It made 2Litres exactly which I portioned up to roughly 5 400ml containers.

Thanks CA will let you know how first curry goes
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Wickerman on November 17, 2011, 06:13 AM
Looking good,bmouthboyo.
Let us know how you got on.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 17, 2011, 09:00 AM
I'm sorry if this has been asked before, I did see this discussed a while ago when browsing but can't find it now and the site seems very slow when loading pages.

I only have double concentrated puree that comes in a tube, I assumed this is stronger than paste and so instead of adding 40g i added 20g, however on CA's Ceylon recipe it states "1tbs tomato paste (diluted to a puree with 3 tbsp water)" implying that paste is stronger?

Have I added the correct amount? I could still add it now as its not yet blended

thanks

Hi BMB,

Sorry my reply is too late!

I use 40g of double or triple concentrated tomato paste (Leggo's, or similar) that I mentioned earlier in this thread:

http://www.curry-recipes.co.uk/curry/index.php?topic=3772.msg37751#msg37751 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.msg37751#msg37751)

Your base will be quite tomatoey then!  Maybe go easy on adding more in your final curries (or skip it altogether and just add base in its place?)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 17, 2011, 09:09 AM
The real problem comes when a recipe says something like "1 tbsp tomato puree (diluted with 1tbsp water)", because it is never clear whether the author meant "dilute before measure" or "measure before dilute".

Just to clarify: when I specify "1 tbsp tomato paste (diluted to a puree with 3 tbsp water)" in a recipe, I mean "take 1 tbsp of tomato paste and dilute it by adding 3 tbsp of water"
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 17, 2011, 10:34 AM
Texture I would say is relatively thick, almost consistency of a soup. It made 2Litres exactly which I portioned up to roughly 5 400ml containers.

It should make about 2.3 litres, BMB.  Did you have a lid on during cooking it? 

I would add around 300ml of water to it, before or after blending, to make it a bit thinner.

Please let us know how you go with your curries  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: bmouthboyo on November 17, 2011, 11:05 AM
Hi CA but I only had pur?e so thought you said I would need 3-4 times this to match the paste equivalent. So 40g of paste = 120g of pur?e?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 17, 2011, 01:10 PM
Hi CA but I only had pur?e so thought you said I would need 3-4 times this to match the paste equivalent. So 40g of paste = 120g of pur?e?

Hi BMB,

Not too sure where or when I said this?  I think you also said you used "double concentrated puree"?  To my mind, the following applies to the relative concentrations of tomatoes:


I agree it is confusing (to my mind, it is analogous to the ambiguity around "coconut powder", "coconut flour", "desiccated coconut", "coconut milk powder", etc). 

What is "tomato puree" and what it "tomato paste" depends on where in the world you are!  It is why I started a thread on it (anticipating the confusion) some time ago:  http://www.curry-recipes.co.uk/curry/index.php?topic=4436.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4436.0)  It didn't really get the response (clarity) that I was anticipating, so I abandoned the idea.....

Not sure if this helps, but I hope so!

Anyway, just accept that your base is more tomatoey and adjust for that in the cooking of your final curries!  :P

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 17, 2011, 01:13 PM
I would be inclined to assume that any recipe on this forum that calls for tomato paste or tomato puree assumes that you will use the commonly available double-concentrate stuff that comes in a tube unless it explicitly states otherwise.

I think that's a dangerous assumption and that it's much better to ask the originator to be sure!   ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Stephen Lindsay on November 17, 2011, 01:22 PM
I can't think that I've come across tripple concentrate and certainly the stuff I get from ASDA says double concentrate. In some ways agree with bith Phil and CA because I would assume double but it would be an assumption to be tested against a particular recipe, not only to the letter of the recipe but also how it translates after the cooking?

In any case it's far easier to add in more of the tomato element than try to remove it!!!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: bmouthboyo on November 17, 2011, 04:15 PM
Thanks guys, I think I ignored the "Double concentration" part as I have never seen puree that isn't!

Anyhow it tastes lovely and this is the reason I made only 1 batch to start with.

Already learned 2 things

I find it is important to try and follow a recipe to the letter the first time, then you have something to base any changes on. I will make CA's Ceylon I think first and no doubt it will taste lovely, but if it is too tomatoe's I will know why.

To help minimise this I can work out that each 400ml portion of base has 23g of Double concentration puree.

Can anyone advise how much they feel 1tbsp of stated paste in recipe converts to double concentration puree? would double concentration puree and double concentration paste be the same?  :-\
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on November 29, 2011, 01:49 AM
Can anyone advise how much they feel 1tbsp of stated paste in recipe converts to double concentration puree? would double concentration puree and double concentration paste be the same?  :-\

BMB, I think you should assume that "double concentrated paste" and "double concentrated puree" are the same.

So, for this recipe, use 40g of whatever "double concentrated paste" or "double concentrated puree" you have.  If you have "single concentrated paste" or "single concentrated puree", use twice as much (i.e. 80g).

Hope that helps?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: thumpinfrance on December 11, 2011, 09:12 AM
Hi
 Made your gravy the other day and did your korma last night
 Superb :), First time I have tried this will not be buying any jar /cook in sauces again
will start working thru your other recipes
many thanks

regards Gary
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: curryhell on December 11, 2011, 10:01 AM
Hi
 Made your gravy the other day and did your korma last night
 Superb :), First time I have tried this will not be buying any jar /cook in sauces again
will start working thru your other recipes
many thanks

regards Gary

Welcome to the site.  You chose a good base to start with and you won't be disappointed with CA's other recipes either.  They produce very tasty BIR food to which no jar of cook in sauce can come anywhere near ;D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: DeadBeat on January 08, 2012, 11:15 AM
Been making this base along with CA's Jalfrezi and Madras since I joined the site. I do strain the base through a seive as per CT method which I find adds another depth though.

Great base that I'm in no rush to change. Only difference is I use Kashmiri chili powder in recipe instead of normal chili powder.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: curryhell on January 08, 2012, 11:55 AM
Been making this base along with CA's Jalfrezi and Madras since I joined the site. I do strain the base through a seive as per CT method which I find adds another depth though.

Great base that I'm in no rush to change. Only difference is I use Kashmiri chili powder in recipe instead of normal chili powder.
Certainly gives added colour, a milder heat and I don't think CA would shoot you for it DB.  Glad you're enjoying the benefits of CA's labour, as many do on here.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 09, 2012, 09:05 AM
Hi
 Made your gravy the other day and did your korma last night
 Superb :), First time I have tried this will not be buying any jar /cook in sauces again
will start working thru your other recipes
many thanks

regards Gary

Glad to hear that it worked for you TIF  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 09, 2012, 09:09 AM
Been making this base along with CA's Jalfrezi and Madras since I joined the site. I do strain the base through a seive as per CT method which I find adds another depth though.

Great base that I'm in no rush to change. Only difference is I use Kashmiri chili powder in recipe instead of normal chili powder.

Hi DB,

Presumably you mean that you use "Kashmiri chili" powder in your main dish recipes?  Well, I wouldn't argue with that since it is still "chili powder", after all (just more specific). 

It's similar to those who choose to use "'Kitchen Masala' instead of 'Curry Powder'"....they are one and the same thing, in my opinion (but, again, "Kitchen King" is just being more specific).  No problem at all.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on January 09, 2012, 10:25 AM
I have added a Chicken Phal recipe (made using this base) here:  http://www.curry-recipes.co.uk/curry/index.php?topic=7700.msg67018#msg67018 (http://www.curry-recipes.co.uk/curry/index.php?topic=7700.msg67018#msg67018)

Here are a couple of photos of the resultant dish:

(http://www.curry-recipes.co.uk/imagehost/pics/ae3bc82505565b709d2d4646ea69a994.jpg) (http://www.curry-recipes.co.uk/imagehost/#ae3bc82505565b709d2d4646ea69a994.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/fc2ac3c8b365c3b4512f0103f24939ff.jpg) (http://www.curry-recipes.co.uk/imagehost/#fc2ac3c8b365c3b4512f0103f24939ff.jpg)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: fruitshoot14 on January 22, 2012, 07:57 PM
CA... Ive just attempted this base as my first real dabble at curry making (small steps lol) very clear and easy instructions and it looks prety much like your pic so im confident its fine...and as stated it isnt too sharp on the taste.

Cant wait to get making a curry with it soon :-)


Jay
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: bobsbeer on January 28, 2012, 08:00 PM
Thanks CA.  Just made this base and used it for a Madras and a Korma.  This was my first departure from the Secret Curry Base.  Both went doen very well with the family.  The good thing is that I have enough for another 4 meals  ;D Thanks

Bob
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: chrisbr on January 31, 2012, 06:37 PM
Many thanks CA for this.

Have made curries from books in the past and they have been very bland.  Made the CA curry base last night and then a chicken rogan josh tonight (loveitspicy's recipe) and it looked and tasted perfect.

Great thing about it all is how quick and easy curries are once you have the base made.

Thanks again to CA and loveitspicy for the recipes.

Anyone got a recipe for lamb green massala?


Chris
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: colin grigson on February 25, 2012, 07:37 AM
This is the first base I've made and my wife said it was better than any curry I've produced !! , I'm not sure that's a great compliment to CA or an indication of the standards of my Indian cooking previous to joining this great site !! I made CAs vindaloo using the base yesterday and it was mmmmmmmmm !!!

Thanks for everyone's effort on here ( especially CA in this instance ) and for all the advice that has taken my curry cooking from 1/10 to 8/10 overnight !! 
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Thomasm on February 28, 2012, 10:40 AM
Don't get much time to post on the forum i have been using same base and main since finding this site which is the SNS base and the matching madras.
Felt like a change and gave this base and the bhoona main a shot and loved it.
I was also interested to see the method of cooking was different to what i had been using.
So thanks CA.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: dopple on March 20, 2012, 09:05 PM
Just thought I'd post my thanks CA. I've now got my 2nd batch of your base cooling in a pan. The first batch didn't have any capsicum or tomato paste but this one does. Looking forward to seeing how much of a difference it makes.

Dopple
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Edwin Catflap on May 02, 2012, 11:19 AM
Hi Cory

Had my first attempt last night at a Chicken Vindaloo and Prawn Korma using your base....... Great!! Mrs said it was the best Korma she'd ever had and my Vindaloo was spot on (although i added extra chillies at the end which weren't actually needed). By the way does celery ever get used in bases?

Edwin
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on May 02, 2012, 11:57 AM
Hi Edwin,

I made a base once containing a stick of celery and have seen base sauce recipes including it.
To be honest it didn't seem to make much difference and I haven't used it again. For a savoury vegetable in my base sauces I'm quite happy with some cabbage.

Cheers,

Paul
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on May 02, 2012, 12:09 PM
Hi Edwin,

Thanks for trying my recipes and reporting back.

Darth's base uses celery (celery seeds might be a viable option), and I can see why.  Celery, certainly, has a distinctive savoury smell and taste (i.e. BIR like), in my opinion.  I don't think it would be out of place in a BIR base.

Having said that, I have never seen a pukka BIR base that uses celery.....
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Currymonster3194 on May 10, 2012, 10:26 PM
And I am. massive fan of CA's base sauce and Vindaloo now on my 12 th CA base sauce curry Vindaloo and have to say best curry I have ever tasted and iVe been trying to get that taste for 30 odd years!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: colin grigson on May 25, 2012, 08:23 AM
Couldn't agree more Currymonster ... I love his base and vindaloo ... quite possibly my favourite !!   :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Tommy Timebomb on May 25, 2012, 06:13 PM
I'm in the process of making my first CA base.
I've looked all day for methi powder but no one has it.
I only now realise I could of bought seeds and crushed them.
Will the omitance of this ruin the outcome or wiil it still be resonable.

I am talking of the mix powder to be added.
TIA.
       Tom
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on May 25, 2012, 06:48 PM
Hi Tommy, from memory there is some methi leaf powder in CA's base.
I wouldn't substitute the ground seeds for the ground leaves, I would just leave it out.

Normally I wouldn't put any methi in a base sauce and prefer to add it to the dishes if I want it in there.

Cheers,

Paul
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Tommy Timebomb on May 25, 2012, 07:17 PM
That's whats confused me Paul, the powder mix contains both leaves and powder.
Seeing this is my first at CA's base I would of like to of done it to the letter for comparisons etc.

Never mind I'm just waiting for it to cool before I put it to blend so the job is as good as done now.
It smells great so I'm sure I won't be disappointed anyway.
I tracked down some Kashmiri chillies and although I want to do it to the letter as I said, I'm going to do a Madras and throw a couple in for good measure.
Cheers!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on May 26, 2012, 02:37 AM
I've looked all day for methi powder but no one has it.
I only now realise I could of bought seeds and crushed them.
Will the omitance of this ruin the outcome or wiil it still be resonable.

I am talking of the mix powder to be added.

Hi Tom,

Yes, you can buy fenugreek seeds and grind them to fenugreek powder (it's what I am currently doing). 

As Paul says, you can't substitute fenugreek seeds (or fenugreek powder) for dried fenugreek leaves.  They are different animals.

I wouldn't worry about not having added it to the spice mix used in the base; the effect of its omission will be subtle (you could grind some seeds and add a little when making your final curry e.g. madras, vindaloo, etc.....not too much though; maybe 0.25tsp a serving).

PS:  Thanks for attempting to reproduce my recipes in their entirety before embarking upon changes  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Tommy Timebomb on May 26, 2012, 10:30 AM
I can see why your recipes comes so highly recommended Cory.
The Madras was an absolute stunner infact the Leonard Cohen tune "Hallelujah" was running through my mind whilst I was eating it and I felt like breaking out into full song. :)

The only other ones I have tried is CBM's which was over a year ago and very recently C2go.
They all have there own merits but I was concerned about the 500ml of oil in Julians base as I presently live on my own and therefore don't have to concern myself about the "other half" and I can and sometimes will polish of a whole batch of something until it's all gone.
Not exactly a good idea when my cholesterol happens to be sky high.

I had garlic powder and also ginger powder in the cupboard and thought for once I have found something they go into "IE the mix" as since I have had them there's not been much call for their use.

Also I'm off out to get the coriander and cumin seeds as I did substitute them for powder instead as it was all I had at hand.
One confession, this amount fitted into my p/cooker spot on so I gave it a 30min blast in that on a very low flame but I don't believe it would of done it much harm... The base that is! :D

All in all I had a good evening on this project mate.
Thanks very much.

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on May 26, 2012, 11:52 AM
I had garlic powder and also ginger powder in the cupboard and thought for once I have found something they go into "IE the mix" as since I have had them there's not been much call for their use.

Glad to be of service TT  8)

By the way, try adding 05 - 1 tsp of your garlic powder (and/or ginger powder...maybe a little less of this) to your final curries too.  I often add it to a madras, or vindaloo, etc, and it certainly adds a little something.  Can't have enough garlic (in its various forms) in my opinion!  :P
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: colin grigson on May 27, 2012, 10:18 AM
Hi Cory ,

I'm doing your vindaloo ( with your base and masala ) tomorrow evening and I'll try adding the garlic powder as you suggest  ... I agree with you that you can't overdo the garlic especially in vindaloo and phall   :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on May 27, 2012, 01:15 PM
Good Luck Colin  8)

I think I may have chosen my words unwisely; take it easy on the garlic powder addition!  Too much of it CAN spoil it (as can too much of anything)!  :P

PS:  About 0.25 tsp of fenugreek powder is also worth adding, in my opinion.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: colin grigson on May 28, 2012, 07:03 PM
Hi Cory ,

Tried the garlic powder at 0.5 tsp and the fenugreek powder at 0.25 tsp and it was amazing as your vindaloo always is .. I'd have to do a side by side taste test to spot the subtle flavour changes between the original and this new addition .. my wife reckoned it was closer to BIR than the original but maybe she was bigging me up a bit in return for a top notch curry !!   :)

Thanks once again for all your recipes ... our family are very happy now on curry nights !!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: samsauceykitchen on June 10, 2012, 07:08 PM
Hi Cory,

I like your curry base and your curry recipes!Looks delicious and iam sure they taste delicious,Well done!. :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Tommy Timebomb on June 10, 2012, 08:01 PM


Hi Cory,

I like your curry base and your curry recipes!Looks delicious and iam sure they taste delicious,Well done!. :)
Why don't you give them a go and then report back Sam... Surely that would be a better and more honest compliment?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: timeless on June 27, 2012, 04:51 PM
Knocked a batch of this up today
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: krs187uk on July 24, 2012, 07:17 PM
This Base is awesome!!! Took me about 3 hours from start to finish but i'm no chef ,My first attempt and did a jalfrezi which was nice and went down a treat but i thought was just missing something (maybe some oil or spice) Then the following week did a Madra's with the same base and WOW WOW WOW It was perfect So CA thank you!!!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Clive77 on August 08, 2012, 11:17 AM
CA...I'll be giving this a go tonight but have 1 question please. When you say tomato paste, are we talking concentrate or straight tom paste.
Sorry if the question has already been asked but 29 pages was too much to go through!

Thx.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on August 08, 2012, 12:31 PM
When you say tomato paste, are we talking concentrate or straight tom paste.

Hi Clive77,

Double (or triple) concentrated tomato paste.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Clive77 on August 09, 2012, 07:52 AM
When you say tomato paste, are we talking concentrate or straight tom paste.

Hi Clive77,

Double (or triple) concentrated tomato paste.
Thanks for the quick answer. As planned I made a batch of this yesterday and tried it out on a Vindaloo...quite honestly it was blinkin' fabulous, the best curry I've EVER made (and I'm not just saying that...). This base is definitely better than the one I've been using. Despite being quite similar in it's constitution, it's the proportions that are just spot on. I'll certainly be using this one as from now on and am really looking forward to trying it out on other curries. Thanks a mill' for this excellent recipe CA.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on August 20, 2012, 11:05 AM
Here is my curry base that I currently use.  It is the result of many years of me attempting to replicate BIR curries.  I have tried countless other recipes, countless alternative ingredients, countless alternative methods, etc, but, until someone comes up with a major breakthrough (and I feel sure there must be one!), it is the best I can currently accomplish. It makes about 2.3 litres of curry base, which is sufficient for about 9 single portion curries.
Well, I finally got around to trying CA's base this weekend.  Made it exactly to spec., with no variations.  I then used it to make a second goat curry (Madras strength) as per my "Recipe refinement : an alternative approach (http://www.curry-recipes.co.uk/curry/index.php?topic=8683,0)" thread.  Overall comments :

It is the last point that concerns me most.  When I tasted the cooled and blended base sauce, there was a distinct flavour of raw curry powder which I found disconcerting, but I reassured myself that this would disappear during the preparation of the final dish.  Sadly it did not.  Despite the very long slow cooking of the goat, the final curry had a definite aroma of raw curry powder, and whilst all those to whom I served it at a family barbecue pronounced it "very good indeed" (including Chef Thai, owner/head-chef of a family-owned oriental restaurant (http://thai-an.co.uk/restaurant/menu/2012/TA-Menu-A3-CMYK.pdf) in Islington. and himself the creator of an extremely good beef curry : no. 45 on the menu), I was personally unhappy with the smell, which took me back (mentally) to the bad old days of British curries, when the average housewife would simply add raw curry powder to a casserole recipe and then serve it as a curry.

So, I am more than happy to try the base again, but on the next occasion I will be bhooning the spices, either separately or at the very beginning of the process (in the latter case they would then receive a full 60 minutes of cooking plus the bhooning time and not the 5-minutes no-bhooning of CA's original recipe). 

I have five portions of the base remaining, and tonight I will be attempting CA's Chicken Madras which has received such rave reviews.

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on August 21, 2012, 05:35 AM
This Base is awesome!!! ...did a Madra's with the same base and WOW WOW WOW It was perfect

Brilliant krs, glad you enjoyed the curries that you made from it!  8)

Quote from: Clive77
I made a batch of this yesterday and tried it out on a Vindaloo...quite honestly it was blinkin' fabulous, the best curry I've EVER made (and I'm not just saying that...). This base is definitely better than the one I've been using. Despite being quite similar in it's constitution, it's the proportions that are just spot on

Hi Clive, glad that you enjoyed the base and your subsequent curries!  ;D

Quote from: Phil (Chaa006)
there was a distinct flavour of raw curry powder....the final curry had a definite aroma of raw curry powder....I was personally unhappy with the smell, which took me back (mentally) to the bad old days of British curries, when the average housewife would simply add raw curry powder to a casserole recipe and then serve it as a curry

Sorry to hear that you were disappointed, Phil, and that your findings were so different from others' (again).

I cannot really explain your findings.  I don't really understand why you found "the distinct flavour (and smell) of raw curry powder".  I've never found this.  I've tried many, many, variations (including frying the spices) and have found this method to be the best (to preserve flavours, freshness, etc).

You are anyway frying the spices (and the curry base) when you subsequently prepare your final curries, aren't you?  Or perhaps you're still adding spices to cold oil..... :-X

Again, perhaps your findings reflect your different experiences, different expectations, different methods and/or different cooking abilities....or something else.

Thanks for trying it, and reporting your findings, anyway!  8)

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: SteveAUS on August 21, 2012, 05:40 AM
Thats interesting Phil. I made this on Saturday to the letter but didnt notice a raw curry flavour. It was delicious (admittedly it was my first base that ive made). Even my mother-in-law who nearly faints at even the mention of anything to do with spice had a whiff after id blended it and said it smelt very nice. Ended up with only 2 litres as my 2 year old had one spoon full and then wouldnt give up so I gave him a little bowl full! Unfortunately by the time I was ready to make CAs vindaloo I was three sheets to the wind and was in no way fit to make it  ::)
Cheers
Steve
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on August 21, 2012, 07:56 AM
Quote from: Phil (Chaa006)
there was a distinct flavour of raw curry powder....the final curry had a definite aroma of raw curry powder....I was personally unhappy with the smell, which took me back (mentally) to the bad old days of British curries, when the average housewife would simply add raw curry powder to a casserole recipe and then serve it as a curry

Sorry to hear that you were disappointed, Phil, and that your findings were so different from others' (again).

I cannot really explain your findings.  I don't really understand why you found "the distinct flavour (and smell) of raw curry powder".  I've never found this.  I've tried many, many, variations (including frying the spices) and have found this method to be the best (to preserve flavours, freshness, etc).

Yes, I'm sure that you didn't publish the recipe lightly, and that you carried out many experiments before putting (e)-pen to (e-)paper, but I am still unclear what exactly was your thinking behind (1) the inclusion of, and (2) the timing of the inclusion of (a) curry masala, and (b) curry powder in your base.  Coming from a KD1 background, it may well be that my expectations are different to yours, but it is not at all clear to me why one would include curry masala and curry powder in a base and, if one is going to do so, why they are neither bhooned nor cooked for any appreciable time.  Your comments and thoughts would be much appreciated.

Quote
You are anyway frying the spices (and the curry base) when you subsequently prepare your final curries, aren't you?  Or perhaps you're still adding spices to cold oil..... :-X

No, I am frying the spices (yes, in initially cold oil of course, so as to avoid any risk of burning them) but I am not "frying" the base, nor do I see how one can "fry" a base.  It is (gently) heated, and then added to the pre-fried chicken, garlic, ginger, chilli, oil, etc., but is it really possible to "fry" a substance (base) that is primarily an aqueous liquid with suspended vegetable matter and spices ?  I can see that if you heat it for sufficiently long that all the water is driven off then you could fry what remains, but if you did that you would end up with a dish with no discernible sauce ... 

In reality what you are doing is braising the spices (and the other suspended ingredients, and the meat); in a KD-style curry, that is indeed what you do (the spices are never fried at all), but the main difference as far as I  can see is that KD eschews curry powder and you include it.  Is there any reason to think that perhaps curry powder (which is, after all, only a blend of spices) is less amenable to braising than the basic spices that KD uses ?  What /is/ (or what /are/) the ingredient(s) of curry powder that gives it that unmistakeable "curry powder" smell/aroma ?  Incidentally, having just gone out to the kitchen to check, I notice that Bolst's Hot curry powder smells completely different from Rajah Madras Curry Powder (Hot), but this may not be conclusive as the latter has been open for some months while the former is only a couple of weeks old.

Quote
Thanks for trying it, and reporting your findings, anyway! 

You are very welcome : I really hope we can get to the bottom of my "why"s, (and my "what"s), because there are  clearly many things I am failing to understand.

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Aussie Mick on August 21, 2012, 11:12 AM
I have cooked the following bases all from this site

- CA
- Chewytikka
- Zaal
- Litle India
- Taz

After careful consideration and the feedback from people that have tried the finished curries, (I use curry2go mixed powder in the final dish....again, after trying a good few, I find it the best), but I cannot distinguish between CA's and Chewy's bases...they are my favourites.

I did like the Taz base, but was concerned with the amount of oil in there....too much for my personal liking.

The other 2 are great too, but personally, CA and CT bases do it for me, and CA's is easy as there is no need to re-heat and wait for the oil seperation, so for me it's a time saver, and a hands down winner. I usually add a bit of cabbage too, as it suits my taste. 8)

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on August 22, 2012, 04:48 AM
I am still unclear what exactly was your thinking behind (1) the inclusion of, and (2) the timing of the inclusion of (a) curry masala, and (b) curry powder in your base.....it is not at all clear to me why one would include curry masala and curry powder in a base and, if one is going to do so, why they are neither bhooned nor cooked for any appreciable time

1.  Inclusion:

a)  As we have previously discussed (elsewhere), "curry masala" (or simply "masala"), "spice mix", "curry powder", "mixed powder", etc, are synonyms.  They are all a mixture of spices.  To my mind "curry powder" (as referred to on this forum and in BIR cooking) is most often used as a generic term for a  commercially bought mixtures of powdered spices (e.g. Rajah Mild Madras). 

b)  All (?) BIR curry bases include a mixture of spices, in whatever form (i.e. whole and/or powdered).  Invariably, spices are included in the forum of a mixture of dry, powdered, spices (i.e. what this forum commonly refers to as "spice mix" or "mixed powder").

c)  Many (most?) BIR "spice mix" or "mixed powder" contains commercially bought "curry powder". 

d)  My "curry masala" does not include commercially bought "curry powder".  So, much like you choose to add individual spices separately, I do the same with my curry base (i.e. I add my "curry masala" and commercially bought "curry powder" separately). 

This is otherwise consistent with what BIRs generally do.

2.  Timing:

a)  Through empirical research (which I know you are particularly fond of  ;)), I have found that adding the spices, towards the end of cooking the base, gives the best results.

b)  I have found that adding the spices at the beginning results in a less flavoursome and fresh-tasting curry base

c)  I have found that frying the spices, before adding them, adds little to the quality of the resultant curry base (if it adds anything positive at all)

d)  I figure that adding the spices to the hot base, simmering for 5 minutes, and allowing to cool, is sufficient for the essential oils (flavours) in the spices to be extracted into the curry base (via the oil contained in the curry base)

This is otherwise consistent with what BIRs generally do (though I accept that many will fry the spices before adding them towards the end of the curry base preparation process).

On a similar note, I have found that simmering the curry base, after blending, adds nothing to the flavour or aroma of the curry base.

Quote from: phil
]but I am not "frying" the base, nor do I see how one can "fry" a base.  It is (gently) heated, and then added to the pre-fried chicken, garlic, ginger, chilli, oil, etc., but is it really possible to "fry" a substance (base) that is primarily an aqueous liquid with suspended vegetable matter and spices ?

My understanding of "frying" is to cook in hot oil or fat.  So the curry base (and the spices within it) is being (or should be) "fried" in hot oil (in my opinion).  The same can be said of the tomato paste, I believe, it is "fried" (in hot oil).

This is why, in my recipes, I invariably state to add the curry base, a little at a time, so as to "fry" it and reduce it. 

Quote from: phil
In reality what you are doing is braising the spices (and the other suspended ingredients, and the meat); in a KD-style curry, that is indeed what you do (the spices are never fried at all)

That might be true if you were to add too much liquid (e.g. curry base) at a time, and/or have insufficient oil, and/or have insufficient heat to fry it.

Quote from: phil
but the main difference as far as I  can see is that KD eschews curry powder and you include it

Which is one possible reason why KD curries (and methods) do not much resemble typical BIR curries and never did (in my opinion).
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Helgatron on August 22, 2012, 06:00 PM
Hi
Silly question but by capiscum do you mean a normal 'bell' pepper or a chilli.
Cheers, Helg
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: PaulP on August 22, 2012, 06:05 PM
Hi Helgatron,

The capsicum is a normal bell pepper, not a chilli.

Paul
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on August 25, 2012, 12:54 PM
No comments on my previous post on this thread, Phil (or anybody else, for that matter), in reply to your previous questions?

Or, perhaps you're more interested in discussing fine cigars, fine wines and ladies' bra sizes, than you are in discussing cooking BIR curries?   :-\
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on August 25, 2012, 01:10 PM
No comments on my previous post on this thread Phil (or anybody else, for that matter)?
I asked a question, you answered it.  Unless you are interested in argument debate for the sake of argument debate, it is not clear what more I can usefully add.

Quote
Or, perhaps you're more interested in discussing fine cigars, fine wines and ladies' bra sizes, than you are in discussing cooking BIR curries?   :-\
I gave up amateur radio at the age of sixteen because I found that the sole topic of conversationof the members of the **** ****** Amateur Radio Society was amateur radio, and I knew I didn't want to end up in that sad state.  Perhaps your life revolves solely around BIR cuisine : if so, it is your life, and not for me to judge.  But I have a very large number of interests, of which BIR cuisine is just one, so if another topic of conversation arises on this forum (or elsewhere) in which I have an interest, then I may well express an opinion.  And if a topic arises in which I have no interest at all (say, association football), then I shall almost certainly say nothing.  In my opinion, this forum is such a delight to visit /because/ it is clear that all most members have other interests; if we were to discuss BIR cuisine and only BIR cuisine, then I for one would find this forum a poorer and less interesting place to visit.

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on August 25, 2012, 01:33 PM
I asked a question, you answered it.  Unless you are interested in argument debate for the sake of argument debate, it is not clear what more I can usefully add

Well, you could at least refute my rationale, question it, or support it?  Else, it might be reasonable for me to assume that that it is YOU that is being argumentative debating!

Quote from: Phil
if we were to discuss BIR cuisine and only BIR cuisine, then I for one would find this forum a poorer and less interesting place to visit

But, surely, that's the main theme of this forum?  Surely, the rest is simply mindless banter for mindless people that have nothing better to do?  I'm sure there are MANY other forums in which to discuss the merits of fine cigars, fine wines and....errrr..."fine" ladies' bra sizes!  ???

For me, I would rather this forum focused on cooking BIR curries (preferably those pre 1990).

But, since Admin doesn't even use a curry base...what are the chances, really?  :-X

I am still looking for simple answers, to simple questions, that I asked years ago...and those answers are, sadly, not forthcoming.....and fine cigars, fine wines and....errr..."fine" ladies' bra sizes were certainly not the nature of my questions!  :-\
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on August 25, 2012, 02:11 PM
Well, you could at least refute my rationale, question it, or support it?  Else, it might be reasonable for me to assume that that it is YOU that is being argumentative debating!
No, it would be very /unreasonable/ for you to make that assumption, since silence cannot reasonably be interpreted as argument.  Lance Armstrong has decided to no longer contest the allegations that he took prohibited substances while a professional cyclist; this decision cannot in any way be interpreted as argument, but can (depending both on one's own point of view and on one's open-mindedness) be interpreted either as a tacit admission of guilt or as a refusal to waste any more of his life on rebutting accusations that he knows are baseless but which he can nonetheless not disprove.

Quote
Quote from: Phil
if we were to discuss BIR cuisine and only BIR cuisine, then I for one would find this forum a poorer and less interesting place to visit
But, surely, that's the main theme of this forum?
I agree, it is the main theme, and the theme that unites us all.  But just as in any population united by a single theme (e.g., all Britons) there will be sub-populations with specialised interests that are not of interest to the main population at all (e.g., supporters of "Friends of the Earth").  So long as the minority interest debates do not swamp the forum, then all can benefit, because the forum will be perceived as open and welcoming; if all off-topic debate were stamped upon by an over-zealous moderator, then (IMHO) most would up and leave, perceiving the forum as a sterile, barren desert in which all debate other that along strict party lines will be stifled.

Quote
Surely, the rest is simply mindless banter for mindless people that have nothing better to do?
"Mindless" banter ?  I think not.  The debate on ground coffee v. instant coffee was anything by mindless, as are many other non-BIR debates that take place here (I would add the debate on wine snobbery and wine names to that list, for a start).  Chicken sizes started as a serious question : "where /are/ chickens pre-classified as being of a given numeric size ?", and because one member made a humorous reply, a further humorous reply followed.   If chicken sizing took over the forum, and we debated nothing else, then you would most certainly have grounds for complaint; but a brief light-hearted diversion is, IMHO, a good thing now and then.

Quote
For me, I would rather this forum focused on cooking BIR curries (preferably those pre 1990).
In my experience (quite a long one, even if not quite as long as yours), BIR curries are exactly what it focusses on.  And pre-90's curries get their fair share of attention, even if such debate does effectively exclude any member under the age of about 40.

Quote
But, since Admin doesn't even use a curry base...what are the chances, really?  :-X
/Ad hominem/ attacks invariably reflect more poorly on those making the accusation than on the individual named.

Quote
I am still looking for simple answers, to simple questions, that I asked years ago...and those answers are, sadly, not forthcoming.....and fine cigars, fine wines and ladies' bra sizes were certainly not the nature of my questions!  :-\
In general, presenting the members of any forum with a whole slew of questions is rarely likely to result in any worthwhile debate; few of us would have either the time or the inclination to debate such a list.  But if you were to ask a single, focussed, question (e.g., "at what point in the evolution of BIR cuisine did Patak's products start to play a major role"), then the question -- being finite -- would immediately attract interest, and lively debate would ensue.

My EUR 0,02.
** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Cory Ander on August 25, 2012, 02:17 PM
FFS!  ???

At least you make me laugh (even if it is in exasperation!)  ::)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: SteveAUS on August 25, 2012, 09:54 PM
Mindless banter for mindless people eh? Bit harsh dont you think?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Tommy Timebomb on August 26, 2012, 09:45 AM
Dare I ask if this is some form of forum Bank Holiday Riot? :D
(Calm down lads, it is a joke... I'm off to the mindless division I suspect, and actually couldn't care less)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Buttercup01 on September 07, 2012, 09:19 AM
Hi, would just like to give a BIG thanks to CA  ;D  Had a curry night last night with some friends and it went down a storm.  Used CA's base and did his Tikka masala with prawns, chicken vindaloo and chicken ceylon, everyone loved them. Started off CA's onion bhaji's and raita sauce, they were devoured , in fact I was asked for the recipe  ;D

I am so glad I came across this site  8)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: djreaper on September 23, 2012, 07:25 PM
CA, made your base and spiced oil today then followed through with a Jalfrezi - Was lovely!

Have you ever attempted a Rogan Josh with this base at all?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: chrisbr on September 23, 2012, 08:14 PM
CA, made your base and spiced oil today then followed through with a Jalfrezi - Was lovely!

Have you ever attempted a Rogan Josh with this base at all?

djreaper - I use CAs base with curry2go Rogan Josh recipe (with a couple of slight changes) and am really pleased with it.  The wife says its nearly as good as the local TA so that will do for me  :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: djreaper on September 30, 2012, 06:22 PM
Thanks Chrisbr, I'll give that a whirl

EDIT - Oh, just realised I cant make it as there's no recepie on the forum
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: ChilliNick18 on October 03, 2012, 11:09 PM
I'v been making curries for some 40 years, in the early days the lack of spices and little information mean't many failures. I cracked the base sauce some years ago using a variety of sources, however decided to give this a go and along with the spiced oil & Masala spice cooked a chicken Jalfrezi last night, it was the nearest I have  got to BIR curry. I will definately be using this combination for my curries in the future, well done a real top job.

cheers
Nick

P.S. just received some "Dorset Naga chillies so here goes for a vindalo.

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: mumbai mick on October 23, 2012, 11:07 AM
CA,
Made a batch of your gravy and produced my best curries by far this weekend!!
used all the base and treated some friends to a decent meal.
Was so impressed with the results I made and froze another two batches on Sunday!
Thanks for the recipe
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: RubyDoo on January 04, 2013, 03:57 PM
CA
Made a single batch of this today and will use tomorrow.
First impression is that it is a little thicker than I am used to but I will resist any temptation to thin down just yet.

Unable tonight to go through 32 pages and apologies if already dealt with but does this double up simply and is the hour still enough or does initial cooking time have to be increased?

Ta.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: colin grigson on January 06, 2013, 06:59 AM
Hi RubyDoo ,

I always make a double batch just by doubling everything up and the cooking time stays the same ... hope this helps   :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: RubyDoo on January 06, 2013, 01:00 PM
Mmmmm. Strange. Used this to do CAs madras as per recipe. Although the base was thicker than normal I found that it did not reduce like I am used to and I ended up with a slightly runnier sauce than normal. Coud be this was due to me making four portions at once. Perhaps I should have given it longer. That said, the sauce was made in advance and by the time I reheated in the oven it thickened better. Personally I thought it was too salty and I will bear this in mind for later but family loved it. I didn't double up on salt in recipe but, of course, this base already has salt in it. I think if I do it again, 1. I will adjust consistancy to runnier and 2. I will omit the salt from the base and add to taste later.

Nice though >:(
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Kelsier Luthadel on January 12, 2013, 12:41 PM
A really good, aromatic and very tasty curry base sauce.

When adding whole tomatoes to a stock, I find it best to remove the skin first. Score a across at the top of each tomato and plunge it in boiling water for two minutes. Then immediately plunge each tomato in cold water for two minutes. The skin can the be peeled off.

Also I always remove the germ (small green/yellow segment in the middle of each clove) as it is indigestible.

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on January 12, 2013, 12:51 PM
Also I always remove the germ (small green/yellow segment in the middle of each clove) as it is indigestible.

Jay, are these cloves cloves as in cloves (Syzygium aromaticum), or cloves as in cloves of garlic ?  I ask because, as far as I  can see, CA makes no mention of cloves, although at least one follow-up poster does.

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Kelsier Luthadel on January 12, 2013, 01:01 PM

Jerry, are these cloves cloves as in cloves (Syzygium aromaticum), or cloves as in cloves of garlic ?  I ask because, as far as I  can see, CA makes no mention of cloves, although at least one follow-up poster does.

** Phil.

I was referring to garlic cloves
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on January 12, 2013, 01:05 PM
I was referring to garlic cloves

OK, that is interesting : I wasn't aware of any indigestible part of a clove apart from its skin, and even that RubyDoo thinks can be freely incorporated.  Did you experience any actual indigestion before you starting de-germing the garlic, or are you doing it on the basis of something you have read ?

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Kelsier Luthadel on January 12, 2013, 01:14 PM
I was referring to garlic cloves

OK, that is interesting : I wasn't aware of any indigestible part of a clove apart from its skin, and even that RubyDoo thinks can be freely incorporated.  Did you experience any actual indigestion before you starting de-germing the garlic, or are you doing it on the basis of something you have read ?

** Phil.

I've read this on a number of occasions, mostly from classic French chefs. The germ has quite a bitter taste too, so it's become something of a habit for me over the last ten years or so.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: cargoeng on January 15, 2013, 05:30 PM
Hi CA
Not long home (Merchant Navy), and finally managed to break my base gravy cherry.  Your recipe was very easy to follow, the results were excellent, silky smooth.
Managed to get 8 portions from this batch, which are currently freezing.  Yet to decide which of the fabulous recipes on here I'll use as my first BIR base gravy curry - can't wait.
Photo doesn't do the gravy justice, needless to say it wasn't that 'orange'.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: RubyDoo on January 15, 2013, 05:36 PM
Hi CA
Not long home (Merchant Navy), and finally managed to break my base gravy cherry.  Your recipe was very easy to follow, the results were excellent, silky smooth.
Managed to get 8 portions from this batch, which are currently freezing.  Yet to decide which of the fabulous recipes on here I'll use as my first BIR base gravy curry - can't wait.
Photo doesn't do the gravy justice, needless to say it wasn't that 'orange'.
Can I recommend the CA chicken Ceylon?  Did it the other night. V nice. Although i use C2G base. Pics in curry pics bit.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Unclefrank on January 16, 2013, 12:58 PM
The Jalfrezi is my favourite by far it's an excellent recipe try it, then post pics.
Also the Dhansak with the Taarka Dhal in the thread is just wonderful.

Jalfrezi link
http://www.curry-recipes.co.uk/curry/index.php/topic,3877.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3877.0.html)

Dhansak link
http://www.curry-recipes.co.uk/curry/index.php/topic,3869.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3869.0.html)

Use CA base with the recipes.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Phall_Me_Up on February 08, 2013, 02:09 PM
Greetings fellow curry lover!

I'm brand spanking new to this site & as my name suggests, I love a good phall, (I eat no other curry unless tasting a friend's or family member's to then ridicule them on it's 'mildness!') However, having tried endless different recipes from a plethora of online sources I've never even come close to reproducing that elusive BIR phall experience in the comfort of my own kitchen.

I've browsed through a few recipes so far on this site & have but a couple of questions for you, tailored specifically to phall physics!

The first:
Is this particular curry base recipe the best possible one to use for a phall & if not could you please advise on one?

And the second:
When you mention the term 'spice mix,' does that consist of specific brands of spices or is there any room for adjustment when taking their availability into consideration?

I'm already intrigued by your obvious culinary capabilities & will wait as patiently as possible for your response with my mouth watering, hoping I don't run out of saliva before too long!  ;)

Thanks in advance,
Phall_Me_Up   ;D ;D ;D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: goncalo on February 08, 2013, 03:44 PM
When you mention the term 'spice mix,' does that consist of specific brands of spices or is there any room for adjustment when taking their availability into consideration?

Welcome Phall_me_up! The spice mix recipe for phal is here:
http://www.curry-recipes.co.uk/curry/index.php/topic,3765.msg34202.html#msg34202 (http://www.curry-recipes.co.uk/curry/index.php/topic,3765.msg34202.html#msg34202)

If you are trying to figure out whether, say, schwartz turmeric vs rajah turmeric is important, I don't think the underlying brand is important, but then again I have not really tried to find the differences (though tried both schwartz and rajah turmeric powder and I noticed no differences taste or smell wise)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: spiceyokooko on February 08, 2013, 04:22 PM
Is this particular curry base recipe the best possible one to use for a phall & if not could you please advise on one?

As far as I'm concerned (and I'm sure there are some here who may disagree) pretty much all base gravies are generic and much of a muchness. They're all pretty much made with the same basic ingredients and in the same way. They do vary of course, but the variations are not significant.

Having said that, until you get used to spicing, it's best to stick with one persons base gravy and the corresponding main dishes that go with it. CA's base and corresponding dishes are all good and work well together and as such represent a very good point to start from.

When you mention the term 'spice mix,' does that consist of specific brands of spices or is there any room for adjustment when taking their availability into consideration?

That depends on what you mean by adjustment and availability. Can you substitute coriander for turmeric? No. Can you substitute Rajah's Turmeric for West End's? Yes. Is Rajah's paprika the same as Shwartz's? Who knows, maybe, maybe not, it depends what country it comes from, whether it's hot or sweet and whether it's smoked or not. Is one brands chilli powder the equivalent of another's? Probably not, there's many varieties of chilli peppers out there it depends entirely on which ones they've used.

As you can see this question depends almost entirely on context and what particular spice you're talking about.



Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on February 08, 2013, 04:41 PM
When you mention the term 'spice mix,' does that consist of specific brands of spices or is there any room for adjustment when taking their availability into consideration?
I am not entirely convinced that the answers given so far really address PMU's question.  CA wrote "3 heaped tsp spice mix (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.msg34202#msg34202)" and following that link we read :

Quote from: CA
This is my masala (aka 'spice mix" or "mix powder" or "curry powder") that I have been using for sometime now.  It is based on the basic spices that I personally like in a curry.  I use it in my curry base and in my main curries:

Ingredients:

    4 tbsp tumeric powder
    3 tbsp coriander powder (ground seeds is best)
    3 tbsp sweet paprika powder
    2 tbsp cumin powder (ground seeds is best)
    1 tbsp garlic powder
    1 tbsp dried fenugreek leaves (crushed/rubbed using fingers)
    0.5 tsp ginger powder
    0.5 tsp cardamon powder
    0.5 tsp fenugreek powder
so /if/ I understand PMU's question correctly, (a) no, no specific brands are specified, but (b) the ingredients, and their proportions, are, and there is no room for variability/adjustment here if some are not available.  That is not to suggest that omitting something that is simply unavailable, or substituting something "similar" for it, will not lead to an acceptable spice mix -- it well may -- but it won't be CA's spice mix, it will be something else (your spices mix, to be precise).

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: spiceyokooko on February 08, 2013, 04:59 PM
I am not entirely convinced that the answers given so far really address PMU's question.

That depends on what you mean by adjustment and availability.

:)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Phall_Me_Up on February 10, 2013, 03:52 PM
Hi again!

Thanks to all who have responded to my questions so far, I've taken all advice into account & many thanks to gagomes for the phall spice mix link - much appreciated! :)

Just to clarify, what I meant by 'adjustment & availability' was aimed purely at the spice brands themselves & not quantities as I fully understand the necessity of implementing the correct ratio of proportioning & was just curious if different brands offer different or substantial end results to which you have all addressed & given helpful answers to.

My only concern for whether the brands used play a crucial factor within the recipe is due to the fact that I'll be moving over to France soon & I'm not entirely sure what's on offer over there in the way of spice brands at present!

Is one brands chilli powder the equivalent of another's? Probably not, there's many varieties of chilli peppers out there it depends entirely on which ones they've used.

I do, from past experiences, also believe that certain brands of chilli powder itself do vary in the flavour & quite obviously the spice levels that they give to dishes & agree entirely with spiceyokooko's comment with regards to this.

Anyway, thanks once again for the help guys & I'll look forward to cooking what I hope will be a tasty 'BIR' style phall in the near future & will post my results once I've achieved perfection!

I shall also be intrigued to see the reaction of my French friends when they try a 'proper English BIR style curry' as one of my friends & I went out for an Indian meal last year whilst I was over there & long story short - it was terrible!!  What was supposed to be a vindaloo tasted nothing like one that even I've cooked in the past let alone a BIR vindaloo - the chicken was dry & tough & the sauce was far too concentrated & even sickening if I'm honest so if they're used to that then I hope to have one heck of a surprise up my sleeve for them heh heh! ;)

 ;D ;D ;D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: fried on February 10, 2013, 04:18 PM
Where are you moving to in France?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Phall_Me_Up on February 10, 2013, 05:05 PM
As of a couple of weeks from now I'll be moving to a place called Niort not far from the west coast of France & spending at least a couple of months there looking for work & failing that, I shall be going southwest from there to a town called Saint Georges De Didonne where I'm guaranteed a job from May/June until September.  I worked there for 4 & a half months last year & have been holidaying there since I was knee high to a grasshopper!  I'll then most likely move back up to Niort & look for work there once again!  :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: fried on February 10, 2013, 05:11 PM
Ah. You'll likely find it difficult to find much in the way of spices outside the main towns and even then the choice is very limited. Luckily I live in Paris which is about the only place with a sizable Asian (Tamil) community, and hence has a large choice. If you need any help getting stuff, send me a mail.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Phall_Me_Up on February 10, 2013, 05:32 PM
Ta very much  :)

I'll actually be passing through Paris - from Avenue Gallieni where I believe the coach station to be & on to Montparnasse to the train station via the underground but with this in mind, I shall look out for some Asian shops on my travels & have a ganders at the type of things they have on offer there.

Much appreciated my friend  ;D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: fried on February 10, 2013, 05:35 PM
The best places are around Gare do Nord or just in front of Metro stop - La Chapelle - Line 2.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Phall_Me_Up on February 10, 2013, 05:40 PM
Ok, have noted those places ta.  Hopefully I'll have time to make a little detour up that way  ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: De_man_n on February 18, 2013, 12:02 PM
Hi guys, I'm new to the site and decided to make this base over the weekend. All I can say is WOW! I used it to make a mock (Quorn) chicken ceylon. It was amazing :) Just wanted to say a big thanks to CA for the recipe.

My only question is, in the recipe it calls for fresh tomato's. Would it be ok to use the same weight it tinned plum tomato's? (Just the tomato's, not the liquid in the tins).
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: goncalo on March 01, 2013, 07:31 PM
I feel like experimenting this base tonight. Can I double this recipe easily ? :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: _Jon_ on March 01, 2013, 08:31 PM
I feel like experimenting this base tonight. Can I double this recipe easily ? :)

If it counts for anything I double it :)
However, it does fill my largest pan nearly to the brim meaning either a very controlled simmer or a lot of mess. There might also be less surface area for the amount of spice mix if you like to sprinkle it on the floating oil.

My only question is, in the recipe it calls for fresh tomato's. Would it be ok to use the same weight it tinned plum tomato's? (Just the tomato's, not the liquid in the tins).

You'll get a different taste to using fresh, but then again you'd probably get a different taste from batch to batch between two fresh tomatoes too. I'd say try it, you never know you might prefer the result :)

---
By the way it would be nice for a more experienced member than me to comment on these questions :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Unclefrank on March 01, 2013, 09:34 PM
There is 337 comments over 34 pages about CA's base so other members have commented, you just have to read the threads.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: goncalo on March 01, 2013, 10:17 PM
I feel like experimenting this base tonight. Can I double this recipe easily ? :)

If it counts for anything I double it :)
However, it does fill my largest pan nearly to the brim meaning either a very controlled simmer or a lot of mess. There might also be less surface area for the amount of spice mix if you like to sprinkle it on the floating oil.

Thanks _Jon_! I am going to go with single portion. It's my first time cooking CA's, but looking forward to it. I'm just a bit tired of keeping all these different mix powders overtime :-)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: curryhell on March 01, 2013, 10:19 PM
I think CA would simply say double everything.  Your base will be just as good, and more of it  ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: goncalo on March 01, 2013, 10:31 PM
I think CA would simply say double everything.  Your base will be just as good, and more of it  ;)

Thanks CH! it was because of our recent exchange of messages that I decided to give this one a try (it's been on my list, but I've been sticking to what works for laziness...)

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: _Jon_ on March 02, 2013, 12:02 AM
There is 337 comments over 34 pages about CA's base so other members have commented, you just have to read the threads.

Yes, but nothing from the more experienced members on the use of plum tomatoes (the question that's been hanging unanswered for some time now). Having just skimmed this thread I see that there are plenty of posts on doubling this recipe, including one by CA himself.

Thanks _Jon_! I am going to go with single portion. It's my first time cooking CA's, but looking forward to it. I'm just a bit tired of keeping all these different mix powders overtime :-)
Having now checked I see that in post 104 (currently page 11) CA says you can double the recipe, he doubles the time too.

For a while now I've been sticking with this base so that I can better judge what effect my cooking technique has on the finished dish, therefore keeping many mix powders isn't a problem (just the two CA powders plus a generic mix) :)
In my experience the recipes posted by CA are extremely good and very well described, which in my view makes them more suitable for honing technique than many other recipes I've seen.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: shezza999 on March 08, 2013, 04:32 PM
hello all..i have made ca's base and recepice with great results but i have a query..fairly new to the game so forgive me if i'm being dumb but when i make a madras sauce out of this base i always end up with less sauce than i started with..something must be evaporating..or is it..is this normal or would i be doing something wrong..thx
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Stephen Lindsay on March 08, 2013, 04:43 PM
shezza999 yes that's spot on - and you will get this result with any curry, Madras or not. Some folk advocate the two stage reduction process:

stage 1 - half portion of base (say 150-200 ml), reduced rapidly with spices, tomato puree, garlic ginger paste etc.
stage 2 - half portion of base, reduced till sauce is the desired consistency

Thus you can expect a starting quantity of say 400 ml (i.e. Taz base) to be reduced to say 250 ml for a single curry. This is no different to classic sauce reduction in say, French cookery, where the thickness of the sauce is achieved by evaporating off some of the water content (reduction) as opposed to trying to thicken a sauce by adding cornflour.

Hope this helps.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: walleye on March 10, 2013, 12:18 AM
Made my second batch the other day I just cut the garlic down a little the trouble is every time I walk pass the pot I have a couple of spoonfuls so wont be much left for tomorrows Sunday lunch
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: shezza999 on March 12, 2013, 11:09 AM
shezza999 yes that's spot on - and you will get this result with any curry, Madras or not. Some folk advocate the two stage reduction process:

stage 1 - half portion of base (say 150-200 ml), reduced rapidly with spices, tomato puree, garlic ginger paste etc.
stage 2 - half portion of base, reduced till sauce is the desired consistency

Thus you can expect a starting quantity of say 400 ml (i.e. Taz base) to be reduced to say 250 ml for a single curry. This is no different to classic sauce reduction in say, French cookery, where the thickness of the sauce is achieved by evaporating off some of the water content (reduction) as opposed to trying to thicken a sauce by adding cornflour.

Hope this helps.
thanks stephen...was sure i was doing something wrong.ca's recipe for madras thas serves 1-2 only uses 300ml and i use more like 500ml and end up with a serving that just meets my needs!! ca must not have an appetite like mine..lol
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: stee41 on April 11, 2013, 08:31 AM
Hi,
Thanks for the recipe and all the effort well done ;) , the first time I made this it turned exactly how yours looked but personally I found it a bit on the watery side so I made a second batch and reduced the water to 1200ml, for me I found it better but thats my own opinion, I still used your base its very good...just thought I would give you feedback like you asked, cheers !!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: StoneCut on April 11, 2013, 10:03 AM
stee41, to my understanding the base gravy is quite thin on purpose. The reason is that it will still reduce in the pan once you cook with it. If you reduce the base gravy too much beforehand then you might not develop as much flavour in your final dish as if you hadn't.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: hazzy on May 17, 2013, 02:02 PM
so its been 3 years since this has been updated, are there any improvements since? thanks
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Les on May 17, 2013, 02:55 PM
so its been 3 years since this has been updated, are there any improvements since? thanks

I believe the original poster (CA) has left the building, So no, no improvements.
Unless someone else has improved it, who knows.

Les
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: hazzy on May 17, 2013, 04:41 PM
so its been 3 years since this has been updated, are there any improvements since? thanks

I believe the original poster (CA) has left the building, So no, no improvements.
Unless someone else has improved it, who knows.

Les

I guess he must of found the secret and ran
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Stephen Lindsay on May 17, 2013, 10:36 PM
I'm not sure if CA has left the building as such but he's been less active of late. Swings and roundabouts?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: goncalo on May 17, 2013, 11:56 PM
CA runs his own forum and is pretty much alive. There is a new version of this recipe, but I'm not allowed to paste it here. I suppose you would have to join his forum to find out.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Les on May 18, 2013, 10:08 AM
I suppose you would have to join his forum to find out.

Which is?

Les
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on May 18, 2013, 10:41 AM
I suppose you would have to join his forum to find out.

Which is?

Les

Copyright (C) CA and therefore may not be repeated here :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: adamavfc on June 12, 2013, 04:20 PM
how do i thaw the base out when i take it out the freezer?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Naga on June 12, 2013, 05:34 PM
how do i thaw the base out when i take it out the freezer?

Give it 3 minutes at full power in the microwave. Give it a stir and see if it's OK for immediate use or needs nuked a little longer. Or you could take it out in the morning and let it defrost at room temperature, of course! :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Secret Santa on June 12, 2013, 09:47 PM
how do i thaw the base out when i take it out the freezer?

Put it into a pot and heat on high on the hob for five or ten minutes.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: StoneCut on June 13, 2013, 11:21 AM
I use a microwave on defrost stage - it takes about 5 minutes for a 300ml plastic bag with Curry base gravy/sauce.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Moodymare on August 29, 2013, 03:55 PM
Stupid question alert  ::) After you have added the veg - surely you need to add liquid - I'm assuming water just to cover top of veg???? First base I have made so want to be sure.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on August 29, 2013, 04:01 PM
Stupid question alert  ::) After you have added the veg - surely you need to add liquid - I'm assuming water just to cover top of veg???? First base I have made so want to be sure.

Covered in the last line of the ingredients and the second line of the recipe :
Method:
As "all ingredients" includes "1600ml water", I think this addresses your question.
** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Moodymare on August 29, 2013, 04:02 PM
OK OK yes I'm stupid. Ive got it...
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: currylungs on February 07, 2014, 01:09 AM
So how long can I freeze this for? Made a batch last week. I used to it to make my own version of your korma and madras recipes. Top stuff man, thanks!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: madmatt on February 07, 2014, 06:59 AM
All these bases freeze well for as long as you need! Weeks/months!
I make a batch every month or so, and find no difference between freshly made and frozen.

Matt

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: currylungs on February 09, 2014, 01:39 AM
Cheers Matt! Looks like I'm making a few more Madras dishes out of this lot then.

Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: mtrueman on February 19, 2014, 09:23 AM
Hi all,

First post on this forum after reading for a while and not having the time to actually cook a curry using one of the bases on here. Just finished fitting my new kitchen, so it's my first attempt this weekend. Im going to use this base and cook CAs madras for 6 people.

Wish me luck!!

Mark
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: LouP on February 19, 2014, 09:38 AM
Good luck Mark. Have fun !! I have learned so much in just a week  ;D
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: curry10 on March 20, 2014, 01:51 PM
super base.. I made a batch last weekend and froze the portions.. I cooked a Madras and a Korma  both chicken and they were amazing. the madras was my favorite. the Korma I may add a tincy bit more sugar but thats only my preference..

I wanted to do some lamb dishes   meat not mince though.. any suggestions how first to cook lamb  or indeed which cuts are best.???

thank you for brill base sce recipe

just as an aside, i did not make spice oil... i was cooked out so only managed the base sce and spice mix. I used veg oil but will attempt spiced oil too when i find the time

best wishes  :D

   
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: benbob on May 21, 2014, 12:26 AM
After a fair few years making my own variation on kris dillons sauce (cabbage, coriander stalks and spice mix) I decided it was time to try something else. So for no apparent reason I opted for this one.

What can I say absolutely fantastic  ;D I used it to make balti chicken pasanda, from kris dillons first book, my wife's personal favourite and Bombay spuds, a variation on dips recipe and one i love.

Top bombing :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: skywalker123123 on August 25, 2014, 07:50 PM
I'm brand new to making my own  BIR curry even though I do like to dabble in a bit of cooking. Anyway I found this site today, which inspired me to go down to my local asian spice shop and stock up on some basics including their own "spice mix" and "Tandoori masala". As I had the day off I spent the afternoon creating "my own" Tandoori Chicken marinade posted by CA.
Not content to stop there with a growing hunger I went on to make CA's Curry base followed by his Chicken Jalfrezi. I had to compromise on a couple of ingredients but reckon I stayed within 90% of the ingredients and measures. I delivered it to the table this evening with an element of intrepidation as I awaited the verdict. Thumbs up from Mrs W and my 13, 7, 3 and 2 year old girls. Without a shadow of a doubt the best curry I have ever created and all thanks to this site and its members (Thanks CA!)
Looks like Im going to be spending a lot more time learning the ropes on here :) 
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: littlechilie on August 25, 2014, 08:03 PM
Welcome I can certainly recommend you check out Jb's base gravy and Chewy Tikka's base and video recipes,  there are a lot of outstanding base sauce on the forum.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Madrasandy on August 25, 2014, 08:08 PM
Yep I 2nd that lc, jb base is the bees knees as are chewys video recipes, far better than CA's recipes
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: skywalker123123 on August 25, 2014, 09:13 PM
Thanks Guys. I will definitely be exploring the different recipes on here. Already looking forward to my Tandoori Chicken tomorrow  ;)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: gazman1976 on August 25, 2014, 09:24 PM
Remember it depends where you are from as all curries will differ from region in the country, where are you from?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: littlechilie on August 25, 2014, 09:40 PM
Enjoy your journey skywalker my son  ;D always wanted to say that ;) BIR Is a lifetime hobby so lots to look forwards to.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: skywalker123123 on August 30, 2014, 11:10 AM
Im from Accrington in lancashire so there are lots of asian grocery shops close by. :)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: tricky28 on November 25, 2014, 05:49 PM
Hi, When he refers to tomato paste does he mean tomato puree or the American equivalent?
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on November 25, 2014, 06:06 PM
Vide http://www.curry-recipes.co.uk/curry/index.php/topic,4436.msg40590.html#msg40590 (http://www.curry-recipes.co.uk/curry/index.php/topic,4436.msg40590.html#msg40590)
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: tricky28 on November 28, 2014, 09:14 AM
Thanks for your help!
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: slo_moshun on January 23, 2015, 04:23 AM
Thanks for your reply Dopiazafurther details ADVB. 

I have tried numerous stocks in the past (including off-the-shelf liquid stocks, stock cubes and granules, "akhni stock" and home made stock of chicken, vegetables and meat) but I will retry adding chicken stock, as you describe.

I am determined to find (what I feel must be) that missing ingredient from the curry base!

CA - I'm new on here. I've read a lot of these posts and used the Taz base last night for the Taz Dopiaza
I've been cooking decent food for 20 years at home and think less is more. A base is mostly water, tap water.
if you drank this then immediately tasted filtered water the taste difference is unbelievable after removing
the crap from it. I used filtered water in my base and although no comparison to make, it was bob on. The finished dish
needed sugar and salt to balace along with fresh lemon juice which brings everything together.

Hope this helps.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: George on January 23, 2015, 06:56 PM
CA - I'm new on here. I've read a lot of these posts

Welcome to this forum. I trust others will be able to help with your questions. As for CA himself, I regret to inform you that he was banned some time ago.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on January 23, 2015, 07:05 PM
George, George, George -- surely "I regret to inform you that CA left this forum some time to set up a rival forum with similar aims, but after a recent return and a series of extremely non-constructive posts, it was deemed necessary to ban him.  That aside, his recipes are still thought by many to be well worth trying".

Much more diplomatic, don't you think, and also (dare I say it ?) rather more accurate ?  Much as I personally loath and detest the man as a bullying domineering braggart, that should not (and does not) prevent me from trying to summarise his past contributions from an unbiased, neutral and balanced perspective.

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: George on January 24, 2015, 12:32 AM
Much more diplomatic, don't you think, and also (dare I say it ?) rather more accurate ? 

Are you kidding? My statement was straight forward and 100% accurate, without going into loads of history, let alone personal insults aimed at the man you seem also to admire.

I forget the precise details but I'm fairly sure the CA identity was banned, only for him to sneak back years' later with a different ID.

I just knew somebody would be along to point out the existence of another site.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: Peripatetic Phil on January 24, 2015, 09:33 AM
I just knew somebody would be along to point out the existence of another site.

George, you may bury your head in the sand as much and as often as you wish, but your brain will still tell you that (a) other similar curry-related sites exist; (b) CA left here in order to set one up; and (c) his recipes are still regarded by many as highly valuable contributions to the art.  Can you honestly deny any of these statements ?

** Phil.
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JennyLou90 on September 29, 2016, 03:05 PM
Hi,

I'm a newbie here on the quest for a perfect korma, I'm going to start with this base today and hopefully build upon that!
It took me about 2 hours and four different supermarkets, but i have finally found the ingredients.

I will hopefully post finished results on the site and continue my curry education!

Thank you CA for taking the time to post the recipe.

Jenny
Title: Re: CA's Curry Base (aka "gravy"/"sauce")
Post by: JennyLou90 on September 30, 2016, 12:27 PM
So I completed the mix recipe and also the Curry Base and have to say I am very impressed :)
It is the first thing i have tried from this site, and I expected it to go horribly wrong- but it didn't!
Onwards and upwards!

Jen