Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: parker21 on February 09, 2011, 01:25 PM
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here is the curry base sauce i use from mouchak
Mouchak base sauce recipe
1 kg onions sliced or diced
1 carrot grated
1/2 green pepper sliced
100 ml veg oil
1 tbsp salt
3/4 tin coconut milk
1 dsp garlic/ginger puree
200 ml tomato passata/blended tomatoes/puree mixed with water(50/50)
100 ml of oil for second stage 2
just enough hot water to cover veggies approx 1 litre
and water to thin the sauce for blending approx 2 litres
stage 1
put onions, carrot, green pepper 100ml veg oil and salt and first litre of water in a pot bring to boil and simmer with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down alittle add the coconut milk 1/2-3/4 of a tin.
stage 2
get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree un til starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices
1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)
1 dsp turmeric
1 dsp coriander
1 dsp cummin
1 dsp chilli powder
add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely)
then pour into the onion pot and mix well, then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refridgerated and used then next day as this allows the spices to mellow and the onion to sweeten.
regards
gary
recipe for mouchak madras
http://www.curry-recipes.co.uk/curry/index.php?topic=5545.msg54115#new (http://www.curry-recipes.co.uk/curry/index.php?topic=5545.msg54115#new)
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please post comments/questions here
http://www.curry-recipes.co.uk/curry/index.php?topic=5546.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5546.0)
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I suppose the stand out ingredient for this base is the coconut milk and I wonder if this is their "special" ingredient - can't imagine most BIRs using this in their base as it is the most expensive part of the base, though it is in the Ashoka base if I remember rightly.
How are you finding using it parker?
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still nothing?
gary
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Hi Gary,
Recipe looks pretty good as far as I can tell without actually tasting it.
Trouble is I've got a freezer full of Taz base right now so can't see myself making another base for a few weeks.
Can I ask you again though, is that 200 ml passata diluted with 200 ml of water?
I never try any recipes from here unless I'm 100% confident that I understand the recipe fully.
Cheers,
Paul
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hi paul
no passata 100% mate or half 400ml tin of tomatoes blended.
not worried about people trying it yet but as i know that any curryholic would have a batch of base on the go in the fridge or freezer. but nothing to say and the thoery about the forum being quiet at atleast 100 peeps looking on the site each time i look. but i suppose that some would think that this base could never have come from a BIR restaurant as it has 2 stages lol. you would have thought the amount of times i have mentioned Mouchak in its sisters the raja of kent both of them, someone would have something to say even to knock it. so i will leave you to finish cooking MY chicken tikka for my Mouchak chicken tikka vindaloo 2nite yum!!!!!!!!
ragards
gary
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anyone tried this yet? been 2 months and had 3-4 replies! oh well. it's just so simple, and all the ingredients can be sourced the world over!
regards
gary
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Hi Gary,
To me base sauce with coconut milk in just doesn't seem right really. If you consider dishes that don't use coconut like Madras, Vindaloo, Garlic Chilli Chicken etc, then surely this would taint the taste of those dishes?
I think I would rather stick to a plain base, then add coconut if needed to the final dish.
Regards,
Bob
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hi
cast judgement when you have made the base mate and not before, the only time you will taste coconut using this base is when you make a CTM or korma with it. and that is exactly the thing that has stopped me from posting any of my recipes in the 7 years i have been a member. so you must be right because you have had so much more experience and have been in the kitchens of you local got friendly with the staff and they have given you the inside info on what they put in their base and you are now recreating their base and curries!
sorry but bit fed up with it. if you ain't gonna try it i would rather you didnot comment on it at all!
gary >:(
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Gary,
I don't think Bob meant to criticise the base other than to answer your plea for comments. I know that my fabled IG doesn't use Coconut in their base so for me, I am sceptical about trying this base also.
However, recent experiences have taught me to keep an open mind and I would be happy to give this base a go if you could post some of the recipes it is designed for. I know you have posted the Madras recipe but I have never eaten one so can't compare it. I do enjoy Karahi, Jalfrezi or Dopiaza though, do you have these?
Don't be dis-heartened mate, we're all here for the same reason, the perfect curry!
Perhaps you could post a little back ground on the Mouchak, I had no idea what it was or how you came about it, maybe that's why people haven't commented?
Cheers,
Malc. :)
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hi axe
try reading these
http://www.curry-recipes.co.uk/curry/index.php?topic=2632.10 (http://www.curry-recipes.co.uk/curry/index.php?topic=2632.10)
http://www.curry-recipes.co.uk/curry/index.php?topic=4380.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4380.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=4483.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4483.0)
i was told the ingredients by Rupon who runs Mouchak (he is also 1 of the chefs) his brother Raj owns that and the more famous Raja of Kent in st. michaels also and the Raja of Kent in maidstone the largest in Kent. he has also cooked for me with my base sauce that i had previously been making from Rajver before we discovered Mouchak. i make this base all the time.
the coconut milk is by island sun and does not have that coconut solids in that some brands do, and it is not noticeable in the completed base. and it the most simple base i have ever made.
hi pp if you are in rye then you are only 12 miles from tenterden and st michaels where Mouchak is my fav restaurant and /or the raja of kent, st. michaels ( voted kent best restaurant 2009 awarded in 2010), the oldest of 3 brothers owns the 4 restaurants chain 1 works in Mouchak as chef 1 in the raja as the chef ( i drive past the raja everyday and the carpark is always packed even monday nights). but mouchak was where it all started though just as a takeaway then after 2-3 years and constant requests from the customers it became a restaurant and now they own 4 of them the best in kent ( raja of kent, st michaels) , the largest in kent (raja of kent in maidstone) seats 288! 1 in dartford and MY favourite MOUCHAK!
hi guys the recipe given to me by Mouchak you boil just onions, pepper and carrot until soft then blend! in another pot the same size heat oil and fry garlic and ginger paste/puree until brown then add blended tomatoes, tom puree, mix powder, chilli powder, ground coriander and cumin and salt. fry for a couple of mins then add the blended onion/pepper/carrot to this pot mix well and then add some coconut milk and a little water not too runny( although it will naturaly thicken) simmer until the oil rise. and that is it
will provide quantities which i tried as soon as i have re-written it, and clarify the ingredients with the chef when i next visit!
regards
gary
hope this helps clarify things about mouchak you just have to look
kind regards
gary
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Hi Gary,
I guess I'm in the same camp as Malc with this base, although I have seen other base recipes call for coconut milk but it seems that when coconut milk is added, the base doesn't release it's oil?
Not sure if that's true or not, but it is what I've read on a few occasions.
Now if that is the case, that would be a problem for me as I tend to judge a base 'ready' when the oil rises.
Is there a spice mix to go with the base and if so, can you replace a stated base and spice blend with the Mouchak base and spice or have you specific recipes to go with it.
ATB,
Ray :)
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hi axe yes there is a spice mix as posted
mouchak mix powder
6 parts curry powder (rajah)
4 parts turmeric
2 parts coriander
1 part cummin
1 part chilli powder
if possible use rajah in all the spices but you can use trs or another brand if you don't have them.
and you can follow any recipe but will try to post what recipes i have. the base is interchangeable with other recipes on the site.
regards
gary
ps as regards the oil release water the base to a thinnish soup consistency and then rolling boil for 10-15mins then reduce to a simmer and you will almost certainly have oil release, in fact when my base has been boiling long enough i just turn off the heat and leave on the hob with a lid on and by the time it has stopped bubbling there is a layer of oil on top. as i'm not that worried about reusing the oil any excess is spooned off after cooking the final dish and i get loads.
regards
gary
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here is a piccy
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and here is a finished vindaloo, if you look closely in the top left hand corner you can see a pot of oil/base that had been removed to serve
regards
gary
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please post comments/questions here
http://www.curry-recipes.co.uk/curry/index.php?topic=5546.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5546.0)
Sorry Gary, I was not casting judgement, but you did ask for comments mate. I'm sure the base is fine, but I have made a base before with coconut in it, (not this one) and I did not like it.
Regards,
Bob
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parker21,
pics caught my eye "newspaper". ps the garage "shed" is working a real treat for me.
the one thing that often amazes me is the saying: you can lead a horse to water but you can't make it drink.
i use coconut in 2 of my top 3 bases. i can see the quality the mouchak base and it's not that different to the rajver that i make. i'm well sold on the mouchak mix powder and now make it in a much larger container than i've done before as i've stopped making others.
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Hi Gary,
Thanks for posting the spice mix. As I have no base left i'll be making the Mouchak base very soon. If you can post up what you have of the Mouchak recipes, i'll do another topic like I did with the ABC. Looking forward to it. :)
Just been on the Mouchak Website (http://www.mouchak.co.uk)and spotted the Bengal Chicken Masala. Sound very interesting, have you tried this dish?
Cheers,
Malc.
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Hi Gary,
Well that certainly confirms that this base does release oil, so, once I've got through the 8.5 lts of Chewy's base, I will give it a go.
Ray :)
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parker21,
i'm really sorted on base and have told myself (well the boss) not to try new.
i'm always on the learn though and thought i'd compare the mouchak against the rajver which i rate highly.
the interesting area for me is the "garam masala". i think there is another post that you clarified how to treat the water. the one thing i don't like about the rajver is the dark oil that it produces - i am pretty sure down to the garam masala spice addition (1 tbsp in 1300g onion). given that as std i include call it "garam masala water" (i use tgad2007 method) then from the mouchak recipe i feel i could drop the garam powder from the rajver.
the other thing that i historically see as a no no is the use of mix powder in base. the use of individual spice is my preferred method of producing best taste. having said that i no longer wrestle with mix powder being a devoted mouchak mix powder fan.
in short on next base i will make this change to the rajver.
on the comparison front. i could not make a base without coriander (root) and would add this into the mouchak but of course it's not then mouchak. the bulk veg and salt i would have to double.
the other area of interest is the tomato. i would of thought the passata/tin toms/watered puree would make a big difference - which does the chef prefer.
the bases are very similar other than the above differences.
i've assumed the mouchak base produces 12 portions or ~3.7L.
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i guys i feel that the base i posted eons ago from my local restaurant Mouchak is being overlooked as it has recipe for mixed powder and a whole spiced water recipe as well i feel it is current news:)!
also are the recipes for madras and vindaloo, will post recipe for chicken tikka and masala:0
Mouchak base sauce recipe
1 kg onions sliced or diced
1 carrot grated/ or sliced
1/2 green pepper sliced
100 ml veg oil
1 tbsp salt
just enough hot water to cover veggies
1 dsp garlic ginger puree
200ml tomato passatta/ tomato puree(50/50 mixed with water)
coconut milk(optional) or coconut powder
put in a pot bring to boil and simmer with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down alittle add the coconut milk 1/2-3/4 of a tin. get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree until starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices
Mouchak mixed powder
1 dsp mixed powder( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)
1 dsp turmeric
1 dsp coriander
1 dsp cummin
1 dsp chilli powder
add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely)
then pour into the onion pot and mix well, then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refridgerated and used then next day as this allows the spices to mellow and the onion to sweeten.
method 2(without coconut milk)
alternatively put the veggies in the pot add the oil and stir to ensure that all veggies are coated then add the garlic and ginger puree/salt/passata or tomato puree and then cover with the water and bring to the boil then add then add the spices mix well and simmer with lid on until the carrots can be slice with your chef spoon and you will see the oil will have risen to the top. then remove from the heat and allow to cool slightly before adding hot water and blending to a runny soup consistency. then place back on the heat and bring to a rolling boil. boil for about 10 mins the turn the heat off and place the lid on and let in cool on the residual heat from the hob/cooker and the oil will rise to the top. the curry base sauce is now ready to be used in any of you favourite curries
mouchak madras
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 dsp tomato paste/ puree (mixed with water 50/50)
1 dsp mixed powder
1 dsp chilli powder
300-400ml curry base sauce
1 dsp lemon juice/dressing or 1/4 wedge lemon
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the lemon and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
as you will have cooked it you need to go outside and clear your nose or you will not appreciate your cooking. if you have a lid for your frying pan put that on and put in a warm oven this is the time that you would be coming home with the curry in foil containers from the takeaway and will alow the spices to settle.
mouchak vindaloo
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
half of medium size precooked potato
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 tbsp tomato paste/ puree (mixed with water 50/50)
1 tbsp mixed powder
1 rounded tbsp chilli powder
300-400ml curry base sauce
1 dsp clear vinegar
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
regards
gary
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Hi Gary,
As it goes I have run out of base so will give this one a go in the very near future and give feedback, many thanks for your efforts ;)
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Thanks for posting or reposting this Gary. The base sauce has the same structure as the Zaal or Chewytikka bases which is the initial boil of onions et al, then a frying stage of spices and tomato then blending and re-boil the combined sauce till the oil rises. In your version above the fried Tom mix is added before blending, in others it's added after. Not having tried every base I should be wary of making sweeping statements but this boil fry blend boil again (or boil blend fry boil again) structure seems indicative of a good base and it's how I prepared my last batch of base which has brought my own cooking on in leaps and bounds.
Thanks for the madras and vindaloo recipes, will give them a try too. How much difference do you notice to the perceived flavour after you rest the dish in the oven and clear your nostrils versus eating it as soon as you finish cooking?
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Hi Gary, I made up a batch of your base and to be honest I could not taste the coconut milk. Is the purpose to thicken or just add more body to the finished base? Will definitely make again, oh and the madras went down a treat ;)
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CardiffCurrylad,
i make parker21's earlier version "rajver" which is very similar to this and uses a tin of coconut milk. i can't taste the coconut either and feel sure this is how it's meant to be. it's certainly not to thicken.
i can't put my finger on what it does but there is no other base that i've come across that produces the finished taste quite like it. bases without the coconut milk certainly produce very good results ie saffron
i guess it's down to personal preference.
http://www.curry-recipes.co.uk/curry/index.php/topic,2041.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2041.0.html)
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Thanks for posting or reposting this Gary. The base sauce has the same structure as the Zaal or Chewytikka bases which is the initial boil of onions et al, then a frying stage of spices and tomato then blending and re-boil the combined sauce till the oil rises. In your version above the fried Tom mix is added before blending, in others it's added after. Not having tried every base I should be wary of making sweeping statements but this boil fry blend boil again (or boil blend fry boil again) structure seems indicative of a good base and it's how I prepared my last batch of base which has brought my own cooking on in leaps and bounds.
Having made a hell of a lot of base over the years - (and to the power of 10 since I discovered this site!) - I can only concur that this method does indeed produce excellent and consistent results. Not only that, but there's something about it that 'feels' right.
These days, whatever base recipe I'm using, the technique goes:
Oil in pot, followed by raw ingredients (onions, carrot, garlic/ginger, etc, etc).
Bring slowly up to temp to get things going, then add the salt, stir and lid on and heat down low. If I add any water, it will only be a cup or two, depending on the quantity of base being made.
Once the onions are properly cooked (soft, melting and translucent - I don't time it), I do the fry stage with the spices, blended tomatoes, and some extra garlic/ginger paste, add to the pot, and cook for a further 15 minutes or so.
Next, I blend to a smooth consistency (adding water to thin down), add some whole spices (cassia bark, cardamoms, Asian bay) and bring to a gentle simmer until the oil rises to the surface. (Time for this varies depending on the quantity of base.)
This, for me, produces the best results.
I used to be a chuck it in and boil man*, but thanks to the efforts of too many people to mention on this site I've picked up incredibly useful information and been able to develop something that puts a smile on my face every time.
So, thanks to all - and keep up the great work!
*Not saying that 'chuck in and boil' doesn't produce good results. I've just found the above better for me.
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Well you must be doing something right because the photo you posted of your CT Madras looks spot on, with a gorgeous 'flocked' texture which I rarely achieve and find hard to reproduce again following such an unusual success. Would be interested in your thoughts on how to consistently get this 'look and feel' to a finished curry.
Do you sieve your base btw? I've really appreciated the improvement this brought to my base so am more or less converted now.
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Well you must be doing something right because the photo you posted of your CT Madras looks spot on, with a gorgeous 'flocked' texture which I rarely achieve and find hard to reproduce again following such an unusual success. Would be interested in your thoughts on how to consistently get this 'look and feel' to a finished curry.
Do you sieve your base btw? I've really appreciated the improvement this brought to my base so am more or less converted now.
That's very kind of you to say so, Natterjack.
As to my thoughts on how to consistently get this 'look and feel' to a finished curry, I have to admit I haven't really thought about it. It just happens (though I'd be the first to admit it doesn't happen every time!).
But for what it's worth, my best results always come when I get the texture of the base right (i.e. not too thick. I look for something that's closer to full fat milk than, say, a puree). The base, after all, comprises 90% of the dish, so as far as I'm concerned it is the king here.
This was one of those seemingly small things that made a big difference to my curries. In the late 80s, when Pat Chapman described the base gravy found in restaurants as being "...pale orangey gold, quite thick in texture, like apple puree", that was what I was aiming for. Though I have much respect for Pat, it wasn't until I managed to get myself in a few kitchens that I discovered how wrong he was.
I have sieved my base before, but don't normally bother unless I've made a bad job of the blending stage. Also, I pre-blend the ginger/garlic (or use ginger/garlic paste if I have any already made up), and don't always add coriander stalks to my base. (From my experience, whole ginger and coriander stalks are the most fibrous components of a base.)
Apart from that, I don't know what else to suggest. Maybe someone else has a 'flocking theory' they could throw into the mix?
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mouchak vindaloo
8 pieces pre-cooked chicken/lamb or whatever veg or prawns
half of medium size precooked potato
1 dsp garlic puree
1 chefs spoon veg oil ( or from the top of your curry base)
1 tbsp tomato paste/ puree (mixed with water 50/50)
1 tbsp mixed powder
1 rounded tbsp chilli powder
300-400ml curry base sauce
1 dsp clear vinegar
1 tsp butter ghee
2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)
heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat
then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.
Hi Gary - I got around to trying this vindaloo tonight... Very very nice indeed but damn hot! ;D I took the "rounded tablespoon" of chilli powder to be equivalent to 2 level TBS, maybe I overestimated. The ghee flavour came through strongly, not sure I would include it next time but that's personal taste. Definately a recipe I'll be trying again though.
By the way, I had a bit of a hunt to find where I'd read this. I was looking in the vindaloo main dishes section of the forum but it doesn't seem to be there. You might want to post it there so it's not missed by people.
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hi natterjack i've posted it here http://www.curry-recipes.co.uk/curry/index.php?topic=8159.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8159.0)
great to hear you have tried it at last by all means tinker to suit your taste buds! LOL
ps did you take any piccys?
regards
gary
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No pics this time but it's sure to be one I try again so will take a snap and maybe even video it. Mind you, my phone seems reluctant to upload video to YouTube at present so will have to overcome that!
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hi guys thought i would my post a bump up the charts lol!
regards
gary ;D
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parker21,
not sure if anyone has made this but i intend to make it next.
i've come to it via the spiced water idea which i want to try. i'm also trying to understand the rajver oil better. i currently think green pepper is causing a problem for my oil - it's just difficult to believe it hence giving this very similar base a go might just clear things for me.
very best wishes.
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hi jerry try upping the onion half a kilo :)
regards
gary
ps go careful with the spiced water though it can overwhelm the aroma
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parker,
would you say this base suits the hot curries best or would you consider it to be a generic base?
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it can be used to cook any curry korma to phall! ;)
regards
gary
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really pleased i made this base - it's amazing how you need to keep the blinkers off in the curry malarkey.
i intend to put this into my top 3 in place of the rajver but add in the bits from the rajver i like. i think this is the quickest way to improve the "rajver" type of base.
like parker21 says the taste and smell of the spice fry off is just a delight.
having said all that i certainly tripped myself up - the 4 off curries i made were below par. i used my norm 0.5 tsp mix powder and pretty sure that was the main cause (given 1 dsp is called for in the parker21 associated recipes - only looked afterwards).
i like the passata and sure it produces much better result than tin toms (the seeds)
i think i've got about 15 portions
the big thing for me was that the green pepper was not a problem (truly well pleased).
thoughts going forward:
1) i need more oil in it to reclaim - got barely a teaspoon worth
2) would halve the chilli powder
3) add in coriander root (rajver)
4) i'm not sure the fry method is any different to my norm all in - time will tell as i get to know the base
5) i would bring the characteristics more in line with the other 2 base i make for consistency (calculated on the original onion volume: oil 3% - norm 10% + rec, initial water 42% - norm 20%, spice 1.7% - norm ~3%)
6) i would heat the akhni for say 10 mins (i used 1L)
parker21 remains star man for me - well chuffed
(http://www.curry-recipes.co.uk/imagehost/pics/9eb1e2eaf272223cfef2e31d57511a8e.jpg) (http://www.curry-recipes.co.uk/imagehost/#9eb1e2eaf272223cfef2e31d57511a8e.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/fd6f3336d82c86be8addadf548c3a8d4.jpg) (http://www.curry-recipes.co.uk/imagehost/#fd6f3336d82c86be8addadf548c3a8d4.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/2706f86b3e4e19e168b4595d8cb83c83.jpg) (http://www.curry-recipes.co.uk/imagehost/#2706f86b3e4e19e168b4595d8cb83c83.jpg)
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Thanks for the clear report JerryM, this goes to prove that sometimes good quality bases can go undetected in this forum for longer periods of time, simply because there is no connection with what we read and/or the user who posted them. This is why I'm starting to try a ton of other bases, just to find one that comes closer to what I'm looking for. Fingers crossed it is the Zaffron one, because if not, this will be a runner up along with KD1.
Goncalo
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Good darts Jerry. :)
It just occurred to me though regarding your comments previously about the green pepper, I notice your green pepper is frozen. I wonder if this is affecting the taste what. I would suggest you try using it fresh.
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goncalo,
well worth trying a good few bases - much learning to be had. KD1 should not end up in your top 3. i made this for a good while before finding this site. the addition of veg makes a big difference over the KD1.
Axe,
yes the green pepper was frozen. i do normally use fresh as i need it for the mogul. i thought the frozen would be as you suggest an even harder challenge. i am now pretty sure the problem was down to the garam masala being used in the rajver and me using too much - time will tell.
update:
cooked 3 off parker21/tgad CTM last night using ifindforu tikka - spot on standard. i did miss personally the reclaimed oil but that's being very picky. i used 1 tsp of spice mix or x2 my norm. this made the difference.
aiming to cook what i call proper curry dishes ie no cream next.
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i used up the last of the base last night cooking 4 off curries (butter chicken, CTM, mogul, Zaal Garlic) all with ifindforu tikka - delicious both the tikka and the curries.
very happy chappy.
i think i had 4L base as i used 360ml in total per portion and cooked total of 11 off curries.
ps
not wanting to give the wrong impression on this base. yes i'm putting it in my top 3. that does not mean it's better than similar quality bases on the site - there's nothing more special than others. it's simply that i love the rajver and this is a much better balanced base which i see easier to improve further than from the rajver starting point. examples of improvement being coriander root, black salt, heating the akhni and gradually adding in my tgad chef garam.
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If you were happy with it and the resultant curries Jerry, that's high recommendation indeed. The rajver was the first base i made when i discovered the forum along with Parker 21's phall sauce. No looking back now ;) . I continue to enjoy reading the write ups of your experiments, in search of high quality BIR food cooked at home. Keep up the good work and thanks for sharing.
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I am liking the look of the Mouchak base. Very much on the same lines as that used by my local TA.
Rob :)
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hi bob if you have any questions about recipes or the base then happy to help! gave one of my work collegues the recipe and he used micks cbm recipe for rogan josh and he said it was excellent! lol even though he didn't have enough lamb for himself and his wife so bulk it out with peppers and onion
( although not quiet like RG he has had before so has learned his lesson!!! ... and get more meat next time ;D)
this base is really versatile and you can cook any curry with it and it is not as long winded as some of the other bases. the other night i actually cooked my base in about an hour!
regards
gary ;)
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hi bob if you have any questions about recipes or the base then happy to help! gave one of my work collegues the recipe and he used micks cbm recipe for rogan josh and he said it was excellent! lol even though he didn't have enough lamb for himself and his wife so bulk it out with peppers and onion
( although not quiet like RG he has had before so has learned his lesson!!! ... and get more meat next time ;D)
this base is really versatile and you can cook any curry with it and it is not as long winded as some of the other bases. the other night i actually cooked my base in about an hour!
regards
gary ;)
Thanks for that Gary. Excellent write-up on the base. More than a few similarities to the one I am using at the moment. Also top quality and as you say not as long-winded as some. Is there really no GM in the Mouchak mix powder, or have I missed it somewhere? Cheers,
Rob :)
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hi bob none at all. but you can add whole garam masala to your akhini water!
gary
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this base is really versatile and you can cook any curry with it and it is not as long winded as some of the other bases. the other night i actually cooked my base in about an hour!
Interesting that you say this is a versatile base, as you add 1 DSP of chilli to it. Is the chilli not noticeable?
Also, how many litres of curry do you get off from the this base?
Thanks.
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I'm breaking out of the diet just to give this one a try. I'm in between stages at the moment
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hi sorry only just read your message! i just add water till it is a runny soup consistency and then bring back to rolling boil for approx 10mins and simmer till oil rises! how did yours turn out?
regards
gary
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hi sorry only just read your message! i just add water till it is a runny soup consistency and then bring back to rolling boil for approx 10mins and simmer till oil rises! how did yours turn out?
I've just finished making my first 2 curries and even though I didn't add the akhni stock as I didn't took note of it, I am very very happy with the result! a bit too early to talk, but it's quite possibly the best base I've done so far (although I'm judging on the resulting curries and not on the base alone)
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I was intrigued by the use of coconut milk in this recipe, so I made the base last night according to the written spec, upping the onions by 0.5kg as suggested by the OP in #Reply33 (http://www.curry-recipes.co.uk/curry/index.php/topic,5544.msg92532.html#msg92532).
(http://www.curry-recipes.co.uk/imagehost/pics/bc4dc2af233f63d24bd5efd5cc1c678f.JPG)
After blending but before second simmer.
I used 1.5kg onions and 1.6kg water for the initial boil which took 2.5 hours to get the onions to the proper consistency. After adding the cooked tomatoes and spice mixture, I added a further 0.5kg water to loosen up the sauce. It took another hour or so to get the oil to the surface in any quantity.
So, from around 4kg of ingredients (1.5kg onions + 2.1kg water + 200g tomatoes + approx. 200g for the carrot, green pepper and spices), I realised 2.7kg of base sauce.
I was a bit surprised by the addition of 1 dsp chilli powder in the spicing, and I think I was right to be concerned as the heat definitely comes through in the finished base which limits the addition of further spicing when cooking a meal.
On the other hand, the taste from the addition of coconut milk is, for me anyway, undetectable. I'm not sure what difference the coconut milk makes, but apart from the chilli kick and maybe the saltiness, the base tastes pleasant enough on it own.
I'll be making a curry with this base tonight - maybe a Ceylon.
Edit: I'm going to make loveitspicy's Chasni (http://www.curry-recipes.co.uk/curry/index.php/topic,8638.msg76690.html#msg76690) (omitting the salt and the chilli powder) instead of the Ceylon as it's one of my good lady wife's favourites.
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Looks good Naga.
I've done it to spec (without the addition of extra onions) and I have had decent results.
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The Chicken Chasni (accompanied by Aussie Mick's pilau rice (http://www.curry-recipes.co.uk/curry/index.php/topic,11192.0.html)) has been made and devoured!
(http://www.curry-recipes.co.uk/imagehost/pics/39952e798d372748608e05fb1a1d211c.JPG)
In the pan...
(http://www.curry-recipes.co.uk/imagehost/pics/bd6ea4dc4d476d5dbeb9783488d47117.JPG)
...and on the plate.
It was good! Although it was just on the cusp of being a little too hot for her, my good lady wife declared it as good a Chasni as she had tasted. I enjoyed it too, and couldn't really detect much change in the taste from previous Chasni curries I've made.
Certainly, there was some heat in there, a little of which came from Abdul Mohed's 8-Spice mix power used in the cooking, but most of it came from the base. I would usually use a teaspoon of my chilli jam in place of chilli for this dish, but any extra heat would have led to my wife's portion ending up in the bin!
Would I make this base again? Aye, I think I probably will, but reducing the salt to 1 tsp and omitting the extra chilli powder completely. I might even add a a handful of coriander stalks after the first stage to sweeten it up a bit.
To the OP, IMHO you were quite right to persevere with persuading us to try this base - it's certainly no worse than others I've tried and now trust, and it's miles better than far too many that ended up down the sink!
Nice one! :)
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Very good report on the Mouchak Naga. I think Parker21's post on this base was grossly overlooked when it was posted in favour of the "experts" own bases. When you compare it to the genuine restaurant bases that have been posted recently on the site over the last couple of years, including videos, you realise they all have great similarities. Why am i not surprised that it delivered a delicious looking and tasting curry. But as you say its as good as those that you now trust. I've yet to try this as i'm pretty much sold on the Zaal base with Abdul's enhanced also producing equal quality results but with a different slant.
I will try this base as i've no doubt it will deliver along with the little india base which is also very much on the radar. I'm sure some think it's all about base and what's in it. Maybe in certain parts of the country this is true (glasgow one pot base). But for me I'm more used to the traditional BIR method of thin gravy with additions to get to the desired result. I believe it is very much a combination of a good base and good technique. These will deliver a very good result and just occasionally one with the smell and the taste ::)
As for H4ppyChris's magic ingredient, i'm sure we'll get a flood of verdicts on that when the e-book finally gets released. However, I do fear that whilst it may provide the final answer to some on the site, for others it won't get them any nearer. Unfortunately, one cannot rule out or list every regional difference which accounts for so many different opinions on the same dishes. I'm sure it will create some activity on the site if it eventually happens.
Must go now as i have to bag up my latest Zaal base and ding my mixed meat vindaloo with plain basmati rice :P A little experiment tonight and looking forward to the sampling.
Cracking looking curry there mate. ;)
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I can't find anything I disagree with in your post, CH. Spot on! The mixed meat vindaloo sounds good too! :)
And thanks again to parker21 for posting this base recipe.
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glad you had fun and enjoyed using my base sauce but I think you should have used the mouchak mixed powder ... recipe already on here and If you ask jerry it is the real deal! lol I cooked a vindaloo the other nite I had no tomato puree or garlic but I did have a jar of east end garlic chilli sauce so used that with mixed powder and chiili powder and base and a little butter ghee and fresh coriander to garnish and while I was having sneaky smoke out the window of my flat which is 20 feet above the street below 2 young lads walked down the street and said bloody it smells like indian down here I did smile to myself!!!
anyway I hope you persist with my base it does mellow with time and you can make every curry on the menu using it but as I have said there is a mixed powder recipe which goes with this base! ;)
regards
gary
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glad you...enjoyed using my base sauce but I think you should have used the mouchak mixed powder...
I didn't realise it was your own base sauce recipe - I thought it was an authentic restaurant recipe. My mistake.
I DID make up a fresh batch of the Mouchak mix powder and I used it according to the published recipe in making the base, but the Chasni recipe only calls for 1 tsp of mix powder, so I don't really think that a change of mix powder makes much of a difference in this instance. Abdul Mohed's 8-Spice mix powder has the same basic constituents as the Mouchak mix powder, albeit in slightly different proportions, with the addition of paprika and small quantities of garam masala and tandoori powder.
As I said earlier, the curry was good, but the difference between this one and previous incarnations using different bases and different mix powders was virtually undetectable. I agree with Curryhell that "the real deal" in restaurant-style bases lies in the similarities in ingredients and cooking technique.
...I hope you persist with my base...
I've got another 4 double portions and 1 single portion of base in the freezer and I'll look forward to trying it out on a variety of curries. Come to think of it, I haven't done a South Indian Garlic Chilli Chicken for a while so I think that'll be next on the menu.
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sorry but it is from mouchak restaurant I ment mine as in I posted it! ;-) you would be surprised how spices can change a dish even as little as you say!
regards
gary
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Made this base exact to spec and it turned out excellent. The best or equal to the best I've ever made.
Do agree with some others depending on what chilli powder you use I would half the amount.
I used Raja Standard Chilli powder and made a bhuna with say half a teaspoon of chilli and it came out as what I would class as Madras hot.
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I read this thread right through the other night and this seems like a good base to try. One question though, in stage 1 of the cooking it says cook until the onions change colour. What colour am I looking for them to change to?
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What colour am I looking for them to change to?
They should go a mushy white colour and you then know that they will have reached the right stage of sweetness. They'll also be completely soft - almost melted. Use those two indicators rather than clock watching.
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Ta
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Donald,
exactly as Secret Santa says.
i don't look for colour - only going on almost melted. for me it's best to start with 2 hrs. over time i've managed to get it down to 90 mins. am currently experimenting on "basic base" at 5 hrs. so as said time is not the primary focus. Chewytikka has a very good video to dig out called 3 hr base - well worth a watch.
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Hi Parker21
Can you clarify which is the correct mix powder is it this one at the beginning of the thread
hi axe yes there is a spice mix as posted
mouchak mix powder
6 parts curry powder (rajah)
4 parts turmeric
2 parts coriander
1 part cummin
1 part chilli powder
Or this one later on
Mouchak mixed powder
1 dsp mixed powder( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)
1 dsp turmeric
1 dsp coriander
1 dsp cummin
1 dsp chilli powder
Cheers Ed
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I'd say yes the first is the mix powder,
The second is the spices that go in the base, which includes the mix powder.
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hi martinvc you are right the first is to make the mixed powder.
regards gary
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Thanks guys so the second is what goes in the base along with the mix powder? also what is the spiced water you refer to? i want to try this but want to get it right
cherrs ed
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See here (http://www.curry-recipes.co.uk/curry/index.php?topic=5546.msg54156#msg54156), Edwin.
** Phil.