Topic: Talked about base sauce with take away owner and chef

[Mark J]

Blade, do you want to post your full adapted recipe

cheers

[DARTHPHALL]

Thanks Mark, you know i might be able to squeeze them all in my pot ( Blood marvelous !! ;D ;D).

[Mark J]

That will be a bloody big pot!

[Mark J]

I don't know if one gas ring would be enough.
I suppose it just takes longer.
One chef, I know, said they have to use four rings to heat their pot.

In this takeaway they dont use the main range to cook the base, they have a seperate gas one ring burner that is bigger than anything on the stove. This unit is about 2 foot square.

[DARTHPHALL]

Yes its a Darthpan  ;D ;D ;D ;D.
Mark is 500g of Passatta or Tomato Puree ok for the 30-35 onion batch ??

[DARTHPHALL]

Oh & did the Take-away guy tell you to put Chicken stock in the base mix ??
thanks Darth.

[Mark J]

Hi Darth, sorry I dont have the amount of tomato paste he used, he didnt mention chicken stock. I will next see this guy next wednesday so will ask him these questions then.

[blade1212]

My pleasure Mark, here goes............

10 onion base version

vegetable oil to cover large pan upto a height of 3/4 inch
3 tbl Garlic & Ginger paste (I used Laziza brand from an Asian grocer).Use 1.5 tbl if you have separate pastes.
1 tbl curry powder (I used Rajah)
1 tbl Turmeric
1 lvl tsp Chilli powder
10 tennis ball sized onions, chopped
2 celery stick chopped
1 green pepper chopped
2 large carrots chopped
1 tsp Salt
1.5 lvl tsp Garamasala (Natco is very nice)
1 tin tomatoes (450g) - or pasatta
handful of fresh coriander ripped or chopped
2 tbl Knorr 'Touch of Taste' liquid chicken stock concentrate
water

1) Heat oil until hot add the garlic and ginger and fry until brown, keep stirring
2) Add curry powder, turmeric and chilli powder and stir fry. Add some cold water (few tablespoons) when it starts to stick to the bottom of the pan. This frees it up instantly
3) Add the onions, carrots, green peppers and celery
4) add salt and garamasala and mix around
5) add tomatoes then add boiling water to cover the vegetables by an inch
6) once up to the boil, add liquid chicken stock and simmer on lowish flame for 1 hour
7) Liquidise - easiest way is to use a hand blender straight into the pot
Boil hard for 10 mins - the top of the sauce rolls just like the base you may have seen in BIRs
9) cook on low for another 5 mins, leave overnight.

all measures are rounded spoons unless it says lvl

[DARTHPHALL]

Thanks Mark i may wait till you get an answer as i`ve got more than enough frozen curry bases in the freezer ( sound familiar  ;D ;D ).
 Nice one Blade, do you think it makes any difference in using a tin of chopped Tomatoes as opposed to Passatta ?

[blade1212]

Darth, I ran out of Pasatta or I'd have used that instead. I prefer pasatta in my bases.