Topic: You beauty! I bought a portion of base!!!

[Bobby Bhuna]

Ok, here it is. The carton, just opened, stirred a little and stirred a little more.

[chowie]

Nice one Bobby, yeah I agree that looks like there is allot more carrot in that base looking at the texture. So this seems to confirm to me that the Ginger comes through at the frying stage which is what a BIR owner mentioned to me a couple of weeks ago by using a "few slithers" he said (or what I thought he said anyway)

[matt3333]

Good work BB, the base looks fairly thick to me more like a finished sauce or are the pictures deceptive.
Cheers

[Bobby Bhuna]

Good work BB, the base looks fairly thick to me more like a finished sauce or are the pictures deceptive.

Good observation Matt, it is very thick and has the colour and texture of a finished sauce. It doesn't taste like one though.

When I got it, it was at the end of the night and the sauce was hot. It may have been bubbling away all night explaining the thickness due to water evaporation, or they may have simply fried it. Perhaps it is just thick from the start.

I'm actually sterring away from thin watery bases and edging towards bases with a little more body. Let's face it, it speeds up the curry making process, which BIRs are all about.

Did I mention that there is a slight heat to the base. Not much though but it is there.

[SnS]

What curry (recipe) are you using to cook with it tonight Bobby.

Look forward to seeing the results.

SnS 

[Bobby Bhuna]

What curry (recipe) are you using to cook with it tonight Bobby.

I'm going to work with 1tsp white tower tomato paste, 1tsp garlic paste, 1 tsp bruce edwards, 1 tsp chilli powder, 1 pinch methi and a little fresh coriander. I'm sure you can all fill in the blanks

[JerryM]

Chowie

So this seems to confirm to me that the Ginger comes through at the frying stage which is what a BIR owner mentioned to me a couple of weeks ago by using a "few slithers" he said (or what I thought he said anyway)

are u suggesting like Bobby that a small amount of ginger should be in the base. i just want to be sure (i could not taste it at all). it's sort of on my mind as having left it out the last base i did not miss it but i also re started using ginger in the form of garlic/ginger paste at frying stage - this worked well.

[JerryM]

Bobby,

the amount of oil is real intriguing - do u have a photo of the madras curry or can u give us a bit of feedback on what the oil was like in the finished curry u bought.

i ask as your experience seems to confirm their is a range (albeit narrow) of BIR bases. i've experienced the occasional BIR that adopts a very oily form to their curries - which is very nice just a little different to mainstream.

i guess i'm trying to work out what happens to the oil when they cook with this base. does it produce a much emulsified curry (like the occasional BIR above) or does it sit on the surface or does it go somewhere else.

[Bobby Bhuna]

do u have a photo of the madras curry or can u give us a bit of feedback on what the oil was like in the finished curry u bought.

Yes I do, I'll add it tmrw. It was very oily. The oil sat on the surface. I agree there is a range of BIR bases. This one is quite good but not the one I want. The one I want produces curries like no other. It's the holy grail for me. However this Madras was good and pretty typical, so the whole thing is still worthwhile. Now I'm off to do my Madras using the bought base. I'll report tmrw.

Cheers,

BB.

[Bobby Bhuna]

Just done my Madras. Amusingly enough it was better than theirs, without a doubt. Best curry I've ever made? 

Up there, but not unachieveable from the recipes here. I have learned so much, the biggest factor being subtley spice your base sauce.

However, I wouldn't say this was any better than using SnS June 2008 base with a standard Madras recipe.

I am going to replicate this base and when I get it right, I'll post my closest effort to the real recipe. I'm certain I can get very very close.

P.S. In my Madras the oil dispappeared without trace. Maybe it just separates in the carton. Also, the sauce was too thick. I had to add water.

I'll post pictures of their Madras and my (our) Madras soon. Just by the way, my rice tonight was my best yet. I really feel we're getting there! ;D