Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: jb on August 28, 2014, 11:49 AM
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I have some different base gravies at the moment,two I've made and two are genuine base gravies from take-aways.I thought it would be interesting to make a standard madras with each of them and see how they compare in taste.
The base gravies were..
Little India base(I made this from CBM'S video)
Base gravy I got from a restaurant/takeaway(Essex base) on this thread...
http://www.curry-recipes.co.uk/curry/index.php/topic,12923.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12923.0.html)
Base gravy I recently made on my lesson(Jb's base gravy)
Base gravy I was given by the chef on my lesson.
Little India base...
(http://www.curry-recipes.co.uk/imagehost/pics/e55845e3cd2f5a9647874e30b4c4a94c.JPG)
Base gravy from given to me on my lesson...
(http://www.curry-recipes.co.uk/imagehost/pics/04530e671aceb0a7342e225a57503dd6.JPG)
Jb's base gravy...
(http://www.curry-recipes.co.uk/imagehost/pics/3f83a1da3221c6177ce8138f26a51dee.JPG)
Base gravy given to me from local Restaurant/Takeaway(Essex base)
(http://www.curry-recipes.co.uk/imagehost/pics/b64beeaa92e2b1e51c2a9a985dbb010f.JPG)
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I had some of my own Jb base gravy left,so I also made a balti chicken pathia and massala sauce...
(http://www.curry-recipes.co.uk/imagehost/pics/82c70b5fb8086a1e89292dbeda322c1f.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/57ecf3e1e42483a7692623461d606f44.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/7deea0c7e6d242c4adf3457279808a45.JPG)
Pre cooked chicken....
(http://www.curry-recipes.co.uk/imagehost/pics/b2882cf9d4761c174b1bceba94ebdae4.JPG)
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I'm a bit curried out now(and the kitchen's in a right old mess!!)
I'm going to have a taste test later and see how they compare.They're all a bit diiferent(in a good way,just as every Restaurant madras is always different),the kitchen certainly has some wonderful smells going on!!
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Great work Jb, there are some excellent looking curries you have cooked there. They are making me crave curry , be great to hear your results from the different bases :)
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Looking forward to reading the verdict on those jb.
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Jb, I admire your dedication to curry!! Im yet to try your base, but it will be my next one.. sort of.. im going to give it a go in a pressure cooker to save on gas! Interested to read your findings from your experiment!
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Shame you couldn
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Oh dear. It looks as if someone is jealous of all the praise and attention that your new base is getting, JB. Never mind -- the rest of us like it, and are quite happy for you to post whatever photographs you can, whether or not they would meet the somewhat exacting standards of National Geographic and its ilk. Keep them coming !
** Phil.
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Oh dear. It looks as if someone is jealous of all the praise and attention that your new base is getting, JB. Never mind -- the rest of us like it, and are quite happy for you to post whatever photographs you can, whether or not they would meet the somewhat exacting standards of National Geographic and its ilk. Keep them coming !
** Phil.
Actually I like photos that are in focus as well and I even get annoyed at myself when mine are out of focus. Personally I wouldn't think jealousy over someones base would have nothing to do with giving someone some photo tips.. :-\
Looking forward to the taste test jb.
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All of what's in them pics looks very edible to me. I'd be salivating even more if they were i focus than i am now ::) More interested in your comments on the madras quartet though. Look forward to your findings and conclusion jb.
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All looking good jb. Look forward to your taste results.
I'd also appreciate your recipe for the red masala sauce as I haven't had much success with that.
BTW, your photo skills are fine - don't listen to the attention-seekers :)
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Shame you couldn
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Jb
Your doing a great job with the currying and thanks
To criticise some photos is plain cockyness and nothing else
Its not a photographic competition
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How did you precook the chicken.
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To criticise some photos is plain cockyness and nothing else
Maybe Chewy would be better qualified to criticise other peoples' postings after undertaking a course of elocution lessons :)
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Thanks Jb, as always very interesting topic and reading everything looks so authentic. I am looking forwards to your taste testing, just wondering what time you want us all to come over for the test ;D
Keep it coming and it sucks when ya camera lets u down :(.
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Yep I second that , what time do you want us around jb?
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Great work jb you must be all curried out by now, I am chomping at the bit for a curry at the moment and those pictures are not helping, even the blurred ones ;). It has been three weeks since I have had a bought curry although I did manage to make one when I was away, with naans, by making them stick to a paella pan so I could turn them over! obviously I was just showing off.
Can't wait for this weekend for my proper curry.
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balti chicken pathia, hey there Jb I have been looking this dish up and can't seem to find a recipe that looks as good as yours for this dish.
Wondering if you will be sharing the balti chicken pathia recipe from your TA? As it's making me drool :'( big time !
I can find a Pathia recipe but not your balti chicken pathia.
:)
Thanks.
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I'm going to have a taste test later and see how they compare.They're all a bit diiferent(in a good way,just as every Restaurant madras is always different),the kitchen certainly has some wonderful smells going on!!
How did the taste test go jb? Was there any major differences with the curries? I have cooked a madras using home base and restaurant base and the difference wasnt that noticable, neither tasted like the Restaurant Madras!
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Interesting point that MA, if u cooked the restaurant base with little noticeable.
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Dont get me wrong , you could tell the difference just not as much as you would think. Maybe it is more down to the technique and recipe for the curry than it is the base?
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I sometimes wonder why people get so hung up on bases....add a little this....a little that....maybe a parsnip....boil it for an hour....three hours....oops! don't forget half a carrot..... A base is a base; and should provide texture and a background flavour. No more and no less. Lots of onions and some light spicing is the trick.
As Andrew says, most of the flavour in a finished curry will come from the final spicing, and reduction, in my humble opinion.
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Well put there Garp ;) I think that's exactly it, it's all in the cooking, but without doubt we also need a good base to start with.
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I sometimes wonder why people get so hung up on bases....add a little this....a little that....maybe a parsnip....boil it for an hour....three hours....oops! don't forget half a carrot..... A base is a base; and should provide texture and a background flavour. No more and no less. Lots of onions and some light spicing is the trick.
As Andrew says, most of the flavour in a finished curry will come from the final spicing, and reduction, in my humble opinion.
And obviously, not forgetting the most important of all, the technique of pulling it all together. Without this, you have just another home made curry :-X
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And obviously, not forgetting the most important of all, the technique of pulling it all together. Without this, you have just another home made curry :-X
I thought that's what I'd said :)
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Quite fancy a nice Chicken Madras right about now 8)
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I sometimes wonder why people get so hung up on bases....add a little this....a little that....maybe a parsnip....boil it for an hour....three hours....oops! don't forget half a carrot..... A base is a base; and should provide texture and a background flavour. No more and no less. Lots of onions and some light spicing is the trick.
All good up to to this point Garp
As Andrew says, most of the flavour in a finished curry will come from the final spicing, and reduction, in my humble opinion.
There loads of ways of doing this which is why every restaurant tastes different & it's not all on here.
But the gravy makes it different from cookbook curries & is crucial regardless of ingredients in terms of ingredients.
jb again reported
On his latest base being unusable if it's not cooked correctly
Regards
Elw
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Gravy makes a difference.
Some recipes I've tried (posted here and elsewhere), just taste gopping and that almost always carries over into the final dish.
Starting with a poor one is not going to make the task of producing a great curry any easier.
I now have a base recipe that works incredibly well for me, but that's after several years of experimenting and discovering what works and what to avoid.
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Gravy makes a difference.
Some recipes I've tried (posted here and elsewhere), just taste gopping ...
I'm sorry, they taste /what/ ?????!
** Phil.
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Don't know if this link will work
http://www.arrse.co.uk/wiki/Gopping (http://www.arrse.co.uk/wiki/Gopping)
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Obviously a poor base and your curry will be poor, all I am saying is that the restaurant base ,although tasted different to the home base (taz base I think it was) did not produce that much better a madras , because of either the madras recipe or cooking technique/process used
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I finally got around to trying my madras dishes.As usual,the food seemed to taste much better after a day,whether that was down to my curry senses getting back to normal I don't know.They were all slightly different,bearing in mind they all were all made with different gravies.I've tried just about every restaurant madras where I live and every one is different,so that doesn't supprise me.
Were they any good?? Well If I had been served any of them in a restaurant I would be happy.None of them could match my favourite place,I have no idea how they make their madras but I wish I could find out.I think once you have a decent base you're on the way to making a decent curry,however you have to have the technique to go with it.
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All looking good jb. Look forward to your taste results.
I'd also appreciate your recipe for the red masala sauce as I haven't had much success with that.
BTW, your photo skills are fine - don't listen to the attention-seekers :)
The massala paste is here....
http://www.curry-recipes.co.uk/curry/index.php/topic,13137.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13137.0.html)
To make massala sauce simply heat up some paste in pan(it should be really thick).Once it's melted add two ladles of base gravy and then boil for a couple of minutes.That's it,this is exactly how I saw it done in the takeaway.I've seen some videos where the chef adds extra sugar/coconut/almond but this paste doesn't need anymore.I made this on Saturday night for some friends,they thought it was fantastic.
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balti chicken pathia, hey there Jb I have been looking this dish up and can't seem to find a recipe that looks as good as yours for this dish.
Wondering if you will be sharing the balti chicken pathia recipe from your TA? As it's making me drool :'( big time !
I can find a Pathia recipe but not your balti chicken pathia.
:)
Thanks.
It's really just a bog standard pathia recipe with some balti paste added.I used Pasco paste,I managed to get hold of some from a local wholesalers,I've seen it it my local takeaway so I know they use it.I would love to think that that many of my local takeaways make their own balti sauce/paste from scratch but I very much doubt it,all they add is a dollop of pre-made paste.However on my recent lesson I did indeed spot some paste on the side which I was told was home made paste,so when I return I will ask about it.
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Nice one jb. Thanks for the updates.
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Million
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Million
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Cheers jb, ;D
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Thanks for the update Jb 8)