Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: johnny fow on November 19, 2014, 06:01 PM
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This is a very tricky question, but which sauce is the most popular, gets the best results please??
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Ask a dozen different people and you'll get a dozen different answers.
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Yep everyone has their own personal favourite that works for them.
Try Chewys (http://www.curry-recipes.co.uk/curry/index.php/topic,5635.msg55692.html#msg55692), Jb's (http://www.curry-recipes.co.uk/curry/index.php/topic,13136.msg107716.html#msg107716), mick/taz (http://www.curry-recipes.co.uk/curry/index.php/topic,4163.msg37736.html#msg37736) they are all popular, personally I use the Jb base
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Chewy's for me done in a pressure cooker, I'll be making some more Tomorrow. I think it's best made with Chewy's mixed power and then used with one of his many recipes, that what I do and I'm very happy with the results.
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I think the main thing is too cook the base correctly, then try recipes and find something you like and adapt to your own tastes if needed
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Don't overlook Bigboaby1's "Glasgow base"; highly recommended by quite a few. Available in various sizes, versions and iterations.
** Phil.
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I think bases are all a bit much of a muchness. It's how you cook them what gets the result your after.
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Thanks guys.
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I agree with the method being the biggest influence. Most of the bases are pretty similar. I split Chewy's into 6 portions, each making about 3 or more curries, so say 20 curries from the base. So the 2 heaped tbs (say 8 tsp) of Chewy spice mix that is added to the base is divided into 20 curries, so about 0.4 tsp per curry. It's clearly not going to make a huge difference if I change that mix to say CA's, particuarly as I'm adding extra spice to each final curry in any case. It's pretty clear when you fil the pan; there is so much onion in comparison to everything else.
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I think bases are all a bit much of a muchness. It's how you cook them what gets the result your after.
Correct mike, & proper dilution and/or reduction is critical.. which is difficult to judge correctly from any recipe or video..or by taste on its own for that matter.
The guy who does it day in day out, for a living will be able to tell you if the base is restaurant/t/a standard though, by recipe / sight & taste
regards
ELW
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I think. The onions need to be cooked slowly until absolutely melting as we all know...Someone also mentioned soaking them in water to remove the harshness. I tried this last week and it does produce a smoother flavour. I would also only ever use Dutch onions nowadays as they attend to be milder varieties than English.
The base also needs to be very watery in my experience otherwise if it is too concentrated it can overpower the finished dish. Mix powder, garlic, ginger need to be cooked in a baghaar and added at the end for maximum flavour and an akhni stock consisting of tej patta, cloves star anise and their ilk is also a very good idea for an added dimension. (Interestingly it has been noted by top chefs that star anise and onions have an affinity with one another as the star anise helps to bring out the onions flavour!) Other than that most bases are pretty similar. Onions, peppers, tomato, carrot, fresh coriander...They all seem to be the same give or take.
Rather than people's favourite bases I think what would be interesting would be a poll of people's top techniques and tips that make a difference in producing the BIR taste.
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Base doesn't really need to be thin Mike & mix powder not required in the dish if the base is spiced accordingly ,which with the water content, is tricky to judge for home cooks after boiling the onions. This is where home bir goes skew whiff for most I think
Agreed Akhini stock is a great way of favouring the base
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No mix powder in the dish. Now that's an interesting take on things... I wonder how many have tried that? I must admit my bases are relatively very mildly spiced with also (again relatively) little powder in the dish. It does make for a 'cleaner' taste.
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No mix powder in the dish. Now that's an interesting take on things... I wonder how many have tried that?...
As far as I recall, Panpot's Ashoka recipes don't use mix powder in the final dish.
His Jaipuri recipe is one of my good lady wife's favourites and it's a regular in our house.
In fact, we had it last night and it was delicious as always! :)
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Also no mix powder in the Glasgow base either 😁
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I would also only ever use Dutch onions nowadays as they attend to be milder varieties than English.
Are milder varieties better for producing BIR taste? If so why not use Spanish?
English for me, cooked correctly, perfect
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I find milder onions make for a smoother flavour. You'd think I'm a curry the stronger the better but I find it counter productive. Yes I've also tried Spanish with good results. I'll check out Panpots Jaipuri recipe. Maybe next on my hit list! :-)
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With mild onions you lose a bit of that Bir magic
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I have tried all different onions, as long as they are cooked properly ( melted ) bring out their natural sweetness then you cant really go wrong
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Yes I agree gaz just saying some onions work better than others