Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: bigboaby1 on August 24, 2015, 06:35 PM
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This will not be in my EBOOK..it can only be viewed here, and yes yet again another base sauce,sorry guys..This has been scaled down from the 25k takeaway down to 1k that we now use in the takeaway by the new owners..I now cook from fresh and never freeze currys..Ive never been a fan of turning a curry base into a block of ice..I can't recall any takeaways who store their base in that way..To me it's never the same...I made 4 currys from this enough to feed 5 to six people
This sauce has a hint of sweetness which comes from using mango chutney and brown sugar
STEP 1
1 KG ONIONS
2 PLUMMED TOMATOES
A SMALL PIECE OF GREEN PEPPER
1 TSP CUMIN SEEDS
COOK UNTILL SOFT
STEP 2
SPICED OIL
4 CLOVES
2 BAY LEAVES
4 CARDAMON PODS
1 SMALL CINNAMON STICK
1 TABLE SPOON CORIANDER SEEDS CRUSHED
COOK FOR TEN MINUTES AND STRAIN..
STEP 3
ADD THE REMAINING SPICES AND OIL TO THE BASE ONCE REDUCED
1/2 TSP CHILLI POWDER
1 TSP GARAM MASALA
1 TSP TURMERIC
1 TABLE SPOON SALT
1 HEAPED TABLE SPOON OF BROWN SUGAR
1 HEAPED TABLE SPOON MANGO CHUTNEY
1 TABLE SPOON T/PUREE
1 HEAPED TABLE SPOON GARLIC AND GINGER PASTE
2 TABLE SPOONS CREAMED COCONUT
A FEW SQUIRTS OF LEMON JUICE
https://www.youtube.com/watch?v=COvc5CqnwBE (https://www.youtube.com/watch?v=COvc5CqnwBE)
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Time someone said "thank you" for this. So let that someone be me. Thank you, Bigboaby.
** Phil.
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Have you made it yet Phil?
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Have you made it yet Phil?
No, it's crispy and aromatic duck all this week until there is no more duck left ...
** Phil.
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haha, interested to hear any attempts at this, sounds like it could be a little sweet though
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I'd give it a go but don't understand it.
Does Step 1 have no oil?
Where does the spiced oil in Step 2 come from?
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looks like no oil step 1
step 2 is making the spiced oil i believe
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No mention of the quantity of oil then bud. Not very clear at all.
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It's so good of the man with many names to post this. I'm sure he thought the 'experts' on here could work out the details for themselves but maybe not.
For what it's worth, here's my take:
Step 1: make the base sauce. I'd add the normal quantity of water for a base sauce with 1kg onions, not least because there's no water mentioned anywhere and, surely, a base sauce must have water. Cook the base sauce for whatever time you usually use.
Step 2: make the spiced oil. I'd use the same amount of oil as typical for a base sauce with 1kg onions. For me, that would be 300ml. Add the whole spices and simmer gently for ten minutes.
Step 3: as BB says, add the powdered spices and spiced oil to the base sauce from stage 1. There's nothing in there which needs much cooking beyond a warm-up, so I'd then simmer the base sauce for 10 minutes max.
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I'm sure he thought the 'experts' on here could work out the details for themselves but maybe not.
What about the 'non-experts', George. I don't consider myself an 'expert' but I do consider myself experienced, and it didn't make much sense to me.
What would the new people we are trying to attract to this wonderful utopia of BIR information make of it? Not a lot, I'd say.
If I'd posted a recipe/method like that, I'd be ridiculed.
Boab, can we have the detailed recipe please?
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No mention of the quantity of oil then bud. Not very clear at all.
Nope not clear at all, he doesnt strain the spiced oil in the video
I'm sure he thought the 'experts' on here could work out the details for themselves but maybe not
Lol ;D
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If I'd posted a recipe/method like that, I'd be ridiculed.
Boab, can we have the detailed recipe please?
Actually, you make some fair points. On the one hand, the list of ingredients and the youtube video give a pretty good idea of exactly what to do, l but it would have been useful to have more information written down and/or a voice over (explanation) on the video.
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Its always nice to have something new.
Thanks.
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This is how I would read it, for what it's worth.
In step 1, where it says to cook the listed ingredients, you would use your own method of choice, ie; in oil or water, or as I would, using both. You could pre-fry the onions in oil, or not, to vary the flavour to your own preference.
Having accomplished that, the rest of the process is fairly direct. The consistency of the finished base is another matter of individual preference, and additional water, or not, is to suite your own palate. I prefer a thicker sauce in my curry so I'd not add any.
I will definitely be trying this ingredient list out and I thank the OP for this rare contribution to a thread other than WFDTJ. I also support his argument in favour of not freezing. For a while now I have been scaling down my bases to more "home based" proportions for immediate use.
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Sorry guys my apologies..The video i posted was an edited version.. I should have used the first one with all the info on screen..The one i posted was longer in length with myself demonstrating at curry at the end...I was slightly confused when i seen some of the comments saying it wasn't very clear and couldn't understand why......If you have a look at my first vid,hopefully things should be a lot clearer..link below
https://www.youtube.com/watch?v=U-vKC1DjKyM (https://www.youtube.com/watch?v=U-vKC1DjKyM)
Water only in step 1.The description said just cover with water.(VIDEO 1)In step i added about a 1/4 litre of oil to a pot and threw in some aromatic spices cooked for ten minutes and then strained into jug to add later to my base..The sauce is sweet..it's just my preference you can leave out the sugar and mango it's up to yourself, but i love a sweet tasting curry...This video was primarily for any newbies who wanted to try out something simple and easy before buying half a ton of onions and then it all going wrong.then if they like it they can experiment with something a bit bigger It also keeps the cost down..but now i think of it, what chance do the newbies have if the more experience guys have difficult in working it out..The full method is shown below and thanks Phill for your kind words......Boaby
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This will not be in my EBOOK..it can only be viewed here, and yes yet again another base sauce,sorry guys..This has been scaled down from the 25k takeaway down to 1k that we now use in the takeaway by the new owners..I now cook from fresh and never freeze currys..Ive never been a fan of turning a curry base into a block of ice..I can't recall any takeaways who store their base in that way..To me it's never the same...I made 4 currys from this enough to feed 5 to six people
This sauce has a hint of sweetness which comes from using mango chutney and brown sugar
STEP 1
1 KG ONIONS
2 PLUMMED TOMATOES
A SMALL PIECE OF GREEN PEPPER
1 TSP CUMIN SEEDS
COOK UNTILL SOFT
STEP 2
SPICED OIL
4 CLOVES
2 BAY LEAVES
4 CARDAMON PODS
1 SMALL CINNAMON STICK
1 TABLE SPOON CORIANDER SEEDS CRUSHED
COOK FOR TEN MINUTES AND STRAIN..
STEP 3
ADD THE REMAINING SPICES AND OIL TO THE BASE ONCE REDUCED
1/2 TSP CHILLI POWDER
1 TSP GARAM MASALA
1 TSP TURMERIC
1 TABLE SPOON SALT
1 HEAPED TABLE SPOON OF BROWN SUGAR
1 HEAPED TABLE SPOON MANGO CHUTNEY
1 TABLE SPOON T/PUREE
1 HEAPED TABLE SPOON GARLIC AND GINGER PASTE
2 TABLE SPOONS CREAMED COCONUT
A FEW SQUIRTS OF LEMON JUICE
Full method
Add onions..green pepper..tomatoes and cumin seeds to a pot and cover with water..cook for 1 hour
Next add 1/4 litre of vegetable oil to a separate pot.. add your cinnamon bark cardamon pods cloves coriander seeds and by leaves and cook for ten minutes..strain into a jug and set aside
Once your onion base is cooked or softened add your spice oil and all the remaining spices, condiments etc shown in stage three cook for 30 minutes
The base is ready to blend ...simmer on a low heat for 30 minutes to release some of the oil ...done
https://www.youtube.com/watch?v=COvc5CqnwBE (https://www.youtube.com/watch?v=COvc5CqnwBE)
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Phil [Chaa006]
Didnt think you would still be on here after going on adeys cookery coarse?
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Sorry phil I think you might be getting mixed up with someone else I'm a chef in takeaway called the taste of India in Glasgow....or if you are suggesting i stole it from someone else...This base has been scaled down from 25K down to 7K then 5k..4k...2k and now we have the 1k..what next Phil the 1/2 k...All the versions are on here to view,,if you think you have one up on me i'm sorry to disappoint you.....so if this guy you call Adey is using on onion base then i'm afraid it has been taken from someone else..i wonder who,but to be honest if he has i'm more than delighted...I introduced this base many years ago, up untill then most people used a vegetable base (garabi) which i used myself for many years..Trends have changed over the last few years with people using a more savoury and flavour'ed base rather than than watered down runny soup base..hopefully i've influenced some along the way...At the moment our book sales are in the region 440,maybe not as good as others, not too bad for someone who was shot down in flames when first introduced,and, still happens...once again Phill sorry if i haven't made your day..your style is not mine ,i'm better than that..cheers bud ..Boaby
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HI Boaby,exiled Scot,living in the Midlands.Have had a word with relatives in Lanark,they love their curries,when they're coming down to stay for few days we're all going to muck in and do this.Watch for the smoke!
Cheers Geoffbrick
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...I'm a chef in takeaway called the taste of India in Glasgow...
Is that the Taste of India in Main St, Ru'glen, Alex?
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Phil [Chaa006]
Didnt think you would still be on here after going on adeys cookery coarse?
Sorry phil I think you might be getting mixed up with someone else I'm a chef in takeaway called the taste of India in Glasgow....or if you are suggesting i stole it from someone else...This base has been scaled down from 25K down to 7K then 5k..4k...2k and now we have the 1k..what next Phil the 1/2 k...All the versions are on here to view,,if you think you have one up on me i'm sorry to disappoint you.....so if this guy you call Adey is using on onion base then i'm afraid it has been taken from someone else..i wonder who,but to be honest if he has i'm more than delighted...I introduced this base many years ago, up untill then most people used a vegetable base (garabi) which i used myself for many years..Trends have changed over the last few years with people using a more savoury and flavour'ed base rather than than watered down runny soup base..hopefully i've influenced some along the way...At the moment our book sales are in the region 440,maybe not as good as others, not too bad for someone who was shot down in flames when first introduced,and, still happens...once again Phill sorry if i haven't made your day..your style is not mine ,i'm better than that..cheers bud ..Boaby
I think you chaps are confusing me with someone else. I am the one that first said "thank you" to Bigboaby in this thread, and have no connection with (or had lessons with) Adey whatsoever.
** Phil.
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Boaby,
Thanks for the clarification of the recipe/method. I've been thinking of trying a new base for a while and, being from the central lowlands myself, yours could be good.
The only thing I don't understand is the quantities - I have no idea how much base sauce will be produced by the 25k, 10k or 1k recipe. Can you give me a clue, in liquid quantities (preferably litres) how much base is produced from this recipe.
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Never had a curry in Scotland so wouldnt know how this base compares, thanks for share though Alex.
Shame Phil, you could have taught those 2 a few things
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Never had a curry in Scotland so wouldnt know how this base compares, thanks for share though Alex.
I've unfortunately never had a memorable one in Scotland (apart from one I enjoyed which was poor two months later on my return), after many years and many curry houses of trying but i'm sure there's one somewhere. Nearly tried one of Garps locals about 4 months ago but time (or lack of after a very long day) put the mockers on it. Worst curry I've ever had was in Blairglowrie many many years ago (86?) with a naan that could have been made in a shipyard. :-\
N.B And sitting here having a good think and I don't think I've ever had one in Glasgow (does Paisley count?) for some reason. (or Inverness)
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and breathe
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.........
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Decided to give this one a go today as I've been using the same base for the last couple of years.
I'm not sure what to do with it, to be honest. It's very sweet; I think the coconut, mango chutney and sugar is overkill. I also think it is underspiced, as in it doesn't actually smell/taste like the origins of a curry. I'd be tempted to add more basic spices: cumin, coriander and some fenugreek. Drop the sugar and creamed coconut and add a little more tomato.
Still trying to decide whether to give it the benefit of the doubt and try it in a curry. I can see it making a lovely Korma, but can't imagine it in a tomato-based, spicier dish.
Just my opinion and no offence intended :)
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Still trying to decide whether to give it the benefit of the doubt and try it in a curry. I can see it making a lovely Korma, but can't imagine it in a tomato-based, spicier dish
Only one way to find out ! ;D
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The one i posted was longer in length with myself demonstrating at curry at the end.
https://www.youtube.com/watch?v=U-vKC1DjKyM (https://www.youtube.com/watch?v=U-vKC1DjKyM)
Boaby
I think it's absolutely fantastic that so many authentic recipes have been posted
Thank you Boaby!
I will give this a go sometime soon
Especially interested in the spiced oil
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Still trying to decide whether to give it the benefit of the doubt and try it in a curry. I can see it making a lovely Korma, but can't imagine it in a tomato-based, spicier dish
Only one way to find out ! ;D
Think I'll give it a miss, mate :)
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:)Garp,did you give it a go in the end?With rellies coming down at the month end for my birthday,we're all mucking in on this one with maybe a few extras!Hoping Rogan Josh and Bhuna will be in order.
Cheers Geoff
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I didn't, Geoff. I didn't really fancy it at all :(
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You've got me thinking now,Garp.May be swayed by the rellies when they're down,have still time to experiment,just!Do you live in Dumfries,or just passing through?
Cheers Geoff
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I live there bud, though not originally from this area.
But, regarding the base, everyone's tastes are different - you mind really like it :)