Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Invisible Mike on November 21, 2016, 12:28 AM
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I went to a new curry house on Saturday night. It was quiet at the end of the night and before asking for the bill I asked the waiter if I could buy a portion of base gravy. (This is my new standard thing when going for a curry. Not asking is a wasted learning opportunity in my book!). Anyway, he was a bit surprised so I explained a bit about my fascination with restaurant style curry and we got chatting... Anyway to cut a long story short, after a lengthy bit of banter I got a bit more cheeky and asked him if it was also possible to get a bit of mix powder to try which he agreed to. He didn't even end up charging me any extra for them! 8)
Anyway I got my treasures home for analysis and although there are probably no major game changers to some, I thought I'd share my findings anyhow.
The base is quite watery with a small amount of oil on top. The flavour of onions is obviously there but it's not as dominate as you'd think. It's more "vegetably" than "oniony". A flavour a bit like a vegetable soup stock which I was surprised by, and well seasoned with salt. The spicing was also very light, the only discernible flavour being cumin.
Also they didn't seem too thorough about the blending. Loads of whole capsicum seeds, veg fibres, bits of carrot, odd bit of rice etc.
No base recipe I've ever tried has had that level of "veggie" flavour. It's something I'm going to work on to try to recreate at some point.
The mix powder was very standard in smell and appearance. The dominant aroma, again being cumin, but very similar to most. Although quite red compared to some of mine.
I've froze the base as I'm saving it for best lol. Can't wait to putting it and the powder through its paces. There was certainly nothing wrong with the murgh capsila and biryani sauce we ordered that was made from it!
Can anybody else relate to the veggie stock flavour I'm talking about?
MM
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Hi MM, well done and what a great feeling to have broken the ice with your restaurant. On the base i can relate to this. Infact early this year I ordered a curry off online (Just Eat). The restaurant I use is called spice inn, I ordered use often here but on this day my vindaloo tasted like Vegetables stock. It also had roughly blended veg and i could to much taste the veg stock. After the takeaway was eaten i left a bad review as i could only put it down the the restaurant being not properly open when my order came through and using undercooked base. After seeing your post if rang my bell, but i vegetables stock was strong like celery, onions, carots, maybe even vegetables bulion..
Good luck.
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I have had base samples from many places. The good ones are depressingly good, in as much that I couldn't copy them. At one time I thought that they used an odd vegetable, because there was a vegetable taste that I couldn't work out.
It wasn't until I made JB's base, that I managed to get the flavour. It was more about the tarka stage than anything else. That and boiling the gravy after you add it. Basically it's the garlic.Please post any findings really interested and happy to eat my words!
But I know exactly what you mean by a vegetable stock
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well done on getting a sample of gravy.Like Pete I've managed to get quite a few samples of gravy myself,I've got a few funny looks as well when I've asked,it's as if the concept of a general curry base is some sort of secret that I really shouldn't know about.The thing is,most of the samples have been quite similar in appearance and taste. There was one sample I got though that absolutely blew me away,it tasted incredible,it had a deep savoury taste that I've never been able to duplicate.It knocked my confidence in my cooking abilities,however after watching the chef cook in my takeaway for the past year or so knocking out superb curries (and tasting his mildly spiced base) I think technique plays a major part as well as having a decent base.
I've now got a work mate into the curry cooking bug,he brought in a sample of his base he made(the first takeaway one with the garlic Tarka),have to say it tasted wonderful.It's in my fridge at the moment,I'm using it later this week but It tastes so good I can't resist having a spoonful now and then!
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Also they didn't seem too thorough about the blending. Loads of whole capsicum seeds, veg fibres, bits of carrot, odd bit of rice etc.
That set me thinking. You do have to wonder just how much of the unfinished customers' curries find their way back into the base sauce when no one is looking? Maybe more so in the old days than now? Who knows. The chefs certainly aren't going to tell!
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I've got a few funny looks as well when I've asked,it's as if the concept of a general curry base is some sort of secret that I really shouldn't know about.
I think that's purely down to embarassment rather than any real desire to keep the base secret. They'd like us to believe that every curry is hand crafted with totally fresh ingredients and not just a formulaic veg broth + extras.
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Also they didn't seem too thorough about the blending. Loads of whole capsicum seeds, veg fibres, bits of carrot, odd bit of rice etc.
That set me thinking. You do have to wonder just how much of the unfinished customers' curries find their way back into the base sauce when no one is looking? Maybe more so in the old days than now? Who knows. The chefs certainly aren't going to tell!
None! Aren't they breakfast the next day?
Or are there punters who need to be taken out and shot come the BIR revoution?! Wasting gear like that.
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I have had base samples from many places. The good ones are depressingly good, in as much that I couldn't copy them.
There was one sample I got though that absolutely blew me away,it tasted incredible,it had a deep savoury taste that I've never been able to duplicate.It knocked my confidence in my cooking abilities,
Yes there is a sense that everything you've learnt about making a base is not quite the full story when you've seen the real thing first hand. I had one other sample and that was also very different from my own creations. The curry I made from it was a lot better than what I could make from my own bases. Depressing! :'(
Anyway I've drafted a veggie base recipe. I might knock it up for a bit of fun if this sample turns out to make a decent madras. :)
MM
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Hi MM,
Wishing you well on your creativity, but have you tried going back to the source of your base and explaining your quest. They may just write down the recipe for you with an explanation.
I have found this the easiest way for information, im sure if you go back of house you will be suprised at the mess of dirty pots and flip flop wearing cheff.
Most establishments are not like HapyChris's video's openhouse and spotless kitchen, personality my preference is for a dirty back of house curry from a non English speaking flip flop wearing Chef.
Keepus us posted ...
Ps, wait till there all kicking there heals before going in.
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...their flip-flopping heels, presumably ;)
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lol, ;) typos! heels ;D
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Hi MM,
Wishing you well on your creativity, but have you tried going back to the source of your base and explaining your quest. They may just write down the recipe for you with an explanation.
I would... In fact, the waiter I spoke to was on the verge of asking his gaffer if I could go in and help out at some point. But this place is quite a way away from where I live. It is therefore unlikely I'll be going back. At least not for a good while...
I'll just make a veggie base. If it's no good for proper curry I'll keep it for my winter mulligatawny soup. ;D
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I'll just make a veggie base. If it's no good for proper curry I'll keep it for my winter mulligatawny soup. ;D
Mmmm! mulligatawny soup. : ) Is there an authentic bir recipe on the forum please??
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Do they even serve it in BIRs??? You can have my version. It's the Heinz replica lol.
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... this place is quite a way away from where I live. It is therefore unlikely I'll be going back. At least not for a good while...
If the food was above average or anything special, I assume you would be prepared to travel a bit further.
Therefore, I assume the food is not very good at all. So why all the interest in their base sauce, if it's used to produce the lacklustre food found in too may BIRs these days?
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... this place is quite a way away from where I live. It is therefore unlikely I'll be going back. At least not for a good while...
If the food was above average or anything special, I assume you would be prepared to travel a bit further. Therefore, I assume the food is not very good at all. So why all the interest in their base sauce, if it's used to produce the lacklustre food found in too may BIRs these days?
It seems to me, George, that even the finest base in the world would produce lack-lustre food in the hands of many of today's BIR "chef"s (scare-quotes fully intended). But if Mike feels that the base is good, regardless of how poor the final dishes are, then it is surely worth investigating, is it not ?
** Phil.
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George/Phil The dishes were good - probably above average by todays standards and the base was interesting in that it was so different from what I'm used to. I would love to go back more regularly and try to get in the kitchen but it's just not practical considering the distance and other commitments I have at the moment. Therefore for the time being I'll keep making my curries and gleaning what info I can, when I can. One day perhaps...
Anyway I don't know whether this base sample (in my hands at least) will make a decent curry yet. It's still in the freezer! ;D
ATB
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The dishes were good - probably above average by todays standards and the base was interesting in that it was so different from what I'm used to.
That's good to hear. My guess was wrong then, so I agree the base sauce becomes relevant and you are lucky to have obtained a sample. Good luck with anything you can learn from it.,
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**Veggie Base Update**
600g Spanish Onions
50g Carrot
1/3rd Yellow Pepper
1/3rd Green Pepper
30g Potato
125g Frozen Sweetcorn
10g Coriander Stalks
3/4 tsp Turmeric
1/2 tsp Garam Masala
2 tsp Salt
1/2 tsp Sugar
1/2 Veg Oxo Cube
1 1/2 litres Water
Add the above to a saucepan, bring to the boil, cover and simmer for 3 - 3.5hrs
Baghaar/Tarka
75ml Veg Oil
25g Garlic & Ginger Paste
3/4 tbsp Cumin
3/4 tbsp Mix Powder
100g Fresh Tomato (finely chopped).
In a seperate pan fry the garlic until lightly browned, then add the mix powder and cumin and fry gently for 1 minute. Add the tomato and fry for another 3-4 minutes. Add to the onion pan and simmer for a further 1/2 hour then blend well. Add more water to thin down if necessary. Use.
To cut a long story short how I got to this recipe, I tried somebody's home made vegetable soup and it tasted virtually the same as the veggie base from the restaurant that I've been trying to replicate! Anyway after finding out what went into it I adapted it for base gravy applications and I've nailed it. THIS MAKES A SUPERB CURRY, better than most "proper" base recipes. The sweetcorn gives it a lovely smooth, rounded flavour but does mean it requires blending for longer than usual. Try it!
MM
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<deleted, mis-read>
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I've followed this thread and pleased there's now a recipe for the veggie base.
I'll be trying it soon as my stock of natural base is flying out the fridge/freezer ;D
The quest continues............
:)