Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: pipsqueak on August 10, 2017, 10:53 PM
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Why does everyone over complicate things, especially in the base gravy?
Restaurant cooking is so easy to do, very few ingredients at all.
All about basic cooking skills and knowledge, and thats all, no secret, no magic just understanding of cooking and seasoning
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Why does everyone over complicate things, especially in the base gravy?
I'm not entirely convinced that "everyone" does. Would you describe Kris Dhillon's base (http://www.curry-recipes.co.uk/curry/index.php/topic,5161.msg50355.html#msg50355), for example, as over-complicated ?
** Phil.
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Made a scaled down base the other day using only 4 lge onions small amounts of cumin chilli garam masala coriander turmeric g/g t/puree coconut salt bell pepper and tomatoes..As far as i'm concerned these are the only ingredients you will ever need ..This is a Punjabi style of base which is becoming more popular..I've noticed a trend in this style of base over many years ...This is the only base I've ever used...Occasionally you will see some base sauces popping up with loads of ingredients. Most of the guys I know on here who are worth their salt keep it simple and don't use over complicated bases because with their experience the instinctively know less is better....These guys are not amateur chefs they know how to cook and would be worthy in any restaurant...
BB1
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Totally agree. it would appear that while we strive to achieve that holy grail of base sauces, we are, in my opinion, overcomplicating what should be a predominantly onion based spiced stock.
Regards
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I agree that a base should be 'bland'. Even Boab's has a wee bit too many ingredients for me (coconut - bell pepper).
Onions, tomato, a few spices :)
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Would you describe Kris Dhillon's base (http://server6.kproxy.com/servlet/redirect.srv/sruj/shhzdcy/s6iwolzo/p1/servlet/redirect.srv/spa/swl/sdqcwrui-rlmqz/svwx/p1/curry/index.php/topic,5161.msg50355.html#msg50355), for example, as over-complicated ?
** Phil.
No Kris's base is not over complicated, it is a great base for the beginner chef, as are her main course recipes
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I agree, I made a base the other day.
In a pressure cooker
150ml oil in the pan.
7 small onions halfed and sliced.
1 carrot
a good squirt tomato puree
half a small whaite cabbage
1 tblspoon ginger garlic
1 table spoon spice mix I used chewy tikka spice mix
1 extra teaspoon turmeric
I put in two potoes chopped.
Added water to cover prob about 1.5 - 2 litres.
Pressure cooked for 45 mins.
Blended, added some more water to make think gravy
Done.
It works for me.... prep 10 mins
All done in an hour ish.