Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: SomeCurryFan on April 18, 2020, 07:46 AM
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Hey, I'm going to make a batch of base gravy today, can anybody share or link me their favorite recipes?
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Hey, I'm going to make a batch of base gravy today, can anybody share or link me their favorite recipes?
I normally use only two, which are as different as chalk and cheese :
- The Taz base (https://www.curry-recipes.co.uk/curry/index.php?topic=4163.0)
- Kris Dhillon's base (https://www.curry-recipes.co.uk/curry/index.php?topic=15041.0)
But there is absolutely no reason whatsoever to think that any of the other bases listed (https://www.curry-recipes.co.uk/curry/index.php?board=2.0) are unlikely to yield equally good results, although some will undoubtedly be more flexible than others (the fewer ingredients in the base, the more control the chef will have over the final flavour). Note that in some cases, a dish and a base are intended to be paired
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Welcome to the board SCF, the answer is very subjective and one for which you would get many answers, it all simmers down to individual taste and willingness to try things both simple and complex.
there are many on this site to choose from which no matter how many answers you get you will have to do, pick one and enjoy the journey.
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Thanks for the suggestions Phil, I do want to ask you one thing, what do you mean with the pairing of Taz's base? Is it made specifically for the dopiaza?
Micky, so you really can't go wrong with any recipe, it's more what about personal preferences and what works out. That makes sense, but I also asked this question with the intention of getting any personal observations/experiences with these recipes.
If it helps specifying what I want to make with the base, I'm really trying to make a good Tikka Masala, but I also plan on making bhuna's and balti's, so mild and medium curries.
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Thanks for the suggestions Phil, I do want to ask you one thing, what do you mean with the pairing of Taz's base? Is it made specifically for the dopiaza?
Not to the best of my recollection. I seem to recall that Mick Crawford (posting as "Achmal"), who originally introduced the base to the forum, provided only a dopiaza recipe to go with it, but what makes the Taz base different to most is the amount of oil that it contains and the emphasis that Achmal/Mick/Taz place on the importance of reduction when using the base [1]. You can't just pour it all in and hope things will have to come out right [2]
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SFC the last batch I made was 30 ltrs of Adey Payne
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2 onions and some tomato puree or passata, plus whatever other vegies you have in the fridge in small quantity. A bit of oil, garlic and ginger and low level spice. Base gravy. Chicken stock if you want. 2 litres will make 8 to 10 single serve curries. Chuck it in a pot and boil it up or fry it up first. Blend it up and make a curry. There are so many variants that you just need to pick one or make your own.
Don't be disturbed. You can make good curry no problem.
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If the aim is simplicity (as per Livo's immediately preceding post), then I would say that you can also omit the tomato pur
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In days of old I tried a few bases, BE, Ashoka, KD but I've used the Taz base exclusively, pretty much since it was posted on here. I've been very happy with the results and see no need to change to another base. I've also amended many of the standard curry house dishes for use with the Taz base (and method). You should be able to find them easily using the search function.
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I'm firmly in the keep base simple camp. Too assertive a base and I find all the curries tasting more of the base and less of the individual curry. If it tastes like much more than a vaguely curry flavoured onion soup I tend to stay away...
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So I have made my own batch using a pretty customized recipe, how should the consistency be of the finished gravy, should it stick a little to the ladle after scooping? Plus does anybody know good CTM recipes to try?
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Should be very thin in consistency, as in the preparation of the final dish you will reduce it down considerably. Can't help with CTM, I am afraid, but certain that many others can and will.
** Phil.
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So it should be like yellow water?
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Cracking on there SCF, you want to aim for the consistency of milk. as for CTM you won't go far wrong with the recipe's on here, go for the ones that appeal to your taste for sweetness.
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So it's good that it sticks a little to the ladle?
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It's probably better to err on the side of "too thin" rather than "too thick", since (assuming you have made more than enough for a single dish) you can always add more and reduce again. "Like yellow water" is probably fine, as as Micky's "like milk". I would be worried if it really "stuck" to the ladle, though
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If you go to the tandoori section of the forum there are several recipes for CTM. The one by CA got quite a bit of praise as I recall. I have made CTM using the Taz Base but I'm not sure if I ever posted it. I would start by choosing just one recipe and giving it a try and you will see whether or not it is to your liking.
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Hey, I'm going to make a batch of base gravy today, can anybody share or link me their favorite recipes?
I have a batch of jb
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SCF, I like Kris Dhillon's gravy base. I sometimes throw some carrots or whatever leftover veggies I have into the base as well. For me it comes out looking more or less like a watered down carrot and coriander soup, kind of a dull orange brown colour, and quite liquid. If you're slowly adding the gravy into a ripping hot pan it will reduce down quickly and caramelise the sugars nicely :smile:
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I think that for anyone wanting to convince themselves that it is possible to re-create BIR food at home, KD's base and recipes are an excellent starting point. OK, they don't use sophisticated techniques such as singe-frying and so on, but the results are sufficiently close to the real thing to give anyone confidence in their own abilities. With confidence under their belts, they can then go on to try more advanced techniques and recipes.
** Phil.
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KD's was the first base i ever made, i remember thinking "this is hard work" best
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After using jb
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I confess that I've always looked on Bruce Edwards with a degreee of scepticism [1], but Mick's recommendation makes me want to give his (modified) base a try. Are you in a position to publish the actual recipe that you use, Mick ?
** Phil.
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[1] Sorry, this is completely false, and I apologise to Mr Edwards from the bottom of my heart. It was (and is) Pat Chapman whose output I view with a degree of scepticism, not Bruce Edwards.
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Follow these instructions for the gravy
Then add to gravy at the end of cooking (courtesy of jb)
Finally take another pan
4 tbsp oil
1 very finely chopped garlic clove fry until brown
Add to gravy(rinse the garlic pan out with a spoon of gravy).
Simmer for 10 minutes
https://www.curry-recipes.co.uk/curry/index.php?topic=2815.0
Sent from my iPhone using Tapatalk
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Thank you Mick, i will give it a go. Interesting to see that BE uses ajwain in a base
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Watch Misty Ricardo's "Cooking Live (https://www.youtube.com/watch?v=bOhpK8HntSE)