Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: livo on May 06, 2021, 12:20 AM
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I made a reduced quantity of Rik's Youtube Channel Base Gravy yesterday. Scaled down 1:10 using 1.5 kg of onions. It yielded just shy of 4 Litres so enough for about 10 serves, although it is quite thick so could be diluted out. I used some to make MR's pre-cooked chicken.
The ingredients were scaled down to approximately 1/10 of those shown in the video. I can post quantities used if anyone is interested.
Curry for dinner tonight.
Here's some Pictures.
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I was in need of quick dinner for the family last night after a trip to the city, which included a visit to Udaya Indian supermarket. Still in the fridge were the base gravy, enough pre-cooked lamb for 1 dish and chicken for 2. To save time I cheated and used pastes and the 3 dishes made were fine. Really good actually.
Bolst's Balti and Mild Curry pastes bought at Udaya and Patak's bulk Butter Chicken paste from the pantry. No recipes and I just winged it. Balti Lamb Dopiaza with sweet baby capsicum, Mild Coconut Chicken Curry and fake Butter Chicken.
I judge my dishes by the reception they get from the diners and these ones received the tick of approval. Consequently, so does Rik's base w/ketchup.
Pics added.
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Damn those look good curries. I?ve not made a BIR in a while as was using up my batch of Romain?s ?restaurant base?, which was OK but not really what I?m after.
I was going to try the Taz base which is if I remember right has a ton of oil in it and requires a different cook technique. Have you tried that one livo?
Taz or Rik? Decisions, decisions.
Robbo
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They were very nice dishes and I'd have no hesitation in doing this base again, but to be honest I don't think bases make a huge difference. They are not all the same but you can make curry with any. Taz base is one I haven't ever tried so I can't help you there. I might have to give it a go.
Edit, taz base vegetable content doesn't look too different to others but the oil content and no mixed powder stand out immediately. The main difference appears to be in how it is used in the cooking of dishes.
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Damn those look good curries. I?ve not made a BIR in a while as was using up my batch of Romain?s ?restaurant base?, which was OK but not really what I?m after.
I was going to try the Taz base which is if I remember right has a ton of oil in it and requires a different cook technique. Have you tried that one livo?
Taz or Rik? Decisions, decisions.
Robbo
I have been using the Taz base for years. If you have any questions I'll do my best to respond.
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Cheers Stephen, the posts / recipes seem pretty straightforward, very different from my more conventional method learned from folks in here. I?m going to try the Taz base this long weekend, but do in my Instant Pot which I?ve had good results with.
Just another attempt at recreating the vindaloo I used to love back in blighty
Robbo
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I've been asked by PM to post the quantities I used to make the reduced by factor of 10.
Mixed Powder is 5 Coriander Powder :4 Curry Powder : 3 Turmeric: 2 Cumin : 1 Garam Masala (You only use a small amount)
Stock
2 Litres water
1 Chicken Drumstick or just the bone
1/2 small onion
1" piece of Cinnamon or Cassia Bark
1/2 medium carrot
1/4 of a stock cube
Gravy
1.5 kg chopped onions
1 small green capsicum (or 1/4 of a large one)
1/4 medium carrot (it wouldn't hurt to use the whole remaining half)
some coriander stalks (see my photo above)
1 tsp Cumin Seed
50 ml oil
1 tsp salt
1 tsp Kasoori Methi
1/2 tsp Chilli (I used a small fresh one as I had it there)
1 heaped tsp Mixed Powder
1 TBSP Garlic and Ginger
1 TBSP Tomato Paste (Concentrate)
1/3 Cup Tomato Ketchup
I may have added some water.