Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Bobby Bhuna on December 08, 2007, 12:31 PM
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Having reached the end of my batch of "Admins new base sauce" I'm left with the huge dilemma of what to try next! I've had the Rajver base recommended by a very experienced member but having read darthphalls base, I think I'd quite like to try that as well (due to the fact that it is quite different and highly rated). A Base sauce will last me a fortnight and dictate the quality of the curries I produce, so I want to choose the right one.
What I'd like to know, is what base sauces do our more experienced members actually use time and time again? Also, considering my last choice of sauce, what base is the next logical step for the evolution of my curries?
Thanks for all your help,
Kind Regards,
BB 8)
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Hi Rob,
I always go back to my trusty base every now and again:
http://www.curry-recipes.co.uk/curry/index.php?topic=179.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=179.0)
Although I would say Garys Rayver base is easily as good if not better.
cK
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What i'd like to know, is what base sauces do our more experienced members actually use time and time again?
MarkJ's base.
Darth's base must also rate as a 'must try'.
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I know I'll get berated for it but try Kris Dhillon's base, just make sure you fry the garlic and ginger, but otherwise follow the recipe exactly. It really is difficult to recommend a base on it's own because you really can't mix and match bases and recipes. Well, you can, but you just aren't assured of the outcome. You will almost certainly always produce an edible BIR style curry, but to get the best you have to match a base with a particular recipe.
You don't believe me? Well think on this. I make bases, some without ginger and tomato, and some with copious ginger and tomato. Can you tell me logically that you could use both of those bases with the same curry recipe and still make a decent curry?
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You don't believe me? Well think on this. I make bases, some without ginger and tomato, and some with copious ginger and tomato. Can you tell me logically that you could use both of those bases with the same curry recipe and still make a decent curry?
I'd agree, the level of spices in a base has to be matched to the main recipe or its not going to work. For example Admin's base is strongly spiced and you need very little in the main recipe. The KD base has very little spice in it and so the main recipe needs a lot more.
Last time I made the KD base I boiled the garlic/ginger and onions like in the book. Boiling garlic is a guaranteed way to make everyone leave your house and/or open all the windows! Fry it and add it after boiling the onions!
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Got to be Darth's base for me, subtle, sweet and good for any curry.
Yeah I know its a lot of volume, but never had a bad one using it as a base for anything.
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I have by no means tried them all, but of those I have tried, I'd recommend:
Ifindforu's: http://www.curry-recipes.co.uk/curry/index.php?topic=923.msg8159#msg8159 (http://www.curry-recipes.co.uk/curry/index.php?topic=923.msg8159#msg8159)
Darth's: http://www.curry-recipes.co.uk/curry/index.php?topic=1808.msg15794#msg15794 (http://www.curry-recipes.co.uk/curry/index.php?topic=1808.msg15794#msg15794)
In that order.
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I know I'll get berated for it but try Kris Dhillon's base
That name rings a bell. Is that the author of "The Curry Secret"? That's the first curry book I ever bought!
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Yes, that's the one Bobby :)
Used to be able to get a copy on the download section here too....don't know if you still can?
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The responses to the ifindforyou base look very very encouraging. I see it mentioned that it offers that pre 1990 flavour that seems so sought after by many members. I'm really glad that I posted this thread because I have been given so much inspiration for my next dish! Much appreciated ;D
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I'd agree, the level of spices in a base has to be matched to the main recipe or its not going to work. For example Admin's base is strongly spiced and you need very little in the main recipe. The KD base has very little spice in it and so the main recipe needs a lot more.
But I think Admin's base wasn't really a base, originally, it was the final curry sauce for a lamb and spinach curry (and hence the substantial spicing)?
To my mind, any "decent" curry base should be very mildly spiced to allow maximum versatility in cooking the whole gambit of curries from Korma to Phal.
Essentially, therefore, a "decent" curry base is much of a muchness.
It boils down (excuse the pun! :P) to loads of onions, usually some tomatoes (of some sort), some garlic, minimal spicing and maybe a little ginger.....with variations involving one or two other ingredients in minimal quantities. This is why I maintain that most "decent" curry base can be used with most main recipes.
Of course, if a "curry base" deviates significantly from this norm (and some do) then main course recipes will have to reflect it.
This is an interesting topic worthy of a new thread which I'll start!
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Yes, it's a good thread BB 8)
I think "CurryGal" also made the comment that it's hard to discern which are the preferred curry bases from the 40 or so on offer. She' right of course!
Hopefully, this thread will go some way to helping newer members make a more informed choice....though the danger is that some newer and lesser tried bases might get overlooked.
I think maybe it's worth moving this thread to the curry base recipe secion and making it sticky Stew?
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Yes, that's the one Bobby :)
Used to be able to get a copy on the download section here too....don't know if you still can?
That's actually the second base I ever made. Lol, I didn't have a coffee grinder, so I ground the Garam Masala by putting all the ingredients into a pepper mill and twisting it back and forth for about an hour. I found that by following his recipe to the mark, the base was extremely thin.
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I know I'll get berated for it but try Kris Dhillon's base, just make sure you fry the garlic and ginger, but otherwise follow the recipe exactly. It really is difficult to recommend a base on it's own because you really can't mix and match bases and recipes. Well, you can, but you just aren't assured of the outcome. You will almost certainly always produce an edible BIR style curry, but to get the best you have to match a base with a particular recipe.
I know the KD base sauce has a few fans but I didn't think the 'stage 2' KD recipes had much support. If anyone has used KD base + a KD stage 2 recipe to produce a decent curry, please explain how it's done, e.g. exact blend/mix or garam masala, etc.
Regards
George
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I've using the KD base for some time with what I think are good results, although to be fair I have not tried others so I'm not really in a position to comment!
I use use his base with a recipe based loosely on several that I've read about; plus what I'ce seen done in the Kitchen of the 'Gatwick Tandoori' (now the 'Zari') in Ifield (Crawley, West Sussex).
For years I loved their Madras/Vindaloo, and when I finally got to see it made I was surprised by some of the ingredients!
The Chef had a 'stock-pot' of base on the cooker, and it looked very like KDs in colour and consistancy, This is how he did it: First he 'swirled' a oil arround a small frying pan and put it on the hob to heat, next he added a small amount of the base (I'm guesing, it was a long time ago but 3/4 tbs-ish), next he added some 'curry powder' (looked pretty much like Bruce Edward's 'mark 2', the stuff that contains commercial basaar) plus some sugar (!!) and some chillie powder. After that cooked for a few moments he added the remainder of the base necessary, cooked it for 5mins or som added some chopped corriander leaf and, interestingly, a few 'shakes' of Lee & Perins Worchester Sauce!
I was very interested to see that the chef only had 2 spice mixes for ALL of his dishes: the curry podwer I mentioned above, and also Chat Masalla; so it just goes to show that in inteesting variety of dishes can't just depend on spicing alone!
As for his method, I assume the initial small addition of base was to provide an enviromment for the hot oil to extract the flavour from the spice mix, without the risk of burning the spices. The water in the base sauce will prevent the tempreture climbing above 100 C (unless all the water is boiled off!) The relatively small amount of base allows the relative excess of oil to to do its job. I've tried adding spices later in the process but in almost all cases the result is not as good! In my humble experience the only spices that benefit from being added later are: cummin and the mix known as 'Garam Masalla' both of which burn easily and/or lose flavour if over cooked.
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I'm a bit down about my curry yesterday. I used the darthphall base / madras recipe and was not so pleased with the results. Not Bir like at all compared to my usual attempts. I was even using spiced oil for the curry, that I had used before to make popodums, then the base sauce. I don't know what went wrong.
Passata is mentioned on the ingredients list but not in the instructions, so realising this when I was nearing the end and still had a carton of tomatoes, I added it into the curry instead of the base. I think this really lost it for me, with all that non flavour-infused tomato added to the curry.
Still, The base didn't smell right to me... It's missing something... Maybe it was because I was using schwarz curry powder instead of darths recommended one. Or maybe it was because I used pre ground since I was at my gfs and had no access to whole.
All said and done, I have to blame myself for not implementing the recipe correctly. :'( I am one disappointed Bobby Bhuna.
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To continue, this is how I cook my version:-
I heat 4 tbs of ground nut oil in a large frying pan 'till hot, then I add 5tbs of KD base quickly followed by 1 level tbs Bruce Edward's 'mark 2' curry powder, a whole sachet of chillie powder (the stuff by Schartz, 2 x sachets per box - about 2 lev tbs/sachet), 3/4 of a lev tps dark brown sugar, 1/2 lev tps salt, 1/4 lev tps ground dried fenugreek leaf. I give this a good mix a cook on a high heat for aprox one minute, untill it gets that rich toffee-ish smell. Then I add the reaminder of the KD base (total original quantity was 450 ml) some precooked main ingredient ( I use chicken cut fairly small -so it does not need pre-cooking- and just extend the total cooking time to 15 mins), cook for a few mins till it starts to thicken, add (exactly) 1/2 lev tps of Worchester sauce (I've tried using more, it becomes too obvious and detracts form the flavour) and some chopped coriander leaf. Cook few a minute or so and serve.....
wonderfull!
The think the Worchester sauce acts as the souring agent to counterpoint the chillie heat. BUT unlike adding tamarind (which I've also tried!), it also adds a bit of extra richness. I've also experimented with small amounts of of lime juice / lemon juice / cider vinegar, good but not AS good!
The sugar is added at a point where it may actually partially caramalise, so result is not obviously sweet.
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But I think Admin's base wasn't really a base, originally, it was the final curry sauce for a lamb and spinach curry (and hence the substantial spicing)?
Well yes I guess you're right although the level of spices used in bases does seem to vary quite a bit. For example Haldi's base has quite a bit of spice in it compared to a KD base too. I actually thought the KD base was *too* bland, at least when used with the KD main recipes.
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To continue, this is how I cook my version:-
Adrian
Many thanks for your most interesting posts. Your observations sound interesting and I can't wait to try the same approach myself.
Is that Crawley BIR still good?
Regards
George
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The Zari in Ifield Crawley is still good, not in the absolute top flight Curry house league, but what I would call it better than average. If you live within half an hour well worth a visit. I would say it is the best that Crawley has to offer!
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I have to say that I also think the KD base is a bit bland, hence the relatively heavy spicing I use in the above 'madras/vindaloo' type curry. Had it last night actually!
Reading through what I've written above, I stated that once the spices were added to the hot oil containing the initial small addition of base, it should be fried for about a minute, probably best make it 20 seconds, it's easy to burn the spices.
I must say next time I make the KD base I may try frying the garlic/ginger as suggested somewhere on this site.
The only change I make to his base: After a roast chicken I make a stock out of the carcass, with some chopped carrot celery and onion (with their skins) by simmering the bones for a couple of hours with the veg and some star anise, bay leaf, cloves and peppercorns. I use this stock in place of the water. this makes it MUCH better in my opinion!
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Opps!! Just noticed elsewhere on here that KD is a 'Her', not a 'Him'; hope I heave not offended anyone!
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::) Whoops, I'm guilty there aswell! Sorry KD!
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My last batch of curry base was KD, with chix stock, as I normally do, but I also added a couple of carrots and a pepper, the carrots made the base very obviously 'carroty' and heavy, I shant be using carrot again. I read else where on Cr0 that making a basic KD base but with a slice of lemon and some celery worked well. I have a 'gut feeling' that that would be very good as celery has a way of enhancing other flavours, so can'r wait to try it!
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I tried the highly acclaimed ifindforu restaurant base last night. I followed the recipe to the mark. On nearly every level, it's a great base but it absolutely reeks of coconut :-\ - my vindaloo was like a spicy Korma. I think using a whole 200g block is way over the top. Now I have a freezer full of brown coconut milk :'(.
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I have a 'gut feeling' that that would be very good as celery has a way of enhancing other flavours, so can'r wait to try it!
I've always been a bit wary of celery, it has a very powerful aroma that can dominate a dish if you're not careful. I've never detected any celery in any BIR currys I've ever had.
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I think using a whole 200g block is way over the top
Yes, several people made the same observation and commented in the recipe thread Bobby (i.e coconutty....and garlicky).
I agree, 200g of creamed coconut block is way too much. I used 50grams when I made it. None at all would be a viable option of course.
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I've always been a bit wary of celery, it has a very powerful aroma that can dominate a dish if you're not careful. I've never detected any celery in any BIR currys I've ever had.
I agree, like most things (except for chilli of course ;)), moderation is the key to its use. I find it does impart a very pleasant peppery and savoury flavour however.
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My new favourite is the Safron base. I have tried around 5 from the site now and it gives me the flavour that best resembles my local BIR - Balaka. Who else rates it?
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My new favourite is the Safron base. I have tried around 5 from the site now and it gives me the flavour that best resembles my local BIR - Balaka. Who else rates it?
You're ahead of me, Bobby, but I too am a big fan of the Saffron base. There's still a couple more that I want to try (ifindforyou (Terry's) and the Rajver ones in particular), but I think this one has proven very versatile so far. As soon as I figure out the best post-freezing technique (going to try a new approach tonight), I think I've got a pretty sound foundation.
Out of curiosity, what were the other bases you tried?
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Hey Guys
Only a minor detail, but don't forget the poll ....
http://www.curry-recipes.co.uk/curry/index.php/topic,823.0.html
;D
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Out of curiosity, what were the other bases you tried?
In this order. KD, Admins new base, Darth, ifindforyou and Saffron. I'd rate them in order of best to worst as Saffron, Darth, Admins new, KD and ifindforyou.
Saffron had the right flavour and texture and reminded me of my favourite BIR.
Darth's was similar but just didn't taste as good. Good body though but I'm not so keen on the colour (if I remember correctly this is down to the lack of tomatoes).
Admins new base was a turn up for the books for me. I tried this after the KD base and thought it was better. Really good strong fundamental flavours, great colour and easy oil reclamation! Overspiced however and so not versatile. All the curries taste the same :o
KD was the first base I ever made, as I'm sure it was for many members. I thought it was great but discovered there are better. It has too much ginger, stinks out your house and is far too thin. I also think the method is over complicated. I bet I could take 3 steps out of it and end up with the same result... The blending of raw garlic / ginger in water I think is unnecessary - separate blending / cooking of the onion mix and the tomato mix also seems over the top and I can't see much difference in reserving a little onion mix to cook your meat with to just using a little of the base. It seems to pedantic and I think is all part of the illusion that there is some kind of secret being divulged.
Ifindforyou base is just like brown coconut milk. Will someone please edit that recipe from where it assumes a whole block of creamed coconut, to using something more sensible? I spent quite a lot of time getting the ingredients together e.g. Tararind paste, Ajowan seed and so on, so I was really quite disappointed. I'm going to try it again with little or no coconut to give it a fair chance because something about the recipe really appeals to me, only everything was ruined by a creamed coconut block the size of a large soap bar.
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Due to the popularity of Darths 100% Madras clone base, I'm going to give it another shot. When I made it I was at my gf's house and strangely enough every curry I make there is nowhere near as good as I make at my own place. I have better access to good ingredients and superior cookware and am more familiar with my cooker. I'll let everyone know how I get on.
Incidentally, I note that the Saffron base isn't that popular and yet I find it just great. Has anyone else tried it as well as the Darth base and if so, what comparisons would you draw?
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Incidentally, I note that the Saffron base isn't that popular and yet I find it just great.
Probably because it was only posted 3 weeks ago (6th Jan 2008) Bobby !
I suspect many havn't had chance to try it yet.
BTW, in comparison, the Darth 100% BIR base recipe was first posted on 18th December 2005
;)
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Probably because it was only posted 3 weeks ago (6th Jan 2008) Bobby !
I'm sorry SnS, I had that in mind while I was posting but forgot to put it in. That's the reason I was asking if anyone else has tried them both - I think not many because it looks like only the two of us have voted Saffron, but I would certainly say it is better.
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I'm sorry SnS, I had that in mind while I was posting but forgot to put it in. That's the reason I was asking if anyone else has tried them both - I think not many because it looks like only the two of us have voted Saffron, but I would certainly say it is better.
Ah, you're looking at the poll? I don't think many appreciate it's existence. ;)
I get the impression that the poll isn't being used as much as it good be. ::)
If it's just us two voting for the SBG (Saffron Base Gravy) then I think we should keep this secret recipe to ourselves eh? .. or of course sell it as an E-Book ! :o Damn didn't want to go there ! ;)
SnS ;D
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it looks like only the two of us have voted Saffron, but I would certainly say it is better.
I voted for it too! ;D
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it looks like only the two of us have voted Saffron, but I would certainly say it is better.
I voted for it too! ;D
In that case we'll split the E-Book profits 3 ways eh? (what's that, 5 quid each per book download) ;)
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it looks like only the two of us have voted Saffron, but I would certainly say it is better.
I voted for it too! ;D
In that case we'll split the E-Book profits 3 ways eh? (what's that, 5 quid each per book download) ;)
Whoo-hoo!!! ;D We'll get rich for sure, now!
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Well it looks like us super keen newer members rate it highly. I bet the old school members are probably still making there way through their freezers full of existing base.
Well geriatrics - if you're reading this, upon emptying your freezers of your current favourites, join us FAGS (possibly an inside joke here) and knock up a Saffron base ;D
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HI Bobby Bhuna
I only use 100 grams of the coconut block in ifindforu's base recipe and sometimes only 50 grams and too me its does not seem over powering with coconut.
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I will be making the Saffron base tomorrow or Friday while of work, can I get a cut in on the ebook
scam business ;)
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I will be making the Saffron base tomorrow or Friday while of work, can I get a cut in on the ebook scam business ;)
At least our ebook would contain a really good recipe, unlike the usual s***e they seem to be peddling 8) ;D
I would be shocked if I got something of this caliber out of an ebook!
With a spot of luck maybe inappropriate content deleted by CA might buy it and finally sort out that inappropriate content deleted by CA Bhuna of his :o
Oh aren't I controverial!!!
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After an incredibly fruitful Saturday of curry making, I can conclude that the Darth 100 percent Madras clone base is by far the best I've made yet. Just brilliant, really really brilliant! I've put the photo walkthrough up in the relevant topic which can be found here http://www.curry-recipes.co.uk/curry/index.php/topic,674.msg20807/topicseen.html#msg20807 (http://www.curry-recipes.co.uk/curry/index.php/topic,674.msg20807/topicseen.html#msg20807)
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After an incredibly fruitful Saturday of curry making, I can conclude that the Darth 100 percent Madras clone base is by far the best I've made yet. Just brilliant, really really brilliant! I've put the photo walkthrough up in the relevant topic which can be found here http://www.curry-recipes.co.uk/curry/index.php/topic,674.msg20807/topicseen.html#msg20807 (http://www.curry-recipes.co.uk/curry/index.php/topic,674.msg20807/topicseen.html#msg20807)
I'm a bit down about my curry yesterday. I used the darthphall base / madras recipe and was not so pleased with the results. Not Bir like at all compared to my usual attempts. I was even using spiced oil for the curry, that I had used before to make popodums, then the base sauce. I don't know what went wrong.
Passata is mentioned on the ingredients list but not in the instructions, so realising this when I was nearing the end and still had a carton of tomatoes, I added it into the curry instead of the base. I think this really lost it for me, with all that non flavour-infused tomato added to the curry.
Still, The base didn't smell right to me... It's missing something... Maybe it was because I was using schwarz curry powder instead of darths recommended one. Or maybe it was because I used pre ground since I was at my gfs and had no access to whole.
All said and done, I have to blame myself for not implementing the recipe correctly. :'( I am one disappointed Bobby Bhuna.
Hi Bobby
What did you do so different this time Bobby? I want to try this base, but I really would like to know exactly where you think you made the boo boo first time around. Do you think it was the Schwarz spices that made the difference? Whatever it was, it certainly appears to of made a big difference.
Regards
SnS ;D
ps: Happy Birthday (not pi**ed already are you?)
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I want to try this base, but I really would like to know exactly where you think you made the boo boo first time around.
Firstly, no curry I ever make at my gf's house tastes very good. She has a gas hob - which is no doubt better - but I am not used to using it. Her pots and pans are of the quality you would expect to find with a furnished flat.
Also I use pre-ground spice there (bad pre-ground spice at that). I find the Tesco and Morison's own brand pre-ground either tasteless or stale and always overpriced. At home I am near several Asian shops selling cheap, fresh ingredients, including both whole and pre-ground spice. This means my spice cupboard is always stocked with an excellent variety.
Also, instead of using the Schwartz (as I did last time) I used Rajah Mild Madras (which I finally found in a Chinese store of all places). I think this made a very big difference.
Another significant factor in the marked improvement, is that I studied the recipe a little more, and although it doesn't say exactly where to add the Passata, it is in stage 3 - the final curry stage. I concluded from that, to include it when I added the base to the main curry, little by little.
I would also say that since our discussions over sticking to the recipe etc, that I have been far more careful with my measurements and methods. Although I cooked this base on a low heat after it was supposedly finished, from my experience with previous base sauce attempts, it really needed it!
I'm confident that leaving the base on a low heat to bring the scum to the surface, darken and allow for the oil to separate really improved the look and texture of the base.
Remember when I experienced my lack of success I blamed it on my poor implementation of the recipe? Well this time I followed the recipe more closely and it turned out a treat!
I still have a few tubs of Saffron base, so I don't mind doing the Darth Madras side by side with the Saffron base. My question (if you are interested in the results) would be whether to add Passata when using the Saffron base, considering it already has tomatoes added.
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I'm a little confused here Bobby.
I've read the recipe for the base over and over and I see no mention of tomatoes or pasatta being used (stage 1). Are we talking here of the gravy base recipe only or the complete Madras recipe from start to finish?
Are you suggesting that Passata could be used in the making of the Saffron base gravy instead of tinned tomatoes or fresh ... or do you mean passata could be used when making a Madras using the saffron base?
SnS ;D
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I still have a few tubs of Saffron base, so I don't mind doing the Darth Madras side by side with the Saffron base. My question (if you are interested in the results) would be whether to add Passata when using the Saffron base, considering it already has tomatoes added.
Yes I think that would be a good idea Bobby.
Also use passata with the Saffron base as you did with the Darth Madras recipe. I don't think the tomatoes in the saffron are particualrly noticable so I can't see the Madras being too tomatoee (if that's a word?)
Regards
SnS ;D
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I've read the recipe for the base over and over and I see no mention of tomatoes or pasatta being used (stage 1). Are we talking here of the gravy base recipe only or the complete Madras recipe from start to finish?
We are talking about the recipe from start to finish. The Pasatta is used in stage 3 only, it just doesn't say where in stage 3. Where your confusion comes from is perhaps because of an inaccuracy in a previous post, where I mention that Pasatta was in my ingredients yet it was never mentioned in the recipe, and so I "panick added" near the end of stage 3, which I thought was incorrect. On closer inspection, it should indeed be added in the final curry stage (although I incorporated it better this time around).
Are you suggesting that Passata could be used in the making of the Saffron base gravy instead of tinned tomatoes or fresh?
Certainly not - the Saffron base is fantastic as it is.
do you mean passata could be used when making a Madras using the saffron base?
That's the one ;)
It will be interesting to find out... Could Pasatta be what's missing from my Madras... Watch here, to find out :P ..... Lol
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BTW Bobby.....What makes a member "experienced"? ???
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BTW Bobby.....What makes a member "experienced"? ???
I started this thread because I wanted to know what admin, mods and seriously long term members were using. I guess it's a little off the topic now...
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I guess what I'm trying to say is that I don't consider myself an experienced member, or even an experienced curry chef... I figured if we knew what the big boys used, maybe it could save us time from trying out crap base sauce recipes...
That said, if a member has experience of using several of the base sauces on the site, then I guess their input is valid too. E.g. I have tried around 5 or 6 bases from this site and could certainly recommend some more than others.
Maybe this thread has the wrong name because if you post your opinion in it, it feels a little arrogant because it looks like you're making out that you are a bit of an expert at curry making... Dilemmas dilemmas... 8)
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pmsl :D I was only joking luv ;)
I'd post a reply meself but I'm far too self conscious now that you've pointed out it's a bit like blowing yer own trumpet :P
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ah bugger it! I'm a huge fan of Darth's base for milder to medium curries and ya can't beat Stew's base for hotter curries, that said, I haven't tried all of the bases yet....but Ifindforu's is next on my list ;)
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but Ifindforu's is next on my list ;)
Just reduce the amount of creamed coconut to 100g or less (I used 50g).... ;)
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Just reduce the amount of creamed coconut to 100g or less (I used 50g).... ;)
Heed the man's warning!!! :o Otherwise it's like being beaten in the face by an enormous Bounty bar!
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Otherwise it's like being beaten in the face by an enormous Bounty bar!
Oh but what a way to go eh?
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ya can't beat Stew's base for hotter curries
Which one, I'm aware of several - admins base, admins new base, that chunky chutney looking one in the curry sauce gallery etc... I've tried admins new base.
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admin's new base :D
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i've used the KD base for many years. since joining this site i've switched to parker21 (Revised Version - Recipe for onion gravy (curry base sauce) from Rajver in Biddenden). this i find to be quite simply fantastic (have reduced the chilli by 1/3 though to give more control at final cooking). i intend to make the saffron base next.
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BTW, I made a curry yesterday using a batch of Darth's base that I found in the back of the freezer from a heckuva long time ago, alot of the water in it had evaporated in the freezer over time, leaving me with about half of the base originally put in there....the colour had darkened to a burnished orangey colour but the flavour had intensified the resulting curry was fan-bloody-tastic (I didn't add any water, I wanted to see if there was any difference) but I didn't follow a recipe, just bunged in what I liked. What I ended up with was a cross between a jalfrezi with madras heat....albeit with a fried onion puree which I use in dopiazas...the curry had the taste, the smell and the lure of a bisto gravy to the local young thugs :D
I wish I'd written down the recipe, it was definitely one of the best curries I've ever made. I just wish I knew if it was down to the bases partially freeze-drying or to the mix of spices I used :'(
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All posts about pasatta moved to new thread here: http://www.curry-recipes.co.uk/curry/index.php/topic,2428.0.html
This thread was made sticky because it's supposed to help new members determine which base to try. Please can we keep it to that :)
Many thanks 8)
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I am new to bir can you tell me when a base sauce is completed do you remove the floating oil or mix it back in the gravy.
many thanks for your time boggy
i.j.richardson
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sorry BOBBY i spelt your name wrong
IJR (silver surfer)
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In my opinion, you should carefully remove the oil from the top of the base and keep it for cooking your curry. This is called "spiced oil" and many people think it is important for achieving the right taste. Here is a thread discussing the use of spiced oil in some depth http://www.curry-recipes.co.uk/curry/index.php/topic,735.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,735.0.html)
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I mix it back into the base before freezing so that each portion of base already has it's own share of the 'spiced oil' in it ... innit?
SnS :-\
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i think remove it and use it for frying the curry.
i'm still reading up on the subject see other links in addition to bobby's (which i'd not found - thanks BB)
http://www.curry-recipes.co.uk/curry/index.php/topic,602.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,602.0.html)
http://www.curry-recipes.co.uk/curry/index.php/topic,782.20.html (http://www.curry-recipes.co.uk/curry/index.php/topic,782.20.html)
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Hi
As a new member (yesterday) I made Darthphall's Base Curry, it is delicious and made enough to last at least a month! Try it with Curry King's Khalia it's a real treat!
Jane
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Ive tried three base sauces with Darths being the first one. After struggling to make anything that resembled BIR i must say this was the best id ever made even the missus thought it was great and i didnt get the feeling she was just being polite. Ive made a rushed curry since when out of base sauce and used celery, carrotts and onion with madras recipes and found the results very good. The 2nd base i made was ifindforu. Must say was very dissapointed with this one. Missus only ate a mouthful before turning her nose up and i must admit i wasnt keen either and i can usually eat anything that resembles a curry but still it could have been something i had done wrong but cant pick up on anything. Just made the sns base and the colour and smell are fantastic going to knock a madras together tonight and v optimistic. Also my preferred dish is madras. Where i live ive tried around 7 takeaways and only one stands out as being my preferred choice- not that the others dont taste good. Its just the others do taste more like a gravy theres a taste that you get in them all - its almost a creaminess- as though this is the norm but the one i like is not like the majority and doesnt have the taste of the others any idea what this might be
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alfieb,
the ifindforu is a little different to most on the site for sure. i find it very good but use it more as a now and again sort of special occasion base (not for midweek). the last stage of adding the seasoning (must be rajah) and getting the adjwain seeds proportion right for your taste buds are the key bits for me.
know exactly what u mean on the 1 out of 7 on the TA's creaminess. my take is that the one i like has more garlic, tom puree, lightly spiced (less cumin, more paprika) and has a high proportion of onion in the base. the oil is their but not too much.
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Could be tomarto soup!
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Cheers Jerry glad you knew what i was on about with the TA could it be tomato soup has ive looked at bases with soup,tomatoe ketchup etc. But i must say i thought darths would take some beating for my own taste buds but the sns base was absolutely cock on.Im glad i made the base as i was just going to stick with darths because it was still very good. But the sns base had the colour, smell and great taste.I still got a bit of the creamy/gravy taste but the end result was comparable if not better and more subtle than the ta.Delighted
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Over recent weeks I have experimented with 3 separate base sauces, SnS's, Rajver's and one from a friend.
I have to say that SnS's was by far the best and got best remarks from friends too.
It was however the last one used and I did add to the recipes the Onion Paste.
Admin has suggested I revisit the use of the paste in a fresh post so will do that in due course. Cheers Panpot
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Panpot,
what is the onion paste u refer to - i've not come across anything for adding to a base. i've read back through the post but can't seem to find anything.
is there an existing post or do we need to wait for the revisit
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Sorry JerryM, I have now raised the onion paste thing in a fresh post, hopefully it will be of use. In any event it is added at the final cooking stage and not directly to the base but its presence may have made the difference to the taste of the curries cooked with SnS's base as I didn't have it while cooking with the other two. Cheers Panpot
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Just wondering if Panpot's Ashoka base will make it onto this thread? Although it seems that the use of Onion Bunjara is an integral part of the process, so perhaps the base itself can't be assessed all on it's own?
Interested to hear feedback from the experienced guys on here.
Cheers,
Rich.
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Interested to hear feedback from the experienced guys on here.
Well I've tried most of the bases on here, including the Ashoka, with and without the Bunjara paste. It's really quite good, along with the other better bases on the site...
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Last night i spent 4 hours in an inddian restuarant around my local area that has a fantastic reputation. The owner also cooks and has been a friend of mine for many years. After lots of nagging over the years he finally gave mee a few cooking lessons. Here is the base sauce we made up that he regularly uses in his restuarant, I am not 100% sure of the exact amounts of each ingredient but we also made up a smaller batch of the same that i brought home.
VEGETABLES are as follows:
10 onions finely chopped
1 green and 1 red pepper de-seeded and finely chopped
2 carrots finely chopped
1 tin of chopped tomatoes (400g)
firstly we put in 2 tablespoons of oil in a hot stock pot and fried a tablespoon of garlic and ginger paste (65%ginger-35%garlic approx). waited till it went a little bit brown. Then added all the oniions followed by the rest of the veg and half teaspoon of salt. stir then add some water just to cover the top of the veg and stir and leave it till the veg becomes soft. After once the oil rises to the top and the colour begins to turns a little orangey let simmer for a short while then add the spices.
SPICES as follows:
level teaspoon of turmeric,
2 teaspoons of mix spice (own blend of cumin, coriander, standard curry powder and small amount of turmeric for colour),
Half a teaspoon of own special blend of ground spices, this consisted of cinnamon sticks,cumin seeds,kasia bark,fennel seeds,bay leaves,black peppercorns,green cardamon pods,whole cloves. these were all slowly roasted overnight in an oven and then broken up and ground down to a powder. (he called it garam masala).
His reason to add the spices after all the veg had gone soft was because the spices could sink and burn slightly and ruin the gravy.
This was then left to simmer for 5minutes before being taken off the heat and then blended. after blending water was added to make it a bit more watery and any excess oil was removed from the top and used for cooking, the gravy was then heated up again just to mix in the added water and it was then ready, very simple. I'm not sure if this helps anybody but it is the first time i have learnt to make a base and seen it made first hand in a restuarant and i have read so many threads about a "secret ingredient" maybe it could be the hamemade garam masala i described
as i have not yet read about anyone else doing this but adding whole bay leaves and cinnamon sticks whilst cooking aswell as pods and cloves then removing before serving. cheers guys let me knoe how you get on as this is my first post.
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Nice report Tgad, thanks for sharing it with us 8)
Overnight roasting of the whole spices is interesting. I would have thought that would be far too long (though I am aware that spices are sometimes "deep roasted").
It's also interesting that he fries the onions/garlic/ginger, before boiling, and adds garam masala to the base. I'm surprised such little oil rises to the top.
Otherwise, it seems pretty similar to several other bases on this forum.
What approximate weight of onions would you say he used? How were the resultant curries? Did you get recipes for those too?
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tgad2007,
real good post and very timely for myself.
i've been wrestling with making a "low" spice base for a while. i've just not been convinced that it would improve what i already produce. your report has convinced me to try it. i've currently settled on around 3.5% based on the initial volume of onion c/w ~1% for yours. i've based the 10 off onion on 1400g. i have tried a 1% spice base before (KC's) but there are a few differences, particularly the use of garam.
this base also goes in the opposite direction for me in a few areas (amount of oil, g/g paste). the amount of oil is 1% based on the initial volume of onion (c/w my norm of ~7%) and i've recently had better result dropping ginger and increasing garlic. the total amount is also very much lower than i use.
the method and makeup of the garam as CA says is interesting. Secret Santa had suggested recently that "whole spice" could be ground and added direct. your chef's mixture is certainly more towards garam than whole spice. i am surprised the chef does not just use branded. i think this must be so that he can get the proportions exactly as he likes them. this a i could very much understand. i particularly like the idea of using both cinnamon and casia.
i feel i'd like to give the method a try - what temp was the oven set at and roughly how many hours.
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Hi Tgad, i would totally endorse all the ideas this chef has shown you. the chef at my local has taught me much the same appraoch, after many many chats about base preperation. the whole spices are quite important for adding subtle depth of flavor. i would stick to that base 100% and work on the actual madras recipe to go with it. see if the chef will give guidance on replicating his madras. having his base sauce is great, but you really need his exact recipe for madras. otherwise its all guess work, which can lead to mistakes. great work though. and an interesting read. cheers
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HI all, Glad to hear all the feedback.
He said he has tried just buying normal Garam masala from a shop but it doesnt contain all of the things he puts in his, i have looked at several and they contain some, but not all of what he puts in it, he puts quite a lot of cinnamon sticks in as he says that it gives it a very nice aroma and final taste. I will be finding out various recipes from him in the near future which i will post on here. He also showed me how to make CTM paste which tastes lovely and sweet even when eaten just with a spoon before even being cooked. one thing he did show me when cooking a dish was to start by frying garlic and ginger paste for nearly every dish then adding a little pasata so the following spices didnt burn as he added them. Anyway he wants me to experiment with using the base to make currys and for him to try in oder to give me further guidance. When he put the tray of whole spices in the hot cupboard it was about 60degrees and he has that left on at all times, but i think it stays in there for about 10 hours as it then begins to break up very easily.
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tgad2007, I'd really be interested in how the CTM paste was made. Could you share?
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tgad2007,
i'd echo DD - your man clearly knows his stuff.
i am making base this weekend and will implement your chef's practises into my norm base. thanks for the oven details.
very best wishes.
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Hi all, interestingly the chef at my local feels boiling up the veg should be a quick affair. around 30 mins. then add the spices for a medium simmer for another 25 mins. then you blend, and thats it. he makes the whole base in about an hour. he advised that a long cook is not his appraoch. i have had excellant results with this quick approach. the spices dont lose too much flavor if you do a quick cook. and the base does not get over boiled leading to unwanted flavors. i actually add the chopped tomatoes (or plum) after 30 mins so they dont get over boiled. heavily stewed tomato can ruin a good base, in my opinion!
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HI guys, yeah just to back up what DD said, the base was made in about an hour, that was also the reason for chopping the veg up fiely as it takes quicker. I will post the CTM on the main recipes area so we can keep this area just for the base.
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Hi Tgad, its good to get confirmation of the quick cook method. it seems there are 2 approaches used in base cooking. 1) the long cook with lots of oil. 2) the quick cook with less oil. Tgad, can you confirm if your chef adds lots of oil at the frying stage of making each individual dish? the chef at my local uses a little oil in base. but uses about 7 - 9 tbs of oil per dish? i guess each approach gives slightly different taste. i would be intersted to hear from members (e.g. Jerry!) who might have tried both approaches. what are the merits of each approach? is the final result much the same, or different?
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Why do you say there are only two approaches? What about "the long cook" with little oil and "the quick cook" with lots of oil?
Surely no BIR truly uses a "quick method" of making a base DD (except in desperation perhaps!)! It's obviously variable! They make stacks of base, for the session, and it invariably sits there, for several hours on end!
Anyway, to answer your question (and, yes, I have tried all 4 options)..obviously it's a question of which results in the oil absorbing and distributing the most amount of flavour from the spices throughout the curry. Therefore, the longer the oil is in contact with the spice the better!
So, to my mind (for a BIR at least), it's lots of oil in the base for a long time. AND not skimping on the oil in the final curry!
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...and why has an "experienced members base sauce of choice" (a "sticky" I might add!) become a discussion on the amount of oil in a base! :-\
I give up, I really do! :-X
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just writing what i was shown and was told. And no DD he didnt overly use a lot of oil in the final curry making
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it seems there are 2 approaches used in base cooking. 1) the long cook with lots of oil. 2) the quick cook with less oil.
there's quite a "lot" in the posts of the last week that it's very easy to get mixed up. there are BIR's. there are also what i'd call posh Asian Restaurant's. the food (and price) is very different. i was brought up on BIR and that remains my focus. the PAR's do produce very good food. i associate long cook with BIR and quick cook with PAR's.
for me the 2 cooking approaches are very different and can't be mixed and matched ie u follow one or the other. there are several factors for me irrespective of which approach:
1) oil helps soften and sweeten onion
2) veg are difficult to blend if not cooked through
3) the amount of oil in a finished dish is critical
4) too much cooking spoils any taste (too high or too long)
5) fine chopped ingredients take longer to prepare and far more tricky to cook
for me personally my preference is: high oil in base initially, slow gentle cooking, remove majority of oil before blending, add water after blending and cook further, use high amount of oil at dish cooking.
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SPICES as follows:
Half a teaspoon of own special blend of ground spices, this consisted of cinnamon sticks,cumin seeds,kasia bark,fennel seeds,bay leaves,black peppercorns,green cardamon pods,whole cloves. these were all slowly roasted overnight in an oven and then broken up and ground down to a powder. (he called it garam masala).
i've got this on the go. i have oven temp gauge so able to know for sure the oven temp. the lowest i can get is 80C.
i found it difficult to decide on the proportions of spice to use as the depth of flavour is bound to be different to the infused spice ball flavour. i'm thinking to grind each individually and then add a bit at a time until i get a taste i like. i think if it works better than the spice ball then i would have to invest in some lab scales.
recipe at mo: cinnamon 200mm stick, casia 150mm thin stick, fennel 2 tbsp, bay 8 off, black pepper 1 tsp, cardamom 1 tsp, anis 1 tbsp.
i think in future i would break up the cinnamon to get a better judgement on the volume being used than relying on just the length.
http://i266.photobucket.com/albums/ii262/jerrym07/OvenRoastedWholeSpice.jpg (http://i266.photobucket.com/albums/ii262/jerrym07/OvenRoastedWholeSpice.jpg)
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for me personally my preference is: high oil in base initially, slow gentle cooking, remove majority of oil before blending, add water after blending and cook further, use high amount of oil at dish cooking.
Although you are vastly more experienced at this than I am, I think you have to maintain the high oil content suspended in the base sauce to achieve the BIR taste. They are inherently very bad for you, but most of the best things in life are!
I have tried the slow cook, oil reclaim method with some very good results but after trying the opposite end of the spectrum I am converted.
My personal preference is: high oil in base initially, fast cooking of vegetables by almost deep frying them in the frying pan, add water, don't remove any oil and blend, use slightly less oil at dish cooking and cook on high heat and serve just as the oil in the base starts to separate.
I'm away on holiday for 2 weeks so no curries :( Once I'm back I'll try both side by side as I have some 4 hour base and 20 min base in the freezer.
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chriswg,
experience matters little for me. we probably don't know the full story of both slow and quick methods. so anyone with any new ideas are very welcome and if they don't lead directly to improved success then quite often they can initiate other thoughts.
all posts are equally of interest to me.
have good hols.
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SPICES
the day was real pleasant (even the footie). having the oven on kept the kitchen warm which would be real good in the winter months. the smell of the spices gently roasting would be the envy of u all.
anyhow i cooked them for 9 hrs before switching the oven off and then left them in whilst it cooled so i would say they cooked for 10 hrs. the temp settled at an average of 70C so not that far from the 60C spec. if i made again i would break the cinnamon & casia sticks up a bit (so they roast better).
i ground the spices this morning and settled on recipe (tsp): cinnamon 2, casia 1, fennel 5, bay 2, black pepper 1, cardamom 1, anis 2
Nb (i think the cardamon originally must have been 2 tsp or 8 off cardamom)
the finished powder reminds me very much of garam masala. i chucked away a little casia and probably half the cinnamon.
given that the powder tastes very much a garam i'm not convinced it will work as good as the infusion method (spice ball). i've wrestled in the past with what spices should "need" to go into a base and concluded that minimal spicing is best (add at dish frying stage). i've used garam before. it works well for example in the rajver. it does not work well in most bases. i've not worked out why but matters not.
i intend to make base sometime this week and will use the garam "ground whole spice" instead of my usual infusion method. i don't hold out much as the infusion produces a subtle gentle taste c/w with the in your face garam.
it has at least for me answered the question of yes/no for garam in a base.
(http://i266.photobucket.com/albums/ii262/jerrym07/OvenRoastedWholeSpice001.jpg)
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You mention that you chucked half the cinamon away, when i was shown the blend being made the cinamon sticks were not the same shape and thickness as the normal ones bought from a shot, they were almost hollow bits of bark, but what i must say is that he made sure that there was literally loads of cinamon and there is definately a distinct smell diference in the finished result as opposed to a standard garam masala. Great effort for trying it though but all the spices were ground up and none were thrown away and the cinamon was definatley a main ingredient which which you can tell the difference in the final smell after grinding.
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tgad2007,
many thanks for the extra advice. i do agree on the importance of the cinnamon coming through.
and yes it is quite different to standard masala made or branded. i feel it's actually wrong to call it garam masala. i used garam in my description so it does not get confused with the infusion spice ball method. i very much like the taste of the finished product. it's just very difficult to know which mix proportions will give the best result in the final curry. i know this would improve as u start to use it and gain experience. i'll call it whole spice masala.
the reason i chucked some of the roast spice away was i had no idea of the initial proportions to roast - i just think i put too much cinnamon and Casia in at the start. my cinnamon and Casia are as u describe "tree bark" like.
i've added in anis and taken out the cloves - just personal preference.
best wishes.
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Interesting to hear the variety of methods members use with regard to oil in base, and the final dish. perhaps slavishly, i have emulated the approach taught at my local bir : low oil in base, lots in final dish. i am sure all methods work well once you master them. i am sticking to my approach, simply because i am comfortable with it, and its working well every time. my consistancy is really improving, by sticking to my own style. 2 years down the road of bir cooking i am actually getting the hang of it, at last. i am confident the amazing bir taste factor will gradually develop naturally as i learn more. i am sure its all subtle technique and practice. no missing ingredients in my kitchen !!
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low oil in base, lots in final dish.
DD,
100% for me too. i've arrived at this through trial and error. u need a garage or shed.
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tgad2007,
in sum respects i'm quite taken aback yet in other respects i'm not. i made my CRO2 adapted base yesterday essentially following 2 of your chefs ideas (low spice and roasted whole spice masala). the base tasted every bit as good as it normally does. i would need to compare side by side to spot any difference. the same applied to the cooked curries.
i was already on the idea of reducing the spice in the base (~4% of initial onion volume to ~2%). however please apply great applause on the chef for the slow roast method. both the slow roast and infusion produce an equivalent result. the slow roast has the advantage of much less messing. i intend to adopt the slow roast from now on.
many thanks
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tgad2007,
many thanks for the extra advice. i do agree on the importance of the cinnamon coming through.
and yes it is quite different to standard masala made or branded. i feel it's actually wrong to call it garam masala. i used garam in my description so it does not get confused with the infusion spice ball method. i very much like the taste of the finished product. it's just very difficult to know which mix proportions will give the best result in the final curry. i know this would improve as u start to use it and gain experience. i'll call it whole spice masala.
the reason i chucked some of the roast spice away was i had no idea of the initial proportions to roast - i just think i put too much cinnamon and Casia in at the start. my cinnamon and Casia are as u describe "tree bark" like.
i've added in anis and taken out the cloves - just personal preference.
best wishes.
Cassia (Cinnamomum aromaticum) is a close relative to cinnamon (C. verum, C. zeylanicum, or "true cinnamon"), Saigon cinnamon (C. loureiroi, also known as "Vietnamese cinnamon"), Camphor laurel (C. camphora), Malabathrum (C. tamala), and Indonesian cinnamon (C. burmannii). As with these species, the dried bark of cassia is used as a spice. Cassia's flavour, however, is less delicate than that of true cinnamon; for this reason, the less expensive cassia is sometimes called "bastard cinnamon".[2]
Whole branches and small trees are harvested for cassia bark, unlike the small shoots used in the production of cinnamon; this gives cassia bark a much thicker and rougher texture than that of true cinnamon.
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have had several goes at making tgad2007's "roasted spices" and settled on the following whole spices:
cinnamon, 10gm (~90cm)
black cumin, 5ml
casia, 5gm
fennel, 30ml
asian bay, 2g (4 off)
black pepper, 5ml
green cardamom, 15ml
whole clove, not used
star anis 15ml (~2gm)
has anyone else worked on the proportions - would be interested in what they've arrived at. i've cut the roast down to 6 hrs for expediency.
earlier original within this topic http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181
(http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181)
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forgot to add pic. not sure how much it makes - container is 75 dia by 30 high.
(http://www.curry-recipes.co.uk/imagehost/pics/b8a1fb8e0333134e45931e2ddd3b9009.jpg) (http://www.curry-recipes.co.uk/imagehost/#b8a1fb8e0333134e45931e2ddd3b9009.jpg)
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Jerry, what can I say, are you really roasting is for 6 hours? You are the man but can you say it's worth while and don't you think even the best BIRs won't go to this length but if your own is better than packaged then I will follow your lead.PP
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Yes wow. 6 hours.
I roast mine just until fragrant, about 6 or 7 minutes on low-medium heat shaking frequently.
Jerry - why do you roast lo long? and how do you avoid burning roasting this long?
-- Josh
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Bloody hell Jerry, I don't even sleep for 6 hours, nevermind roast anything for that long ;D
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Razor, Josh, Panpot,
i've adopted this method in place of the spice ball for getting whole spice into the base.
the oven is at 60C (the lowest setting on my oven).
i am sure u can get the same result via the frying pan using i think chris303's suggestion of frying the spice separately so that the small spice don't get overcooked.
the oven for me works and is quite a simply fool proof approach - i being prone to burning the spice if i use a frying pan - i just can't get that delicate balance right of enough heat to extract the essential oil (or whatever the technique is - it's an area i'm not clued up on).
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OK, I can see your reasoning Jerry. Any chance you could give us a typical recipe where you use the mix where you feel you are benefiting. I would be easy enough to do six hours on day I was making up all my Base, Bunjarra and Pastes. PP
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Any chance you could give us a typical recipe where you use the mix where you feel you are benefiting.
Panpot,
i add it as standard to all bases that i make regular (1 tsp per 800gm onion). i don't use it in any dishes or pastes. for me it is definitely not garam masala. in the spice ball i used to use cardamom 4 off, bay 4 off , anis 1 off. these are the essentials the rest are just a bit of fine tuning that i've adopted from tgad2000 and i think Achmal.
the roasting does not need keeping an eye on so to speak. i roast in a shallow steel roasting tin and give it a shake now and then (something like x1 each hr). as u say it's almost done by the time base, g/g, bunjarra etc are done.
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Maybe a base sauce should be just that, a base.
Onion, garlic, ginger, tomatoes and maybe a little turmeric and paprika.
Just a thought.
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was making another batch so took a before roasting pic.
(http://www.curry-recipes.co.uk/imagehost/pics/9aec6ed24a13a641ce05afe1bd5f2998.jpg) (http://www.curry-recipes.co.uk/imagehost/#9aec6ed24a13a641ce05afe1bd5f2998.jpg)
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At the moment, great results with Jb base, possibly the best I have had.
Think I may experiment with a new base at weekend though
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I use the Zaal base with 3.2kg of onions with a few tweaks of JB's base (40g creamed coconut block and some garlic tarka added before the blend ) Great results and feedback from all who(DEMAND) have my curry :o
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I use Adey Paynes base its in about 3 0r 4 parts on youtube, i dont know if was his creation or handed down to him but i think its a good base.
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Back in the good old days when CA was still a worthwhile contributor the forum, he wrote the following :
I'd agree, the level of spices in a base has to be matched to the main recipe or its not going to work. For example Admin's base is strongly spiced and you need very little in the main recipe. The KD base has very little spice in it and so the main recipe needs a lot more.
But I think Admin's base wasn't really a base, originally, it was the final curry sauce for a lamb and spinach curry (and hence the substantial spicing)?
To my mind, any "decent" curry base should be very mildly spiced to allow maximum versatility in cooking the whole gambit of curries from Korma to Phal.
Essentially, therefore, a "decent" curry base is much of a muchness.
It boils down (excuse the pun! :P) to loads of onions, usually some tomatoes (of some sort), some garlic, minimal spicing and maybe a little ginger.....with variations involving one or two other ingredients in minimal quantities. This is why I maintain that most "decent" curry base can be used with most main recipes.
Of course, if a "curry base" deviates significantly from this norm (and some do) then main course recipes will have to reflect it.
I would agree with everything he said.
** Phil.