Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: SnS on June 20, 2008, 02:57 PM
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Based on using the main ingredients as used in the Saffron Base, a few weeks ago I started experimenting. Many thanks to Bobby Bhuna for being the first to test both the Base and the Madras recipes.
The main aims were to:-
a) improve the flavour
b) produce smaller batch volume
c) simplify the method
d) use less oil
Here is the result. Much improved when compared to my original Saffron base. A simple Madras recipe (to go with this base) to follow.
5 ml = tsp; 15 ml = tbsp
Weights shown are peeled, skinned and deseeded
For the base:-
Makes 2.65 Litres (reduce or extend final cooking time to achieve this)
700g cooking onions chopped into 8 pieces
4 large garlic cloves roughly chopped
15g of fresh ginger root roughly sliced
1 red (or green) pepper, cut into 16 pieces
120g salad potatoes cut in half
120g carrot sliced (2-3 carrots)
1 large tomato cut into four
20g coriander stems finely chopped
200ml vegetable oil (I used mazola)
1500ml water
1 tbsp salt
2 tsp cumin powder
1.5 tsp coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp Kashmiri mirch (MDH)
1 tsp Madras powder (Rajah)
0.5 tsp fenugreek powder
Chuck everything into a large pot. Boil for 45 minutes covered.
Add 1 x standard tin of chopped tomatoes (400g)
Add another 500 ml of water
Liquidise thoroughly (at least 5 minutes)
Simmer (rapid) for another 30 minutes uncovered.
Done ;D
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The Madras recipe to go with it:-
(makes 1 portion)
Illustrated version is now in the BIR Madras recipe section here
(http://www.curry-recipes.co.uk/curry/index.php?topic=2783.msg24753#msg24753)
About 250 ml of SnS's base per portion
garlic paste
tomato paste
ginger paste
about 1 tsp of each gently fried in 2-3 tbsp of veg oil for about 1-2 minutes (without burning)
then add
0.5 tsp coriander
0.5 tsp cumin
0.25 tsp turmeric
1 tsp chilli
0.5 tsp kashmiri mirch
some dried methi
gently fry until toffee aroma, then turn heat up to medium/high.
after a few seconds add some base
fry (it should sizzle)
after a few seconds add some more base
fry (it should also sizzle)
add a little water (keep the heat up)
add pinch of MSG (or salt if you prefer)
add pinch of garam masala
add more base (keep stirring)
add more water (to keep it from sticking, turn down the heat)
add more base
add prawns (or precooked meat) and heat through
reduce until right consistency
The above method should take about 15 minutes and takes a little practice.
Enjoy ;)
Photo is Bobby Bhuna's test results
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Thanks for mention SnS! ;)
I totally endorse this recipe! I am always dubious when members come up with their own base sauce recipes, as I've tried a few and let's just say some have been better than others.
However this recipe brought me from the brink of BIR hopelessness right back into the game. I had a freezer full of Safron and after knocking up a couple of curries, felt devastated as the base just wasn't producing BIR quality curries. In light of this SnS shared this recipe with me, so I binned the Safron and knocked this one up.
The Madras you see in the picture is almost certainly the best Madras to come out of my kitchen. This recipe is a must try. I can't wait to make it again!
N.B. Kashmiri Mirch is the same as Kashmiri Chilli (the man in the store assured me that Mirch or Mirchi is Hindi for Chilli) and in my opinion is vital for this recipe. The ease with which I obtained it and the large size of the box leads me to think it could well be quite a commonly used ingredient.
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Hi Bobby
Great looking curry, it looks like there is some corriander or Methi in the meal but I noticed there is none in the recipe or did it come from the base- Which also looks like one to try.
Soooo much to do.
Matt
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There is methi in the Madras recipe - but this could be coriander leaf that Bobby added at the last moment (which of course is optional)
SnS ;)
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Hi Bobby
Great looking curry, it looks like there is some corriander or Methi in the meal but I noticed there is none in the recipe or did it come from the base- Which also looks like one to try.
Soooo much to do.
Matt
Thanks Matt, I always add a little freshly chopped coriander right at the end of curry cooking, regardless of the recipe.
Trust me, do this recipe first, you won't be wanting to try anything else for a while! I'll be making this again tonight.
(and by recipe I mean base and curry, most importantly base - the curry recipe will be nothing special when accompanied with an inferior base)
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SnS, I would say stick to the red pepper!
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I have to take my hat off to you SnS the pics look fantastic :o!! - I'm all out of base this looks like its going to get made this weekend.. ill get back to you with some pic's. UB. :D
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There is methi in the Madras recipe - but this could be coriander leaf that Bobby added at the last moment (which of course is optional)
SnS ;)
Sns
Helps if I read the recipe properly, BTW great photos the rice preparation is a lovely touch.
Great thanks for the works you guys are doing.
Matt
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SnS, I would say stick to the red pepper!
I tend to agree. My last batch was with red pepper the one in the photo was from a previous batch. I am sticking to the red (for colour), although I'm not sure if it affects the taste.
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I tend to agree. My last batch was with red pepper the one in the photo was from a previous batch. I am sticking to the red (for colour), although I'm not sure if it affects the taste.
I have to say that I think it most probably does affect the taste. This base is far better than pretty much any base I've made and the red pepper stands out to me as one of the major factors for the positive change. Having not tried it with the green however, I can't be sure.
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I tend to agree. My last batch was with red pepper the one in the photo was from a previous batch. I am sticking to the red (for colour), although I'm not sure if it affects the taste.
I have to say that I think it most probably does affect the taste. This base is far better than pretty much any base I've made and the red pepper stands out to me as one of the major factors for the positive change. Having not tried it with the green however, I can't be sure.
I agree, red peppers are ripe (sweeter) as green are not (sharper taste) I like both but prefer red the in between colours are yellow and orange but cant really taste any different in them thou.
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Fantastic post, thanks for the recipes SnS and BB, I have just ran out of base and I was already thinking of making a new batch of Saffron but after reading this post I think I am going to try this new version.
One doubt, a standard tin of tomatoes is a 400 gr tin?
Thanks to everybody
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One doubt, a standard tin of tomatoes is a 400 gr tin?
Yup! Put in one whole tin 400g.
SnS ;)
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Bobby/Sns,
please confirm if i've got the right stuff - i have "deggi mirch" which i've recently bought but not yet used - looks and tastes impressive
is this "kashmiri mirch".
on the rest i'm speechless - i just can't imagine saffron being improved. your cooking credentials for me are top notch so i expect i will have to eat my hat (as long as it's a curry one).
setting off for ingredients!
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Bobby/Sns,
please confirm if i've got the right stuff - i have "deggi mirch" which i've recently bought but not yet used - looks and tastes impressive
is this "kashmiri mirch".
on the rest i'm speechless - i just can't imagine saffron being improved. your cooking credentials for me are top notch so i expect i will have to eat my hat (as long as it's a curry one).
setting off for ingredients!
Hi Jerry
Kashmiri Mirch is milder and redder than Deghee Mirch.
See here
http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html
Regards
SnS
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thanks SnS.
i'm going to have to look harder in my local Asian shops to get the kashmiri - it seems to be the only thing absent in the MDH range being stocked.
anyhow base is on the go with deggi in place of kashi.
i do like the addition of coriander (used in the rajver) - adds a touch of class for me.
the rest seems a little too close for comfort to the saffron except for the kashi and rajah. the trouble is for me having consistently got such good results before from the saffron at this point i just can't see how this recipe is getting closer to BIR.
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thanks SnS.
i'm going to have to look harder in my local Asian shops to get the kashmiri - it seems to be the only thing absent in the MDH range being stocked.
anyhow base is on the go with deggi in place of kashi.
i do like the addition of coriander (used in the rajver) - adds a touch of class for me.
the rest seems a little too close for comfort to the saffron except for the kashi and rajah. the trouble is for me having consistently got such good results before from the saffron at this point i just can't see how this recipe is getting closer to BIR.
Hi Jerry
If you look at the percentages of each ingredient you'll see that this is not the same as Saffron, although the veg used in it is the same. To date I've produced 5 batches of Saffron (over 20 litres) and 3 of this one. They are totally diferent to each other in taste, viscosity, smell and colour .... you'll see.
This gives a more rounded depth to the final curry and has a definate influence on the final taste.
This base is thicker than Saffron, so don't forget to add a little water when cooking the curry. If you like the final curry thicker, still add water and simply reduce by cooking a bit longer.
Good luck.
SnS ;D
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hi bb i would beg to differ with regards to the base and recipe being compatitble with another base sauce, remeber i have had three very different base sauce recipe from 3 diffrent chefs at rajver and mixed and match with recipes and still turned out BIR standard curries and better, just ask the wife( and there could be no bigger critic). re the madras recipe imho i don't think a BIR would go near msg, but that is my opinion. and no lemon juice but again every madras recipe is different they all follow a formula up to a point, then you find them with tomato wedges or lemon wedges or juice ....regional differences! re the base again most would work with bruces recipes as well.
regards
gary
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i've finished the base and need to cook with it to firm up thoughts.
this has been difficult for me.
i like very much the existing saffron and have seen no need to "improve" it. i have also recently adopted oil reclaim to gain a "moorish" taste in the bases i make.
i also did not have the kashmiri chilli having been sold deggi mirch as the same thing when clearly it is not (i've visited the MDH website and seen not only my packet but also the Kasimiri packet). Comparing the pics this has clearly affected the colour (mine being less redder).
i would be inclined to leave the 1 tsp of chilli out or certainly reduce (it can be added at cooking stage to suit the customer).
after blending i thought the taste was very similar to saffron (accepting i've not got any saffron to do a direct comparison). after the 1/2 hr simmer the taste has clearly changed and developed - i would say better than the saffron. i particularly like the introduction of the coriander and the rajah curry powder.
i need to cook with it to say by how much it's better. i do miss the moorish taste though that u gain through oil reclaim - i appreciate this is not for everyone and certainly not done by the Saffron restaurant (but this "oil reclaim" is another subject and clearly down to personal preference - now that i've tasted it i can't live without it).
i intend to split the batch and continue cooking one 1/2 for reclaim to allow comparison at cooking stage.
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re the madras recipe imho i don't think a BIR would go near msg
MSG (a flavour enhancer) used to be used in nearly all Indian and Chinese takaways in the 70's. Use salt if you prefer - neither are good for you.
You may find the first post in this thread of interest
http://www.curry-recipes.co.uk/curry/index.php/topic,172.msg864.html#msg864
Newspaper link here
http://shopping.guardian.co.uk/food/story/0,,716779,00.html
and this link regarding glutumates
http://lifeandhealth.guardian.co.uk/food/story/0,,1614469,00.html
What is this thing with lemon juice in a Madras??? Not necessary, surely just a preference.
SnS
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I made the base and tried the Madras. Both to spec with no modification.
The base was definitely a step forward in the right direction. The coriander and red pepper made a difference.
The resultant Madras was also excellent. Great job SnS!
Question - curious to know what led you to the addition of some more obscure ingredients? Fenugreek powder, Kashmiri Mirch, etc.
I will have to check the versatility of this base with something like a Korma or CTM. The chilli blend definitely gave this base a kick.
--- Josh
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Question - curious to know what led you to the addition of some more obscure ingredients? Fenugreek powder, Kashmiri Mirch, etc.
Glad you enjoyed it Josh.
Recipe & ingredients by trial & error I suppose, although I now use Kashmiri Mirch instead of Paprika.
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i've completed the extra simmer aiming for the moorish taste on 1/2 the batch.
i will have to cook with it but at the mo the June08 "moorish" is not as good as the Saffron "moorish".
this i believe is down to the fact that the new recipe is not setup (and is not intended) to do this.
more oil would need adding at the start (reclaimed at the end) and a greater proportion of onion is needed than the existing 32% bulk veg ratio c/w 40% saffron (my CRO2 dev base is currently at 80%)
the link associated with the "moorish" taste is:http://www.curry-recipes.co.uk/curry/index.php/topic,2271.msg23751.html#msg23751 (http://www.curry-recipes.co.uk/curry/index.php/topic,2271.msg23751.html#msg23751)
don't get me wrong this is a very good base. currently saffron sits in my top 3 along with rajver and ifindforu. each has it's own characteristics and benefits. i'm just not sure this is number 4 or whether it really is challenging for a top 3 spot.
i do think with a little tweaking along with the changes already made (coriander, spices) it certainly has the potential to challenge the other 3.
the cooking will give me more of an idea - i do like the depth of spice so remain hopeful.
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To be honest Jerry it might have been better that you tried the recipe as it was intended, rather than splitting the base, adding extra water, adjusting cooking times and trying to reclaim oil to achieve your 'moorish' taste (which I may add - I believe it already had). ;)
After making the base, did you not make a curry with this last night?
Regards
SnS
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i have kept to the recipe as intended (except the kashi). the LH bowl contains the original as spec base (but now only 1/2 of the original 3.5l finished base).
the other 1/2 of the base is in the RH bowl ie 1750ml. this has been subjected to the additional cooking. unfortunately i added 700ml of water (which with hindsight was too much - i've always had difficulty getting the saffron to release oil so that's why i added more water than i thought i needed i normally add 250ml only). only 400ml of the added water had evaporated after the 1st 1hr of additional simmer. i therefore simmered for a further 1 hr ie 2hrs over and above the spec. the volume is now roughly 1750ml ie what i started with except 50ml of oil has been removed.
i therefore have 2 completely different bases to try at the cooking stage.
to get a true comparison of the moorish taste i would have needed to make 2 batches of the base - 1 as per spec and 1 with more oil, more onion and less water.
i don't have msg so have not tried the as spec madras. i have not cooked with either base as a result.
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Hi Jerry
That is clearer. I got the impression you divided the recipe into two pots ::)
The MSG is literally a pinch - a tiny amount (the amount you get when pinched between the tips of the thumb and the index finger). Use a little salt if you haven't got MSG - it probably won't make a lot of difference (I'll try it with salt next time).
SnS ;)
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Hi Guys
apologies if this is not the right place to post but please see below pictures of SnS's base that I made earlier today.
Smells lovely can't wait to use it.
Matt
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hi sns
the lemon juice gives the sour element to the madras definition "hot and sour" on pretty much every curryhouse menu. admittedly as i have said this will be regional. have you not read the bruce edwards articles?
and the msg may as i ifindforus' base recipe be used in the base but i would not put it in the final dish. i suggest you try the same quantity of salt in the madras in place of the msg and i'm sure you will be pleasantly surprised. but hell what do i know!
regards
gary
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the lemon juice gives the sour element to the madras definition "hot and sour" on pretty much every curryhouse menu. admittedly as i have said this will be regional. have you not read the bruce edwards articles?
I've seen recipes with and without it, so I put it down to personal preference (like adding sugar and coriander leaf). As it can be added at the last moment it's down to the individual, but doesn't really affect the guts of the recipe. If I want hot, sweet & sour curry I'd personally go for a Pathia. I certainly can't recall Madras being decribed as Hot & Sour, but like you said, this may vary from region to region.
and the msg may as i ifindforus' base recipe be used in the base but i would not put it in the final dish. i suggest you try the same quantity of salt in the madras in place of the msg and i'm sure you will be pleasantly surprised. but hell what do i know!
I don't really see the difference - use more in the base or use less in the curry - either way it's still used. As I've pointed out (above post), I guess for the amount used, substituting a little salt would probably not make a lot of difference to the outcome (hence I've now added the option to the recipe). Thanks for mentioning it - I always forget than many still dislike using it (I trust these people don't use Marmite or Soya sauce either!).
Best regards
SnS ;)
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Nice Post smokenspices,
I really love the pic of that madras on page 1, excellent presentation and amazing madras sauce colour. You should be very proud of that.
I will be trying this one shortly and will aim with my new camera to take some great photos.
Stew ;D
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Bobby/Sns,
please confirm if i've got the right stuff - i have "deggi mirch" which i've recently bought but not yet used - looks and tastes impressive
is this "kashmiri mirch".
on the rest i'm speechless - i just can't imagine saffron being improved. your cooking credentials for me are top notch so i expect i will have to eat my hat (as long as it's a curry one).
setting off for ingredients!
I just bought a 500g box of Kashmiri Chilli. Mirch or Mirchi means chilli in Hindi. Kashmiri Mirch (chilli), so I'm told, is just a blend of different red Kashmiri chillies. It has similar heat to normal Chilli powder but a more distinct flavour.
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thanks SnS.
i'm going to have to look harder in my local Asian shops to get the kashmiri - it seems to be the only thing absent in the MDH range being stocked.
anyhow base is on the go with deggi in place of kashi.
i do like the addition of coriander (used in the rajver) - adds a touch of class for me.
the rest seems a little too close for comfort to the saffron except for the kashi and rajah. the trouble is for me having consistently got such good results before from the saffron at this point i just can't see how this recipe is getting closer to BIR.
I promise, this recipe is off the scale. It makes a tub of Safron look like a tub of poop when sat next to it. I couldn't be more pleased with the results. It really is excellent.
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i've completed the extra simmer aiming for the moorish taste on 1/2 the batch.
That's a totally different colour to mine. Mine is a vibrant orange, due to the red pepper, Kashmiri Mirch and whole can of tomatoes. That's far too brown IMHO.
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Hi Guys
apologies if this is not the right place to post but please see below pictures of SnS's base that I made earlier today.
That's the wrong colour too. I don't think you guys are using Kashmiri Mirch... ::)
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hi sns
the lemon juice gives the sour element to the madras definition "hot and sour" on pretty much every curryhouse menu. admittedly as i have said this will be regional. have you not read the bruce edwards articles?
and the msg may as i ifindforus' base recipe be used in the base but i would not put it in the final dish. i suggest you try the same quantity of salt in the madras in place of the msg and i'm sure you will be pleasantly surprised. but hell what do i know!
regards
gary
Hey Parker,
I'm not big on lemon juice in my Madras. They tend not to do it up here in Edinburgh and I really notice it standing out when I have got a Madras with it in. It's really just what you're used to I think.
As for MSG, I add salt also. I personally have never found the MSG making any notable difference in my curries, this one included.
I have also tried adding MSG to Grolsch while indulging in a beer / curry maing session. I have to say, I prefer it without the MSG ;D It's not great on popcorn either. It makes it sort of meaty and gives you a serious thirst!
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On Friday night I got home to my wonderful freezerful of this base. Inspired by my recent results, I went for the works, freshly fried popodums, BB's spicy onion salad and of course another Madras, with Pillau rice. Delicious.
(http://www.curry-recipes.co.uk/curry/gallery/3840_23_06_08_10_26_56.JPG)
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Bobby,
your right i was unable to use kashmiri mirch. i went to my local store a few weeks ago and the man i've grown to trust sold me MDH Deggi Mirch. It says on the tin "packet", "chilli powder for curries".
it's clearly not the real stuff although it has a place as a substitute for chilli where as - as i understand it the kashmiri is substitute for paprika in this recipe.
on the brown stuff picture - i divided the finished as spec batch (other than the kashmiri mirch) into 2 containers. one 1/2 remains as spec the other 1/2 i simmered for a further 2 hrs and reclaimed the oil - that's why it looks darker (this is now how i make my saffron base except i only simmer an extra 1 hr).
i am targeting cooking with both batches tomorrow night. i don't question yours and SnS words on this base. it's currently sitting 4th in my fav bases - i just don't know yet (until i cook with it whether it's in the top 3).
the only niggle is that i have not used the kashmiri mirch and the spice mix that has gone into the base is v.similar to what i use at frying stage so overall the net result for me may not be so different - i hope it is as striving towards BIR is our sole and collective goal.
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Hi Jerry
I read a few months ago that the MDH version of Deghee Mirch is particularly hot and is definitely not a good substitute for paprika.
Other Deghee Mirch brands use Kashmiri chiles (as it is supposed to be) and are similar to MDH's 'Kashmiri Mirch' (ie: sweeter, less hot and bright red).
SnS ;)
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Maybe someone can clarify... what exactly is it that Kashmiri Mirch is adding to this base/Madras?
I actually used Lal Mirch (another mild but quite red chilli powder) for the base, and used paprika in place of Kashmiri Mirch in the Madras.
If there's something flavour-wise in this type of chilli could someone explain. BB seems to be very firm on this point.
I always assumed that the differentiator between chilli powders (deggi, lal, resham patti, extra hot...) was the heat level. Granted they come from different types of chillies, so I'm really not too sure any more.
--- Josh
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SnS/Josh,
the MDH Deggi mirch is definitely a chilli as SnS says - it's surprisingly mellow though and bright red but not sweet. i am thinking of using it in bases in the future.
i'd like to get my hands on the kashi though given BB's sold on it. i do find my rajah paprika very good (much better than supermarket etc).
i used the deggi instead of the kashi in the base and added chilli powder for the chilli powder and i can see that's why my make of the base is "too" hot.
i will use paprika instead of kashi for the cooking as i can't get any (this week) ? this sits better with me as I?m a big fan of paprika particularly the smoked La Chinata (fantastic in paella).
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Kashmiri Mirch here
(http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html)
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Hi Guys
Made batch 4 tonight with photos - recipe now illustrated (see revised Page 1)
Regards
SnS ;)
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Beautifully illustrated now SnS, good work ;D
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i was unable to use kashmiri mirch. i went to my local store a few weeks ago and the man i've grown to trust sold me MDH Deggi Mirch.
PM me his address and we'll get SnS round with the chef's spoon! ;D
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SnS, what exactly was revised in the recipe? I took a look but nothing stood out...
Thanks! This is a great base! Halfway through and loving it.
-- Josh
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SnS, what exactly was revised in the recipe? I took a look but nothing stood out...
Thanks! This is a great base! Halfway through and loving it.
-- Josh
I've added some pictures Josh ... and changed the MSG for optional salt ... that's it ::) plus a few more details?
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Oh and I think red pepper is better than green.
.... and forget OIL RECLAIM cos there is none ... ;) Ha Hah
(in fact the REAL basis for development of this new base was to make sure there was NOTHING to reclaim) 8)
LOL
SnS ;D
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Yeah I went with red pepper with my effort.
As for oil reclaim, I did have a pretty good oil separation at the end of the 30 minute simmer. Not enough to reclaim (or should I say have the patience to) but it was there. I used the prescribed amount of oil in the base recipe.
What I did find, though, was in the final Madras you didn't specify how much oil to fry the g/g and puree in, so I went with my usual 3T of oil. With the oil in the base (not reclaimed) there was too much oil in the final finished Madras. I had to drain some.
Not a knock in any way, but an observation.
--- Josh
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Made a variety of curry sauces along side the SnS Madras spice mix and cooking technique (listed below).
In summary all finished curry sauces were very high quality. The evening of cooking raised more questions than were answered (which I am OK with). The evening was very enjoyable ? many thanks to SnS and Bobby for the inspiration. I feel I?ve learnt a lot.
Observations:
1) Kasmiri Mirch - I did not have it to try. I did use the deggi mirch for the 1st time as a substitute for std chilli powder (rajah) in my std spice mix. It was better but not a step improvement. I feel the same will apply to the KM as a substitute for paprika.
2) SnS Madras ? This was very good ? I was well taken aback by how much I liked the spice mix. Was it a step improvement on what I cook on a regular basis ? no. Will I use the spice mix again - most definitely
3) Water Frying Trick ? This amazingly does produce a step improvement. I was puzzled by this as I can?t believe BIR?s will have the inclination to following the process. I made and exact copy of the madras cooking it by my std technique ? it was not as good but realised the sauce was not as concentrated so I put it back in the pan and fried it off ? result was smaller finished volume than with the water method but same eventual taste
4) Tomato Puree ? I use 2 tbsp per portion which is 6 times the SnS madras amount ? yet both turn out equivalent quality of taste
5) Extra Simmer & Oil Reclaim ? for this base there is no benefit ? end curry taste is same
Conclusions
1) This base is not intended for oil reclaim and should not be used for the purpose. Used with the water frying trick it delivers an equivalent standard curry to the oil reclaim process.
2) Large qty of tomato puree at frying stage is not essential to the taste
3) Adding methi to the spice mix as opposed to after base gives a better taste (I?d previously discounted it on taste)
For me questions going forward:
1) What is the optimum ratio of oil, onion and water in a base ? how does the water trick work and how do BIR?s avoid it
2) Is curry powder needed in a spice mix ? is it better added at the base stage
3) Did that pinch of garam make much difference ? I?d previously discounted it
Curry sauces for info:
1) My std madras using as spec base with old batch of LB spice mix
2) My std madras using as spec base with new batch LB spice mix (chilli replaced by deggi mirch)
3) My std madras using June 2008_rec base with new batch LB spice mix
4) Repeat of 2
5) SnS madras using as spec base and as spec spice mix
6) My std madras using SnS spice mix
7) Re fry off of curry 6
Nb ?as spec base? means the June 2008 base and ?June2008_rec? means June 2008 base simmered for extra 2hrs and oil reclaimed?
have attached pic of the SnS Madras
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smokenspices,
Excellent pics, thank you for taking the time to post this quality thread.
My new Spices arrived today
Rajah Madras Powder
Deggi Mirch (tasted a pinch, very very hot, great colour though)
Mehti leaves
I have the rest, now to get cooking this week and report back
Stew
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Hi Guys
When I made the base last night I took some depth measurements immediately after blending and at the finished stage. I've now just checked (using measured amounts of water in my pot to the same depths) to see what the volumes were.
After adding 400ml tomato and 500ml water (after blending) = 3.25 litres
After rapid simmering uncovered for 30 minutes (finished base) = 2.65 litres
The required 45 minutes and 30 minute cooking times may vary depending on the size burner you're using (even when covered, steam escapes). As this could affect the final result you should aim to produce 2.65 litres of finished base (establish what depth this is in your own pot).
Regards
SnS
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Rajah Madras Powder
Deggi Mirch (tasted a pinch, very very hot, great colour though)
Mehti leaves
Don't you mean Kashmiri Mirch Stew? (See recipe)
Regards
SnS ;)
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I actually used Lal Mirch (another mild but quite red chilli powder) for the base, and used paprika in place of Kashmiri Mirch in the Madras.
Hi Josh
Lal means 'Red', Mirch means 'Chile', so you've got Red Chile (blend of chiles), which no doubt includes some Kashmiri Chile (a specific variety).
SnS ;)
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Thanks SnS. I actually found some Kashmiri Masala at the indian grocery, and used that with a KP Madras tonight. I couldn't discern any difference from the paprika or lal mirch.
What is the difference with the Kashmiri variety?
Thanks!
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After rapid simmering uncovered for 30 minutes (finished base) = 2.65 litres
Very useful gauge for those making the base - i ended up having thought i'd followed the instructions explicitly with 3.5L finished which explains a lot about my thoughts on the base itself - i thought the onion ratio too low but clearly with another 1L removed/evapourated this would not have been the case.
all good stuff.
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Thanks SnS. I actually found some Kashmiri Masala at the indian grocery, and used that with a KP Madras tonight. I couldn't discern any difference from the paprika or lal mirch.
What is the difference with the Kashmiri variety?
Thanks!
Kasmiri Mirch (powder) is (should) be made from the Kashmiri chile - a sweet, medium heat bright red fruit grown in .... wait for it .... Kashmir. Some brands will use a blend of cheaper chile substitutes and pure Kashmiri Chili Powder is becoming more difficult to obtain, especially in Asia.
There may not be a lot of difference between the Lal & paprika, but I guess there is a difference (once cooked). With all chile powders (of which paprika is a type), the colour, flavour and potency will vary with brand and blend.
In the Madras recipe, I use both Kashmiri (for colour and taste - without the heat) and Chili powder (primarily for heat).
You'll just have to experiment. I'd say that Kashmiri Mirch is closer to Paprika (ie: for taste & pungency, but not the colour). Deghee Mirch should be used as a Hot Chili Powder (ie: for heat).
SnS
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Just an observation re the Kashmiri Chillies. As mentioned above they are mainly used for colour and not for heat. Ive watched Delhi Belly on the Food Channel where Reza Mohammed the presenter who in fact owns a fancy indian restaurant mentioned that he had tried all over the UK, without success, to get supplies of Kashmiri Chillies for use in his restaurant. Whilst he was in Delhi he brought a big sackful home with him. He also mentioned that in his restaurant he used Paprika in place of the unobtainable Kashmiri Chillies.
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Got 30 mins left on this base before it is ready.
The test comes tommorow when i go for the madras.
I will make sure i get some pics.
That darn Deggi Mirch is spicy though, a teaspoon is more than enough for the base.
I know you are not supposed to add it but what the hell i bought the wrong one.
House smells great.
Stew
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The test comes tommorow when i go for the madras.
I will make sure i get some pics.
That darn Deggi Mirch is spicy though, a teaspoon is more than enough for the base.
I know you are not supposed to add it but what the hell i bought the wrong one.
House smells great.
Stew
I'm hungry just thinking about that Stew :) - look forward to the pic's
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The results are in and this has my seal of approval.
I made the madras curry last night and I have to say its pretty close to a BIR, my girlfriend thought it was spot on.
You really have to cook this one for the full 15 mins to bring out the flavour that are in the base....you must cook this one for the full length to maximise it plus add water to get the correct madras consistency.
Very impressed.
See the pics, i tried to copy SNS presentation but dont think i pulled it off 100%.
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Great photos Stew.
We're all looking forward to your Jafrezi report now (using the new base of course).
:)
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Hi, cooked up a batch of this new base yesterday and have to add to the endorsements after trying the Madras recipe last night, though I did double the initial amount of the base to two cups as I like plenty of sauce that is not too thin, I also added two rounded teaspoons of a hot chili powder that I get from an Indian grocer here in Pattaya unfortunately he does not stock the Kasmiri mirch so I used paprika instead though he does have the MDH Deggi Mirch so might give that a go instead, only other change was to quarter up a fresh tomato and add it with the meat and thoroughly enjoyed it, I don't think this base would go well when trying a mild curry like a korma, I did try the original version with one which I felt also did not taste as good as the Dhillon base that I normally use but for hotter curries this is now going to be my standard base.....Cheers Guys :)
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Brings up a good question. To date, I've only had this base with some of the hotter curries (Madras, Vindaloo, Jalfrezi).
Has anyone tried it yet with a CTM or Korma?
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I don't think it will be any good for a Korma either but it may be okay for a CTM.
Like Josh, I hope someone tries it out and reports back here.
SnS :P
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i feel (from using the saffron) if u just leave out the 1 tsp of chilli powder in the base it will sort the "hotness" issue.
i'm planning to use the rest of the base (the reclaim 1/2) in CK's CTM on wed night so will report back - i think that extra touch of hotness will be spot on in CTM. i will have 2 teenagers as customers so going to be difficult to please (amazingly picky considering they can't cook).
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The results are in and this has my seal of approval.
Looks great! A bit poncy though :P Have you joined SnS's federation against gravy scum now too? ;D
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Yep a bit poncy BB but if you cooking for the other half it helps to present it in that modern style, way too much rice looking back though.
Just remember when using this base to really give it a full 15 minutes of cooking on a high heat to ensure the full flavour is released. Do not be scared to give it some when cooking. Just add more base or water as required to achieve the correct consistency for the final dish.
Stew
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When can we expect to see your Jalfrezi report using this new base Stew (with or without the 'poncy' rice - BB's only jealous - looked good to me).
SnS ;D
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(with or without the 'poncy' rice - BB's only jealous - looked good to me
Lol, it's true, the girlfriend says all my finished curries looks like a pair of bum cheeks! What could she possibly mean? ::)
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Doesn't say much for your bum cheeks ... assuming it was yours she was comparing it to Bobby? ::)
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I'm afraid if she were to compare my bumcheeks to any any kind of asain dish, it would most likely be a large plate of white rice ;D
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Better than being described as a Pilau I suppose.
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Decided to go for the prawn madras tonight using this base.
Once again cooked on a high heat probably for 10 mins in total. I used a lid this time to help stop the splattering from the curry sauce. This also helped me achieve the madras consisteny as the water does not evaporate easily.
This is 100% BIR Madras.
My only tip is you must must use Rajah Madras Powder in the spice mix and Deggi Mirch. The Deggi Mirch is really spicy and deep red which gives the madras its distinctive colour...i am 100% sure this is now what is used in a Takeaway. I always wondered how they get that immediate spicy heat...well here is it...Deggi Mirch.
Hope you like the pics.
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Stew, I know you said you hit 100% BIR on the Jalfrezi. Is this the first time you've hit it on a Madras? Was this with SnS base (per spec) and SnS Madras (with the deggi mirch in place of kashmiri mirch, and rajah madras in the mix), and the high heat cooking method?
Looks great.
-- Josh
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Hi Stew
You will have to try the Kashmiri Mirch to compare - cos I think it probably gives better results than Deghee Mirch.
SnS ;)
ps: What make DM are you using?
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Hi,
I use this Deggi Mirch http://www.theasiancookshop.co.uk/deggi-mirch-kashmiri-red-chilli-powder-blend-100g-by-mdh-859-p.asp
I used SnS base as per this thread.
The only change was too add Rajah Madras Curry Powder into the spice mix and deggi mirch instead of chili powder (1 Tea Spoon).
Plus don't forget coriander stalks and chopped leaves.
I am satisfied that this is the closest i have ever got to a real takeaway madras.
Well done SnS.
I saved some and tasted it cold....amazing
S
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Hi,
I use this Deggi Mirch http://www.theasiancookshop.co.uk/deggi-mirch-kashmiri-red-chilli-powder-blend-100g-by-mdh-859-p.asp
That looks the business! I used the Rajah curry powder awell - when a recipe calls for curry powder, I always use Rajah Madras, as do most I think. I used Kashmiri as instructed but you used Deghee. I'll try Deghee and tell you how I get on - but you should try Kashmiri too and see how you fair. I have loads - PM me and I'll send you some.
Cheers and great pics,
BB.
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AS you used the Deggi Mirch for the chili can I ask what did you use for the Kashmiri Mirch which I cant get here in Thailand, I used Paprika instead, if it really makes a difference I will have to get some sent over.
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I left out Kashmiri Mirch from the base altogether and added half a teaspoon of Deggi Mirch instead.
This to me does not make much difference in the base as the amount used is small compared to the quantity of base you get at the end.
This base is a great building block and has helped me achieve the best madras i have made so far in 4 years. :o
Can you beleive this is the first time i have ever used Rajah Madras Powder, i have never been able to get it before...i wont be going back to any other curry powder.
Cool
Stew
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Finally had a chance to try this yesterday/last night, and I have to say this rocks, SnS!! Very nice work. Like Bobby, I'd been disappointed with my curry results lately (I think more due to the amount of effort I was putting in rather than anything else--mostly done in a hurry). This certainly was the best effort yet, and it was the closest to the restaurant I like.
I've more thoughts on this, but it deserves a separate post, and it won't happen this week.
I did omit the carrots and used 240g potatoes instead since I was making this for my mother, and she's allergic to carrots. Compared to others with the carrots vs. this one without, I'm not sure that I could personally taste a whole lot of difference. I tasted it at various stages to see. I also could not find the Kashmiri mirch, so had to use regular paprika. I'll keep looking though.
The coriander stalks probably added the most difference compared to when they're not there, and I noticed the base had just a hint of a kick to it with the chili powder instead of without. It was nice, but it meant that I had to tone things down on the other end to get a truly mild (ok, boring in my book ;) curry.
Since I was making 3 portions with 3 different heat tolerances, I mixed up a "SnS Mix Powder" batch of:
2x coriander powder
2x cumin powder
1x turmeric powder
2x paprika
1x dried methi (a guess based on my interpretation of "some" vs. what I normally use)
I used 2tsp of the above for each curry, and then I could just measure the chili powder the way I do when I use Secret Santa's mix. I used a level 1/8 tsp for my mother, heaped 1/8 tsp for the wife (she's out of practice lately) and a heaped tablespoon of the extra hot chili powder for each of the curries. I also made the ginger paste, since I couldn't find any at the shop, and I had loads of fresh ginger.
The result was OUTSTANDING! Although, I did notice that I forgot to add any msg/salt and garam masala during the cooking process as I was making all three batches at the same time. That was a bit trickier than expected, but it all worked out ok.
Having had a discussion with a local restaurant lately, and in light of my previous thinking/questions about the merits of various cooking methods, I think the method for the madras is where 80% of the difference comes from. I'd been having trouble getting mine as hot as the restaurant--even with all the chillies (fresh, powdered, Habanero, Scotch Bonnet, finger (red & green) by the handful, mixed and individually). He was saying that its all in how long that you actually cook the chili powder that gives it the essential depth. They only add fresh chillies (if at all) towards the end.
I made a few experiments afterwards which were better (and somewhat influenced by SnS's madras recipe and others where you add small amounts of base at a time), but I didn't quite achieve the results I wanted. However, I am *convinced* that the repeated reduction of the curry base and variation of the heat is important to achieve restaurant results at home. I also noticed that what I got at the restaurant was similar in consistency to what I was making when I started posting here (which many think is too thick). Obviously, to get it to that level requires longer cooking/more reduction and results in a more concentrated taste.
I tried all three last night, and ended up adding different amounts of water to each of them, depending on how they were cooking. This was probably partially offset by the fact that there was some of the broth from the pre-cooked chicken included with the meat when I added it. Mine was the thickest (not surprising given the amount of powder), but the others weren't that far off, but they did require longer cooking times. You could certainly taste more complexity from the base without the extra chili powder, but a surprising amount came through even with all the extra chili powder in mine.
I'll certainly be making this base again! I also want to use it for some experiments on the final curry method, but at the rate I've been cooking lately (this was the first curry in about 6 weeks!), I'm not really sure when it'll happen. Having guests over on Wed. night which will polish off the rest of the base, so I'll have to find some time to make some more.
Many kudos to SnS for taking the time to put this together and for sharing it with the masses. Keep up the good work, and happy currying!
ast
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Hey Ast, good to see you back! This base really does it for me too! It really is fantastic, not like most other home made base recipes atall. Possibly my favourite, although now the B.E. is very much up there. I would like to try this base again blending the garlic and ginger in water first and see what difference it makes.
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Having just read BB's report on the purchased take-away base, Bobby mentions that the base was too thick and that he had to add water when cooking the Madras.
http://www.curry-recipes.co.uk/curry/index.php?topic=2991.msg26490#msg26490
Both the Saffron and SnS 2008 Curry Base recipes use potatoes (albeit a small amount). Potatoes act as a thickening agent and probably have little affect on taste. Due to the viscosity of the base (particularly the SnS Base), adding some water during the curry cooking stage may then necessary - not a good thing perhaps?
Despite what the Saffron chefs recommend, I now wonder whether potatoes are really necessary and if the the SnS Base (or Saffron) could be improved by NOT using potatoes.
I will be trying this next time on the SnS 2008 base. In the meanwhile has anyone made the SnS base as per the recipe but omitting the potatoes? What were the Results, etc ..)
SnS ;)
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Will be interested to hear!
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Hey Ast, good to see you back! This base really does it for me too! It really is fantastic, not like most other home made base recipes atall. Possibly my favourite, although now the B.E. is very much up there. I would like to try this base again blending the garlic and ginger in water first and see what difference it makes.
Did you ever get round to doing this Bobby? Did it make any difference?
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I now wonder whether potatoes are really necessary and if the the SnS Base (or Saffron) could be improved by NOT using potatoes.
:o :o :o :-X
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;D ;D ;D
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Did you ever get round to doing this Bobby? Did it make any difference?
I went off the whole idea. Tastes too strong.
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I now wonder whether potatoes are really necessary and if the the SnS Base (or Saffron) could be improved by NOT using potatoes.
I've been leaving them out since the first time ;D
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I guess from the response regarding the spuds, a few here appear to totally disagree with adding them to the base in the first place.
Maybe this is just a Saffron chef thing.
My local takeaway doesn't use them in their curry base - although having shown the chef the base recipies (both Saffron & SnS 2008), he wasn't surprised at any of the ingredients and didn't say that spuds should not be used.
SnS ;)
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I now wonder whether potatoes are really necessary and if the the SnS Base (or Saffron) could be improved by NOT using potatoes.
I've been leaving them out since the first time ;D
Why did you not mention this when you first 'endorsed' this base Bobby. Are you now saying that the base is better without the potatoes in - or have you never used them at all - so nothing to compare with. :-\
Regards
SnS
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Why did you not mention this when you first 'endorsed' this base Bobby. Are you now saying that the base is better without the potatoes in - or have you never used them at all - so nothing to compare with. :-\
I'm convinced that I can taste the difference and prefer it without. I started doing this with Saffron. It's only a subtle difference mind you. I genuinely just forgot to mention it.
I can't remember exactly but I would imagine I probably made it with the tatties first time around.
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I made the Saffron a number of times, always with the potatoes. I could taste them. Not necessarily a negative, but definitely noticeable. Why is it that some are dead set against them?
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Why is it that some are dead set against them?
When I was eating the curry, every so often I was like, oh, there's the tatties!
The taste just crops up (no pun intended) from time to time and is really anti BIR taste!
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I have just cooked Sn S's base as per the instructions right at ;D ;Dthe head of this thread and although I have it looking darker than the photographs it smells the business and I cant wait to have ago with it when friends come round in a fortnight.
I haven't been on the site for a while having just used the tried and trusted recipes from my visits about a year ago so looking forward to getting reacquainted with it all.
Cheers Panpot
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Welcome back Panpot, its been a while!
Stew
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Thanks Stew, Nice to know you took the time,I appreciate it and reminds me just how special this community is. I am just about to have a go with another new for me base sauce from the site,fantastic I love it,dont know why I have left it so long.
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Hi Panpot
Glad you like the base - I hope it 'hits the spot' for you.
Are you not going to 'practise' with it before your friends come round in two weeks time?
Which recipe are you using with it?
Regards
SnS ;)
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Thanks SnS,I have yet to decide will let you know how it goes. Cheers Panpot
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Just finshed my first lot of base :) Looks good, possibly needs a bit of diluting not sure yet. Tasted quite salty too is that correct? Only used 1tbs. :o
(http://i109.photobucket.com/albums/n44/Bod68/P1010048.jpg)
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1 tbsp is correct but that amount shouldn't make the base taste salty.
If you've used the full ingredients you should have ended up with 2.65 litres .. if not, dilute with some water.
Regards
SnS ;)
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1 tbsp is correct but that amount shouldn't make the base taste salty.
If you've used the full ingredients you should have ended up with 2.65 litres .. if not, dilute with some water.
Regards
SnS ;)
To be totally fair I don't have my stockpot handy so had to do it in 2 sessions and using a large wok and 2 bowls to blend etc... Was a bit of a palava lol
I didnt measure at the end either. But i froze it into 250ml portions and made 6 with a tad left over :)
Doing the Madras recipe at the weekend. Thanks SnS :)
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You will not be dissapointed with the madras, superb, highly recommended, thanks everyone for the help, im curried up to the n*@ts and loving it. ;D
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Ok I've just made this and compared to the original version I would say it is much improved.
However, for me, there is far too much tomato in this and too few onions. It really does look like a bowl of tomato soup. I made a madras and it was ok but no better or worse really than when using any other base I've used.
I'm still not convinced the potatoes did anything for it either (actually I'm completely sure they have no benefit!).
Still, overall, a very useable base as long as you like tomato!
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Well I had a go last weekend at this version to!
(http://i22.photobucket.com/albums/b338/delly1shot/21112008992Small.jpg)
(http://i22.photobucket.com/albums/b338/delly1shot/21112008998Small.jpg)
Got six 500ml portions out of it (When I cook a curry I always cook for myself and a flat mate so its actually x2 250ml portions in each tub!)
(http://i22.photobucket.com/albums/b338/delly1shot/211120081000Small.jpg)
(http://i22.photobucket.com/albums/b338/delly1shot/211120081001Small.jpg)
This base obviously has a thin soup consistency and mine was no different. Tasting it it did taste a bit watery but the idea is that the water is cooked of during the final dish... and that's exactly what happened!
SnS June 08 Madras
(http://i22.photobucket.com/albums/b338/delly1shot/271120081005Small.jpg)
Admittedly there was a little bit to much oil in my final dish, I cooked two portions together using 6 tblsp of oil, 4-5 would have probably been enough!
Another great tasting curry but in all honesty I didn't feel it was that different to the original Saffron base when used with the same final curry, I guess its hard to compare though without being able to taste the two side by side at the same time! Either way I am now producing curries better than I have ever done before with thanks to you guys!
Only question I do have however is that when you get a curry from the TA, the portions or volume of base seems to be much greater than what I am achieving, should I be using more than 250ml of base per portion?
Cheers
Del
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Hi Del
My only comment is that the base should have been reduced in volume to give 2.65 litres (as per recipe) ... and hence a thicker sauce and stronger taste.
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Hi Del
My only comment is that the base should have been reduced in volume to give 2.65 litres (as per recipe) ... and hence a thicker sauce and stronger taste.
Fair point, there is probably closer to 3L's there so yes it should of been reduced by about another 350ml!
Cheers
Del
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[quote
Only question I do have however is that when you get a curry from the TA, the portions or volume of base seems to be much greater than what I am achieving, should I be using more than 250ml of base per portion?
Del
[/quote]
Hi Del
I agree about the TA sauce I regularly use approx 350ml, results in a curry with more sauce and IMO a greater depth of taste.
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Only question I do have however is that when you get a curry from the TA, the portions or volume of base seems to be much greater than what I am achieving, should I be using more than 250ml of base per portion?
Del
I suppose it depends how hungry you are. 250 ml base should produce enough curry for one normal restaurant size portion. I always find a TA curry portion is too much anyway (some invariably ends up in the freezer).
If you use 350 ml then you will need to adjust the spice quantities slightly (unless the recipe calls for 350 ml of base of course).
Regards
SnS ;)
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BTW Del
Did you think the base was too tomatoey when compared to the original Saffron base. It's just that I was a little surprised at Secret Santa's comment above regarding the dominant Tomato taste. Personally I didn't think it was - but perhaps my taste buds are different - I like tomatoes.
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Personally, no, I did not think there was too much tomato, it certainly didn't stand out for me anyway!
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Hi! New to cr0 and after a lot of reading I'm going to try this base and Madras recipe as my first attempt at reproducing the BIR taste! Can't wait, just paid a visit to my local Asian food store (which is A-May-Zing!!!) and bought all the bits and bobs. Thanks in advance SnS for the recipes, really looking forward to trying them.
Quick question if I may? In you ingredients list you have the Rajah Madras Curry Powder... my local Asian store has two different types of this, a Mild and a Hot, both Rajah and both Madras. I guess it's down to preference, but which did you use and/or which would you recommend?! Also, the shop didn't specifically have anything labelled Kashmiri Mirch, but the guy in the store told me this was essentially just Chilli Powder an pointed me to a particular bag (Rajah Chilli Powder). Hope this is ok, I've got others and Paprika as well if you have alternative suggestions!!
Will let you know how I get on, and more importantly, what the girlfriend thinks!!
Thanks,
Rich.
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In you ingredients list you have the Rajah Madras Curry Powder... my local Asian store has two different types of this, a Mild and a Hot, both Rajah and both Madras. I guess it's down to preference, but which did you use and/or which would you recommend?!
Pending SnS's response, I'd go with the "mild" every time. It will have a better balance of spices in it. The "hot" will be by virtue of extra chilli powder in it (which is not what you really want for a versatile curry base).
Also, the shop didn't specifically have anything labelled Kashmiri Mirch, but the guy in the store told me this was essentially just Chilli Powder an pointed me to a particular bag (Rajah Chilli Powder). Hope this is ok, I've got others and Paprika as well if you have alternative suggestions!!
Again, pending SnS's suggestions, I recall his recipe specifies Deggi Mirch. To my mind, a brightly coloured (red) mildish chilli powder (such as kashmiri) should be a suitable alternative.
Good Luck! Please let us know how yo get on 8)
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Bingo!!
Made the base up and did a Madras on Saturday night for the other half, it was blimmin' delicious and by a country mile the nearest to BIR that I've ever managed.
I created a small problem for myself by substituting Kashmiri Mirch for straightforward Chilli Powder (as advised by the fella in my local Indian store).. essentially doubling the amounts of Chilli in both the base and the final curry. I guess the chilli powder must have been the hot stuff. The base has a bit of a kick for starters, and when I did the first Madras it was a wee bit Scorchio!! Rinsed off the chicken, binned the sauce, made it again but this time the curry recipe minus the Chilli Powder and it was bang on!!!
I will admit to adding a teaspoon of Mango Chutney for the missus, as she likes 'em sweet, but the point is it had that depth of flavour that I was looking for. In fact it tasted a bit like the Chicken Panch Rangia my local BIR does, yummm!! But I actually rather think that by having all the heat in the base it's a deeper warmth, not quite as instant as the chilli heat you sometimes get, more a lasting spicey loveliness!!
My thanks to SnS, this was my first bash at doing it the BIR way with a curry gravy base, but it certainly won't be my last! Gonna need to up my gym visits from 3 to 5 times a week methinks...
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Hi Knighty76
Sorry I didn't reply to your previous post (missed it). Thanks CA for answering.
Pleased you enjoyed your first BIR efforts - any photos?
There are some comments relating to Kashmiri & Degghi Mirch in this post here
http://www.curry-recipes.co.uk/curry/index.php?topic=2757.msg24654#msg24654
I too sometimes add a little mango chutney to sweeten curries (avoid white sugar).
SnS ;)
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Hi SnS,
Yeah, the Mango is a nice little addition if that's the way your taste buds like to go!! I did get some photos when I was doing the base but when it came to the Madras I was in such a frantic rush to feed my hungry woman that I forgot to take any. Next time I fry up a batch of this badboy I'll get a snap taken and post it up!!
Cheers again, and merry xmas all!
Rich.
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I to will be doing this base + madras as my first attempt. I'm not really trying to reproduce the BIR taste because I'm from Switzerland and there is no such thing over here ;) Mainly trying to cook a good curry for me and my GF.
The only thing I'm a bit sad about is that, I've been looking around but getting my hands on Rajah Madras Curry (Mild) and Kashmiri Mirch will be really hard. Looked a bit around the net and spice of india charges 35? in shipping only to Switzerland :o
I guess I'll have to replace the Mirch with Paprika and the Madras Curry will be whatever brand I find here.
I already planned everything but I'll be moving house next week, so I'll probably will be testing that later. I'll keep you guys informed of how it goes and of course i'll certainly ask plenty advice :)
EDIT: While I'm at it, in the base recipe it is said :
Liquidise thoroughly (at least 5 minutes). My english is not really good, does liquidize means blending with a mixer?
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Hi Leodido
Paprika* sub for kashmiri mirch and whatever good Madras curry powder you can get hold of.
For blending use one of these things ..
http://www.curry-recipes.co.uk/curry/index.php?topic=2350.msg20318#msg20318
It chops everything down to a fine soup-like consistency.
Good luck
SnS
* note: Paprika powder has a short shelf life (once opened) so don't use old stuff you may already have .. it will ruin the base.
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SnS...did you use the Hot, Medium or Mild Rajah Madras powder?
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I think it was medium but it's all down to personal preference. If you like hot curries, using the xtra hot version will produce a slightly hotter base and vikky-verka.
SnS
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thnx. will give this base a try.
I think it was medium but it's all down to personal preference. If you like hot curries, using the xtra hot version will produce a slightly hotter base and vikky-verka.
SnS
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Really nice base. Used it to make CTM, came out really well.
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Hey guys, sorry I haven't been posting in a while, I've been watching the chat, and it's most been about Ashoka recipes, which I've been playing with for a while now, with little great success.
So, I'm back here, as I remember what a great curry this turns out. I've finished the base, and am defrosting a half leg of lamb to pre-cook. I can't wait. It's going to be great. I'll take some photos.
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I'm doing this base at the moment, I think my color is not really the same but it looks good none the less.
I was wondering for the madras I'm going to use frozen prawns, should I precook them before cooking the madras or can I directly toss them in?
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hi leodido don't use frozen prawns :o, if you defrost them in some cold water first then you should be ok to use add them towards the end of the cooking as they only take a couple of minutes, too long and they will go tough and chewy ;D
kind regards
gary
if you use frozen prawns then you may regret it if you know what i mean!
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Okay Parker thanks for the advice :)
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Okay guys, so after having made SNS's base this week-end today I tried to made a madras, following SNS recipe as well.
It was not a disaster, but there is a lot of room for improvement I think :)
First of all concerning the base :
I followed the instruction but I noticed something that bothered me during the cooking, at some point after having boiled the vegetables and blended them, I had some "foam" (not really sure about the word) that would rise up from the pan. I was not too sure what was in it. Any ideas what I did wrong there?
Concerning the madras :
I did not use enough prawns, but that is my fault, I'll use more next time, how much for 2 persons would you say?
My curry paste was way too liquide, I must have added too much water at start I think.
So in conclusion, it was eatable but there is a lot of room for improvement,I will try again soon and give reports ;)
EDIT: I forgot to say that I tried to make two portions at once, for my Gf and me, should I do one after the another or is that ok?
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Hi Leodido
I recommend that you only do one portion at a time (per pan). Also, the recipe is for one portion. You could increase to doing two together once you've had some experience (I still cook one portion per pan).
The froth is normal and can be stirred back into the base. Any thick surface scum can be removed.
What curry paste? The recipe called for the spices to be added as powder. Okay, if you're worried about burning the spices then mix with a little water to form a thick paste. If the paste is too thin, it will lower the cooking temperature and the spices may not release their full flavour. This may also give a bitter raw taste to the curry.
More practice eh ;)
SnS
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hi leo i know that in petes prawn madras demo they used 20 prawns for 1 portion. but that is depending on the size of your prawns :) and i agree with sns that you should only cook 1 portion per pan at a time, at least until you get the hang of things anyway.
regards
gary
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Hi Leodido ... if you are worried about burning stuff (especially the spices), try this recipe - it uses a more gentle approach, while still producing a good curry.
http://www.curry-recipes.co.uk/curry/index.php?topic=2603.0
Good luck
Regards
SnS
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I made my latest batch a week past. This is my favourite base. It's minimalist, provides the volume and consistency, and lets your spices do the work. I made a Jalfrezi tonight using some green pepper, onion, 2 cloves finely chopped fresh garlic, 1 or tsp tomato paste, fresh chilies, 1 tsp BE spice mix, a pinch of methi and a small handful of freshly chopped coriander - standard cooking method. It's the best I've had in a while, and easily puts to shame any of my attempts with the Ashoka recipes.
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Is this the end of the curry base trail then Bobby? ;)
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I'm about to make this base this weekend and it will be my second attempt to recreate that BIR taste. Having made the Saffron base previously, I found that, although made a good curry, it was too sweet, as explained by SnS probably down to the use of wrong type of onion.
This base sounds what i could be looking for. I have all the ingredients except the Rajah Madras curry powder, is there any real alternative Madras curry powder.
Also would appreciate a good Jalfrezi or Vindaloo recipe to go with this base. I shall try to post photo's if all goes well.
Many thanks to all members who contribute, as this will help us curryholics to achieve our goal, of making that definitive BIR curry for ourselves.
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is there any real alternative Madras curry powder.
TRS, Heera or East End will do.
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Living on the Isle of Wight, obtaining certain spices is difficult.Being unemployed, using online stores is cost prohibitive. Where my father lives there's plenty of Asian stores and when i visit i will stock up. This weekend I intend to make this base and will have to use a shop bought Madras powder. I already have MDH Kashmiri Mirch.
Hopefully it will be very near what I'm looking for. Will make a Madras and post results.
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Sorry should have added a thank you to Bobby Bhuna for the alternative spices.
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After a few months of not cooking any base,this one is on the boil as we speak.
Will post later. :)
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Having made this base this weekend I was very pleased with the result. As this recipe uses not a great deal of oil and does not separate, I was wondering if you added more oil, would you get that oil to separate and then you would have some to reclaim. If no one has tried this , on making my next batch of base, I shall give it a go and post results.
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qprbob,
this link on oil rec might be of interest http://www.curry-recipes.co.uk/curry/index.php?topic=2684.msg23835#msg23835 (http://www.curry-recipes.co.uk/curry/index.php?topic=2684.msg23835#msg23835)
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I'm going to give another try at making your nice madras sns!
Thank you for the advice ;)
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Made the base last week, but without the fenugreek and the madras powder because I couldn't find any in the stores, this is best explained by me being Swedish. I used it to try to improve one of my dullest curry attempts, that I had stored in the freezer. It definitely got better. Yesterday madras powder and fenugreek powder ordered online finally arrived and today I tried the recipe. However I forgot to buy fresh coriander so I had to make do with some dry leaves thrown into the mix. The result was good and felt a lot more like something I could receive in a Swedish Indian Restaurant than the usual stuff I make, however it wasn't quite there and I tried adding some (not much) lemon juice. I also added a bit of cardamom because my favourite indian place where I used to live have an extra cardamom touch to their madras, and one green chili pepper that was lying around, begging to be used. This, imo, made a good recipe even better, though the improvement might not have been needed if I had had the fresh coriander.
In short, good stuff, even though the extra touch that fresh coriander leaves always entails probably would have made it even better. The lemon juice was just a strange way of compensating, and the cardamom is just a question of taste and how your mind has been shaped by your local Indian restaurant. Great base and good madras.
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Made the base last week, but without the fenugreek and the madras powder because I couldn't find any in the stores, this is best explained by me being Swedish.
Hi Hargiwald,
Being Swedish shouldn't be an issue ;)
I'm English and I live in Denmark and although my Danish isn't perfect, I do know what all the spices are called in Danish (the first thing I learnt ;D). Since many Danish words are similar to Swedish I may be able to help with translation, if that helps.
Feel free to ask if needed,
Craig
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... and I import equipment from Stockholm so I speak to them daily .... Alla fragor vand
Halsningar
SnS
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... and I import equipment from Stockholm so I speak to them daily .... Alla fragor vand
Halsningar
SnS
Ah I see!
Mange tak for r?det
Hilsninger
Craig
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I appreciate the help, but I was only talking about the general foodstores and malls. And the names aren't a problem, they used to be but I've learnt by now, either way thanks. Anyway our normal grocery stores all have the same stuff, invariably no fenugreek, but if I go to certain areas with more immigrants I can always find oriental type stores that has rarer stuff. However, the day I decided to make the base I was at home and I wanted the curry badly so I went without the fenugreek and madras powder and ordered it online until next time. The only thing I haven't found online is methi, and I love shopping online, so if you can get methi from where you order stuff SnS, please do share, because I'm running out. Many thanks!
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Aah, hej igen.
The reason I checked in before was actually to check up on the madras recipe for some inspiration. I took what was there and modified it into a chicken masala (I was too hungry to bother with marinading the chicken) and it turned out to be a party in my mouth. I'm going to try making it again with some small adjustments and marinade the chicken and then I'll return with a recipe, but one thing's for sure, I love your gravy. I love, love, love it. And I'm going to marry it, till death do us part. I've made a couple of masalas before, ranging from good to really boring, but nothing like this. This tastes like the real deal.
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Hej Hargiwald
If you drop me a personal email with your address in Sweden I will send you some. It is sometimes also labelled as Dried Fenugreek Leaf, otherwise you may need to get it from Spices of India (link from forum shown below).
Regards
SnS ;)
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Couldn't find any E-Mail address so I PMed you instead. As I said there, it's very kind of you, thank you.
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Hi Hargiwald
Some Methi & Rajah Madras powder on its way to you today!
Let us know how you get on.
SnS ;)
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Good work SnS! ;D Spreading that curry vibe across the globe! Btw the Dragons have started sprouting new groth left right and centre! I think this could be a good season since they're already developed and it's only March. They were still seeds until May last year!
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Thanks Bobby.
Don't forget to prune the dragons - it's the right time now.
SnS ;D
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Last time we refused to supply the Vikings Curry Powder & Methi they ended up coming across here raping and looting .... and we don't want that again do we?
;D ::)
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Haha, exactly. I'm really grateful here, but you wouldn't want to see my barbaric side, I tell you.
Anyway, when the spcies arrive I'll probably take another stab at that Tikka Masala, and if all the modifications go right, which they probably won't, I'll go right back here with a recipe.
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Today my mother (yes I live at home) was surprised to find a nice smelling letter addressed to Hargiwald in the mailbox, thank you SnS. So I took another stab at the Chicken Tikka Masala today, this time with some methi thrown in for good measure. All my improvements from my last attempt worked wonders, so even though I'm not feeling quite ready I'll post the recipe the way it is now. If there's any interest, the recipe is here: http://www.curry-recipes.co.uk/curry/index.php?topic=3388.msg30390#msg30390
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Hi Hargiwald
Wondering how you were getting on now you've got the missing ingredients?
SnS ;)
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Made a batch of this up the other day and I must say its very good compared to my other base which was kris dillons.
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Hi, I'm a n00b but I think I stumbled across the jackpot thread in my first visit, and I'm back to say hi and THANKS for an EXCELLENT recipe. I tried this yesterday (after waiting a week for all the spices to arrive) and was even daring enough to make it for four people without any testing what-so-ever beforehand, and I have to say, it was a resounding SUCCESS!
Excellent stuff SnS... I followed it to the letter and it worked a treat... and it can only improve with practise which = epic win!
Thanks again!
I might make sure I've got this one nailed on before I venture into other curries like CTM and Korma for 'er indoors taste.
I'm assuming if I want to make Vindaloo out of this wonderful Madras, I just add more chilli powder. ;D
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I will also add that up until today, I've tried using books from "The Curry Book" and the highly over-rated "Curry Secret" by Kris Dhillon which just makes your house stink of garlic and onion, so this website/forum is a massively great find for me.
For your information, I only happened across this website when I was playing a football flash game on mousebreaker.com and saw it advertised there. Fluke, but brill!
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Ive just been to my local indian supermarket and i asked for kashmiri mirch and he tried to give me bassar mix, they had a load of mdh stuff but not this, im presuming he thinks i dont know what im talking about becasue as far as im aware bassar is a different spice to the Kashmiri mirch??
I am right arent i?
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You are right Skaze.
Although good stuff, Bassar contains other spices .. Kashmiri mirch is just a very red chili powder from the sweet (ish), mild (ish) Kashmiri Chile.
SnS ;)
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If people are really struggling to get hold of Kashmiri Mirch, it really is easy enough to find online and can be delivered in well under a week. That's how I got mine... in fact most of my ingredients were got online (with the exception of the common bits) since I don't know of ANY "Asian Grocers" anywhere near where I come from (Thetford, Norfolk, UK)
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Yeah i thought so sns, i just wanted a second oppinion, i find some of the guys in the shop although friendly presume i dont know the difference between them and are just trying to help so it's all good. Im going to order some offline, where do people recomend, couple of places ive seen charge ?1 for the mirch then ?4 odd for p&p >:(
Cant wait to make this base though, i havent been making many bir meals last few months ive been doing alot of home style authentic currys but ive promised my girl id make her a restaurant style one and this bae looks really good 8)
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Hi Skaze
Unfortunately all online shops will charge an excessive amount for small single orders.
Spices of India charge on all order below 30.00 squid.
If it is just the Kashmiri Mirch you are waiting for (to make the base), I would just substitute paprika + chili powder (make sure paprika powder is 'in date', as it has a short shelf life).
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Hi Hargiwald
Wondering how you were getting on now you've got the missing ingredients?
SnS ;)
I made another Madras, even better this time, partly because the madras powder you sent me was better than the stuff I found here in Sweden, but also a lot because I had methi now. I've also done some experimenting with different stuff, nothing to write up here but all good curries. I tried to make a Lamb Daal Gost (a dish that seems to have a thousand spelling variations), it worked out fine, but not great. I can't seem to find any recipes for that here though, so I'll just keep trying.
Funny thing though, I did make a really good curry, which reminded me of the Korais I get in my favourite place, just the other day. But I have no idea how to write down a recipe for it. This is partly due to the fact that instead of adding water I used a broth that I made by cooking water in a pan in which I had made a Chicken Tikka Masala earlier. It was just an attempt to get the dried in masala sauce to loosen up but the smell was lovely and I added some spices and bones and let it cook for a while. Doesn't sound very hygienic, I know, but the pan had only been standing for a few hours, and it worked. Is this something that others do? Because so far I haven't encountered anyone else mentioning it. Using broth, yes, but making it that way? The problem is that it seems totally unpredictable, because the broth didn't taste that much like the masala sauce, it seems only certain spices, mostly chili and paprika, gets stuck in the pan.
Damn I'm good at rambling. Anyway, SnS, do you have any more recipes as good as your madras to go with your base? It's time to try a recipe next time.
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I'm working at perfecting a tiger prawn Jalfrezi at the moment, but I won't post until I'm 100% sure of the recipe.
In the meanwhile there are plenty of other recipes here that you can use this base with.
Regards
SnS ;)
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In the meanwhile there are plenty of other recipes here that you can use this base with.
Regards
SnS ;)
Could you point me at the alternative recipes this wonderful base can be used with please mate?
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*Bump*
Gonna make a fresh batch of base very soon and was still wondering what other curries this base will work well with?
Thanks for your help! :)
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Just tried this recipe SnS
bloody marvellous lol
should have tried it 6 months ago
you have it spot on mate
Mark
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*Bump*
Gonna make a fresh batch of base very soon and was still wondering what other curries this base will work well with?
Thanks for your help! :)
I can't really help here Robbo, as I've only used it on my favourites - Madras, Vindaloo, Phaal and Jalfrezi. I'm sure with the addition of essential ingredients it could work well with other curries such as bhuna, dopiaza, pathia, dhansak, etc. I don't think it would work on the really mild coconut/almond/cream based sweeter curries (korma, passanda, etc) .... or as Bobby would describe as the 'Gay' curries.
SnS ;)
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Just tried this recipe SnS
bloody marvellous lol
should have tried it 6 months ago
you have it spot on mate
Mark
Glad you liked it Mark. What curry did you make with it?
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Sorry i should have said shouldnt i
i made your Madras
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Hi SnS,
Thanks for the reply... I'll enjoy the madras some more before maybe looking at someone else's base for the 'gay' curries for 'er indoors. ;)
Any suggestions where I can look for a good CTM recipe? I had a quick scour of the site but never really had much luck.
Thanks again! :)
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I will add to this thread that when making this curry, I usually marinade my chicken in a mixture of natural yoghurt and a generous tbsp of Tandoori powder overnight, cook and add at the end along with caramelised onions. Works a treat.
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Hi SnS,
Thanks for the reply... I'll enjoy the madras some more before maybe looking at someone else's base for the 'gay' curries for 'er indoors. ;)
Any suggestions where I can look for a good CTM recipe? I had a quick scour of the site but never really had much luck.
Thanks again! :)
They're in the Tandoori section.
Here are two for you to try ...
Cory Ander's http://www.curry-recipes.co.uk/curry/index.php?topic=1562.0
Curry King's http://www.curry-recipes.co.uk/curry/index.php?topic=539.0
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I don't think it would work on the really mild coconut/almond/cream based sweeter curries (korma, passanda, etc) ....
Hmmm, which immediately makes me wonder what the restaurant are using for these curries if not this?
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I don't think it would work on the really mild coconut/almond/cream based sweeter curries (korma, passanda, etc) ....
Hmmm, which immediately makes me wonder what the restaurant are using for these curries if not this?
They use a different base for these types - don't they? :P
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SnS, I'm about to embark on my SnS 2008 base vs. BE 2008 head-to-head comparison.
Quick question, have you made any improvements/changes to the original recipe on Page of this thread? Do you still use potatoes?
Just want to make sure I don't miss any improvements you may have made.
Thanks,
Josh
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SnS, I'm about to embark on my SnS 2008 base vs. BE 2008 head-to-head comparison.
Quick question, have you made any improvements/changes to the original recipe on Page of this thread? Do you still use potatoes?
Just want to make sure I don't miss any improvements you may have made.
Thanks,
Josh
Hi Josh
No everything is the same as shown on page 1.
Regards
SnS
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cant wait to try this lot. i can never buy kashmiri mirch or kashmiri chilly. will normal chilly powder be ok. does kashmiri chilly taste alot nicer than normal chilly powder? cheers
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cant wait to try this lot. i can never buy kashmiri mirch or kashmiri chilly. will normal chilly powder be ok. does kashmiri chilly taste alot nicer than normal chilly powder? cheers
Kashmiri chili powder is really used as much (if not more so) for it's vibrant red colour rather than it's mild flavour.
Paprika (for colour/flavour), or any other mild chili powder (for piquancy), or a combination of the two (for colour AND piquancy) would be a reasonable substitute, in my opinion.
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cant wait to try this lot. i can never buy kashmiri mirch or kashmiri chilly. will normal chilly powder be ok. does kashmiri chilly taste alot nicer than normal chilly powder? cheers
CA is right. Use equal amounts of chilli powder and paprika.
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what a relief! now thats a bir cookery preparation i can do! ;D
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I used this base yesterday to make Cory Ander's CTM and it was EXCELLENT. With regards to the base, all I did was not put the chilli powder in. Seemed to do the trick!
I also knocked up another madras from this recipe (using the base I had frozen that DID have the chillip powder in it)... again, outstanding results... in fact it was improved by substituting the chilli powder in the madras part, to Degghi Mirch... it was certainly spicier!
Can't remember if I already posted this, but to anyone who freezes their base for use at a later day, you MUST re-blend the mixture once it's thawed out otherwise the curry just doesn't seem right.
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Well here is my first attempt at the June2008 Base.. simmering away :)
(http://img.photobucket.com/albums/v139/two_smoke/DSC_0281.jpg)
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Ok well made my madras, I think the chicken was a little overcooked when I pre-cooked it. Oh well.
Lovely curry, not perfect though as it was my first attempt on the burner, christ that thing gets hot fast!! Very exciting!!
Next time, possibly bit longer for the spices and I had to substitute tomato paste for puree. Less coriander next time but otherwise tasted bloody good ;D
Going to try another on thursday, using the same base but another curry!
(http://img.photobucket.com/albums/v139/two_smoke/madrasSNS290409.jpg)
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Colour looks off a bit mate. I too use Puree instead of paste but it's awesome either way. I really do recommend people follow the ingredients to the letter, but perhaps Degghi Mirch instead of Chilli Powder.
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Hello.
I'm new (today) and got this very sauce cooking on the hob as we speak.
Thanks to you all (especially SnS).
Incidentally I'm knocking up George's korma with it.
Here's hoping it goes well....
Mick.
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I made this base today, but omitted the Kashmiri Murch and used only half a teaspoon of mild chili powder.
The reason I chose to make these adjustments, is to see if the base would work for the milder curries, like CTM, Korma and Pasanda's. As yet to make these, but will post results when tried and tested.
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I've now got around to trying this base. It is very orangy in colour, sweet tasting, smooth, creamy and very tomatoey.
I can see why (given it's tomatoiness and other traits) it would (minus the chili) make a good base for a tikka masala.
I also made a chiken madras from it (but from my own recipe rather than SnS's). It was very pleasant and enjoyable but nothing out of this world. It does not compare with a decent BIR madras in terms of depth of flavour and aroma. Probably I'm doing something wrong though ;)
Not a bad base, by any means, but a bit too tomatoey for my liking. But I'm sure many members will be more than happy with it.
I'd be inclined to stick to some other bases on the forum (for me, currently, Bruce Edward's, Ashoka, Infindforu and Darth's).
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I'd be inclined to stick to some other bases on the forum (for me, currently, Bruce Edward's, Ashoka, Infindforu and Darth's).
Blimey CA, you couldn't pick four more different bases if you tried! How are you judging their 'goodness' factor? And are you suggesting that you can use them interchangeably? That would seem odd.
I would tend to agree that they are four very good bases, but also very different.
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How are you judging their 'goodness' factor?
I guess it's down to which base I would consider making again (because I have particularly enjoyed the curries I've made from it) and if I am disappointed when I run out of it.
To this end, if I could make only one base from this forum (and I have tried many of them, but not all), I would probably make Bruce Edward's. It is pretty basic. I think it is more subtle and versatile than some others and has good texture and flavour.
Unlike BobbyB, I was somewhat disappointed to see that I had run out of the Ashoka base. I have to say that I did produce some very tasty and moreish curries from it. I'm unsure about the coconut and margarine in it, but I will definitely make it again (I have tried making it with reduced margarine and coconut, but with pretty ordinary results).
I've also had good results using Darth's base which, again, has good texture and produces very tasty curries. Similarly for Ifindforu's, which I have probably used most of.
And are you suggesting that you can use them interchangeably? That would seem odd
Well, I think that with a little common sense and prudence, they can be used interchangeably. For example, I find SnS's base very tomatoey (not necessarily a bad thing, of course), not unlike a tomato soup in fact, and would be cautious about adding much (if any) tomato (e.g. tomato paste) to the final dish. The Ashoka I find very garlicky and would be wary of adding too much additional garlic to the final dish.
Other than that, I think it is true to say that most bases on this forum are much of a muchness. But, I'm sorry to say that, although many are capable of producing very tasty and enjoyable curries, they all fall well short (in terms of true depth of flavour and smell) of those available from a decent BIR (in my opinion). I wish I knew why. I personally think it's probably down to the base and the use of flavoured/reused oil (and maybe stock, which I still haven't personally ruled out).
Of course, it could all be me that's doing something terribly wrong! :P
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Sorry, I wanted to post a pic of the chicken madras I made from SnS's base but the server won't let me (is there a capacity problem again Stew?)
It is interesting to note the wide range of colours (from light orangey brown to dark brown) and textures (from runny to thick) that people achieve with both the base and final dish! Clearly people must be doing things significantly differently to get such wide ranging results! :o
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Of course, it could all be me that's doing something terribly wrong! :P
CA,
i know u can't be at cooking stage re your smokiness post.
ps from what u say u've changed my mind and i now intend to revisit the ifindforu.
i too would say u can't reduce the marg or coconut in the ashoka as there is nothing left to take the "taste" load.
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Well, after months of waiting to get hold of the kashmiri mirch i finally got some this week and made a batch of the sauce, i followed the instructions to the dot and was very impressed.
This was the second base i have made, the first one was the basic bruce edwards one and i wasnt over impressed with it, the taste of the base alone wasnt very nice and didnt have that flavour i was looking for.
This one tasted nice although at first i thought it had gone wrong because it didnt seem as thick. But after cooking with it it was perfect, the finished weight was spot on aswell!
Here is a pic of the finished base, its actually more orangey red than the pics show:
(http://img229.imageshack.us/img229/2572/150720091230.jpg)
I made up a bhuna with it and was very impressed, colour, look and taste was the closet ive got to bir, nice one for the recipe i recomend it to everyone! Will try the madrass next time ;D
(http://img145.imageshack.us/img145/8374/160720091234.jpg)
(http://img142.imageshack.us/img142/4569/160720091236.jpg)
(http://img142.imageshack.us/img142/421/160720091237.jpg)
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How did you post your photos Skaze? Have you posted them elsewhere and linked them? I still can't post photos here. :-\
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Go to http://imageshack.us/ and host them there and link them to here, its simple matey, remember to resize them though, i do mine to 640 for message boards :-)
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I also made a chiken madras from it (but from my own recipe rather than SnS's). It was very pleasant and enjoyable but nothing out of this world. It does not compare with a decent BIR madras in terms of depth of flavour and aroma. Probably I'm doing something wrong though ;)
Maybe you should try making the SnS Madras with the SnS base? I found that it worked a treat and I made that more or less to the letter of the recipe here, except I used Deggi Mirch instead of Chili Powder (to make it spicier.)
I know I went to a VERY GOOD BIR near me recently and tried their Chicken Madras... I have to say I actually preferred SnS's Madras!!! And the BIR I went to aren't a bunch of Indian cowboys either!
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Maybe you should try making the SnS Madras with the SnS base? I found that it worked a treat...I have to say I actually preferred SnS's Madras!!! And the BIR I went to aren't a bunch of Indian cowboys either!
Yes, I take your point Robbo, but my madras recipe really wasn't that much different from SnS's (where it mattered).
The fact is (to my mind) that this base resembles tomato soup too much for my personal liking (you just have to smell the base, as it's simmering, to determine that).
This "tomatoiness" comes through strongly in the final curry (which is fine, if that is what you want).
Otherwise, it produces nice curries (but nowhere near up there with a decent BIR). Others may disagree, of course :P
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.... Indian cowboys ....
An oxymoron surely, I mean who would have the guns and who would have the arrows??
;D
Cheers
CoR
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Otherwise, it produces nice curries (but nowhere near up there with a decent BIR). Others may disagree, of course :P
And I am one of them who do. ;)
I guess it's all down to opinion, but I am certainly of the opinion that this is the base of choice. Remove the chilli powder and it even works a superb CA CTM! :P
I suppose another angle could be the BIRs I visit around my parts (Thetford, Norfolk) may not be of as good a standard as where you are from. There are some pretty dire BIRs around here, but there are at least two I go to that I consider VERY good. The problem around here is the BIRs are excellent one week, and shite the next. ::)
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I'll be making my 3rd batch of this base tomorrow. I really like this one although it is the first one I have ever tried. Even when I used the wrong onions (didn't check the label and they were medium/strong NZ ones) the base was fairly sweet.
The curries I have produced (normally madras/bhuna type) have had an excellent depth of flavour and nice after taste. Of course I'm still not 100% with regards to BIR aroma/flavour but I bought a chicken madras for comparison last Saturday night from my local TA (the Raj, Waterloo, Liverpool) and I think my efforts are better.
Once I've got my chest freezer installed in the garage I'll be trying many different base recipes but this one gives me great and immediate results - I don't mind the tomato flavour in a curry and don't think it dominates the flavour of this base too much.
Thanks again to SnS for your contributions on this excellent forum.
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Well I just made another small batch of this alongside a batch of the most recent Bruce Edward's base. My god these bases are different. Ok, first, I have to own up to adding a cube of Knorr vegetable stock to each base, and of course reducing the salt added to compensate. That aside however I made both as specified.
The SnS June base is, as far as I can tell, tomato soup. If you put it infront of me and told me to taste it without me knowing what it was I would say, mmmm yummy, spicy tomato soup. I could easily replicate this base without all the fuss by using a tin of tomato soup and a few extra spices. I do think the addition of the stock cube probably pushed it in that direction though, and I prefer it with than without. It's pleasant tasting just as it is, but then it would be, it's tomato soup!
The Bruce edward's base is of course the oppsite end of the scale. Very lightly spiced and with only a small addition of tomato. I really like it.
I'm going to make a couple of madrases some time to see which one "wins" when using the same spices.
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mmmmm .. tomato soup, love it.
Perhaps I should sell the recipe to Heinz then? ;)
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Even more tomatoes (by ratio) in this one:
http://www.cuzza.com/recipes/brownstuff/
I haven't tried it myself and probably won't bother since finding this forum.
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I made this madras again Saturday and by golly it IS the best madras I've ever eaten. Whatever people above say, I'm not having it, this IS as good/better than any restaurant madras I've had (and believe me I've had plenty!!) ;D
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Just to add to this discussion, this base is now my base of choice, however I don't add the tin of tomatoes nor do I make back up any water lost to evaporation (besides the 500ml added in the last stage). After the ~90 mins total cooking I probably end up with about 2l of sauce and find it works perfectly for the dishes I'm trying to produce.
Cheers SnS
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It's mine too. Actually I still haven't tried any of the other base sauces several months after finding this place. Maybe that's a mistake but I find that this one works perfectly for all kinds of dishes, and if I want it to be a bit hotter to begin with I have on occassion thrown in different chilis and never with bad results.
I made a lovely vindaloo (for which I'm going to post a recipe in that section) with this just the other day, for example, and I've made good CTM's with it too, so it works fine with anything.
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Hi SnS or any one who can help. Am I supposed to scoop off the froth from the base as it cooks in the latter stages?
Thanks
JJS
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however I don't add the tin of tomatoes
Very sensible!
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Hi SnS or any one who can help. Am I supposed to scoop off the froth from the base as it cooks in the latter stages?
Thanks
JJS
Hi Madrasass.
If you're the sort of cook who minces around his/her kitchen saying 'what a gay day' at every little turn of events, then yes scoop off that scum.
Otherwise if you are in any way normal, leave it in. It makes no difference to the taste! ::)
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however I don't add the tin of tomatoes
Very sensible!
Just your opinion SS - but otherwise a pointless comment, although I'm sure it gives you some satisfaction. :-\
Most bases have a quantity of tinned tomatoes. Perhaps reducing the quantity to half a tin may be more to your taste. :)
Madrasses
The light froth is normal - remove any thick stuff as it can taste bitter - but otherwise as SS says, stir it back in.
SnS ;)
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however I don't add the tin of tomatoes
Very sensible!
I agree with this point, succinctly put! This base is VERY tomatoey...
...I'm sure this base would be more versatile if the tinned tomatoes were omitted (or the quantity of tinned tomatoes was certainly reduced, as SnS suggests).
I don't like ANY tinned tomatoes in my base (I think they can make the base bitter). I generally stick to fresh tomatoes or tomato paste.
Each to their own, I suppose.... :P
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I'm sure with the tin of tomatoes added the base is excellent for Madras and perhaps bhuna/rogan josh, however I've never been a fan of the "tomatoey" curries so leaving the tomatoes out altogether works for me. I do still leave in the fresh one and add some tomato paste to final dishes.
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Madrasses
The light froth is normal - remove any thick stuff as it can taste bitter - but otherwise as SS says, stir it back in.
SnS
Hi SnS, many thanks for your sensible reply.
JJS
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Whatever works for the individual is what is best. If you don't like tomatoes, then fair enough. Personally, I find this base the most versatile one that gives the best results. Like I have said before, removing the hot spices or replacing them with milder ones adapts the base just nicely for a CTM. I certainly have no intention of trying any other bases from here as I hit the jackpot with this one first time. And I find that although the base is indeed a tomatoey base, it only adds to the overall results for the curries I enjoy making. Obviously I cannot speak for all the curries, but it certainly works well for the Madras/Vindaloo, CTM (minus chili powder and replacing hot madras powder with mild curry powder) and the Dhansak (although I'm not happy with this curry, it isn't a problem with the base, just the recipe.)
Each to their own eh lads!
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Hello, I'm a new member, tried the base last night and went down a treat!! I like the way it absorbs the oil, I followed the madras recipe and used chicken, took me longer than 15 mins but I reckon I can do it tonight!!! Very nice recipe, thanks.
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Hello, I'm a new member, tried the base last night and went down a treat!! I like the way it absorbs the oil, I followed the madras recipe and used chicken, took me longer than 15 mins but I reckon I can do it tonight!!! Very nice recipe, thanks.
Exactly. The fact you aren't swimming in oil when you dish up your meal makes this base a winner straight away. And it DOES take slightly longer than 15 minutes to make the madras but then that's because when I make mine, I like fried onion so I have to chop and fry onion as well as make the recipe... but it's not much longer than 15 minutes so all is good. SnS I again salute you!!
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however I don't add the tin of tomatoes
Very sensible!
I agree with this point, succinctly put! This base is VERY tomatoey...
...I'm sure this base would be more versatile if the tinned tomatoes were omitted (or the quantity of tinned tomatoes was certainly reduced, as SnS suggests).
I don't like ANY tinned tomatoes in my base (I think they can make the base bitter). I generally stick to fresh tomatoes or tomato paste.
Each to their own, I suppose.... :P
If you use the Italian "Plum" tomatoes they are more sweet than any other variety. I made the SNS base with these and it turned out really well. Certainly the best base I have ever made from here :)
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Which others have your tried 976bar?
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Which others have your tried 976bar?
I can't remember who posted this, but its one that I used to use, but could never get a decent curry from it...... :(
Vegetables
Cooking onions (1.5kg unpeeled, 1.25kg peeled)
1 large carrot (200g unshaved, 160g shaved)
1 large green pepper (225g whole, 200g trimmed and deseeded)
4 to 6 Salad potatoes (250g unshaved, 210g shaved)
Chop roughly and add to a very large cooking pot
Add:-
2 medium tomatoes (chopped into quarters)
2 cups (500 ml) of fresh vegetable oil
25g finely chopped garlic gloves (about 4 large cloves)
10g finely chopped fresh ginger root (about 1 inch cube)
1 tbsp (15 ml) salt
2.5 litres of water, which will cover all the ingredients
Cover and bring to boil. Remain covered and simmer vigorously for 40 minutes stirring occasionally.
Add:-
Half a tin (200 g) of chopped plum tomatoes (Italian Napolina)
Boil covered for another 5 minutes.
Add:-
25 ml cumin powder
25 ml coriander powder
25 ml turmeric powder
25 ml sweet paprika (or deghi mirch)
Boil covered for another 10 minutes. Remove from heat and blend for at least 5 minutes until very smooth. Add 1 litre of water. The gravy will now resemble a very thin soup.
Bring to boil. Simmer vigorously (almost a boil) uncovered for about 30 minutes stirring occasionally. Remove any scum * (not froth) forming on the surface. When the oil completely separates the gravy is complete.
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Which others have your tried 976bar?
Also this one.......
Base Gravy from Ashoka at the Quay
Ingredients:
3 kgs of chopped onions
50 gms Cumin Powder
60 gms Salt
water to cover the onions
Add 100 gms of Tomato paste
100 gms of the Garlic/Ginger paste
10-20 gms of Chili powder (to taste but he recommended 10 since more can be added when cooking)
15 gms Curry powder
20 gms Turmeric
1 block of Coconut block
250 gms Vegetable margarine (again he uses East End Brand)
250 gms of oil
Method:
Place in pot and cover with water and bring to the boil before simmering until onions are soft. Make sure the onions don't become dry keep your eye on the water.
Once soft add the remainder of ingredients then blitz with blender and continue to gently simmer for 1 hour
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I'm just knocking up my fifth batch of this base. This time I have only used half a tin of plum tomatoes taking into account the comments about too much tomato.
I'll let you know if it is better or worse with this change when I've made a curry with it.
Also, first time I tried my hand blender and I was surprised how effective it was. Previously I had used my upright 1.5 litre blender but so much cleaning to do afterwards. I've got my new freezer now so will experiment soon with a different base recipe.
Paul.
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OK - I made this base with only half a tin of tomatoes.
Result - Changed the colour to a more orangey/yellow tint. Still tasted good on its own - perhaps the flavour of the fresh corriander shines through a little more.
Made my regular chicken bhuna last night and I can't really say it tasted much different from previous meals although my wife seemed to enjoy it more than usual.
Conclusion - I don't know whether this improved it or not - it still tasted good.
It may make a better Korma due to less tomatoes but the change is quite subtle.
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Hi Paul
There are only two comments about the base being 'too tomatoey' (from SS and CA), otherwise this recipe has mostly very good feedback - without adjusting the tomato content.
As this recipe is intended to be used for the main BIR base gravy, unless you're making a mild, creamy type curry (korma, pasanda, etc) or detest the taste of tomato, I really can't see a problem. The three bases I've seen cooked (by different BIR chefs) contained tinned tomato.
As I use supermarket economy chopped tomatoes in this base, I wonder whether the more expensive brands of tinned tomato (such a Italia Napolino) may be too acid. I know they do taste stronger and I wonder whether this 'variation' may affect the final base.
SnS ;)
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I've made this base a couple of times now.
I've made a few madras, Ceylon, Dopiaza (I also made a passanda which was absoloutely fine).
All of these were fantastic and not too tomatoey.
I used an economy range of tomatos that cost 17p.
All my curries were significantly better than anyting I've made before, especially the Ceylon.
I may well try some of the other bases on the site at some point but I'm in no rush. This base is spot on for me. It certainly suits my tastes and I'm looking forward to my next lot of curries.
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I've made this base a couple of times now.
I've made a few madras, Ceylon, Dopiaza (I also made a passanda which was absoloutely fine).
All of these were fantastic and not too tomatoey.
I used an economy range of tomatos that cost 17p.
All my curries were significantly better than anyting I've made before, especially the Ceylon.
I may well try some of the other bases on the site at some point but I'm in no rush. This base is spot on for me. It certainly suits my tastes and I'm looking forward to my next lot of curries.
I have to admit Chanser, this base works best for me too, having tried a few others.
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Definately.
I think the use of shops own tomatoes may well affect the final base as SnS says.
Budget brands do tend to be less tomatoey I think because the sauce they are in is more diluted than the expensive brands.
I will continue on with the budget brands.
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(I also made a passanda which was absoloutely fine).
That's a surprise. How was the final colour?
Which recipe did you use for this chanser?
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Hi SnS
It was based on the Kris Dhillon recipe that you posted elsewhere on the site.
I used chicken rather than lamb, I didn't shake a great deal of the yoghurt off the chicken, in fact I think I added a bit extra to the gravy and I got a very nice yellow/orange colour.
I added a few fresh chilis to give it a kick, the final dish definately had a tase I would have been happy with from a takeaway.
I have only ordered Passandas a few times when the mood takes me and they have ranged form very mild to fairly hot and from yellow to bright red.
The one I made was as good if not better than most of these.
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Hi SnS and BB,
Firstly, I must say what a great post, very useful. I made this base last night and I must say how impressed I am with it. It is quite different than my usual base (Kushi Base) in the fact that it is far simpler with less ingredients and a easier cooking method.
I found that the base tasted like a very mild tomato soup with a similar consistancy. Hope this description does not offend you, it's just what it reminded me of. I think the point that I am trying to make is, that it tasted quite nice unlike my Kushi base, which taste kind of soapy, something that the chef say's it is supposed to taste like.
Another thing that I noticed is that it uses more than twice the amount of oil than the Kushi base. For me, that is a good thing as that is where I believe the BIR taste comes from. What did suprise me was that there was no oil seperation whilst cooking the base. I know that in your photo's this is demonstrated but I did still expect a little. The finished base had a beautiful, glossy appearance, obviously down to the oil!
Anyway, with the base finished and slightly I cooled, gave it a little taste, it was then I soon realised my schoolboy error. I had only gone and used Deggi Mirch instead of Kasmir Mirch...D'Oh.. It was quite spicy for a base and I was worried that my wife would spot it straight away.
I went on to make her a Veggie Bhuna using my usual spice blend, again courtesy of Kushi. I made my self a Jal Frezi and my son a chicken Bhuna. I like to make my curries a while before we sit down and eat, just to give me some time to get my starters ready really. I tend to put them in the plastic containers that you usually get from Chinese TA food, and just let them rest after some furious cooking.
This for me is where the magic happend! We sat down and ate some starters, Seek Kebabs whilst the curries was resting. When it was time to slightly reheat the curries, I popped the lids and there it was!, the curries had released their oil which I am convinced is down to the base. I was pleased to see this, as I simply tilted the containers and spooned off about a tablespoon from each.
I then stirred the curries through and give them 1 min each in the microwave, contriversal I know but there you go lol. The end result was almost the best curry that I have ever had the pleasure of eating.
Now I say almost because the best curry that I have ever eaten was the one I made tonight using guess what? the reclaimed oil from the night before. This just took the dish to the nest level IMO.
I really hope that CA reads this post also because I guess it kind of confirms what I believe that CA talks about in another post, whereby he is convinced that the BIR taste comes from a spiced oil! I am possitive of this now and will continue making my curries in this way.
On my next curry night, I will take photo's and post them on here for you to let me know what you think or if you believe that the appearance is not quite right.
All in all, a great base with a great end dish which made for a very successful curry night.
Many thanks SnS and BB
Ray
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I found that the base tasted like a very mild tomato soup with a similar consistancy. Hope this description does not offend you...
Careful Razor he takes these things very much to heart, at least if my experience is anything to go by! ;)
But I totally agree with you, it's very much like a spicy tomato soup.
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lol ;D Thanks for the heads up SS. I hope he understands, it wasn't meant as a critisism, just an observation. What I would say, is that it should be a very versitile base, that's if you don't balls it up by using Deggi Mirch in place of Kashmiri Mirch ::) like me. Good for CTM I would imagine? I like the idea of using the base a bit at a time, build up the final dish to the correct volume and consistancy.
Have you tried this SS, if so, what was your conclusion?
Thanks,
Ray
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D'oh :P
Obviously, if you agree with me, then you must have tried it. Don't worry, I'm not always this gormless ha ;D
Ray
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Hi there i am new to this forum, i am from Glasgow and have nee tasting curries for 15 yrs now, Glasgow is the best place for curries in the uk and always wins awards for it, now onto the recipe by SNS , i have always wanted to make a curry and always failed , i tried this recipe and i cant believe how good it is, i would live to say thank you very much for your kindest efforts, i followed the recipe to the T and its amazing !!!
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First thanks for the post and the detail, not mention the photos.
I have just 10 minutes of simmering and then I will be using the gravy to make a pathia.
I will post back to let all know how it goes.
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I have made this several times (inc. the accompanying Madras recipe) and it is superb. One question: are 'salad potatoes' mandatory? Can regular potatoes be used instead?
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question: are 'salad potatoes' mandatory? Can regular potatoes be used instead?
The real question is: are potatoes necessary at all?
And my answer, which has never changed and won't until someone comes up with a plausible reason for their use, is NO! ::)
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I've made loads of this base. The last one I made up to 5 litres and halved the tinned tomato quantity. I also added a stick of celery for the hell of it and used expensive mild onions (they were Tesco organic - the only mild ones in stock).
The resulting base was delicious and sweet tasting, as were the curries that followed.
Regarding the potato, I don't think it would make any real difference if left out altogether. I would be surprised if anyone could tell the difference with or without the spuds.
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Thanks for the responses. I've had great success with this so far. Next time I will omit the potatoes all together and see how that goes.
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The real question is: are potatoes necessary at all?
And my answer, which has never changed and won't until someone comes up with a plausible reason for their use, is NO! ::)
Potatoes (peeled but left whole) should be mandatory in ALL bases. Removed before blending the base, they make the most fantastic aloo side dishes, if, you can manage to resist scoffing them just as they are, fabulous, mana, ambrosiacal things.
Plausible enough for yer???
Cheers
CoR
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Well I've just made this recipe from start to finish today, including the Madras and it's fantastic. It didn't look too promising at first but it really worked well. For the meat, I used SnS's chicken Tikka ... it has gone down a storm and the left over chicken will do for the kid's butties tomorrow ;D
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D'oh
Made first batch of sns base but like a plonker forgot to buy potatoes
Not a problem thought I, substituted same weight of frozen chips, worked a treat, reckon potato is potato and as a batch of base will make 10 portions its only 12g per portion anyway.
Used the madras recipe but added extra tomato puree and lemon juice to taste towards end of cooking.
Superb recipe SnS, better than my local takeaway
many thanks
john
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Not a problem thought I, substituted same weight of frozen chips
I've heard it all now, I really have! ::) ;D
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I've heard it all now, I really have! ::) ;D
Oh, I seriously doubt it SS! ;)
But I figured this was a reasonably ingenious compromise (in the circumstances)! :P
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frozen chips
I've heard it all now, I really have! ::) ;D
Oh, I seriously doubt it SS! ;)
But I figured this was a reasonably ingenious compromise (in the circumstances)! :P
Thought it may raise a smile, well I was very pleased with the result but it's all gone :'( and all who tasted liked it
Making another batch tonight, and yes with frozen chips ;D
The only reason for potato in my opinion is for a little starch for thickening and all potatoes contain starch so what the heck, it worked
Extra tomato and lemon juice is personal taste but the base recipe itself is a keeper
Has anyone made a vindaloo specifically for this base??
Come on SnS you cant leave it there
cheers
john
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Hi, I'm a new member and can't wait to get started on trying this base. I can't believe I have never found this site before. I only eat kosher food which makes buying the spices etc a bit more complicated.
The only things from the base recipe I can't get are
kashmiri mirch
madras powder
I gather from reading this thread that the 1tsp kashmiri mirch could be made using 0.5tsp paprika and 0.5 tsp chilli powder. Is there another way of doing the madras powder?
thanks
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tessad,
i think it refers to curry powder. if u can't buy local then it also might prove difficult to obtain all the ingredients to make yourself. if this was the case then some simple spicing (coriander, turmeric etc would be fine - not the same but ok).
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got my first batch on going to cook madras tomorrow let you know how it tasted
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I know that CA made his own curry powder. The link is here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0)
CA - please correct if I posted the wrong recipe.
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CA - please correct if I posted the wrong recipe.
That's correct Josh (curry powder...spice mix...mix powder...it's all the same as far as I'm concerned).
Just add more chilli powder if you want it "madras" hot.
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Am I correct? I thought somewhere you made a "curry powder" with cardamom powder and asoefitida in it.
Maybe I'm i'm thinking of some other post...
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Yes, you're correct Josh.
One is the link you supplied, the other was when we were working on the "cr0 curry base development"....I'm not sure where that one went to, but I'm sure I can dig it out, if anyone is interested.
Personally, I'd suggest that Tessad just uses some other decent commercial curry powder (madras hot, if they wish).
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The other one is here: http://www.curry-recipes.co.uk/curry/index.php?topic=4065.msg36792#msg36792 (http://www.curry-recipes.co.uk/curry/index.php?topic=4065.msg36792#msg36792)
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That's great thanks. I didn't realise it was just curry powder! Have everything ready now so tonight's the night!
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Well my first attempt went quite well. I think the base was pretty good.
I had a few problems when making the madras - I think it was a bit more liquidy than it should have been and the oil started to separate when I served it on the plates. I suspect this is because I didn't heat it up correctly when adding the base/water for making the madras. Will try again next week.
Also, sorry if this is a stupid question, but is this base only for making the madras or can I use it to make other curries too?
Thanks. Very delighted to have found this site - my previous efforts have been v poor indeed!
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Hi Tessad,
This base is pretty flexible but if you want to make a really mild dish I would leave the chilli powder out of the base. It's easy enough to add heat at the final cooking stage.
Paul.
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Arghh, I've just read and made notes from all 46 pages of the 'saffron' thread and now I come across this :o Ah well, here's to the next 26 pages! :D
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Get used to it nai...there's an awful lot of bases and curries to contend with on this site! I don't envy you having to try to choose one of the many to start with.
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Wise advice, SS. I've also learnt (through years of participating in forums) that a curmudgeon's reputation for malevolence is entirely undeserved...your input has been very much appreciated. ;D
You guys are great!! Just what I've been searching for. Congratulations to all of you 8)
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Regards msg: I've been a big fan for years; I add it to most of my food. I purchase Lotus's 100mg from Appna, (Indian Grocers) Dewsbury. Magic!!! I must admit, I tend to overuse msg because it gives me the most vivid dreams (I add it to bedtime drinks and find it to be the most invigorating tonic). Enjoy!!! ;D
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You're absolutely right, SS: Are potatoes (and which variety) necessary??? 8)
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nai,
i'm just starting out on msg but putting it in a drink sounds real too far.
on the pot's u can leave them out (i keep them in, it's the only base i do use them though). i've tried both the salad and the normal cheapo - u can't tell the difference in the final curry.
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i've tried both the salad and the normal cheapo - u can't tell the difference in the final curry.
I'd go even further and say you can't tell the difference whether you add them or leave them out. So why bother adding them at all?
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Secret Santa,
the same has crossed my mind. a good friend finishes gravy by adding a little mash - the reason stated being to add a little thickness - it does more than that though it sort of adds a smoothness and does bring an extra flavour.
i find i can't budge the saffron (of which this base is very similar) from my top 3. i put this down mainly to the spice mix and the potato. i like the oil too.
i'm certainly not encouraging potato as an essential ingredient in fact for sure i would not put it in the other bases i make. a base with potato does work and in terms of variation of base is not a bad choice.
depends i guess if u stick to making just 1 preferred base or like a change now and again.
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I just finished my first batch of this base, having made a range of dishes from it.
Not my favourite so far, I must admit. I think it has too much in it, and doesn't leave enough to the final cooking. Tinned tomatoes are a no-no for me from now on, you can taste them in all the dishes, and the use of chilli / mirch in my opinion should mostly be left until the final cook too. Oh and the potato didn't really add anything as far as I can tell.
Nice, but not as good as my first batch of BE, which is narrowly winning over CA's sauce.
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Tinned tomatoes are a no-no for me from now on
I'm in two minds about that. It seems clear to me that most of the BIRs are definitely using tinned tomatoes in their bases, so if you don't then it's not really BIR style.
On the other hand I made CA's base and that has no tinned tomatoes and it produced a nice sweet flavour which I put down to the lack of tinned tomatoes. I liked CA's base for that reason.
the use of chilli / mirch in my opinion should mostly be left until the final cook too. Oh and the potato didn't really add anything as far as I can tell.
Couldn't agree more.
not as good as my first batch of BE, which is narrowly winning over CA's sauce.
Again that mirrors my thoughts exactly.
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Has anyone made a vindaloo specifically for this base??
Yes. Considering the only real difference IMHO between a Madras and a Vindaloo in a BIR is the amount of chilli powder, just follow SnS's Madras recipe but add more Chilli Powder/Deggi Mirch to taste! ;D
Like I've said before... remove the chilli powder and substitute the madras curry powder for mild curry powder, and this base will seemingly suit most curries nicely! ;D