Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: jb on August 16, 2010, 01:16 PM
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(As taught on my recent cookery lessons)
Ingredients(Part 1)
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2 Kilo onions (white NOT red)
3 green chillies
Medium size lemon
1 small carrot
Coriander(mostly stalks some leaves as well)
1 green pepper
2 medium potatoes(red)
1 1/2 tablespoons salt
1 tablespoon turmeric
Method
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Peel and chop onions,potatoes and carrot.Leave rind on lemon and de-seed and slice.Chop chillies(leave seeds in).Place in large pot(about 9 litres),cover with water and bring to boil.Leave to simmer for about 15 minutes until the contents have softened.When cooled blend UNTIL COMPLETELTY SMOOTH and return to pan.
(Part two to follow)
(http://www.curry-recipes.co.uk/imagehost/pics/d5981b497b3108f7c9b40649db30c229.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/df36dd82088701c9b0e747a4a51311d2.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/088db34e08cf07d06413939a95d1d138.JPG)
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JB it is a breath of fresh air to see that tomato is not used in the base and lemon is. As I said previously, this is more along the lines of what I have been told from my favourite restaurant.
The finished base looks quite thick, do you add more water or use as is? how does this base compare to other base recipes that you have tried?
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I have to go to work now part two to follow later I promise!!!!
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ande part 3 , part 4 , part 5 and soo on and soo on
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hey jb - fantastic posts and well worth waiting for look forward to reading the rest - quick question - how much coriander are we looking at using in your 9 litre pot?
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I wonder whether that base sauce recipe is complete or will part 2 have any extra ingredients?
We'll have to wait until Jb gets back from work!
Paul.
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I agree Paul, it's like looking out the window for the Postie who you know is delivering something you have been waiting all week for.
:D
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wait for it axe i'm sure that tomato paste will make an appearance in part2, guessing that garlic and ginger puree will too oh and the rest of the spices and probably some more water, lol
regards
gary :D
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I somehow overlooked the Part 2 to Follow. Shall be interesting to see what happens to it next.
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He he, can't wait for part 2. Hope it's in 3D, got me specs ready ;D
Well done JB, thanks for sharing this, much appreciated mukka.
Ray :)
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Hi jb, leaving the skins on the potatoes is interesting, have you tasted the base yet?
If so what does the taste compare to with other bases on this site (if any, that is).
And again jb thanks for all your time and effort to post this.
Cheers.
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Hi
UF, the spuds are peeled as are the carrots.
Regards
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1st picture towards the bottom of the pan, well i think its a potato ;D
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Hi
Well I never, your right UF! could this be Jb throwing us of the scent at the first turn. This curry game can be pretty ruthless. lol
Regards
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As promised the second and final part of my base sauce.
Well spotted the potatoes went in with the skin on.Can't really see much difference either way to be honest
Corriander?? An average bag from Asda's,cut about 1 1/2 inches of the stalk and chop.
Base Sauce Part 2 Ingredients
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2 tablespoons garlic ginger paste(blended in a ratio of 60/40)
3 teaspoons of tomato puree
3 tablespoons plum tomatoes
5 tablespoons yogurt
4 teaspoons mix powder(http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0))
2 ladles of plain vegetable oil
Ensure that the base from part 1 is cooled and take 2 ladles of this mixture and place in a blender.Add the yogurt and the plum tomatoes to the blender.Blend this until it is completely smooth.
Next get another large pan and put on a medium heat. Put in the two ladles of oil then add the garlic/ginger mixture and gently let it brown.Add the blended yogurt and tomatoes and cook for 5 minutes. Add 3 teaspoons tomato puree and 4 teaspoons of mix powder.Lower the heat to cook the spices out,a reddish oil should appear when it is ready.Add the blended mixture from Part 1 and the bring to the boil.Leave on simmer for about 15 minutes,if you have added enough oil the it should float on the top,this is what you scoop off when making your curries.
Conclusions
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Well not that different to other bases on this site.Reminded me ingredients wise of CA's base the only unusual addition is the lemon and yogurt.Still not entirely sure about the lemon,it does give a funny smell when cooking but then disappears in the finished sauce.I've never managed to get my hands on an authentic BIR base sauce so I'm not sure what it should smell like.One thing is for sure,it does get better the day after-the flavours become more subtle,a bit like Mulligatawny or apple soup.It's neither hot nor spicy so I guess that's the sign of a good sauce so it can be used in hot dishes like madras as well as kormas.Plain vegetable oil is used,I'm really tempted to try some spiced oil from my onion bhajis to see what it does.
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(http://www.curry-recipes.co.uk/imagehost/pics/b4bbbfbede2a2cbcfdfcd2f305a518a6.JPG)
Second stage cooking ginger/garlic spices etc
(http://www.curry-recipes.co.uk/imagehost/pics/c8ab1666fb9cc85593131b669342c777.JPG)
Finished base
(http://www.curry-recipes.co.uk/imagehost/pics/0dc29516423a5754da34def3b6853f6f.JPG)
Going in freezer
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The tomatoes made it in after all. lol
I'd bet you would notice the difference if the lemon was left out. I found it added a sweetness to the base as well as flavour.
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hi JB, I made this base today with slightly less success than anticipated. When cooking Part 2 there was quite a lot of oil separating but after i mixed the 2 together and simmered all im getting is foam, would it not be better to reclaim the oil at the end of part 2 before mixing the 2 parts together? Also my base does have a citrus tang to it, I will cook a curry sauce tomorrow with it and see how it goes.
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I just did CA`s madras sauce, omitting the chicken, I didn't add any lemon juice and was contemplating adding another spoon of sugar to counteract the citrus in the base, the madras came out quite good, a lot better than expected.
I have always used Cory`s base and use that as my benchmark, this base is to early to tell, its good but not great, the texture is a tad grainy but that's fixable, the citrus will have to be counterbalanced in the final dish.
I have just gone to do another taste test now its cooled down a little and there is still an undercurrent of citrus, I`m going to add an extra 0.5 tsp of sugar.
Next time I do this base I will be leaving the lemon out.
Andy
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Hi JB,
One question I have is that the first stage only requires boiling for 15 minutes, and the same for the second, so that's only 1/2 hour of cooking. Is that correct? I was thinking if the first stage was cooked for say an hour maybe that would make the lemon taste more subtle?
Cheers,
Del
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The first stage is only about 15 minutes,really it's done when the onions have become soft.The second stage is boiled and then simmered really for as long as you want.This should be when the oil starts coming to the top.The chef told me you can add as much oil as you want,obviously this will give you a much more oily base but more oil for skimming off.
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I made the base and I have to say this is real quality
Lovely aroma
As I only have one recipe to go with the base, I decided to make a 1kg onion version
This clearly affects the oil seperation
The base would not give up it's oil
Next time I'll double the oil or make the 2kg base
But seriously folks, this is good stuff
And I like this spice mix too
Thanks JB, can you give another recipe with the base?
And how do you pre cook chicken?
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I made the base and I have to say this is real quality
Lovely aroma
As I only have one recipe to go with the base, I decided to make a 1kg onion version
This clearly affects the oil seperation
The base would not give up it's oil
Next time I'll double the oil or make the 2kg base
But seriously folks, this is good stuff
And I like this spice mix too
Thanks JB, can you give another recipe with the base?
And how do you pre cook chicken?
Have you used any of jb's other recipes with this base, haldi? Tempted to give this one a go.
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The coriander, green pepper, salt and turmeric are not mentioned in the instructions in part 1. I presume they go in with everything else the same as the other ingredients - is this correct?
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Have you used any of jb's other recipes with this base, haldi? Tempted to give this one a go.
I'm finding it hard to follow where everything is
What other recipes are there?
I'm very interested in his cooking demo recipes too
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Have you used any of jb's other recipes with this base, haldi? Tempted to give this one a go.
I'm finding it hard to follow where everything is
What other recipes are there?
I'm very interested in his cooking demo recipes too
The most pertinent one is probably the Madras: http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0)
No worries if you haven't - just curious how well the base and accompanying recipes are being received.
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The coriander, green pepper, salt and turmeric are not mentioned in the instructions in part 1. I presume they go in with everything else the same as the other ingredients - is this correct?
Sorry guys I do check all my posts I missed that.The coriander, green pepper, salt and turmeric all go in at the first stage.Apologies again.Some links to the recipes.....
chicken madras....http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0)
sag aloo....http://www.curry-recipes.co.uk/curry/index.php?topic=4945.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4945.0)
chicken tikka....http://www.curry-recipes.co.uk/curry/index.php?topic=4934.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4934.0)
chicken korma....http://www.curry-recipes.co.uk/curry/index.php?topic=4944.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4944.0)
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Some links to the recipes.....
chicken madras....http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0)
sag aloo....http://www.curry-recipes.co.uk/curry/index.php?topic=4945.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4945.0)
chicken tikka....http://www.curry-recipes.co.uk/curry/index.php?topic=4934.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4934.0)
chicken korma....http://www.curry-recipes.co.uk/curry/index.php?topic=4944.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4944.0)
Thanks so much for the links
Sometimes I miss things
I understand the thinking for splitting every recipe into a logical location, but I think it may be easier if a set of recipes like these, JB's latest new ones, and Panpots Ashoka's were just put all together, in a seperate place as well
They are each, one chefs recipes, and belong together
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Some links to the recipes.....
chicken madras....http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0)
sag aloo....http://www.curry-recipes.co.uk/curry/index.php?topic=4945.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4945.0)
chicken tikka....http://www.curry-recipes.co.uk/curry/index.php?topic=4934.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4934.0)
chicken korma....http://www.curry-recipes.co.uk/curry/index.php?topic=4944.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4944.0)
Thanks so much for the links
Sometimes I miss things
I understand the thinking for splitting every recipe into a logical location, but I think it may be easier if a set of recipes like these, JB's latest new ones, and Panpots Ashoka's were just put all together, in a seperate place as well
They are each, one chefs recipes, and belong together
Couldn't agree more I had trouble myself remembering what I wrote and where I put it!!
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I know vindaloo-crazy was considering putting together a PDF detailing recipes grouped by chef. I think the forum should stay as it is, but there needs to be something that provides a convenient reference for what recipes go with what - whether that be a PDF or a forum sticky, I don't know.
Anyway, if you try any of those recipes haldi, let us know how you get on. After I have finished my current batch of Razor's base I will probably be giving this one a go.