Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: onion on November 02, 2010, 05:49 PM
-
Before you dismiss this out of hand, I know you are probably all sighing at yet another base recipe to appear, with nothing that unique in the ingredients, but have you tried this combination and method? I urge you give it a go.
This base gives a good balanced full flavour, nothing is overpowering yet the aroma is wonderful. It has few ingredients and takes no more than two hours to make. The addition of the water at the second stage gives a good consistency and texture to the gravy.
New Base
3 large onions
4 fresh tomatoes quartered or 200 g tinned
2 medium sized potatoes quartered
3 carrots chopped
1 small green pepper chopped
1 small red pepper chopped
6 broccoli florets
6 cauliflower florets
2 dessertspoons Kasoori Methi
Small bunch fresh coriander
1 dessertspoon ginger garlic paste
2 dessertspoons Rajah mild madras curry powder
1 teaspoon Turmeric
2 teaspoons salt
1 dessertspoon sugar
1 pint oil
2 cups water
3 pints of water for second stage
Put everything in a large saucepan or stockpot and bring to the boil, cover and simmer for 30 minutes without stirring. Allow this to cool and blend to absolute smoothness.
Second stage
Return to the saucepan and add 3 pints of water, simmer for 40 minutes, don?t remove the froth.
Allow to cool and refrigerate overnight.
-
Hi Onion,
Interesting looking base, potatoes, cauli's and broccoli?
How did you come by it, is it your own work or did you get it from another source?
Ray :)
-
nothing that unique in the ingredients
I'm not knocking it, and it might taste great but how can you say there's 'nothing unique' when it contains cauliflower, broccoli, etc?
-
Hi Onion,
Interesting looking base, potatoes, cauli's and broccoli?
How did you come by it, is it your own work or did you get it from another source?
Ray :)
Hi Ray
It's my own recipe, I have been trying tons of combinations over a very very long time.
Cheers
-
nothing that unique in the ingredients
I'm not knocking it, and it might taste great but how can you say there's 'nothing unique' when it contains cauliflower, broccoli, etc?
Hi George
If can explain a little how I came to this recipe.
I noticed that in some of the curry's especially the milder ones the gravy had a background flavour of some sort of vegetable, especially in the Bombay aloo and I could not quite get to the point of identifying it, so I started to play around using different things in the base. Eventually I made this last Saturday and I think it's about there.
What I meant though was that none of the ingredients are unique to us, but this combination in a base is different, the biggest hit on the aroma was the addition of Methi, first of all I added far too much, and with each base thereafter I reduced it until I ended up with a base that tasted just right, for me anyway, as I said a good flavour, nothing dominating anything else. It was at the point when the finished base had not lost any of the smell or taste after the second stage, previously some of the bases I had tried smelled great when cooking, however, once they had been blended etc that smell had gone.
So I just thought I would share it with everyone.
Cheers
Martin
-
Hello Martin,
I'm certainly gonna give it a go.
Thanks for posting it.
When I make my curry with it.
What spice mix ( or whose) would you suggest I use?
CArl...
-
Hello Martin,
I'm certainly gonna give it a go.
Thanks for posting it.
When I make my curry with it.
What spice mix ( or whose) would you suggest I use?
CArl...
Hi
I don't use a spice mix as such, my usual curry is a king prawn madras and I like to keep it quite simple in the use of spices, here my recipe:
1 Teaspoon cumin
1 Teaspoon Pure chilli powder
1 generous desert spoon ginger garlic paste
1 desert spoon tomato puree that has been watered down to the consistency of loose ketchup
Juice of ? a lemon
? Teaspoon salt
1 teaspoon sugar
Raw king Prawns (as many as you want)
5 tablespoons oil
1 Teaspoon Kasoori Methi
Chopped coriander
Some base sauce
Method:
Heat oil in pan, add ginger garlic paste and fry briskly, add the tomato puree and do the same. Add the prawns, cumin and chilli powder and fry until the prawns change colour. If it gets too hot add a ladle of base. The oil will be separating from the sauce, add more base sauce and stir, add the salt and sugar and stir, add the methi . Add more base as you like, just allow it to reduce to your liking, finally, add the lemon juice and coriander, let it bubble , the oil will begin to separate. Then remove from the heat and cover, allow it to rest for ten minutes before serving.
Let me know how it goes.
Martin
-
Thank you Martin.
In your first post, when preparing the first part of your base sauce.
You specify not to stir the mixture.
Is this important, & if so why?
CArl...
-
Thank you Martin.
In your first post, when preparing the first part of your base sauce.
You specify not to stir the mixture.
Is this important, & if so why?
CArl...
Hi CArl
In my opinion it is, the onions sit at the bottom in the oil, they seem to gently fry almost, sounds daft I know. Also I put the spices near the top before I put in the 2 cups of water, I want the spices to gently cook and disperse in the base as it's simmering rather than being murdered in the oil. You will notice that when the first stage is finished all of the oil will be at the top and all of the veg etc will be below it almost. The short cooking time ensures that the vegetables are not overcooked retaining their full flavour.
I hope this helps and I appreciate you trying this.
Martin
-
Thanks Martin,
Gonna give it a go tomorrow, just got all the ingriedients in, so I'll give an honest opinion on Monday. ;)
CArl...
-
Thanks Martin,
Gonna give it a go tomorrow, just got all the ingriedients in, so I'll give an honest opinion on Monday. ;)
CArl...
Thanks CArl good luck with it and I hope you enjoy it! :)
Martin
-
don?t remove the froth.
Onion,
am interested in your thinking on this (in case i've missed something). concensus i think is don't remove (it's extra effort for a start).
i started out on KD1 and came to remove it as norm. since joining the site i've tried both and have not found a difference. the surface of the skimmed base does look better when cooled but that's all for me. in terms of taste not found it discernable.
only thing to be careful if skimming is - to do it early as the base comes to the boil otherwise there is the chance of skimming off oil rising to the surface as well as the froth.
ps love the water addition for 2nd stage - it's a defo me too
-
Hi JerryM
I also have not found any difference by removing the froth.
I found that adding the water on the second stage aided in the separation of the oil as it cooled in the fridge, the following day there was slight puddle of oil on the top.
Cheers
Martin
-
Hello Martin,
I made this base sauce on Saturday.
It does seem to have a very strong taste of potato, almost like a starchy sort of a taste.
Should I be getting this?
I followed your recipe to the letter, but the Veg seemed to be very under cooked, & the sauce seems to be a little on the thick side. Having said that, CA's is the only other base sauce I have done, & compared to his, it is quite a bit thicker.
CArl...
-
It does seem to have a very strong taste of potato, almost like a starchy sort of a taste.
Should I be getting this?
I followed your recipe to the letter, but the Veg seemed to be very under cooked, & the sauce seems to be a little on the thick side.
CArl...
Hi CArl
No, I do not get strong taste of potato, I have just checked my recipe as posted just in case I had missed something, but it is ok. Also, it should not be too thick once you have added the 3 pints of water at the second stage of cooking, in fact it makes it quite runny, slightly runnier than tomato soup.
Two medium potatoes should not dominate the flavour considering all the other ingredients involved.
The veg should all be firm, but not hard after 30 minutes of simmering with the lid on, you can always add a little more water at the second stage if it looks too thick.
Have you made a curry with it yet?
Martin
-
[/quote]
Have you made a curry with it yet?
Martin
[/quote]
Not yet Martin no.
I think I may need to make another batch, & allow the Veg to cook a little more.
I think maybe it was a little too under done.
Sorry mate.
CArl...
-
Onion,
thanks for feedback on the froth - appreciated
-
Have you made a curry with it yet?
Martin
[/quote]
Not yet Martin no.
I think I may need to make another batch, & allow the Veg to cook a little more.
I think maybe it was a little too under done.
Sorry mate.
CArl...
[/quote]
Hi CArl
That's a bummer, if you pm me your address and what you spent on the ingredients I will send you the money, I want this to be a success for you.
Try using smaller potatoes and cutting them smaller, perhaps use a non floury variety or new potatoes, also did you use dried methi?
Cheers
Martin
-
Thank you for the kind offer Martin, it's very good of you.
It's really not necessary though my friend.
It's only a few onions.
I did use dried Methi.
Just a thought, but would it be better if you were to weigh the spuds, & cauli, just to give us a more accurate recipe, or is that a silly suggestion?
Once again, thank you.
Carl...
-
Just a thought, but would it be better if you were to weigh the spuds, & cauli, just to give us a more accurate recipe, or is that a silly suggestion?
Once again, thank you.
Carl...
Hi CArl
No it's not a silly question, next time I make it I will weigh veg and change my recipe accordingly.
In the meantime I would say that the potatoes are about the size of a satsuma and the cauli, broccoli are small florets about the size of a ping pong ball.
Cheers
Martin
-
nothing that unique in the ingredients
I'm not knocking it, and it might taste great but how can you say there's 'nothing unique' when it contains cauliflower, broccoli, etc?
I just bought a curry recipe book for my kindle and the base sauce stated cauliflower or broccoli or a mixture of both (stalks and trimmings), in it.
-
the base sauce stated cauliflower or broccoli or a mixture of both (stalks and trimmings), in it.
What a load of tosh - the recipe I mean. Is that from the kindle book at amazon.co.uk?
I suggest the only reason those vegetables are included is to make the recipe stand out from a marketing point of view. It's dishonest and shameful.
-
the base sauce stated cauliflower or broccoli or a mixture of both (stalks and trimmings), in it.
What a load of tosh - the recipe I mean. Is that from the kindle book at amazon.co.uk?
I suggest the only reason those vegetables are included is to make the recipe stand out from a marketing point of view. It's dishonest and shameful.
George,
I have been in 6 or 7 kitchens over the years and although I have not seen cauliflower or broccoli trimmings go into a base garabi it doesn't mean that some places won't add these ingredients. They would just add some fibrous bulk to gravy and could be by-products of veg preparation.
After all there are those people who say that carrot, potato and cabbage don't go into the garabi but I know from first hand experience that they do in some restaurant or t/a garabi's.
Dishonest and shameful are strong words to use.
You state with some certainty that they would not be used. What do you base this on? (excuse the pun)
Mick
-
thinks that george should take a break from the forum as his comments are mostly always on the negative side and probably stops others from posting - sorry mate but take a hard look at yerself and stop putting others down - i remember CA was banned for a while - not heard anything negative from him since he came back ............ :P
-
thinks that george should take a break from the forum as his comments are mostly always on the negative side and probably stops others from posting - sorry mate but take a hard look at yerself and stop putting others down - i remember CA was banned for a while - not heard anything negative from him since he came back ............ :P
There should be a forum rule - with some sanction against anyone lunching a personal attack such as yours, without adding a jot to the subject under discussion.
I criticised the book's recipe, and not the member who reported it here. There's a big difference. You're not the author are you?
-
There should be a forum rule - with some sanction against anyone lunching a personal attack such as yours, without adding a jot to the subject under discussion.
a case of the pot calling the kettle black I think
-
There should be a forum rule - with some sanction against anyone lunching a personal attack such as yours, without adding a jot to the subject under discussion.
a case of the pot calling the kettle black I think
Yes, maybe, but gazman is one of the most negative members here. First he tried to tell me I shouldn't enjoy watching VHS tapes, then he made offensive remarks about other members, and now he swoops on this thread.
-
I think you need to get a hobby George or maybe take a holiday?
-
Guy's,
C'mon fellas, lets not start 2011 in the same way that most of 2010 panned out. I'm sure that George's post's don't really reflect his personality. The written word is just so black and white, and can easily be taken the wrong way!
It'd be great for the forum if we could all be a little more tolerable towards other members post's.
If one of us brings up something that has been discussed 5 years ago, hey ho, no matter, lets discuss it again!
If someone disagrees with someones methods or list of ingredients, great, lets debate it!
If one man/woman puts lemon juice in their madras or potato in their vindaloo, fine, if you don't like it, leave it out, simple!
Lets focus on the food this year, and leave the sniping to 'lesser quality' forums than this one, eh?
Good luck to all in 2011, may all you curries be good ones, and your efforts even better!
Ray :)
-
Before you dismiss this out of hand, I know you are probably all sighing at yet another base recipe to appear, with nothing that unique in the ingredients, but have you tried this combination and method? I urge you give it a go.
This base gives a good balanced full flavour, nothing is overpowering yet the aroma is wonderful. It has few ingredients and takes no more than two hours to make. The addition of the water at the second stage gives a good consistency and texture to the gravy.
New Base
3 large onions
4 fresh tomatoes quartered or 200 g tinned
2 medium sized potatoes quartered
3 carrots chopped
1 small green pepper chopped
1 small red pepper chopped
6 broccoli florets
6 cauliflower florets
2 dessertspoons Kasoori Methi
Small bunch fresh coriander
1 dessertspoon ginger garlic paste
2 dessertspoons Rajah mild madras curry powder
1 teaspoon Turmeric
2 teaspoons salt
1 dessertspoon sugar
1 pint oil
2 cups water
3 pints of water for second stage
Put everything in a large saucepan or stockpot and bring to the boil, cover and simmer for 30 minutes without stirring. Allow this to cool and blend to absolute smoothness.
Second stage
Return to the saucepan and add 3 pints of water, simmer for 40 minutes, don?t remove the froth.
Allow to cool and refrigerate overnight.
1 Pint of Oil seems a lot for a small amount of ingredients :-\
-
C'mon fellas, lets not start 2011 in the same way that most of 2010 panned out. I'm sure that George's post's don't really reflect his personality. The written word is just so black and white, and can easily be taken the wrong way!
Happy New Year. Thank you for a sensible suggestion. I agree.
The reason I think that putting broccoli and other obsure vegetables in a base sauce is bonkers is that I've never heard of them being used in the stocks and sauces of classic western cooking, like onions, leeks and carrots are.
As for getting a hobby or taking a holiday, how many people might that apply to here? Is the time you spend on the forum justified? New Year resolution? Spend less time at cr0?
-
Maybe the use of brocolli is for colour only? Surely this would give the base a more greenish/brownish tinge to it than an orangy one?
Then would this affect the colour of the final curry?..........
-
C'mon fellas, lets not start 2011 in the same way that most of 2010 panned out.
It'd be great for the forum if we could all be a little more tolerant of other members posts.
If one of us brings up something that has been discussed 5 years ago, hey ho, no matter, let's discuss it again!
If someone disagrees with someone's methods or list of ingredients, great, let's debate it!
If one man/woman puts lemon juice in their madras or potato in their vindaloo, fine, if you don't like it, leave it out, simple!
Let's focus on the food this year, and leave the sniping to 'lesser quality' forums than this one, eh?
Good luck to all in 2011, may all you curries be good ones, and your efforts even better!
Ray :)
Wise words, Ray. Well said. A very happy happy 2011 to all true curry lovers at at CR0, and may this be the year in which sniping disappears for good from the forum.
** Phil.
-
The reason I think that putting broccoli and other obsure vegetables in a base sauce is bonkers is that I've never heard of them being used in the stocks and sauces of classic western cooking, like onions, leeks and carrots are.
George,
That may well be the case but I'm unsure how that crosses over to BIR cooking and the ingredients used in a garabi/gravy.
I suppose BIR cooking is not trying to be classic western cooking.
Cheers,
Mick
-
It's my own recipe, I have been trying tons of combinations over a very very long time.
Sorry, I forgot some of the earlier posts in this thread. If it works, it works. Has anyone else tested this base for flavour? It seems unlikely that BIRs would use cauliflower and broccoli but that's not to say those two vegetables can't add something, if it can be proven that the flavour improves.
-
Happy new year to all.
I posted this recipe because it works for me, it suits my taste, It has few ingredients, takes little time to prepare and has, in my opinion, a great flavour that does not diminish after blending and re-heating. The fact that some BIR?s may or may not use cauliflower or broccoli in their base is neither here nor there, if it works then it works.
I am not saying that it?s any better or worse than any other base recipe posted here, I have made quite a number of them, Darth?s was one of my favourites, I simply wanted to produce a base that gave great flavour with less ingredients and less time consuming. I even made the full recipe version from the Under Cover Curry book; however, I have to say that it was very poor, but that?s just my opinion.
I am happy with this base for now; it gives me what I want, so I thought I would share it here, I shall think carefully before I post another recipe, just incase it?s not what a BIR would do! :-\
-
I shall think carefully before I post another recipe, just incase it?s not what a BIR would do! :-\
Post and be d@mned :) Some of us (not all) are very happy to see and read all relevant contributions, not just those that fit some specific mould.
** Phil.
-
Hey onion
I know the feeling buddy. The weakness of this forum is that there are a minority of members who seem to make it their vocation to be negative, pedantic and critical even though some of them have never set foot in a BIR kitchen and also are conspicuous by the lack of recipes they have posted. The BIR Police seem to put themselves on their own pedestal and they can stay there as far as I am concerned. I am thick skinned and consider I can hold my own in any debate but am happy to plough my own furrow and engage in the forum on my own terms.
What I am saying is that for every member who gets up your nose there will be ten others who feel the same as you do.
Hope you can keep posting buddy.