Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: stevejet66 on January 07, 2011, 02:40 PM
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Hi everyone, i havnt been on here for months, hope this maybe of some interest to all, ive taken some massive steps to produce the ultimate taste everyone wants, just going back to some thread in 2005 it was asked if chefs would ever give there secrets away, my answer to would be no, i have recently published my own website, (not a forum or anything like that) but what ive discovered and learnt, if this is ok with the website owner my website is www.baltirecipe.webs.com (http://www.baltirecipe.webs.com), read about me and what its taken to acheive an exact curyy base/curry.
thanks,
the ham..... happy new year all.
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Hi "the ham",
It seems you haven't been here hardly at all, in fact (9 posts, and all, including this one). Personally, I think you have a bit of a cheek coming here and redirecting members to your own website. I'd rather see you post your recipes and views here! ;)
Interesting reading, though. Regarding your "what not to do" section of your website "Some simple thing's to know" (and I quote):
"NEVER FRY GARLIC.
NEVER FRY ONION NEVER FRY GINGER.
NEVER USE TO MUCH GARLIC.
DO NOT USE GREEN PEPPER (except for bhoona dishe's).
DO NOT FRY CORRIANDOR OR ADD IT TO THE EARLY STAGE'S OF COOKNG.
DO NOT USE CARROT'S OR ANY OTHER VEGETABLES.
DO NOT USE COMMERCIAL MADE CURRY POWDER'S, I.E MADRAS, JALFREZE, ROGAN JOSH ETC.
DO NOT USE COMMERCIAL MADE GARLIC, GINGER OR CURRY PASTE'S FROM A JAR. OR OXO CUBE'S OR ANY OTHER STOCK CUBE'S"
I have to say that I'd disagree with nearly all of your points! Just my opinion and each to their own though.... :-\
Where did you get your recipes and ideas from please? And what makes you think this is "the ultimate base" (or anything else, for that matter)?
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Truly fascinating : Happy New Year, Ham, and thank you for sharing your insights with us. One thing that staggered me was the inclusion of 1 1/2 lb of chicken breast chopped in the base sauce, but when I read on it seemed that this was just to unify the pre-cooking of the chicken with the preparation of the base sauce, rather than being an ingredient of the base sauce per se (although, of course, some of its flavour and juices must leach out into the base sauce). So, is this the correct interpretation : you pre-cook the chicken as a part of the preparation of the base sauce, and then use that chicken as the main ingredient of a main dish ?
** Phil.
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thank you for sharing your insights with us
He hasn't Phil, he's redirected members to his own website for his own means! :-\
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Oh, my apologies, you "used a microscope" ffs :P
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Hi "the ham",
It seems you haven't been here hardly at all, in fact (9 posts, and all, including this one). Personally, I think you have a bit of a cheek coming here and redirecting members to your own website. I'd rather see you post your recipes and views here! ;)
He hasn't Phil, he's redirected members to his own website for his own means! :-\
Sorry, I have to disagree, Cory : Ham isn't "redirecting members to [his] own website", he is simply providing a link to it, which each of us can choose to follow or not as we wish. I for one am grateful to him for doing so : whether you (or I) disagree with some or his premisses is another matter entirely.
** Phil.
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Sorry Phil, I disagree with you too. He's simply provided a link (to redirect members) to his own website (for whatever reasons he may have...presumably to promote his own website). There is nothing to stop him from posting his recipes and ideas here.
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Truly fascinating : Happy New Year, Ham, and thank you for sharing your insights with us. One thing that staggered me was the inclusion of 1 1/2 lb of chicken breast chopped in the base sauce, but when I read on it seemed that this was just to unify the pre-cooking of the chicken with the preparation of the base sauce, rather than being an ingredient of the base sauce per se (although, of course, some of its flavour and juices must leach out into the base sauce). So, is this the correct interpretation : you pre-cook the chicken as a part of the preparation of the base sauce, and then use that chicken as the main ingredient of a main dish ?
** Phil.
hi phil,happy new year, i cook the chicken with the base sauce to save cooking it seperate and just add it per curry from the base sauce itself, as regards the redirect to my own website for my own benifit is not true, as the other member cory ander (quoted) i have a cheek for being away so long well sorry for putting myself out for you all. i cant post an entire artical as big as that as it would take half the forum up!
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as the other member cory ander (quoted) i have a cheek for being away so long
I said that I think you have a cheek posting a link to (and redirecting our members to) your website here.
i cant post an entire artical as big as that as it would take half the forum up!
Dont' talk sh*te! It's only about 100 words! ::)
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sorry, i dont like your attitude cory ander, rather aggressive!!!!!! towards members.
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sorry, i dont like your attitude cory ander, rather aggressive!!!!!! towards members.
Too bad, don't use this forum for your own self serving purposes then. I don't like that either :)
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...and, since you posted your "curry base" post in the recipe section of this forum, here is your actual recipe:
"As a rule i cook by imagination but have listed here a more accurate guide for you to follow. but really there's very little, budding curry cook's will know the consistancy of the finished base sauce, as for new cook's it take's time to learn this new skill.
BASE SAUCE INGREDIENT'S
3 large onions, at least 4 inch's in diameter
5 clove's of garlic, no more!
small peice of ginger about 1" square
3 tsps of salt
2 tbls of cooking oil
3 heaped tbls of ghee
1 tsp tomtoe puree
225g tinned tomato's
fresh corriandor/chopped( use the bottom stalk's chopped for best result's)
1 1/2 lb of chicken breast chopped
water to cover
spice's
1 tsp paprika powder
1 tsp (level) turmeric powder
1 tbls cumin powder (the secret to a smokey flavour)
1 tbls of fennel seeds (the secret to a smokey flavour)
6 black cardamom's
8 green cardamom's
1 small peice of cinnamon stick 1" long, No more!
Ok i here you say ive seen these all before, WAIT STOP THERE! it's the way it's cooked. most base sauce's end up bland, no taste as a lot of you say, this base sauce can be eaton as it is without adding any other spice's. *see my list,what not to do, that's what make's this dish special. the secret is not enough cumin powder or fennel seed's are used in base sauce's that's why they fail!
Ok lets get started: Stage 1
chop onion's garlic and ginger, add to pan cover in water, make sure the water is about 1 inch above the onion mixture, add salt, fennal seed's and simmer for 1 hour with a lid on. make sure the fennel seed's are soft, you will notice a very pleasant smell at the end of simmering. remove from heat and blend until super smooth. leave to one side.
stage 2
Add oil and ghee to seperate pan, warm until ghee as melted.remove from heat.
blend 225g's of tinned tomato's and add to pan along with, cumin, turmeric, paprika, tomatoe puree, black and green cardamom's and cinnamon stick, gently simmer for 20 minute's and stiring gently.
last stage
Now add stage 2 to the blended onion mixture and stir in very gently,(do not remove whole spice's), at this point there should be plenty of oil floating on the surface, place back on the heat and simmer gently for 10 minute's. at this stage i add the chicken it's just save's time cooking it seperate,( the taste of the chicken is awsome) and for home use it's just ideal, ok simmer for 1hour stiring occasionally. as you will see the colour will change, remove from heat strain oil off if required, leave to cool for an hour or so. base sauce is now finished and ready to use. remember the taste at the beginning will be different to the end result. so be patient let it cook slowly. the texture should be slightly thinner than a finished dish..
This will make about five curry's"
There, didn't take up half the forum, did it?
Discuss....... :P
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Cory, can you please say what is "self-serving" about posting a link to another web site (even one's own) ? The web is what it is because it contains links from one site to another; if each site were to exist in a vacuum, there would be no web at all.
P.S. Dont' talk sh*te! It's only about 100 words!
In fact, Ham's site contains 1,195,538 bytes in a total of 74 files, and that is just those pages that are publicly accessible.
** Phil.
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Cory, can you please say what is "self-serving" about posting a link to another web site (even one's own) ?
Can you please say why he can't post his recipes (e.g. his curry base) and ideas (e.g. "what not to do") here (like I have just done)?
Simple, cos he wants OUR members to go to HIS website (for whatever reasons, that probably only he can say)
In fact, Ham's site contains 1,195,538 bytes in a total 74 files, and that is just those that are publicly accessible
Wow! Nearly as many "bytes" as others I know then! ;)
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Can you say why he can't post his recipes and ideas here?
I'm sure he can, but he has chosen not to, and has instead set up a site of his own. What on earth is wrong with that ? Is CR0 meant to be the only reliable source of information on BIR recipes in the known universe ? Delusions of grandeur, or megalomania, methinks !
** Phil.
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Delusions of grandeur, or megalomania, methinks !
Or maybe common courtesy (not to do it) me thinks?
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If it was really that offensive and serious, this thread should have been reported to Admin at the beginning.
Can Admin or some other Admin if one exists sweep up this unpleasant and unnecessarily drawn out thread please?
There were several friendly and positive posts all sitting comfortably on the front page of the site, and now these have been forced off by this unfortunate thread.
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It doesn't really bother me the fact than he posted a link to his website. It hardly poses a threat to the existence of cr0.
What I find strange is some of the contradictions. For example "don't add fresh coriander early in the cooking stage" yet the base sauce recipe contains fresh coriander which is surely early in the cooking stage.
Also on one page he states that coriander powder should never be used yet it is listed in his own spice mix elsewhere.
I don't get his long list of no-nos:
What is wrong with frying garlic/ginger/onions? - surely this is a standard Indian/Asian cooking technique. I can't imagine not doing these things.
Finally the microscope - would it really be possible to identify exactly the ingredients using one of these?
Quite funny really but I would rather he discussed some of these points rather than him getting aggressively chased off cr0.
Paul
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Quite funny really but I would rather he discussed some of these points rather than him getting aggressively chased off cr0.
[quote author=Churchill, Winston Leonard Spencer (Sir), 1874
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I have to agree I don't have a problem with the link to the website either.
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Guy's,
Am I correct in thinking that Ham's list of do's and dont's, refer to his base, and not main dishes?
Ray :)
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Am I correct in thinking that Ham's list of do's and dont's, refer to his base, and not main dishes?
That would make sense, except for the following :
- DO NOT USE GREEN PEPPER (except for bhoona dishe's).
** Phil.
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Thanks Phil,
Well, I'm going to give this a go, as we speak!
I'll be using my own base though (which I think is quite similar in some respects) and I have just nipped out and picked up a box of Mangal Chicken Masala. The smell of this stuff is awesome BTW.
I'll be having a go at Ham's madras (sauce only) and I'll be using a garlic and chilli oil that my wife got from Aldi today (which does have a familiar BIR smell to it)
Update to follow soon!
Ray :)
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Ok Guy's
First attempt, nice flavour but way way too salty. I'm going to give it another try, omit the salt and add 0.5 garlic paste and 0.5 ginger paste at the start.
I'm also going to give it a good squirt of lemon dressing towards the end (sorry SS ;))
Report to follow
Ray :)
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Ok,
2nd attempt, much much better. I replaced the 1 tsp of salt with 0.5 tsp of sugar, and I did add 0.5 each of garlic and ginger paste at the start. I also gave it a good squirt of lemon dressing (1 tbsp approx) toward the end. A vast improvement but by no means a breakthrough. I will add some precooked chicken to it and a pinch of salt, and have it for my supper tonight.
Makes a very nice curry but I wouldn't say that it's any better than my own!
Of course, the real test will be to make it all to The Ham's spec recipe, which will no doubt let us taste what he/she intends us to.
The main thing I got out of this little experiment was the use of the Mangal Chicken Masala. 59p for 100g, very comparable to making your own curry masala, if you buy your ground spices in 100ml quantities.
Ray :)
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It doesn't really bother me the fact than he posted a link to his website. It hardly poses a threat to the existence of cr0.
What I find strange is some of the contradictions. For example "don't add fresh coriander early in the cooking stage" yet the base sauce recipe contains fresh coriander which is surely early in the cooking stage.
Also on one page he states that coriander powder should never be used yet it is listed in his own spice mix elsewhere.
I don't get his long list of no-nos:
What is wrong with frying garlic/ginger/onions? - surely this is a standard Indian/Asian cooking technique. I can't imagine not doing these things.
Finally the microscope - would it really be possible to identify exactly the ingredients using one of these?
Quite funny really but I would rather he discussed some of these points rather than him getting aggressively chased off cr0.
Paul
Hi paul, im afraid cory ander split his guts to get the recipe on here without reading into things and just assumes that its an instant curry!, ok regards the fresh coriander, its not in the base sauce its part of the list of ingrediants, it only goes in at the end of cooking the final dish, the powdered coriander i forgot to mention in the spice mix was from a book which is often listed in most of them regarding these type of recipes, as regards the microscope as cory ander took the micky, yes its very true you can see absolutley everything, hope that helps, forgot to mention that these currys are asian casseroles like we would cook stew, as i said dont not fry what ive stated, in the base or final dish, it starts tasting sour, trust me! the recipe from my website i do not mind being posted on here or anything else for that matter, but i would say read all before you begin cooking, thanks
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Methinks "the ham" is "madrasandy" ;D
Not a problem with the website though...it's a bit misleading though, heading the page with "Indian Restaurant Curry Base Sauce" then saying to ignore any recipes from actual restraurants as they're not very good.....if it's NOT an Indian restaurant curry base, then it can't be called such surely?
The site is just his take on a curry base that he wants to share with the world.....something that any one of us could do.....if we had a microscope and the time lol
It would be interesting if he could share with us some of the actual restaurant recipes he's been given and passed over/discounted. Give him a go, folks......I think this could be interesting ;)
Taken from "the ham"'s website
it was only a few year's ago that i had managed to get into some local takeaway kitchen's and get some recipe's, wow ive got one at last! yes i went home thrilled to bit's, i set about cooking what i had been told only to end up with something that did'nt resemble a curry dish, on my travel's around different takeaways i was alway's asking for recipe's, yes they gave them to me but again nothing like what they were cooking, so all these budding curry chef's who say that there local takeaway's gave them a recipe to cook and it was brilliant do yourself a favour do not even bother to cook it
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Domi get a life woman, i do not have to go into every detail about what takeaways or so(as you say they are restaurants then not restaurants) ive been in, or would your care to join me one night for proof of the pudding, if so your welcome to join me in wolverhampton and i'll take you to a few place's i know( although better not you may drink more than me), the trouble is there to much yap rather than share and try. read about me and get the story right, your like cory ander, to much ahead of yourselves and pig headed. ive came on here and tryed most recipes but never criticised anyone!!!!!!!!!!!! but theres nothing like stuffing a good bird! at christmas i say, thanks for the nice words about my website. any emails to stevejet66@aol.com
To add to this thread who's madrasandy????????
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Methinks "the ham" is "madrasandy" ;D
who's madrasandy domi?
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What's up with everyone recently. It's as if there's been a mass taking of PCP or something?
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Hi The Ham, where abouts in Wolverhampton do you go for your curries ?
From Tipton myself (so not far) been a regular curry eater in Wolverhampton for many, many years plus ALL surrounding areas (been about a bit :P).
Would be interesting to know which BIR gave you the inspiration for the base and recipes or was it a combination of a few, and were you sober when you tried them ;D
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Well one was the dilshad w-ton, raj tandoori takeaway linthouse lane wednesfield, rangamati restaurant wednesfield, madina takeaway wednesfield(now closed down) rose of bengal bloxwich, jawel restaurant willenhall, kasmati again bloxwich( now closed down) shabab balti house cannock, p.s no not drunk when i cooked them. truth is they hardly want you to know anything, basically they will tell you anything to stop you pestering them!
hope that helps.
mind you i had to laugh at myself with the microscope, didnt think ide ever bring myself to doing something like that, but as sure to god its amazing what you can see lol
by the way for everyones interest i have linked this website to my website.
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Hi Ham,
Don't know if you noticed, but further up the thread, I had a go at your method last night.
Got to say, the Mangal Curry Masala smells very good, and is very similar to my own spice blend http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0) in both smell and appearance.
Also, the ingredients to your base are similar to mine, except for the cardamoms, which will definitely alter the flavour somewhat http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0)
My method is very different however, that being that I do fry off the garlic, ginger and onions for a good 10mins at the start of my base.
I thought that in my first attempt at your Madras, the level of salt was way too much, however, on my second attempt, I only added a pinch of salt, plus half a tsp of sugar. For me, this took me very very close. I also added a good squirt of lemon dressing in at the end, which again, is down to my own personal preference.
I could definitely work with this recipe, I just need to give it a go to the absolute spec.
Thanks,
Ray :)
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Hi razor, yes you will find we all have slightly different salt levels we like. but do not fry the onion garlic and ginger, do not add anything else other that the recipe states, when the base is cooked let it stand for a few hours, remember that when we cook a stew we do not fry the carrots, onion or any of the veg for that matter we let it stew for flavour, start from scratch with this recipe im sure you will not be dissapointed.
steve m, the ham
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By the way i owe domi an apologie, sorry dear ;D
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lol I wasn't having a go at you, Ham...When I mentioned the recipes you say you've been handed by Indian
restaurants takeaways, I really was interested in those recipes ;D Believe me, anyone who says they have been lucky enough to get into a takeaway kitchen AND get recipes from establishments is in for a probing. ;)
Some of the restaurant recipes we've had on here have been pretty good (i.e. Dipuraja's and Axe's Indian Garden recipes, not forgetting the Ashoka recipes from Martin) and what didn't work for you may well work for someone else :P I understand your being defensive given your earlier treatment by CA but not all members are so aggressive ;D
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yes sorry domi, cory doesnt read into things im afraid, bull at a gate so to speak, yeah have tryed a few recipes on here as i say,some were good, i know the rangamati restaurant where i live dishes up a real naff dish, oh boy its horrible but yes we all have different tastes as there are as many recipes, the recipe i did was to emulate the my local takeaway curry down the road, but there does seem to be that particular taste that folk are after and this was the one i got, anyway have a bash at it see what you think
but follow it exactly dont add anyting else.
steve m ;D
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I don't want to stir things up again but, there's two ways to start a stew.
The fry start, ie, brown the meat, remove it, using the same pan fry the veggies then add water/stock.
Or the stew/boil method, where you throw everything in together, stock included and simmer for hours.
Either ways a winner, its just another choice we have as to which way we begin.
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Hi all,
I am due to do another base today so thought i will give this a try using hams methods.
I have been using Rays base for a while now which has produced excellent results in every recipe i have tryed from this forum.
I will use Razors base as a barometer and will judge Hams base on the finished quality of my dish.
for impartiality i wont inform mrs moony of the base change and i will see if she notices a difference good or bad.
regards
Alan ;D
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Nice one al, great idea ;D
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Ham,
2 minutes ago i finished your madras dish(everything to spec). I did not ask for feed back because all i could taste was salt and still can.
saying that i think your base seemed very good as i was cooking it and very much had the aroma of the real deal.
to clarify a few things on your website in your base recipe. it does not state how much or when you add the corriander stalks, also you need to put into gramms how much onion you use as 3 onions in 4 inches in diameter is pretty subjective (btw i used 15g of coriander stalks, 20g of ginger and 600g of onion.
conclusion
lose the salt from the main dish do not add any extra.
as a base it has great potential and I will know more when i make my own regular dishes.
it reminds me of a base sauce of Akbars from bradford!!!
Thanks Ham i will feed back more on this base when i have tried other recipes of this forum.
please try this base members you wont be dissapointed but half the salt in the base ;)
regards
Alan ;D
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Hi Moony,
I also found the salt levels too high in the Madras but, I didn't do his base and used mine instead. Are you also saying that the salt levels are quite high in the base sauce too?
Ray :)
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Hi Ray,
In both probably, the salt level spoilt what i thought was a very good base.
I still believe ham is onto something with his base and i will know better when i do your jalfrezi :P
too clarify i did everthing to hams spec like i always do for the first time with members recipes even precooking the chicken in the base.
it does need a few tweeks here and there but it really does give the impression of a restraunt base despite the salt levels!!!
I will know better when i do your Jalfrezi mate.
on a side note Hams method does ring true in the fact that you stew the ginger/garlic as opposed to frying in the early stages of the base sauce.
Ray the base ingrediants reminded me so much of yours but i believe the cardamons particuarly the black give that restraunt after taste!!!
the only negative for me was the level of salt
Alan ;D
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Hi Alan,
Ray the base ingredients reminded me so much of yours but i believe the cardamons particularly the black give that restaurant after taste!!!
That was my first thought too, that's why I have no problem with trying this base as its almost the same (ingredients wise) as mine.
Just for background, the reason I fry mine initially is to try to get that familiar sweetness in the base without adding sugar. I doubt very much that the BIR's will fry off their onions in their base. Could you imagine trying to turn the veggies in one of those big pans? It would be a nightmare!
I had a Chicken Tikka Madras tonight for my supper ordered, from my fav TA. Just as I think I'm getting close, my local TA just shows me how far away I really am.
The minute I took the lid off the foil tray, the smell alone, made me realise that I've still a long way to go. The look of it was so vibrant. The oil residue around the edge of the foil wasn't red but a wonderful golden colour. And the taste, well, sweet, savoury, moorish, think of any superlative you can, then apply it to this curry!
Hopefully, Hams base will take us a step closer but we'll see.
Ray :)
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Ray,
I think it has stepped us that bit closer even though i dont want to sound contradictory i was dissapointed with the final dish given the salt levels but you could tell it was a restraunt style base.
like you say i cant imagine a TA/restraunt frying off onion/ginger and garlic prior to the stewing.
in previous bases i have prepared before i have used no more than one black cardamon, but this asked for six :o even now my home has the aroma of a restraunt curry.
give it a go Ray but lose the salt in the base. I think that you wil be pleased with the outcome.
BTW it does not taste or smell like your base Ray given the subtle change in ingrediants and method.
How this puzzle goes on!!!!
Alan ;D
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Hi Al,
Sounds like it's a 'must try'! I'm all out of base so I'll give this a whirl during the week.
I think the Ham suggests that it will yeild enough base for 5 or 6 curries? I'll give it a go but if it works out well, I'd like to up scale it to give me at least 10 - 12 curries but that will mean 12 black cardamoms....wow, that sounds like a lot to me, but hey ho, nothing ventured, nothing gained.
Ray :)
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I think the Ham suggests that it will yeild enough base for 5 or 6 curries? I'll give it a go but if it works out well, I'd like to up scale it to give me at least 10 - 12 curries but that will mean 12 black cardamoms....wow, that sounds like a lot to me, but hey ho, nothing ventured, nothing gained.
Well, I put one in tonight's curry, but I can't say the effect was dramatic : the addition of the whole spices (http://www.curry-recipes.co.uk/curry/index.php?topic=5352.msg52607;topicseen#msg52607) added what I might call "gracenotes" to the final dish, but none changed its character significantly. On that basis, you should be safe with 12 BC in 10--12 curries.
** Phil.
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Ray,
suprisingly it produces the exact same litreage as your recipe. but takes 2 hours more too produce!!!!
i wouldnt personally double up on the black cardamons.
but i feel that the they have made the singular biggest difference to the base.
Alan ;D
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Hi all,thankyou for the massive feed back,truley appreciated,yes the salt maybe a bit much, so just leave it out, im the oppersite, i cant taste salt to well but i cant stand sugar, weird i know, all i can say is ust tweek it to suit your taste, i have changed the ingrediants i.e the salt to 1/4 tsp. got to go to work so will try and answer to the more precise weights amd measures i.e onoins/ginger later.
catch you all soon
thanks again
steve m
tha ham.
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Hi ALL,
For the people that have tried this base, does the ghee come through alot in the final dish, i ask because i am not a fan of ghee neither is the other half.
Thanks.
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Sorry if I'm asking a dumb question but I assume that the whole spices are eventually removed from the finished base?
I'm intrigued by the use of black cardamom and fennel seeds in the base.
Paul
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Hi all, right, just to straighten a few things as requested by weight,
2lb onions.
chopped coriander 1 tbls off. (roots/stems)
ginger 1 inch square block or as near as
fennel seeds are a bit like star anise but not so powerfull and they blend well once softened.
as regards the ghee yes you will get lots floating, will get a different taste if you use only cooking oil.
whole spice's can be put in some muslim cloth and left in, do not remove.
hope that helps,
the ham.
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Paul,
once the base is complete, simply sieve the base to lose the cardamons and cinnamon stick.
imagine accidently chomping into a black cardamon :'(
regards
Alan
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imagine accidently chomping into a black cardamon :'(
regards
Alan
My thoughts exactly - thanks Alan.
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if your remove the cardomons remove them the day after, not before or use muslin cloth to retain them, mind you i have muched on one before now :-X
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Hi all,
I have just made CA's Ceylon with Hams base (only omiitting the salt) from CA's recipe due to the high salt content in Hams base.
Credit where it is due this base really works for me and i made what i consider the best CA ceylon using hams base.
It was like making a completley different curry in both taste and texture to what i have made before using CA's recipe being the only change to spec was the curry base.
food for thought for the fellow curry makers who believe a base makes little difference to the finished dish.
Alan ;D
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Thanks to the guys for there efforts on this one, tried it last night still doesnt taste like a bir, at the end of the video it shows some stock being added from another pot to the final base,Akhni stock , if you look at the video carfully it doesnt look like just a few spices in water, it looks like its full of something else, i.e meat stock or whatever it maybe.
Just to clarify, as I happened to be one of the attendees, the saucepan contents were water, green cardamons, cassia bark and Asian bay leaves - NOTHING ELSE.
As for the base not being BIR, it is as good as the best on here and better than many IMHO. But you obviously rate your own very highly.
I have read your base thread and to be honest, there's nothing new or different about it. It has similarities in ingredients, spicing levels and method to others already discussed on the forum, many of which i've made. However, it does contain something which has pricked my interest of late; the inclusion of whole spice. This, coupled with Moonster's endorsement means i'll have to make it and use it for my easy madras recipe. If it makes as good a madras as i ended up with in the week i'll be happy. If it delivers more, i'll be one step closer to curry heaven. My report will follow in due course on the base and the madras. Anybody else care to try this one out?
http://www.curry-recipes.co.uk/curry/index.php?topic=5346.10 (http://www.curry-recipes.co.uk/curry/index.php?topic=5346.10)
Regards
G0MSQ
Rather than post feedback in a Zaal thread it's only right to do so in the original. Ok, so yesterday I set to and made this base. I do like to have at least two bases in the freezer to choose from, preferably three. Worst case scenario, i'd end up tipping it the down the drain and it wouldn't have cost me much other than time and effort. I did intend not trying any new bases other than IFFU and the little india base. But the inclusion of the whole spice pricked my interest plus the content of the thread.
Anyway, results so far. When i was cooking the onions ginger and garlic it definitely took me back to the good old KD days. In fact worse. This really did smell unpleasant. So i continued with the bagghar bit and added it to the blended onions and cooked it for a further hour. I was expecting it to start emitting that BIR smell that it was supposed to have. It didn't, i can only describe the smell as medicinal, brought about by the black cardamon I think. So i left it too cool with the whole spice sitting there until this evening.
I did check the smell out this morning before i left for work and it had improved in aroma considerably. So I did the taste test tonight. Compared to the many other gravies i've made i can only descibe it as tasting "thin" if you know what i mean. A weak mild onion soup almost like consomme with a little sharpness from the tomato puree but no bitterness. As for the whole spice they added a little background flavour and improved the aroma overall but i could barely detect any curry notes at all. That said, one can't judge a gravy until it's in the finished dish I believe. But then again, if this was a stew i'd be binning it :-\. Will post the results of a madras made with this base later in the week. I took a few pics during the process.
The really foul smelling onion mixture
(http://www.curry-recipes.co.uk/imagehost/pics/6b21d01569a4e4a8b1ba45fee2792f14.jpg) (http://www.curry-recipes.co.uk/imagehost/#6b21d01569a4e4a8b1ba45fee2792f14.jpg)
The bagghar
(http://www.curry-recipes.co.uk/imagehost/pics/9c6a28c4a8d809d9ca6040e2a40c5e2f.jpg) (http://www.curry-recipes.co.uk/imagehost/#9c6a28c4a8d809d9ca6040e2a40c5e2f.jpg)
The finished article
(http://www.curry-recipes.co.uk/imagehost/pics/941d9b751454e5d9a77cef8403b4cdff.jpg) (http://www.curry-recipes.co.uk/imagehost/#941d9b751454e5d9a77cef8403b4cdff.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/390010059910eb9a6dfa314ae47fe669.jpg) (http://www.curry-recipes.co.uk/imagehost/#390010059910eb9a6dfa314ae47fe669.jpg)
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It certainly looks the business. As to the smell, I have never understood this. I use KD base all the time, apart from very occasional experiments, and I have /never/ experienced a horrible smell. Perhaps it's just me : maybe my olfactory organs are less sensitive to whatever it is that others dislike (there may be some truth in this; when I travelled regularly in Ontario I never found the smell of skunk to be offensive, although it was most certainly noticeable). Maybe I'm just drawn to feral smells (I like the scent of fox, for example). Ah well, another digression : sorry chaps . . . Do let us know how the Madras works out : for myself, I think of the base as the ground bass -- it is the melody, played on the spices and herbs at the time of cooking, as well as the skilful control exercised by the conductor (a.k.a. the chef) that I believe makes up at least 90% of the BIR experience.
** Phil.
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I've always found the smell of the KD base very off-putting but this was tolerated as the results were quite acceptable at the time. That's a very eloquent way of putting the curry making process. Everything working together in perfect harmony. Haven't quite worked out yet who is playing the bum notes though >:( or whether the conductor is simply having a bad day. Will post the madras results later in the week. I'm kind of all curried out at the moment. Hard to believe of any of us, but true ::)
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Made my Easy Madras curry with this base tonight. The results and pics are posted here:
http://www.curry-recipes.co.uk/curry/index.php?topic=8786.30 (http://www.curry-recipes.co.uk/curry/index.php?topic=8786.30)