Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: chewytikka on March 06, 2011, 03:07 AM
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Hi All
Thought I 'd share this recipe and method to help anybody in their quest
for a BIR curry base sauce.
With food prices, increasing every day, I thought I'd cost out this base
and it worked out at ?3.50 for 3 litres.
10min prep, 30min pressure cook, 20mins finishing. Job Done in 1Hour.
Pro points for using a pressure cooker, 1. speed, 2. really economical on fuel
3. less mess and staining in the kitchen.
Negative points: Can't think of any!
Joining this site has inspired me to cook and watching Dipuraja Vids
and Achmal/CBMs fly on the wall Vids have inspired me to create video recipes.
pressurebase2 (http://www.youtube.com/watch?v=5cG5n-hpHMA#ws)
Cheers
Chewytikka ;D
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Thanks for a very interesting video Chewy,
A few observations if I may....
A bit of a shame about the audio, I can barely hear what you are saying because of the music.
I have never used a pressure cooker to make the gravy but a method that clearly works well. One for me to try.
You seem to prefer your gravy thicker than mine. I'm not saying that is wrong just different.
I'm glad to see the use of white cabbage in the base. This is something I do often and something my local restaurant uses.
A good effort mate, Well done,
Mick
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Love the idea, CT, but (if it is still possible for you), could you try an audio remix ? The background muzak is completely drowning out the narration, which is the part that most of us will want to hear clearly.
** Phil.
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Hi chewytikka
Thank you once again for posting a great video & your recipe.
May I ask what is your opinion on cabbage in a base sause - do you considder it an essential ingredient to achieving the BIR taste?
I have used it only once before in the Under Cover Curry base (http://undercovercurry.com/ (http://undercovercurry.com/)), and concluded then that it did not seem at the time to be crucial.
All the best :)
EDIT: Oh bugger! on the wifes computer with the sound turned off - did not realise there was audio!
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thanks for posting this - looks really interesting. Made up a base in the slow cooker once and have been toying with the idea of using the pressure cooker for it too.
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Hi all
Got rid of the soundtrack...
Thanks Achmal
Solarsplace
The cabbage, just seems to round off the onion sweetness, just like the green capsicum adds a little savoury edge.
I've also know cooks who use cauliflower trimmings occasionally.
Just a point. I think some people new to this, might think that this is a curry, it's not!
It's a base sauce to make a specific curry from. And should taste sweet
with a slight hint of curry flavour.
Back to video editing - Chewytikka
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Hi Chewy,
I can't see the video ???
It's a base sauce to make a specific curry from. And should taste sweet
Exactly what I've been trying to get into my curries without adding sugar.
Ray :)
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Hi Razor
Maybe this may help with the sweetness you are looking for?
http://www.curry-recipes.co.uk/curry/index.php?topic=2491.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2491.0)
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Hi Chewy,
I can't see the video ???
It's a base sauce to make a specific curry from. And should taste sweet
Exactly what I've been trying to get into my curries without adding sugar.
Ray :)
Sorry Ray
It's took hours to upload to Youtube, most be very busy on Sunday...
Cheers Chewytikka
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Why Aye Chewy, canny vid ya got goin there mon ;D
Chewy, when I was developing my own base recipe I tried alsorts, carrot, potato, mooli, capsicum but nothing really altered the flavour that significantly for me to keep them in, so I stuck with Onions, oil, garlic, ginger and coriander stalks for the stock, then made a tarka of tinned toms, with spices and oil, added this before blending.
I never tried using cabbage but have heard it mentioned in the Undercover curry accounts. Also, on the straining through a sieve, it's something that I keep meaning to do but never end up doing so because I make between 7 - 10, litres of base at a time, so it's always a bit of a faff.
I agree with Mick(Achmal - CBM) it does look a little thicker than my base but what got me excited was the way the base sauce just rolled off the ladle, leaving it quite clean. This is definitely something that happens with BIR/TA curries when you empty them out of the foil.
So, couple of questions if I may;
a) Is this base quite sweet (which for me is good) as I think you mention that the cabbage adds a sweetness?
b) I may have missed something but am I correct in thinking that the only spice that you add is Haldi (Turmeric)?
c) Have you posted you base recipe on the forum (I haven't checked yet but I will)
Brilliant visual account Chewy, really well done fella.
Ray :)
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hi Chewy,
Good effort, well done. :)
As others have mentioned, it does seem a little thick, well at least to those base recipes that I have tried, which isn't many i'll admit.
Do you have a standard spice mix that you use?
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Why Aye Chewy, canny vid ya got goin there mon ;D
Chewy, when I was developing my own base recipe I tried alsorts, carrot, potato, mooli, capsicum but nothing really altered the flavour that significantly for me to keep them in, so I stuck with Onions, oil, garlic, ginger and coriander stalks for the stock, then made a tarka of tinned toms, with spices and oil, added this before blending.
I never tried using cabbage but have heard it mentioned in the Undercover curry accounts. Also, on the straining through a sieve, it's something that I keep meaning to do but never end up doing so because I make between 7 - 10, litres of base at a time, so it's always a bit of a faff.
I agree with Mick(Achmal - CBM) it does look a little thicker than my base but what got me excited was the way the base sauce just rolled off the ladle, leaving it quite clean. This is definitely something that happens with BIR/TA curries when you empty them out of the foil.
So, couple of questions if I may;
a) Is this base quite sweet (which for me is good) as I think you mention that the cabbage adds a sweetness?
b) I may have missed something but am I correct in thinking that the only spice that you add is Haldi (Turmeric)?
c) Have you posted you base recipe on the forum (I haven't checked yet but I will)
Brilliant visual account Chewy, really well done fella.
Ray :)
Hi Ray & Malc
Thanks for you comments
The cabbage, just seems to round off the onion sweetness, just like the green capsicum adds a little savoury edge.
I've also know cooks who use cauliflower trimmings occasionally.
In this version of the base sauce, there's only one heaped teaspoon of Salt, Haldi and Mixed powder and 150ml of vegetable oil.
I did do an earlier recipe post, which is slightly different from this video.
If you think It's too thick, you just top it up with water.
The consistency on the ladle is correct, i.e. as per all the restaurants I've known over the years.
I don't know if there's a technical term for it? But if it doesn't leave the ladle clean, as you say, the sauce just isn't right.
cheers
Chewytikka
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Hi Chewy,
Thanks for answering my questions mate.
Just for clarity, would you care to post your/this base inc all weights and measures?
It would be much appreciated.
Many thanks,
Ray :)
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Hi Chewy,
Thanks for answering my questions mate.
Just for clarity, would you care to post your/this base inc all weights and measures?
It would be much appreciated.
Many thanks,
Ray :)
(http://)
Hi Ray
Pressure Cooker Curry Base
I use a 4 litre pressure cooker and I usually make 3 litres of finished base.
4 big Onions.
1 medium carrot,
1 medium green capsicum .
A quarter of white cabbage.
A handful of fresh coriander.
Small bulb of Garlic.
3 inch piece of fresh ginger.
Quarter of a tube of tomato puree.
1tbsp of salt.
1tsp of Haldi.
1tsp of Mixed Powder.
Put the pressure cooker on medium heat, add 150ml of veg oil, add ginger & garlic
quickly stir fry and cook out (1minute)
Add all the veg, the pan should be just over three quarter full and 90% Onion.
Add quarter of a tube of tomato puree and pour on 500ml or 2 mugs of boiling water and 1tbsp of salt.
Clamp the lid on and turn the heat up high, until the pressure peaks.
Once under pressure, turn the heat down and time it for 30 minutes.
Switch off, transfer to sink and run the cold water on the cooker for a minute
then tip the valve to let the pressure escape.
Open and stir in 1tsp of Haldi and Mixed Powder, then stick blend smooth.
(At this stage I pass the blended sauce through a food mill/sieve, old school) - optional
Now transfer the sauce to a clean curry pot,
(At this stage I pass the sauce through a food mill/sieve, old school) - optional
add three cups of boiling water, mix well and bring it back to the boil.
'important' leave on a high simmer, a froth will start to appear.
skim the froth off and discard, this will occur three or four times in 10 minutes
You will know when the sauce is ready, when the froth stops and the oil separates
and starts (as if by magic) rising to the surface.
That's it', a lightly spiced Curry Base
cheers Chewytikka
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Many thanks Chewy.
Not got a pressure cooker but I think the mum in law has one, so I'll pinch hers and give this a go..
Sorry mate but 1 more question (pobably a daft one too). Have you tried to cook this base not using a pressure cooker (here's the daft bit) and if so, did it taste any different?
Cheers Chewy,
Ray :)
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Many thanks Chewy.
Not got a pressure cooker but I think the mum in law has one, so I'll pinch hers and give this a go..
Sorry mate but 1 more question (pobably a daft one too). Have you tried to cook this base not using a pressure cooker (here's the daft bit) and if so, did it taste any different?
Cheers Chewy,
Ray :)
Hi Ray
Yes, the taste will be the same, I've cooked this many times over the years,
this is a standard restaurant (Bangladeshi) base recipe, scaled down for home.
The pressure cooker speeds up the process by at least 50%, so boil your onions for a least a hour.
cheers Chewytikka
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Hi Chewy,
Great recipe and superb video,
Can I ask a daft question, what is the mixed powder made up from?
Cheers,
TC
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Hi Chewy,
Great recipe and superb video,
Can I ask a daft question, what is the mixed powder made up from?
Cheers,
TC
Hi TC
Glad you liked the Vid!
My mixed powder at the moment :-
2 tsp Madras Curry Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
Cheers Chewy
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Thanks Chewy,
Trying your base this weekend.
Cheers,
TC
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Thanks for this base sauce Chewy, it turned out great ;D I've got to make some more over the weekend, as I gave away several portions to a work mate, and family for their curries :)
In future I'll be using my pressure cooker for all the base's I make, as it's a win-win situation with them, the time saved, and cost of using them.
tc
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Hi tc
Thanks for the feedback, glad the recipe has worked for you.
My 3 hour base recipe with the whole onions will zip down to 1 hour
if you use your pressure cooker.
Mind you, if your giving your base away, you may want to consider
buying a restaurant size version.
cheers Chewy. ;D
(http://bigboy22-ltr.jpg)
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:o
Thanks for that advice on the restaurant sized pressure cooker, but noooo! Besides Chewy, after I made yesterdays batch if word got out I had such a good curry base here I'd have a queue outside when I got home. ;)
Next, is to make your madras with your base.
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vimeo video recipe.
1)-200ml vegetable oil, infused with Tej Patta and Cassia
2)-500 ml of tap water
3)-3kg Onions.
4)-1 medium carrot,
5)-Third medium Green capsicum .
6)-Third medium Red capsicum
7)-A quarter of white cabbage. (Small)
8 )-A handful of fresh coriander stalks.
9)-Half bulb of Garlic.
10)-2 inch piece of fresh ginger.
11)-2 Green Chillis
12)-3 tbsp of a tube of tomato puree. (M&S Italian)
13)-1 tbsp of salt.
14)-1 tbsp of Haldi. (Tumeric Powder)
15)-1 tbsp of Bolst Hot Curry Powder.
recipe on CR0.
1)-150ml vegetable oil.
2)-500ml water.
3)-4 big Onions.
4)-1 medium carrot.
5)-1 medium green capsicum .
6)-A quarter of white cabbage.
7)-A handful of fresh coriander.
8 )-Small bulb of Garlic.
9)-3 inch piece of fresh ginger.
10)-Quarter of a tube of tomato puree.
11)-1tbsp of salt.
12)-1tsp of Haldi.
13)-1tsp of Mixed Powder.
chewy sorry to be a pain,but,can you sort this out for me. I want to have a go at your gravy but, there are differences between the two recipes.
1- oil 200 or 150ml.
2- infused with Tej Patta and Cassia or not.
3- red & green capsicum or just green.
4- 2 inch piece of fresh ginger or 3.
5- 1 tbsp of Haldi or 1 tsp.
6- 1 tsp of Mixed Powder or 1 tbsp.
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C'mon chewy you can do it.
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Hi Chris
There's two separate Video recipes mate. 1.Youtube 2. Vimeo
Number 1
This one was the first vid I did, inspired by joining cR0.
One hour base sauce on: March 06, 2011,
Which produces a lightly spiced neutral Garabi
1)-150ml vegetable oil.
2)-500ml water.
3)-4 big Onions.
4)-1 medium carrot.
5)-1 medium green capsicum .
6)-A quarter of white cabbage.
7)-A handful of fresh coriander.
8 )-Small bulb of Garlic.
9)-3 inch piece of fresh ginger.
10)-Quarter of a tube of tomato puree.
11)-1tbsp of salt.
12)-1tsp of Haldi.
13)-1tsp of Mixed Powder.
Number 2
A few months ago I uploaded a simple "All in one Base" or curry for beginners,
Using a bought curry powder (Bolst Hot)
Curry in a Hurry, Pressure Cooked base ? on: April 13, 2012, 02:31:55 PM ?
http://www.curry-recipes.co.uk/curry/index.php?topic=8218.msg72761#msg72761 (http://www.curry-recipes.co.uk/curry/index.php?topic=8218.msg72761#msg72761)
1)-200ml vegetable oil, infused with Tej Patta and Cassia
2)-500 ml of tap water
3)-3kg Onions.
4)-1 medium carrot,
5)-Third medium Green capsicum .
6)-Third medium Red capsicum
7)-A quarter of white cabbage. (Small)
8 )-A handful of fresh coriander stalks.
9)-Half bulb of Garlic.
10)-2 inch piece of fresh ginger.
11)-2 Green Chillis
12)-3 tbsp of a tube of tomato puree. (M&S Italian)
13)-1 tbsp of salt.
14)-1 tbsp of Haldi. (Tumeric Powder)
15)-1 tbsp of Bolst Hot Curry Powder.
watch it here Curry in a Hurry (https://vimeo.com/21104829)
This one turns out more like a medium curry with the extra spice and infused oil.
Hope this helps, Chewy
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cheers chewy ;) if you get anymore layed back in the videos you will be a sleep. good vids by the way.
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@CT
Now I have a pressure cooker I'll give this a go.
To clarify as written instructions seem to be slightly different to the video; after 30 mins are up you add haldi, mix powder and 500 ml of water, blend then sieve before simmering for 10 mins?
You then transfer to another pot and put an additional 3 cups of water in then give it another simmer for 10 mins or so skimming off the froth? Only the video mentions another 500 ml only?
Accepting that it is maybe not overly important, I'd be grateful if you could please clarify the method after the initial 30 mins cook.
Dave
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Oh well, probably make no difference anyway so I'll crack on!
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Made this base for the first time yesterday, then used it in CA's madras. All I can say is I think I have a new favourite base! Fantastic Chewy! Thanks for posting and a great vid. (Could do with subtitles though for us southerners!!)
Matt
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Pretty new to BIR's but made this base last weekend, after deciding not to continue with the KD base I made, and put it together with Chewys Madras, had to tone it down a bit (southern softy) and it was still hot, but it was fabulous, many thanks Chewy, gonna try a Bhuna this weekend
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Am making this excellent base again tonight(bought a pressure cooker just for it and have made it half a dozen times already!)
Just wondered if you have managed to improve it since the original post as the replies(especially on the 3hr base link) have gone nuts!
Also, what do you do with the rest of your cabbage? I'm old skool and hate throwing food away, but after only using a quarter of it, I always end up binning the rest a couple of weeks later when it's gone off!
Thanks for a cracking recipe though mate.
Matt
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Loads of things to do with left over white cabbage!
Here's a few suggestions.
Cut into quarters and freeze for your next few bases. Use it to make a simple veg side dish. Or perhaps make a coleslaw.
No doubt others will have even better ideas!
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I like this little side dish now and then:
(http://www.curry-recipes.co.uk/imagehost/pics/862dbcba09dfbd8496f9c4e0e5c06e5b.jpg)
Thinly sliced white cabbage and carrot
Sliced green chilli
Asoefetida, black mustard seeds, lemon juice, a pinch of salt and a pinch of sugar.
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Quite often when i go to a Sri Lankan place, i'll have rice and three and choose the veg option.
Most of the time this consists of a dal, a mixed veg curry and a dry cabbage curry.
All delicious and work well with plain boiled rice.
(http://www.curry-recipes.co.uk/imagehost/pics/448373b95f92f75b9c6057d64c0475a4.JPG)
http://www.foodcnr.com/2011/09/cabbage-stir-fry-in-sri-lankan-style.html (http://www.foodcnr.com/2011/09/cabbage-stir-fry-in-sri-lankan-style.html)
Cheers, Frank. :)
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Hi Matt
Glad your having success with this base ;)
Crikey, where does the time go, My first cR0 inspired video, March 2011.
This recipe/method still stands up today. ;)
When you've cooked it a few times and understand the principle that Garabi, is 80-90% Onion Water, and is a neutral base.
You can tweak this with any flavour you put into it.
E.G. If you add a couple of green chillis to the pot at the beginning, you will taste a slight chilli heat in the finished base.
Add a couple of tbs of mix powder and it will have a stronger curry taste.
Likewise, Muslin cloth is very handy, for trying things out.
If you make a bag, add a couple chicken thigh's, 2 Tej Patta, a small piece of cassia bark, couple black cardamom, tie the bag, add it at the beginning
and this will change the taste completely.The flavour of the chicken juices/fat/stock and especially cinnamon will shine through. :P
The downside on this is, if you flavour the base too much, the same background flavour carries through on every final curry dish you cook.
Cabbage, if your not going to use it for anything else, just cling film it and stick it in the freezer.
cheers Chewy
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As a newbie who loves a pressure cooker I am gonna give Chewy Tikka's base a go with a view to later cooking a Madras.
I have spent ages on this site today, it's fantastic! Thanks for giving up advice, recipes and your time freely.
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And a very good place to start it is too! Best of luck.
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Definitely worth digging out the old presh cooker for this CT, cheers!