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Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Peripatetic Phil on March 31, 2011, 01:28 PM

Title: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: Peripatetic Phil on March 31, 2011, 01:28 PM
Dedicated to Kris Dhillon and her The Curry Secret, Copyright (C) Kris Dhillon 1989, without whom this recipe could never have been created and on which this recipe is based.

How To Make The Curry Sauce

For approximately five generous main course dishes, each sufficient for two.
Preparation and cooking time: 2 hr 30 minutes approx.


Ingredients


Stage One



Stage Two


** Phil.
Title: Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: Geoffbrick on March 05, 2015, 11:01 PM
Thanks all,Im gonna have a blast using Kris Dhillons base and also one using powder,get Er indoors to sample and give me an honest opinion.
   Cheers Geoff
Title: Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: Peripatetic Phil on March 05, 2015, 11:10 PM
Good luck, Geoff.  Do let us know how you get on and (perhaps more important) which SWMBO prefers !
** Phil.
Title: Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: Geoffbrick on March 27, 2015, 09:48 PM
Phil, We have a quandary here,er indoors is in favour of Kris Dhillon,s base,the relatives over the Border prefer coriander powder in the base of curry they had whilst down here,although may be a beery response from them.


Geoff
Title: Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: Peripatetic Phil on March 27, 2015, 09:55 PM
Phil, We have a quandary here,er indoors is in favour of Kris Dhillon,s base,the relatives over the Border prefer coriander powder in the base of curry they had whilst down here,although may be a beery response from them.

No quandary there, then -- since you see 'er indoors every day, and the reivers only rarely, best to stick to KD1/PC on a daily basis and switch to the coriander-based base only when the skirl of the pipes announces that another doomed invasion is imminent !

** Phil.
Title: Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: Onions on April 03, 2015, 12:50 PM
Classic!

(http://i1177.photobucket.com/albums/x355/dave-random/blog%20-%20macadder.jpg)
Title: Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: cawsandcook on November 14, 2015, 10:48 AM
Phil, thanks for posting this. I started with KD base sauce many years ago and made some excellent curry's with it. Thought I would have another go using this variation. I have been moving away from the heavily spiced bases I have been using of late to allow more variation in the final dish. A couple of questions  - any particular reason for the long cooking time in the pressure cooker (which is much longer than the original recipe)? Also any further tweeks to the recipe since this was first posted?
Regards
John
Title: Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: Peripatetic Phil on November 14, 2015, 11:26 AM
Phil, thanks for posting this. I started with KD base sauce many years ago and made some excellent curry's with it. Thought I would have another go using this variation. I have been moving away from the heavily spiced bases I have been using of late to allow more variation in the final dish. A couple of questions  - any particular reason for the long cooking time in the pressure cooker (which is much longer than the original recipe) ?
No real reason, John; it may well work with less time, but I didn't experiment to see what effect cooking for less time would have ...

Quote
Also any further tweaks to the recipe since this was first posted?
Only to say that for my most recent curry (http://www.curry-recipes.co.uk/curry/index.php/topic,14170.msg123661.html) I didn't even bother with the final phase (no tomato, oil, turmeric, paprika) and used ready-made g/g paste (large catering size) rather than fresh ginger and garlic.  As I was planning to add some tomato purée (etc.) when making the final curry, I decided that adding those ingredients to the base was an unnecessary complication. I believe that the primary rôle of the base is to add texture to the finished dish, as well as the ground bass to the melody played by the spices added at that later stage, so smoothness  and simplicity are the primary desiderata here.

** Phil.
Title: Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
Post by: cawsandcook on November 14, 2015, 08:57 PM
Thanks Phil, I am beginning to agree strongly with your last para.
I look forward to giving this one a try.
bw
John