Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: ifindforu on December 20, 2011, 11:50 PM
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2 KILO OF ONIONS THATS ABOUT 10 MEDIUM ONIONS
2 BUNCH OF CORIANDER STALK
1 CARROT
1/2 A WHITE CABBAGE
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4 BLOCK OF COCONUT CREAM / COCONUT MILK POWDER PREFERED
1 TIN LIQIDIZED TOMATOES
1 CHEF SPOON VEG GHEE OR OIL OR GHEE AND OIL CHOICE IS YOURS GHEE IS BETTER THATS WHAT WE USE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
3 CHILLIES DECEEDED
METHOD
PUT IN A SAUCEPAN THE ONIONS,CARROT AND,THE POTATO UNPEALED AND CUT
ADD THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND 1/2 OF CABBAGE 3 GREEN CHILLIES DESEEDED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY NOW ADD SOME COCONT MILK POWDER OR 1/4 BLOCK OF COCONUT CREAM OR MAYBE 1/2 TIN COCONUT MILK
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
BOIL OR SIMMER ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
I HAVE LEARNT THAT THERE ARE 2 PASTES FIRST IS GINGER/GARLIC RATIO 2 GINGER TO 1 GARLIC FOR GURAVY THEN GARLIC/GINGER TO COOK YOUR FAVORITE DISH RATIO 3 GARLIC 1 GINGER /NEVER PEEL THE GINGER ONLY WASH IT
NEXT DAY
THIS IS CALLED TO BAGAR THE GURAVY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT AND ADD ABOUT 1 TIN TOMATOES LIQIDISED
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE SALT/COCONUT MILK POWDER SUGAR OR PREFERABLE GOOR TO YOUR TASTE.ALSO ADD SOME SINGLE CREAM FOR YOUR RIGHT COLOUR AND TASTE IF YOU FEEL IT IS TO THICK MAKE IT THIN BY ADDING WATER SO THAT IT CAN BE FRIED DOWN IN THE FINAL DISH ( I WOULD LIKE TO GIVE SOME CREDIT TO CHEWY TIKKA AFTER SEEING HIS BASE,OF THE ADDING CABBAGE/GOOD ON YOU/ IVE TASTED THE GURAVY EHERE I WORK AND NEW THERE WAS SOMTHING MISSING IT WAS WHITE CABBAGE ALL THE TIME
AN,ADD 1/2 TEASPOON GARLIC PASTE 1/2 TEASPOON TOMATOE PASTE,A LITTLE SALT FRY FOR 2 MINS NOW ADD A DESERT SPOON OF R MIX POWDER STRAIGHT AWAY ADD YOUR GURAVY ABOUT 1 CUP FULL NOW FRY FOR ABOUT 7/8 MINUTES ADD CHICKEN/BEEF LAMB ALL PRE COOKED TO MAKE YOUR FAVORITE DISH OR WITH OTHER RECIPIES FOUND ON THIS SITE
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Nice post
But it isn't final without your recipe for the spice mix
Still a good post though
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Nice post
But it isn't final without your recipe for the spice mix
Still a good post though
I concur gazman. Being in Oz I won't be able to ship any of the "secret" spice mix over. Hopefully ifindforu will share the secret of the spice mix for free, just like many others on this wonderful free site has shared their knowledge for free including some authors of books and BIR chefs. After all that's what this site is all about unlike the other one that was about making money!
Geo
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Nice post
But it isn't final without your recipe for the spice mix
Still a good post though
wait to see perhaps ill reveal it in time for Christmas
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Nice post
But it isn't final without your recipe for the spice mix
Still a good post though
wait to see perhaps ill reveal it in time for Christmas
I findforu I follow your posts will great interest(apart from the arguments lol!),my next curry feast will definately involve your base.It's a shame you haven't revealed your spice mix yet,I do hope you let us in on it.
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Nice post
But it isn't final without your recipe for the spice mix
Still a good post though
wait to see perhaps ill reveal it in time for Christmas
WATCH ON HERE BEFORE CHRISTMAS JB ILL SHOW WHAT THAT CHEF ROBBED YOU OF
I findforu I follow your posts will great interest(apart from the arguments lol!),my next curry feast will definately involve your base.It's a shame you haven't revealed your spice mix yet,I do hope you let us in on it.
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WATCH ON HERE BEFORE CHRISTMAS JB ILL SHOW WHAT THAT CHEF ROBBED YOU OF
Way to go Girl ;) Merry Christmas ;D
HS
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I nearly made this base on New Year's eve. Foolishly I started at 9:00 pm and by midnight the first stage was done and it was ready for the baghar the next morning. I left the pot (covered) in my out house overnight and it was about 6 degrees so I wasn't too bothered. The next morning I couldn't face stinking the house out as we were doing a traditional family buffet so I found my largest 4.5 litre tupperware container (it was a tight fit) and I froze the lot.
I'll get this made up and tested sometime during the week although the entire 4.5 litre frozen base could take time to defrost.
I've made it to spec so far but I'm a bit concerned about the 2:1 ginger/garlic ratio making the base taste too gingery. I appreciate that mostly garlic is added during the final cooking of dishes (3:1 garlic/ginger) so this might even up the score. But I am tempted to use 1:1 g/g for the base just so I don't have to bin the lot. I'd appreciate any opinions on this as I've made meals inedible (for me anyway) in the past by using too much ginger, and of course it can't really be removed.
Cheers,
Paul
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Thinking about it there's no way that half a chef's spoon of g/g paste at 2:1 ginger/garlic will make this amount of base taste overly towards ginger, so I'll stick to the recipe.
Cheers,
Paul
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Thinking about it there's no way that half a chef's spoon of g/g paste at 2:1 ginger/garlic will make this amount of base taste overly towards ginger, so I'll stick to the recipe.
Cheers,
Paul
it dosnt tast of ginger as you have to fry them before adding to the guravy thats the way i was taught in my take away its the bagar way ,, MY curry IS like a BIR restaurant curry
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Thanks Terry, I'm looking forward to this as it will be the true test of your mix powder and base combination.
All my other tests with your spice mix have used another base so this is the big one.
Cheers,
Paul
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wait to see perhaps ill reveal it in time for Christmas
[/quote]
What a crock of bull s__t,
get a life and stop playing forum games.
Wake up people,
Knob alert ;D
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wait to see perhaps ill reveal it in time for Christmas
What a crock of bull s__t,
get a life and stop playing forum games.
Wake up people,
Knob alert ;D
[/quote]
Think the proof of the pudding will be in the eating so to speak. Unless you've already done so then your comments are somewhat unnecessary, or is this the normal way forum members behave at the "pay to view" scam?
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What a crock of bull s__t,
get a life and stop playing forum games.
Wake up people,
Knob alert ;D
A bit harsh, he did reveal the mix powder by Christmas day and I've tested it myself, just haven't made the base to more closely match it.
BTW Curryhell, have you tried this mix powder? I know JerryM did as he was pleasantly surprised.
Paul
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What a crock of bull s__t,
get a life and stop playing forum games.
Wake up people,
Knob alert ;D
A bit harsh, he did reveal the mix powder by Christmas day and I've tested it myself, just haven't made the base to more closely match it.
BTW Curryhell, have you tried this mix powder? I know JerryM did as he was pleasantly surprised.
Paul
I have made up Ifindforu's mix powder using rajah mild madras curry powder with the illusive jalpur gm. I intend to make a normal madras using his and also abdul's mix so i have something to compare against. Hopefully i'll do this one night during the week. I'll also plan to revist CBM's naan breads as well. I will post full report on mix comparison. Will be interested to hear the results of your experiment ;D
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A forum is a place for people to chat and discuss topics. NOT a place to torment people. Get the idea.
Been a member for a while but reluctant to join in conversations.
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What a crock of bull s__t,
get a life and stop playing forum games.
Wake up people,
Knob alert ;D
A bit harsh, he did reveal the mix powder by Christmas day and I've tested it myself, just haven't made the base to more closely match it.
BTW Curryhell, have you tried this mix powder? I know JerryM did as he was pleasantly surprised.
Paul
I have made up Ifindforu's mix powder using rajah mild madras curry powder with the illusive jalpur gm. I intend to make a normal madras using his and also abdul's mix so i have something to compare against. Hopefully i'll do this one night during the week. I'll also plan to revist CBM's naan breads as well. I will post full report on mix comparison. Will be interested to hear the results of your experiment ;D
dont forget to burn the spice by just adding 1 laddle of guravy to it and leave it fry for about 3 mins then adding the rest of the guravy
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I'm getting confused here. This same thread is coming up under two different titles? How's that happening? Also, not that it matters one iota but, Ifindforu, are you a girl or a boy?
Ray :)
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dont forget to burn the spice by just adding 1 laddle of guravy to it and leave it fry for about 3 mins then adding the rest of the guravy
I'll do my best to singe rather than burn the spices Terry ;D
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Daveyham :
wait to see perhaps ill reveal it in time for Christmas
What a crock of bull s__t, get a life and stop playing forum games. Wake up people, Knob alert ;D
This forum has an uncanny ability to drive away active contributors (e.g., Abdulmohed, very recently) and contributions such as yours are a fairly sure way of encouraging Ifindforu to leave as well. You may personally regard this as no loss, but as Ifindforu has published quite extensively here, while you have published almost nothing (and certainly nothing of any significance), I would personally prefer it if Ifindforu stayed and you kept a civil tongue in your head. Thank you.
** Phil.
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Also, not that it matters one iota but, Ifindforu, are you a girl or a boy?
Ray :)
Hi Ray
If you check Terry's Log-in Account It say's Female, So I take it Terry is a Girl/Woman, (Unless she is telling porkies ;) ) And No It don't matter one little bit. ;D
Les
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dont forget to burn the spice by just adding 1 laddle of guravy to it and leave it fry for about 3 mins then adding the rest of the guravy
I'll do my best to singe rather than burn the spices Terry ;D
hope you enjoy
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Also, not that it matters one iota but, Ifindforu, are you a girl or a boy?
Ray :)
Hi Ray
If you check Terry's Log-in Account It say's Female, So I take it Terry is a Girl/Woman, (Unless she is telling porkies ;) ) And No It don't matter one little bit. ;D
Les
im a taffy man les lol
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Also, not that it matters one iota but, Ifindforu, are you a girl or a boy?
Ray :)
Hi Ray
If you check Terry's Log-in Account It say's Female, So I take it Terry is a Girl/Woman, (Unless she is telling porkies ;) ) And No It don't matter one little bit. ;D
Les
im a taffy man les lol
So you told Porkies on your account then Terry :o
ifindforu Head Chef
Online
Posts: 226 (0.100 per day)
Gender: Female
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Date Registered: October 29, 2005, 04:39:15 PM
Local Time:January 02, 2012, 10:02:57
Language:English
Last Active: Today at 09:54:26 PM
Les
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Also, not that it matters one iota but, Ifindforu, are you a girl or a boy?
Ray :)
Hi Ray
If you check Terry's Log-in Account It say's Female, So I take it Terry is a Girl/Woman, (Unless she is telling porkies ;) ) And No It don't matter one little bit. ;D
Les
im a taffy man les lol
So you told Porkies on your account then Terry :o
ifindforu Head Chef
Online
Posts: 226 (0.100 per day)
Gender: Female
Age:N/A
Date Registered: October 29, 2005, 04:39:15 PM
Local Time:January 02, 2012, 10:02:57
Language:English
Last Active: Today at 09:54:26 PM
Les
[/quote
im sure a scotts man will forgive me good night les
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im sure a scotts man will forgive me good night les
We Scot's are a Big Hearted race, Even to the Welsh ;D
Night Terry
Les
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I've made it to spec so far but I'm a bit concerned about the 2:1 ginger/garlic ratio making the base taste too gingery. I appreciate that mostly garlic is added during the final cooking of dishes (3:1 garlic/ginger) so this might even up the score. But I am tempted to use 1:1 g/g for the base just so I don't have to bin the lot. I'd appreciate any opinions on this as I've made meals inedible (for me anyway) in the past by using too much ginger, and of course it can't really be removed.
I think you need to have faith in the recipe, and the person who posted it, assuming it's been typed out accurately. Make it as written, not that I'd ever make such a industrial quantity; I'd pro-rata it back to a smaller amount, so there's less to lose. Unless anyone can make a really superb curry, how can you say in effect, that a recipe which promises so much is 'wrong' even before you've tried it?
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Daveyham :
wait to see perhaps ill reveal it in time for Christmas
What a crock of bull s__t, get a life and stop playing forum games. Wake up people, Knob alert ;D
This forum has an uncanny ability to drive away active contributors (e.g., Abdulmohed, very recently) and contributions such as yours are a fairly sure way of encouraging Ifindforu to leave as well. You may personally regard this as no loss, but as Ifindforu has published quite extensively here, while you have published almost nothing (and certainly nothing of any significance), I would personally prefer it if Ifindforu stayed and you kept a civil tongue in your head. Thank you.
** Phil.
Phil, sometimes your writing style and content are just so spot-on and bring a smile to my face. Don't expect Adrian (from Curry2Go) or Abdul Mohed to post much on here just to get ripped apart by certain members. But hey-how, when you have low moderation level and anonymity it is bound to happen. Kris Dhillon used to post on the other forum but not now for a long time. People just don't like the hassle they get. As you say ifindforu, although slippery at times, has provided good recipes and advice from real BIR experience so I'm prepared to be patient. :)
Cheers,
Paul
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I've made it to spec so far but I'm a bit concerned about the 2:1 ginger/garlic ratio making the base taste too gingery. I appreciate that mostly garlic is added during the final cooking of dishes (3:1 garlic/ginger) so this might even up the score. But I am tempted to use 1:1 g/g for the base just so I don't have to bin the lot. I'd appreciate any opinions on this as I've made meals inedible (for me anyway) in the past by using too much ginger, and of course it can't really be removed.
I think you need to have faith in the recipe, and the person who posted it, assuming it's been typed out accurately. Make it as written, not that I'd ever make such a industrial quantity; I'd pro-rata it back to a smaller amount, so there's less to lose. Unless anyone can make a really superb curry, how can you say in effect, that a recipe which promises so much is 'wrong' even before you've tried it?
You are quite right George and I did correct myself in my second post after imagining this amount of base, and onions and garlic and ginger and realising, from experience, that I needn't have worried. Regarding making a smaller amount I prefer to make 4 to 6 litres of base as there hasn't been a base recipe I've cooked that has been a total disaster.
Well there was one but the recipe was from a traditional indian book, not a forum recipe. I've had a lot of faith in ifindforu as I was prepared to risk his stuff sold on ebay including the ground up toenail clipping jokes. ;)
Cheers,
Paul
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Can someone explain why or how the title of this thread keeps changing from;
IFINDFORU THE BIR OR T/A GURAVY /SPOT ON./ THIS IS MY FINAL BASE GURAVY
to;
IFINDFORU THE BIR OR T/A GURAVY /SPOT ON./ THIS IS THE FINAL
Ray :-\
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Don't expect Adrian (from Curry2Go) or Abdul Mohed to post much on here just to get ripped apart by certain members.
But they shouldn't be put off so easily, if indeed even one of them has been. As I said before, you need to have a bit of a thick skin if you go public with anything. Even eBay feedback. There are at least 20 people on here who are 100% behind Abdul for every 1 member like me who thinks his contributions are great but I still reckon anything can be improved, like clearly stating spoon measure assumptions and his very best gravy recipe from the outset. Even if you view superb songs and videos on youtube, there may be a few people who 'dislike' something. And as for politics, a party would have unprecedented success if they won a general election with 60% of all votes cast. Even that would mean 40% of people may not approve.
I don't agree this forum is much less than a very friendly place, especially given that the level of moderation is minimal, and I hope the forum benefits from it.
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Can someone explain why or how the title of this thread keeps changing from;
IFINDFORU THE BIR OR T/A GURAVY /SPOT ON./ THIS IS MY FINAL BASE GURAVY
to;
IFINDFORU THE BIR OR T/A GURAVY /SPOT ON./ THIS IS THE FINAL
I'm not sure if the original title has changed but I think you can modify the title for each post - not that I would, or think it's a good idea. My previous post carried the shorter title, presumably because that's what someone earlier used in the section of text I quoted. Anyway, as a test, I'll change it again.
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Don't expect Adrian (from Curry2Go) or Abdul Mohed to post much on here just to get ripped apart by certain members.
But they shouldn't be put off so easily, if indeed even one of them has been. As I said before, you need to have a bit of a thick skin if you go public with anything. Even eBay feedback. There are at least 20 people on here who are 100% behind Abdul for every 1 member like me who thinks his contributions are great but I still reckon anything can be improved, like clearly stating spoon measure assumptions and his very best gravy recipe from the outset. Even if you view superb songs and videos on youtube, there may be a few people who 'dislike' something. And as for politics, a party would have unprecedented success if they won a general election with 60% of all votes cast. Even that would mean 40% of people may not approve.
I don't agree this forum is much less than a very friendly place, especially given that the level of moderation is minimal, and I hope the forum benefits from it.
well said george
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Hi Terry
in this latest version of your gravy recipe, is the potato removed before liquidising?
in your original old gravy recipe from many years back, it was removed?
cheers
Paul
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Hi Terry
in this latest version of your gravy recipe, is the potato removed before liquidising?
in your original old gravy recipe from many years back, it was removed?
cheers
Paul
hi paul this is my latest and no the potato is liquidised with everything else just progreesed from then try it you wont be dissapointed i promise TERRY
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I finally got to eat some of this last night at about 11:30.
It was my first chance to try the spice mix and matching base recipe together in a curry and I wasn't disappointed. The base came out at about 4.5 litres but it should probably have been closer to 5 litres to get the required consistency. I also felt like it could have done with a bit more cooking before use but I was running out of time.
I made a basic chicken curry and was very happy with the results. Some points to note that I've learnt:
Ifindforu says to check the taste of the base at the end and adjust seasoning etc. if you need to. In this case I added a little single cream which seemed to sit well with the flavours. But to be honest this tasting and adjusting the base is a new concept to me as I've usually just followed recipes to spec when it comes to base sauces. This is probably an important point as ingredients will vary each time a base is cooked.
When I last made chewytikka's base I was very impressed with the gravy after sieving it. I intended to sieve every base I made after that but I was running out of time last night and couldn't be bothered. I think this base would greatly benefit from being sieved and probably also from having some surface scum removing during cooking.
Finally I think I'm guilty of changing base recipes too often. There is a lot to be said for sticking with one, getting to know and tweak it to your taste. But I'll try to stick with this one for a while.
I think quality and BIR wise this base was up there with the best on cr0 and the excellent spice mix really lifted things for me.
Thanks to Terry (ifindforu) for providing the information.
Cheers,
Paul
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Hi All
Can anybody guide me to the spice mix receipe, everyone is refering to it, but where do i find it????
Many thanks
Andy Mac
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Hi All
Can anybody guide me to the spice mix receipe, everyone is refering to it, but where do i find it????
Many thanks
Andy Mac
Hi Andy, spice mix link is here:
http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0)
To make it to spec you do need a specific curry powder and garam masala.
Cheers,
Paul
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Hi Paul
Many thanks, i will give it a whirl and let you know what i think.
Regards
Andy
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I finally got to eat some of this last night at about 11:30.
It was my first chance to try the spice mix and matching base recipe together in a curry and I wasn't disappointed. The base came out at about 4.5 litres but it should probably have been closer to 5 litres to get the required consistency. I also felt like it could have done with a bit more cooking before use but I was running out of time............................
I think quality and BIR wise this base was up there with the best on cr0 and the excellent spice mix really lifted things for me.
Thanks to Terry (ifindforu) for providing the information.
Cheers,
Paul
Glad to hear your hard work paid off Paul, even if you did have to wait until 11:30 before you got your curry :(. That you were very happy with the medium curry results bodes very well for many other dishes. You've obviously plans to improve it next time by skimming and sieving which some members believe improves texture and flavour. And your addition of cream to the base sits well with me as my local BIR adds cream to their gravy. I plan to make ifindforu's gravy next with his spice mix. I look forward to sampling the results first hand. Regarding your comment on sticking with one base and working with it for a while, i have now come to the same conclusion. I still yet have to identify the most likely contender for the base:D but am currently narrowing down the field as to which spice mix i will be using. That's not to say i won't try other bases that are on my to do list but the main focus for experiments, tweaking and testing will be my chosen base. What are you plans next for the base or dishes you are going to cook with it?
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Hi CH I made a mild madras last night and I wasn't in a hurry this time. I think I've made some mistakes which will prevent me from getting the best out of this base.
Last night I wasn't too pleased with the texture. It doesn't run off a spoon very well and leaves the spoon coated with vegetable debris. Now I made it up to just over 4.5 litres but on reflection 2 KG of onions should probably produce a base of 5.5 to 6 litres in my opinion. Hence the base is too thick and has too many bits in it for my liking.
I thought I had blended it well using my ?200 Waring stick blender on full power and then finishing off with my handheld 400 watt which has a sharper blade. Still loads of bits. Next time this will go through a sieve or food mill.
The next problem was the damn chef spoon measurements. I figured on 4 tbs to a chef spoon and because of this I think the base has a bit too much spice powder and g/g paste.
The curries I've made are perfectly edible and nice but I need to fix the problems I've outlined above which were really all my fault.
Cheers,
Paul
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"bits" and "debris" are easily removed using Chewys method of straining through a sieve and pushing through sieve with a spoon or the stick thing from a pestle and mortar
stick thing ...lol..dunno if thats the pestle or mortar hence the name "stick thing"
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Hi CH I made a mild madras last night and I wasn't in a hurry this time. I think I've made some mistakes which will prevent me from getting the best out of this base.
Last night I wasn't too pleased with the texture. It doesn't run off a spoon very well and leaves the spoon coated with vegetable debris. Now I made it up to just over 4.5 litres but on reflection 2 KG of onions should probably produce a base of 5.5 to 6 litres in my opinion. Hence the base is too thick and has too many bits in it for my liking.
I thought I had blended it well using my ?200 Waring stick blender on full power and then finishing off with my handheld 400 watt which has a sharper blade. Still loads of bits. Next time this will go through a sieve or food mill.
The next problem was the damn chef spoon measurements. I figured on 4 tbs to a chef spoon and because of this I think the base has a bit too much spice powder and g/g paste.
The curries I've made are perfectly edible and nice but I need to fix the problems I've outlined above which were really all my fault.
Cheers,
Paul
it mayby needed more water and boiled a little more to break down the onions more
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Well that's a let down Paul, but at least you know where it went wrong. That's a heads up for me on potentially over spicing when I come to do the gravy. Obviously need to nail down the chef spoon measurements. Not only do they vary in size but in different hands they can produce different results. I'll err on the side of caution. Adding additional spice at the cooking stage is easy but unless you dilute it further you're not going to remove the over spicing in the gravy.
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Well that's a let down Paul, but at least you know where it went wrong. That's a heads up for me on potentially over spicing when I come to do the gravy. Obviously need to nail down the chef spoon measurements. Not only do they vary in size but in different hands they can produce different results. I'll err on the side of caution. Adding additional spice at the cooking stage is easy but unless you dilute it further you're not going to remove the over spicing in the gravy.
NICE THINKING I USUALY USE A LITTLE MORE THAN A DESERT SPOON NOT HEAPED TO MUCH
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i'm pretty sure ronnoc's base is very similar to this one but it's such a long time since i tried it i feel i need a revisit to make sure my thoughts on this "bagar" are right "to bagar or not to bagar" - my current view being it makes no difference.
ronnoc's base has celery which my recollection put me off. i'm also very uncertain about the cabbage too. having re read what i said on ronnoc's post it sounds as if they weren't that bad. it's also very similar to saffron too which is comforting and allows comparison to a certain extent.
i was going to take 1 chef spoon as 4 tbsp or 60ml. i guess as PaulP says it depends on the finished base volume - so far i've guessed it at 5L and certainly more than my 4.3L biggest pan.
this is going to be the last base i try out. ifindforu's other base is very good - probably my no 4. i can't really see it being beaten (using fennel in place of ajowan). the absence of chef garam or whole spice is also troubling.
link ronnoc's base: http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0)
ifindforu original: http://www.curry-recipes.co.uk/curry/index.php?topic=923.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=923.0)
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the curry2go book got me thinking about this base. then looking at it in detail realised the closest i'd made was ronnoc's (no longer has a post button).
anyhow the celery i'm sure put me off ronnoc's and i've been very reluctant for the last year to try any bases as i'm happy on the 3 off i use.
the bagar method is something i've wrestled with for some time. now that i've had a go i've realised this is exactly what i do at dish frying at what i call spice frying.
this base produces a massive yield - i ended up having to use my spare big pan - i reckon i've got something like 5.5L (15 portions) but feel it may still need thinning after keeping overnight.
so far it certainly passes threshold and have no adverse comments - looks pretty good considering what for me seems a very simplistic ingredient listing. the cabbage sits well - amazed
aiming to cook with it tomorrow night. in terms of bagar or not to bagar - i don't feel there is a difference and intend to stick to my all in at the start approach. at dish frying to bagar for sure - no doubt at all.
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this base has more than caught my attention.
have now cooked 4 off curries. feel it's going to push into my top 3.
need to cook a lot more 1st.
ps on the yield - it's gettin better have had to add 50% water to thin - looks like i'm on for over 20 portions.
ps i need to add that i did not add in the coconut block as the other 2 bases i make are "coconut" based. this base is very much a saffron in my mind.
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i've now finished this base. i ended up with 20 off portions (7.2L) and managed to cook 19 off curries during the weak and a bit.
i'm well impressed with the base and adopting it in my top 3. my only issue is making a smaller 0.5 batch as this was one mammoth cooking week.
it was a real good opportunity for myself as i left out the bunjarra (for part week) and reclaimed oil. it was the 1st time i was using the ifindforu eastern star and jalpur based mix powder.
the curries were very very good with 5 off being the best i've made. the nearest comparable base for me is the saffron and it's just edges ahead. i left out the coconut as the other base i use already sort that type of base.
i can put up a pic of the base if needed - it does not look any different to saffron. the key difference being the cabbage which although initially expecting poor result it work's a treat.
i'm not sold on using fresh oil and see improving my reclaimed oil strength as my next priority. i'm not a fan of using mix powder as the base spicing and feel this is something i'd like to explore further as part of the oil journey.
i'm not suggesting that anyone drops their current fav base on the basis that this base is radically better - it's not. it passes threshold and it's better than saffron which is already a personal fav - i'm simply improving my top 3.
i had told myself to not make any more new bases. i'm now well pleased i gave this a try.
many thanks to ifindforu for the opportunity - well pleased
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forgot to add that this base is very similar to the curry2go which was how i arrived at making the ifindforu take.
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Hi Jerry, I could see the potential of this base but I made some mistakes and assumptions that took the edge off mine. I didn't make mine upto the correct volume (should be at least 6.5 litres +) and I think due to chef spoon measurements I overdid the g/g and spices. I did use some evaporated milk in mine.
The spice mix is good as is the curry powder. I'm sure most BIRs don't use Chinese curry powder but I guess the chefs at ifindforu's place made a lucky discovery.
I'll give this a go again soon, and think I'll adopt your way of adding extra oil to the base and reclaiming it before blending. Then I'll start my curries with the reclaimed oil. I don't see me ever using old bhaji oil.
Cheers,
Paul
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PaulP,
this volume took me by suprise. i've always promised to buy myself a stock pot but of course never have. i have 4.2L pan that i normally use and by luck have a spare. i needed both. i'll add a photo.
i would leave the evap milk out of any base - better added at dish frying.
one of the "bits" that attracted me to this base was the ginger garlic ratio. for some time now i've not used ginger at all in base (KD1 put me off). i wanted to see if it was a major player. it's very hard to tell but going forward i'm going to start using again. like everthing in curry - too much is bad.
i've not really thought of the origin of the curry powder being Chinese - it works for me and that's enough. it's cut short my new year resolution of recipe refinement. well pleased.
the oil is now my no1. i've realised that i don't know enough. success has been more by luck than knowledge. i made several roshney whilst i had the base and used fresh oil to cook the garlic which i normally only use rec oil. it really hit home as i ended up with a x2 fresh oil taste. the time at which it's added in the roshney does not allow it to become spiced. i know roshney is as spec veg ghee but i've not got that to work in fact it's worse than fresh oil as the frying medium. there must be more to it but it's weigh down the pecking order.
the other thing is that i like the rajver but have always felt the oil lets it down. i also know that the saffron oil is very good. not going to be easy and will take some time to crack but i feel this must now be where the difference is between that very good curry and those of the top chefs.
best wishes,
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pic of the finished base. it became very thick the next day and ended up thinning as i used it adding just less than 50% water.
(http://www.curry-recipes.co.uk/imagehost/pics/ddd670319ae1aa9ba3f40707139dc830.jpg) (http://www.curry-recipes.co.uk/imagehost/#ddd670319ae1aa9ba3f40707139dc830.jpg)
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Can anyone tell me if, 6 odd years on, this recipe is still relevant?
I know there are advancements and we learn new tricks constantly but has this one stood the test of time?
Edwina Curry
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I can't see why people it wouldn't be relevant. Looks like a good recipe to me, but I can't claim to have tried it. No reason why you shouldn't give it a go and let us know how it turns out Edwina.