Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: blade1212 on April 30, 2006, 09:36 AM
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Here's a base that I've now had my best results from. I'll post the final curry recipe later. This base has some of the originality of the KD base but the beauty of it is you don't get the boiled onion smell/taste as this base has so much oil (that can be reclaimed). A restaurant owner told me this was the way he did it. It makes sense to keep it all in one pot if you're running a BIR.
12 onions (2kgs), roughly chopped
1 green pepper, chopped
600 ml veg oil
water, enough to just cover the onions in the pan
1 tbl salt
1 big bulb of garlic, chopped
1 hpd tbl ginger paste
2 tbl tomato puree
1 tin tomatoes
2 tbl coconut cream
1 tsp ground cumin
1 tbl ground coriander
1 tbl turmeric
1 lvl tsp garamasala (I use Natco)
1 cinnamon stick (2 inches)
1. add everything except the spices to the pan and bring to the boil
2 once boiling added the cumin, coriander, turmeric, garamasala, cinnamon stick and cook for 80 mins, lid on stir occasionally
3 discard cinnamon stick, cool down mixture (I put pot into a sink filled with water to rapid cool). I think this cooling is important to the final taste.
4 blend using a strong hand blender until the mixture is completely smooth. Add water to get a very runny soup type consistency
5 bring to boil and skim off the frothy scum that floats to the top for 15 mins.
6. once the mixture looks 'clean' boil on medium until the oil separates and collects at the top. Should get a nice thick layer of deep red oil floating at the top.
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Very similar to many of the best bases on this site & well worth a try.
I'm going to give this a bash & will post results when i do.
Cheers....... :D
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Looks like another workable base . I shall also give it a try . :D
CC
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Is this the "pete's 600ml oil gravy" that's recomended in other posts or is that another one? If so any chance of a link please?
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This is Petes 600ml base:
http://www.curry-recipes.co.uk/curry/index.php?topic=4.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4.0)
cK
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This is Petes 600ml base
Oh, dear! I think I've been using the wrong Pete's 600 ml oil sauce all this time! ???
The one I use has coconut block, black cardamom, cinnamon stick, a massive quantity of garlic, and all the other usual stuff. It might be from the in2curry days. It's very spicy, almost "a meal in itself." Am I the only one still using this sauce?
-Mary
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Hi Merry
The one you are using is the recipe given to me by an ex chef.
This is a brilliant full flavoured base
The link points to a home demo I had from a chef
It's very good, but is not the same
It all depends on what you are trying to match
Most of the takeaways round here, are now using a very simple base
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Thanks for clearing that up, Pete. I've been happy with your first sauce, so I'll keep using it for the dishes that I liked it in before. Some dishes I've always made with a simple base, so I guess I'll keep doing them that way. I'd sure like to get everything down to one base sauce. But I guess we'd all like that!
-Mary
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Greetings fellow curryholics.
I've tried this base as it seemed straightforward and easy, just the thing to start out with.
It is quite oily and if I do it again I may try it with less oil. I'm going to reclaim as much of the oil as I can (per blade's suggestion), on this batch.
I then got cracking on a chilli chicken masala using the gravy and it was delish, albeit I used too much gravy in the recipe. Also, I suspect I've used too much water in making the gravy.
Thanks a lot for the recipe.
Regards
Lantana
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Just a further update....
I reclaimed a lot of the oil, and this made the base gravy much more useable IMHO. It also appears that any excess water more easily evaporates during the cooking process, allowing the gravy reduce nicely.
I've now tried it with Kushi Jalfrezi and Curry King's Lamb Bhuna. Both results were outstanding and I am the envy of my friends!
Many thanks again.
Regards
Lantana
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Hi The Lantana,
Did you use the reclaimed oil when you made the Jalfrezi and Bhuna? I have been using reclaimed oil for over 20 years now and get results that replicate restaurant dishes all of the time. Thats what gives a dish that smokey smell/aroma. CQ
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Hi Blade
Don't know if you still monitor this thread but just thought I would let you know that I used this base to make a couple of curies on Friday night. They were my first from this site. What can I say!!!! A very easy base to supplement a recipe from a downloaded e-book from the site. It was a joy. Loads of very subtle flavours from the sauce, nothing overpowering anything else. With the additions of the other bits and pieces from the book recipe it made a truly wonderful tasting curry.
I will use this on a regular basis as it suits my taste but I shall also obviously try some of the other bases(especially the smaller quantity ones)
Once again thanks for the recipe, it will be well used in my house.
Cheers
ILI :)
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Hi all, just in process of making this base sauce, just wondering if any 1 could suggest a final curry recipe to make using this, thanks Andy
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just wondering if any 1 could suggest a final curry recipe to make using this
What sort of curry do you lke and are looking to make MA?
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Hi everyone.
There was a series on the 'gogglebox' recently in which a chef went round trying to convert people from take-aways to 'DIY'. One of the progarammes featued Indian food, and the programme footage was shown of the Curry-House kitchen at work. They showed the cooks blending base sauce in an enormous pot. The chap doning the blending used what looked like a hand-held blender, BUT this thing was enormous, a huge two hander!
As it happens I'm make quite a lot of base and I find using a conventional blender a bit time consuming, as I make loads in one go, and freeze it in 450ml conatainers. (use the KD version with quantities doubled-up)
Anyone know where these things can be got??
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Hi adriandavid,
I use a 9.5 litre stockpot which is nearly full when I do a base. I use a Kenwood Wizard Pro hand blender which reduces this lot to liquid in about a minute or less.
I gave up on the old Kenwood Chef Food proccessor when I got hold of this powerful little beatsie, saves on a lot of washing up and moving hot liquids about too.
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Anyone know where these things can be got??
Here: http://www.ukequipmentdirect.co.uk/shop/index.php?main_page=index&cPath=93_289
here: http://www.nisbets.co.uk/products/ProductList.asp?TopGroupCode=C36&ParentGroupCode=S153&GroupCode=1294
These aren't the two handed types but those are even more expensive!
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Thanks guys!
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Hi corey ander, favourite is madras !!!!!!!!!!, but anything hot really. I ended up making a jhalfrezi and i have to admit it myself it was bloody gorgeous, proberbly the best i have made!! ;D, but i think that was definately down to the base, thankyou, i cant wait to use again.
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Hi MA,
This looks like a pretty typical curry base to me (barring the coconut powder and the the garam masala perhaps). In which case, I would expect most of the Madras/Vindaloo recipes here (http://www.curry-recipes.co.uk/curry/index.php?board=3.0 (http://www.curry-recipes.co.uk/curry/index.php?board=3.0)) to work well with it.
Please let us know how you get on (photos, too, if you can!) 8)
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HI CA, i am making curry tonight using the base from last week, will be making Jhalfrezi again and prob madras aswell, with onion bhaji starter , so i will take some photo's and post them on here. ;D
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Tried this as my 1st attempt .... heres some photos of each stage:
Stage 1 - 20mins after all ingredients have been added -
(http://xs123.xs.to/xs123/08012/S1.JPG)
Stage 2- Just after blended
(http://xs123.xs.to/xs123/08012/S222.JPG)
Stage 3- Complete and finished
(http://xs123.xs.to/xs123/08012/S3.JPG)
Tastes good will let you know how the curry goes tomorrow night.
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Base gravy is looking good Sosa.
Looking forward to seeing more photos of the finished article. ;)
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Great pics looking forward to a follow up 8)
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Hi Sosa,
Welcome to cr0 8)
You base is looking good! Please let us know how your main dishes turn out? :)
Madras Andy! :o
What IS that thing in your photo! :o ;D
It reminds me of little frankfurters, in Australia, which they call by the endearing name "small boys"! ;D You've just got to love it don't you! :P
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Hi CA, sorry forgot to take pictures last time, the alcohol takes away my memory ;D
Anyway i have just made your Madras using the one pot base and have remembered to take some photo's this time. Dont know how to add them though!!!!!!!!!!!!
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this is the finished Madras!!
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Could one of the mods resize those pics please? They're too big to see properly. Thanks.
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Hi MA,
I see CK has resized your photos for you.
You will find some help, on how to post photos, in this thread: http://www.curry-recipes.co.uk/curry/index.php/topic,1475.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1475.0.html)
And how did you like your Madras? Was it any good? Which recipe did you use for the pre-cooked chicken? Is it tikka?
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;D Yes the Madras was excellent and yes it was chicken tikka(cant remember which 1 it is, but it was of here somewhere!), made a Jhalfrezi for the wife also, as it is her favourite, which was also damn tasty ;D
I would just like to say what an excellent site this is, for years i have struggled making curries, but thanks to all on here i am now making first class curries, thankyou all
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hi hun, im new to this site, i was wondering when you said the oil floats to the top, do you have to skim it off or not and can it be frozen?. thanks. kaz ::)
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Hi YM,
Welcome to the forum.
The oil can be skimmed of and is used to start your main curry's, alternatively you can mix it in and freeze it with the gravy.
cK