I have tried this base recipe and followed it as best as I could with out the exact amounts and it does produce a very good garabi.
I have never seen a chef sieve his garabi before. I PMed Chewy about this and he confirmed that this was 'old school' from the 70's. My first kitchen visit wasn't until the 80's so that would explain that.
I did sieve the garabi myself and I was surprised how much fibrous material was taken out, I would suspect a lot of it would have come from the cabbage. It did leave the gravy very smooth.
Having tasted it once made, it tastes very much like a finished curry albeit not as intense of course. I went on to make a lamb dopiaza madras hot.
It was a very good curry with a great depth of flavour.
Nice one Chewy, I really enjoyed it.
Cheers,
Mick

Hi Mick
Glad you tried it and enjoyed a good curry 
This is the bit of kit that used to be in all the BIRs I've known, but 4 times bigger.
Cheers Chewy

Hi Chewy,

Great video my mate. As I've mentioned before, what I like about the look of this base, is how it runs off the spoon, leaving the spoon clean rather than coating it.  Also, the straining of the base is something that I've never done but do intend to on my next batch.

So Chewy, if you don't mind me asking, what's your background in BIR cooking?  How did you come by your methods and techniques, are your recipes your own or gleaned from your favourite BIR chef?

Sorry for the questions but you seem to be offering us something subtly different than has been mentioned before and maybe your style is what quite a few of us are looking for?

Just one more thing if I may, would you mind putting up the exact measurements to this base?  I know we can see it for ourselves, and you have also added commentary on your video but there is something reassuring about seeing a recipe in print  ;D

Many thanks Chewy, excellent work again fella.

Ray

Hi Ray
I don't think any base has exact quantities, but here goes...
200ml any vegetable oil
1 medium carrot.
1 Large bulb of Garlic.
3 inch piece of fresh ginger.
A quarter of medium white cabbage.
1 medium green capsicum.
A handful of fresh coriander+stalks.
1tbsp of Salt.
2 Kilos Onions.
3 litres tap water
Put a lid on and Boil it up for at least an hour.
____________________
Add quarter of a tube of tomato puree, or Chefs spoon.
2 tbsp of Mixed Powder. ( for a stronger flavoured base)

Mixed powder in the vid :-
2 tsp Madras Curry Powder
2 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

Hi chewy what base are you using and the onion and green pepper are they both finely chopped. The ginger and garlic paste what ratio is it.
Thanks.
Excellent video by the way.
And what mixed powder are you using as well.
Sorry about all the questions.

Hi Unclefrank
Thanks for your feedback

My base is here
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55842#new

or here for a quicker version:-
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.0

Yes, I always make a tub up, of finely chopped onion and green capsicum (salted)
when I'm currying, as it goes into lots of dishes.
G&G paste 50/50 +salt+oil

Mixed powder here:
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.msg55546#msg55546
Cheers

Hi Chewytikka

What a great video

2 quick questions (well 1 more of an observation) if I may please?

1) The tomato pur

watch it here Madras Sauce