Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
I suspect that if you are looking for a base that tastes of curry rather than of vegetables, you might do well to try the Glasgow new improved 4Kg base. I use KD1 (or, more accurately, KD1/PC), but never bother to taste it since it is the flavour of the finished curry in which I am interested, not the flavour of the base.** Phil.
If you are cooking base for one and a half to two hours there's no way your base is underdone, so it's in the actual cooking of the curry that you need to concentrate on.I am of the opinion that base recipies are much of a muchness and the key is cooking technique:use heat - as high as you can manage without overly burningtwo stages to the curryfirst stage reduce to a thick pastesecond stage reduce to a thickish sauce - too thin and the water from your sauce will leak water because it won't be able to hole the "solids" of your basealways look for oil separating - a sign that you are getting it rightYou might also want to think about sticking to one curry, with the minimum of ingredients, until you are satisfied that you have cracked technique. I always think that a basic (medium) curry is a good way to do this. Your curry can't be hidden behind oodles of ingredients but you should still be able to achieve an excellent, rich tasting curry.Hope this helps.