Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
Thanks for posting or reposting this Gary. The base sauce has the same structure as the Zaal or Chewytikka bases which is the initial boil of onions et al, then a frying stage of spices and tomato then blending and re-boil the combined sauce till the oil rises. In your version above the fried Tom mix is added before blending, in others it's added after. Not having tried every base I should be wary of making sweeping statements but this boil fry blend boil again (or boil blend fry boil again) structure seems indicative of a good base and it's how I prepared my last batch of base which has brought my own cooking on in leaps and bounds.
Well you must be doing something right because the photo you posted of your CT Madras looks spot on, with a gorgeous 'flocked' texture which I rarely achieve and find hard to reproduce again following such an unusual success. Would be interested in your thoughts on how to consistently get this 'look and feel' to a finished curry. Do you sieve your base btw? I've really appreciated the improvement this brought to my base so am more or less converted now.
mouchak vindaloo8 pieces pre-cooked chicken/lamb or whatever veg or prawnshalf of medium size precooked potato1 dsp garlic puree1 chefs spoon veg oil ( or from the top of your curry base)1 tbsp tomato paste/ puree (mixed with water 50/50)1 tbsp mixed powder1 rounded tbsp chilli powder300-400ml curry base sauce1 dsp clear vinegar1 tsp butter ghee2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heatthen add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.