Author Topic: 3 Hour Curry Base  (Read 94658 times)

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Online Onions

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Re: 3 Hour Curry Base
« Reply #250 on: August 22, 2014, 10:40 AM »
I would say not, as OO has a flavour of its own- which is why it gets used as a garnish and veg oil e.g. doesn't. Small quantiities perhaps (like in pasta) but not hundreds of mill.

PS: A question which clarifies can never be a stupid one ;)

Offline chewytikka

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Re: 3 Hour Curry Base
« Reply #251 on: August 22, 2014, 12:52 PM »
Hi Peeno
I wouldn’t use a good quality Olive Oil with its flavour
but you could use Olivio which 50-50 and light.
I’ve used all kinds of oils in my cooking, but usually a light Veg for this neutral base.

E.G. I scooped up a few bottles of cold pressed Rapeseed oil at half price, which is great for starting off main dishes.

ciao Chewy
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Offline peeno

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Re: 3 Hour Curry Base
« Reply #252 on: August 25, 2014, 02:14 PM »
Thank you!

Sorry if my questions may seem stupid, but I am a newcomer to the curry, and we, in Italy, put olive oil everywhere! ahahahhaaha

Unfortunately we were brainwashed with the Mediterranean diet, also writing false things, but this is not the place to talk about it, I know.
Thanks again!

See you soon :)

Offline london

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Re: 3 Hour Curry Base
« Reply #253 on: August 30, 2014, 11:57 AM »
Chewy,

Can I use frozen garlic and frozen ginger in your base if so how much of each.

Cheers,
London.
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Offline chewytikka

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Re: 3 Hour Curry Base
« Reply #254 on: August 30, 2014, 02:20 PM »
Hi London
The frozen G&G is 100% natural and a good standby.

I would use 2 blocks of each for this base, should work fine. ;)

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline Korma Chameleon

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Re: 3 Hour Curry Base
« Reply #255 on: October 03, 2015, 02:05 PM »
Never did find a base better than yours Chewy. I did change a few things, but not much really. I fry the tomato and spice mix before adding, and I don't bother with the sieve. Other than that, I follow this pretty much identical.

As I have a base I'm happy and familiar with, I'm starting to change things up just a little. On this occasion I added a bit of coconut block and reserved some of the water to boil up some cardamoms, cinnamon stick, star anise, cloves and bay leaves. Added the stock water into the pot. If it doesn't come out so well, I'll be able to pick out what didn't work and revert. I'll keep you updated.

Offline curryhell

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Re: 3 Hour Curry Base
« Reply #256 on: October 03, 2015, 08:44 PM »
Never did find a base better than yours Chewy. I did change a few things, but not much really. I fry the tomato and spice mix before adding, and I don't bother with the sieve. Other than that, I follow this pretty much identical.

As I have a base I'm happy and familiar with, I'm starting to change things up just a little. On this occasion I added a bit of coconut block and reserved some of the water to boil up some cardamoms, cinnamon stick, star anise, cloves and bay leaves. Added the stock water into the pot. If it doesn't come out so well, I'll be able to pick out what didn't work and revert. I'll keep you updated.

And that's what this site is all about.  It provides all the necessary building blocks for BIR home chefs to tweak things until we get to where we want to go. 
So singe baby singe, the curry's getting better ..........


Offline Korma Chameleon

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Re: 3 Hour Curry Base
« Reply #257 on: November 14, 2015, 12:47 PM »
It's difficult to say if the minor changes I applied to Chewy's basic approach added much. I'd really need a side by side comparison. What I can say though is the slightly adapted base produces a great curry. So as it's not much extra effort to boil up some whole spices, and as it probably does add an extra layer of flavour complexity, I'm going to stick with it.

Today I cracked Rogan Josh (1990's Bradford). Happy days.



 

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