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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 ;DMany thanks Chewy, excellent work again fella.Ray
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
This is the bit of kit that used to be in all the BIRs I've known, but 4 times bigger.
Chewy,Was these food mills used in place of a blender or food processor?Ray