Author Topic: KD1/PC (Kris Dhillon's original base modified for pressure cooking)  (Read 7780 times)

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Online Peripatetic Phil

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Dedicated to Kris Dhillon and her The Curry Secret, Copyright (C) Kris Dhillon 1989, without whom this recipe could never have been created and on which this recipe is based.

How To Make The Curry Sauce

For approximately five generous main course dishes, each sufficient for two.
Preparation and cooking time: 2 hr 30 minutes approx.


Ingredients

  • 2 lb medium white onions
  • 2 oz green ginger
  • 2 oz garlic
  • 1 green pepper
  • 1 red pepper
  • 3 pints water
  • 1 teaspoon salt
  • 8 oz peeled plum tomatoes
  • 8 tablespoons vegetable oil
  • 1 teaspoon tomato purée
  • 1 teaspoon turmeric
  • 1 teaspoon paprika

Stage One

  • Peel onions and and garlic; the ginger need not be peeled if it is young and fresh, otherwise peel off any gnarly bits of skin.
  • Slice the onions and pepper, slice the ginger thinly (1/16"), roughly chop the garlic.
  • In a large pressure cooker, place the onions, peppers, ginger, garlic, salt and water.
  • Bring up to pressure at max. power, then back power off to the point where it will just maintain pressure and cook for 1 1/2 hours.
  • Remove from the heat source and wait for the pressure to drop to the point where the lid can safely be opened.
  • Using a stick blender, blend the base until it is smooth and homogeneous.


Stage Two

  • Using a stick or goblet blender, liquidise the tomatoes.
  • Into a large clean saucepan, pour the oil, tomato purée, turmeric, and paprika.
  • On a low heat and stirring continuously, sautée gently until bubbles just start to rise
  • Add the blended tomatoes and bring to the boil.
  • Turn down the heat and cook, stirring occasionally, for ten minutes.
  • Add the Stage-1 liquid to the saucepan and bring to the boil again.
  • Turn down the heat enough to keep the sauce at a simmer.
  • Simmer for 30 minutes, stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
  • Use immediately, or cool and refrigerate or freeze.

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Offline Geoffbrick

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Thanks all,Im gonna have a blast using Kris Dhillons base and also one using powder,get Er indoors to sample and give me an honest opinion.
   Cheers Geoff


Online Peripatetic Phil

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Good luck, Geoff.  Do let us know how you get on and (perhaps more important) which SWMBO prefers !
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Offline Geoffbrick

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Phil, We have a quandary here,er indoors is in favour of Kris Dhillon,s base,the relatives over the Border prefer coriander powder in the base of curry they had whilst down here,although may be a beery response from them.


Geoff


Online Peripatetic Phil

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Phil, We have a quandary here,er indoors is in favour of Kris Dhillon,s base,the relatives over the Border prefer coriander powder in the base of curry they had whilst down here,although may be a beery response from them.

No quandary there, then -- since you see 'er indoors every day, and the reivers only rarely, best to stick to KD1/PC on a daily basis and switch to the coriander-based base only when the skirl of the pipes announces that another doomed invasion is imminent !

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Classic!


Offline cawsandcook

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Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
« Reply #6 on: November 14, 2015, 10:48 AM »
Phil, thanks for posting this. I started with KD base sauce many years ago and made some excellent curry's with it. Thought I would have another go using this variation. I have been moving away from the heavily spiced bases I have been using of late to allow more variation in the final dish. A couple of questions  - any particular reason for the long cooking time in the pressure cooker (which is much longer than the original recipe)? Also any further tweeks to the recipe since this was first posted?
Regards
John


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Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
« Reply #7 on: November 14, 2015, 11:26 AM »
Phil, thanks for posting this. I started with KD base sauce many years ago and made some excellent curry's with it. Thought I would have another go using this variation. I have been moving away from the heavily spiced bases I have been using of late to allow more variation in the final dish. A couple of questions  - any particular reason for the long cooking time in the pressure cooker (which is much longer than the original recipe) ?
No real reason, John; it may well work with less time, but I didn't experiment to see what effect cooking for less time would have ...

Quote
Also any further tweaks to the recipe since this was first posted?
Only to say that for my most recent curry I didn't even bother with the final phase (no tomato, oil, turmeric, paprika) and used ready-made g/g paste (large catering size) rather than fresh ginger and garlic.  As I was planning to add some tomato purée (etc.) when making the final curry, I decided that adding those ingredients to the base was an unnecessary complication. I believe that the primary rôle of the base is to add texture to the finished dish, as well as the ground bass to the melody played by the spices added at that later stage, so smoothness  and simplicity are the primary desiderata here.

** Phil.
« Last Edit: November 14, 2015, 01:40 PM by Phil [Chaa006] »
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Offline cawsandcook

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Re: KD1/PC (Kris Dhillon's original base modified for pressure cooking)
« Reply #8 on: November 14, 2015, 08:57 PM »
Thanks Phil, I am beginning to agree strongly with your last para.
I look forward to giving this one a try.
bw
John


 

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