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CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Recipes for curry bases
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Having tried this recipe, how would you rate it (on a scale of 1 to 5)?

1. Very Poor (I would prefer a curry out of a jar)
0
No votes
2. Poor (worse than most British Indian Restaurants)
1
1%
3. Good (as good as many British Indian Restaurants)
24
30%
4. Very Good (better than most British Indian Restaurants)
20
25%
5. Excellent (up there with the best British Indian Restaurants)
36
44%
 
Total votes: 81

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Cory Ander
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Wed Dec 07, 2016 12:23 pm

Probably try another curry base recipe that uses coconut in it, TN (there are quite a few)? I would add that some curry bases may give a result that seems like they have coconut in them, but they don't.
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by TiptonNick » Wed Dec 07, 2016 1:29 pm

Thanks.

I'm toying with adding some coconut to the portion of base before cooking the curry so I don't have to add it to the whole base.

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Wed Dec 07, 2016 1:33 pm

If you're determined to do it (with this base) I would add about 50ml of creamed coconut block. But, of course, the resultant curries will be different (for better or for worse).
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by TiptonNick » Wed Dec 07, 2016 1:45 pm

I'll try it out.

There was definitely something in the takeaway base that made it 'richer' and I'm pretty sure it was coconut. The faintest hint but it really added something and made a different 'layer' of flavour that's mentioned quite a lot on here and when talking about BIR curry in general.

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by doynie » Tue Jan 10, 2017 6:15 pm

Just making this base now. I acedentally added the spice mix at the same time as the water (step 2), instead of adding after an hour of simmering. I'm guessing this won't make a huge difference to the end result, but just wondered the reasoning behind adding the spice mix a bit later on?

Looking forward to cooking with this base, I did one of your original ones years ago and remember that being very good :thumbup:

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Tue Jan 10, 2017 10:14 pm

Should be fine. I add the spices later because I have found that the taste and aroma of the spices is lost with extended cooking (arguably not a bad thing).
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Curry monster » Sun Jun 11, 2017 10:45 am

Hi CA

Can you confirm if the weights of the peeled vegetables ie onion and potato is the weight before or after peeling.

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Sun Jun 11, 2017 10:55 am

Good question, Curry Monster.

For all of my recipes, the specified quantities are what actually goes into the recipe; so peeled amounts. Although I suspect it won't make a great deal of difference to a curry base, either way.

Let us know how you get on, please.... 8-)
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by ScotchBonnet » Sun Jun 11, 2017 11:52 am

I try to state whether weights are peeled/unpeeled but for onions and potatoes it doesn't make that much difference. Any weight quoted is way better than "1 medium onion" or "a few potatoes", mind you.
"There is no such thing as too much oil; just an insufficiency of naan".

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Curry monster » Mon Jun 12, 2017 8:26 pm

Thanks for the info. I think when your first trying to recreate another person's recipe you are trying to get as close to what they had originally produced so as to use it as a gauge so you know if things are right on following attempts. Especially when it's something your not familiar with like a base gravey.
How runny should it be?
What should it taste like?
Are the veg weight peeled or unpeeled?
That is why this is a great resource because you can come here to get answers to these questions.
I found a book you discuss on here, Kris Dhillon Currry Secret some years ago. I made the base sauce a few months back but couldn't get my head around it being so runny. I though it was as type error the amount of water that was use to make it so through it all away. Thats partly what lead me here, now through trail and error and asking question we seem to be heading in the right direction.

Cheers CM

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Tue Jun 13, 2017 8:15 am

Quite right. Curry monster, I totally agree with your sentiments :thumbup:
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Dolbs » Thu Nov 16, 2017 1:45 pm

II’ve just knocked up a batch of this base and compared to my previous one (Dan Toombs) it is fantastic, the sweetness from this just doesn’t compare. Saying that, the DT recipe says to use Spanish onions which I didn’t, so that could be the reason (I now know a bit more than I did).
Can’t wait to get the CA base in a curry!
I will get back with my verdict but please bear in mind I am a newbie, so I could just mess the whole thing up anyway.

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Dolbs » Sat Nov 18, 2017 6:46 pm

I made Rshome’s madras and curry nights Achari with the recently made CA base and the results were excellent. These are the best two currys I have made so far, in particular the Achari which was amazing!!!
Thanks for the base recipe CA and also the spice mix :thumbup:

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by davmann » Fri Dec 15, 2017 6:54 am

I've been trying out a few different base recipes over the past few months and I must say that this one at least the most visually appealing. I'll be making a Pathia with this tonight. Will post results.
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Jimjiber » Tue Jan 02, 2018 9:46 am

Here's my first attempt at this base sauce. Results were amazing. I thought the turmeric measure was a bit high - thought maybe a type and should be tsp instead of tbsp! But I stuck with the recipe and it is spot on. Plus turmeric is good for you!!!

Thanks for this delicious base CA!
base.jpg
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by cmw » Wed Jan 03, 2018 4:08 am

Seems like a lot of oil but I’ll try it. I usually use al’s base but I’ll try something new

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Wed Jan 03, 2018 8:34 am

Sure it wasn't rather CA's Original Curry Base, that you tried, Jimjiber? :hmmm:
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by JalfreziT » Mon Feb 12, 2018 8:16 am

After flirting with another base, I will be returning to this base today, it just gives the best results for me.

Was just reading the comments to make sure I pick up any additional hints and tips, and came across this:
CA wrote:I would very much appreciate it if those that voted 1 (i.e. "Very Poor - I would prefer a curry out of a jar") would please elaborate on...
But checking the voting page, it doesn't look like anyone has scored it as a "1". One person scored it as a "2" and the other 73 people scored it as 3 or above.

What's the reason for that? Are the earlier votes cast by banned members removed? Or have those who scored it as "1" earlier, returned to re-score it higher?
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.

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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Tue Feb 13, 2018 2:06 am

It was probably cast by a member whose account has subsequently been deleted (for whatever reason). But it could be that they changed their vote.
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Mickyw53 » Tue Feb 27, 2018 5:45 pm

First attempt at a large scale gravy - found it simple and easy to do using Method 1. Made a Balti with it the day after and my friends and I were suitably pleased with the results! Just need to decide what to make next!

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