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

Post by Alchemist » Wed Nov 02, 2016 6:12 am

Well done, Chris, looks like you are now ready to try your first curry. Good luck.

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

Post by TiptonNick » Thu Nov 03, 2016 11:26 am

Hi.

I'm thinking of giving this one a go after the resounding success of the simple base and Madras. But, as ever, I have a couple of questions:

Can I scale this down by 1/2? Is it just a case of simply dividing everything by two or are there exceptions?

I'm don't like milk/butter/cream (yes I know I'm strange!) so could I just leave out the evaporated milk? If so do I just leave it out or replace by volume with water?


Thanks in advance.

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

Post by TiptonNick » Thu Nov 03, 2016 8:12 pm

Cooking this right now!

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

Post by Cory Ander » Thu Nov 03, 2016 11:02 pm

Hi TN,

You can scale it down (if you really must). If you do, just halve everything, no exceptions.

Yes, just leave the evaporated milk out, if you like, replacing it with 100ml of water (if necessary).
CA (aka Admin) :)

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

Post by TiptonNick » Fri Nov 04, 2016 8:12 am

Thanks.

In the end I cooked the full recipe - no scaling. I just left the milk out and diluted the gravy to the (what I thought was correct) consistency. I'm cooking curries on Sunday so I'll report back (hopefully with photos) on the results.

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

Post by TiptonNick » Sat Nov 19, 2016 11:18 am

Cory - just a quick question if I may?

What's the logic behind putting in whole coriander and cumin seeds? Would it not be more beneficial to roast them and break them up a little to increase the aroma?

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

Post by Cory Ander » Sun Nov 20, 2016 12:57 am

No particular logic, TT, apart from the fact that I like some remnants of whole spices in my curry base which can transfer to a final dish. You can grind them, if you prefer.
CA (aka Admin) :)

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

Post by TiptonNick » Sun Nov 20, 2016 1:04 am

I bashed them up a bit - my blending skills need work so my last gravy was a little 'gritty'.

I've just finished a new batch. I've added the coriander and it's 1am here so time to let it cool overnight I think.

Ta for the answer.

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

Post by SteveDrome » Thu Dec 01, 2016 6:57 pm

Making this base sauce tonight :thumbup: So looking forward to the first curry this weekend :tongue: Hope the photo of stage 1 comes out.
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Fri Dec 02, 2016 12:54 am

Good luck...and please let us know how you get on.... :yes:
CA (aka Admin) :)

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

Post by TiptonNick » Fri Dec 02, 2016 7:50 am

Good luck, Steve. If you get it right as I'm sure you will you'll be blown away by the results.

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

Post by gormey » Fri Dec 02, 2016 1:18 pm

love this base gravy

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

Post by SteveDrome » Fri Dec 02, 2016 2:09 pm

All done. :thumbup:

Stage 2 looking good
curry phot.jpg
And the final product
curry phot2.jpg
Now to decide which curry to make tomorrow. Have used Julian Voigt base sauce until now.
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Garam » Sun Dec 04, 2016 10:03 am

As posted earlier I use method 2 as a standard method for producing any base. One of the reasons I do this is that it avoids, particularly when no or little water is added at stage 1, the possibility of burning the garlic puree which is not pleasant. I feel it even more important to use this method in bases where all ingredients, including spices, are added at the first stage. I feel that no or only a little water added to the first stage is the right approach, but you have to be careful not to burn things.

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

Post by Cory Ander » Sun Dec 04, 2016 10:34 am

Which method do BIRs generally use, Garam? :hmmm:

To be honest, I try method 2, from time to time, but find it makes little or no difference to the result. And I doubt that BIRs would be bothered with the faff of it all? So I tend to stick with method 1. Actually, nowadays, I generally use method 1 using a pressure cooker (because it's much simpler).
CA (aka Admin) :)

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

Post by Garam » Sun Dec 04, 2016 11:21 am

From what I have seen and read something nearer to method 1, but often with quite a lot of water added at stage 1. They of course are providing base gravy in large pots and it would not be practicable either in time or method to adopt some of the more fiddly methods. I have found the gravy itself tends to taste better with the method 2 approach but it makes little difference to the final dish unless you burn things!!. Method 1 lends itself to the pressure cooker approach and I agree is a big time saver. Somebody on this forum posted a link for a Tower Pressure cooker 11 litre for less than £20. I purchased one of these, so may have to adapt my methods somewhat!!

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

Post by Garam » Sun Dec 04, 2016 11:40 am

CA, what is the approach you use when using a pressure cooker for this base? Presumably you have to add some water at stage 1?

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

Post by Cory Ander » Sun Dec 04, 2016 11:42 am

I add all of the water in stage 1 (please see my pressure cooker base for further info.)
CA (aka Admin) :)

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

Post by Garam » Sun Dec 04, 2016 1:23 pm

Thanks CA much appreciated 8-)

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

Post by TiptonNick » Tue Dec 06, 2016 2:13 pm

As I missed out the milk (I loathe milk) in the base I'm now thinking of adding some coconut just to give a hint in the final curries. It's an idea from a curry I had on Saturday which I could swear I could taste an extremely subtle hint of coconut.

So how much would you recommend adding to the standard recipe and in what form if I may ask?

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