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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

viafax999
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by viafax999 » Thu Mar 01, 2018 11:11 pm

Are coriander roots common in the UK? What do they taste like? are they sold separately or attached to Coriander plants?
A local market here sometimes sells Cilantro with roots attached. I like everybody else I know have always cut off the roots and binned them so apparently I have been wasting some product.

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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 » Fri Mar 02, 2018 7:10 am

Suggest that you search the forum (see the search box at the top rhs of each page - and check some of the earlier posts in this thread), viafax, you will find existing threads and posts on the topic.
CA (aka Admin) :)

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

Post by Indian_chef@heart » Wed Mar 21, 2018 10:43 pm

Please forgive the silly question but would it be OK to add less water than stated and make the curry base as stated, but when it comes to making a curry I add the necessary volume of water? I was just thinking of doing this to save space in the freezer.

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

Post by Cory Ander » Thu Mar 22, 2018 1:07 am

Don't know, maybe (but I wouldn't). Maybe try it and find out? You will find discussions on doing it in Chat About Curry Bases/Methods
CA (aka Admin) :)

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

Post by dumbpotato » Fri Jul 27, 2018 4:29 pm

I've made this curry base several times, and because it works so well, I am reluctant to try other recipes. Off to get the supplies for another—this time double—batch! Thank you for sharing your recipe :thumbup:

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

Post by aushy » Tue Aug 07, 2018 11:08 am

I made a half batch of this on the weekend. It only yielded 2.1L though instead of the 3. I'm not sure why, the lid was on so evaporation wasn't the issue. I ended up measuring out into 300-350mL portions as normal. Should I have added water first to bring it up to the 3L?
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Re: CA's Curry Base (a.k.a. Gravy, Sauce, Garabi, etc)

Post by Cory Ander » Tue Aug 07, 2018 11:16 am

If it's of the correct consistency (i.e. that of thin soup), then it should be fine. And it looks fine, to me, aushy...although it's obviously hard to tell from a photo.
CA (aka Admin) :)

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

Post by JalfreziT » Sat Nov 03, 2018 5:18 am

dumbpotato wrote:
Fri Jul 27, 2018 4:29 pm
I've made this curry base several times, and because it works so well, I am reluctant to try other recipes.
Me too! I'm just browsing base recipes for today's 10 litre batch, and 90% of the time I end up with this one.
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 Bandit » Sat Nov 03, 2018 10:03 am

Hi JT

Nothing wrong with sticking with what you now, I would be reluctant to try a new gravy recipe if I was making a 10 litre batch just in case it didn't suit but everyone has different tastes and preferred flavours.

It's good to experiment if you have the time and in smaller batches

Bandit

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

Post by ARenko » Sun Mar 24, 2019 9:33 pm

Been mostly a lurker since joining a few years ago, and haven't cooked much Indian in a while. Made this base curry today (method 1) and looking forward to trying it out.

Regarding method 1 vs method 2 - I think method 2 may be better if you have an electric stove (as I do). I've gotten pretty good and controlling things on an electric stove (coming from gas), but it's not always easy. When stirring the gravy today after getting it up to simmer I felt a few spots on the bottom with carmelized bits. Not much, so I'm not too worried, but it could be an easy way to make the gravy bitter/ burnt tasting. Next time I might try method 2 where I can more closely observe/ control the frying of the spices, garlic, and ginger.

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

Post by Cory Ander » Mon Mar 25, 2019 12:37 am

Thanks for your feedback, I'd be interested to hear how you feel the two methods compare, for you, should you try them both......
CA (aka Admin) :)

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

Post by Red_Snappa » Wed Apr 10, 2019 11:23 pm

Hi CA
After 3 yrs, I'm interested to hear if this is still the base gravy that you use for your curries (from page 1) ....or are you on to iteration #201?? :hmmm:
"Confucius, he say....swinging chain mean warm seat..."

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

Post by Cory Ander » Thu Apr 11, 2019 11:34 am

Yes, I'm probably on iteration 2001, by now! But I generally use my pressure cooker base, nowadays. It's simple and quick (given access to a pressure cooker) and gives decent results (as does this one).

I'm still hoping that someone, sometime, will post a pukka BIR curry base that genuinely enables pukka BIR-style curries to be obtained (i.e. not just "nice" curries which "resemble" them). Alas, I think I might be hoping in vain.....
CA (aka Admin) :)

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

Post by British Indian » Mon Apr 15, 2019 5:57 am

Not necessarily CA.

As you know I have messed around with many base recipes with differing results. I settled back on your original recipe and I cook a few curries at least once a fortnight. I occasionally experiment (particularly after chatting with a restaurant owner in Manchester last year).

Just last week, my wife was enjoying the remains of a 3 day old leftover Madras ( CA original base) and she commented how nice it was. I dipped a piece of (3 day old) Naan into the sauce to try it and I commented that it was just like a “bought one” back in the day.

Now either my taste buds were on very good form, or we are genuinely knocking out some really good curries. Also, the naan that I cook on a tawa is as good as many restaurants and better than some.

I think we are much closer to restaurant standard food than we give ourselves credit for.

And just to point out, every base I have cooked has been using a pressure cooker.

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