Base Gravy BIR 100% How to make Base Gravy BIR - Indian Restaurant 100% BIR
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- Опубликовано: 2 окт 2024
- Base Gravy BIR 100% How to make Base Gravy BIR - Indian Restaurant 100% BIR
Ok This is how to make a 10 kilo BIR Base Gravy - 100% the way we used to make in the takeaway!
How you doing - do not forget the Like 👍 + Share have a great day 😉
ชาวต่างชาติทำอาหารไทย
ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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After watching your vid on making a easy Madras and using the oven cooked onions for the base...I 'aint' never going to do this, but I enjoy watching you cook and it all adds to my library to add different things to my food etc.Your Madras is fantastic. Did I say that easy cook Madras was fantastic?... 👍
I agree, there is no point. Mt reverse base I showed everyone is the way to go at home. Thank you. Best, Rik
A man after my own heart Richard..As your probably aware my Glasgow base is made up of 90 percent onions ..The idea of an onion base never went down too well when i first introduced it,curry powder etc. The end result is not far away from a finished curry similar to your own..I'm in two minds wether to get a base on the go again..My family are all on at me and miss them dearly...It's a lot of work..That's what puts me off..Loving your content Richard keep up the good work..
That's why i make the 10 kilo base Alex. It freezers very well as you know - the time taken 3 hours or more to cook the base - i like to cook it once and then i have enough frozen portions to make what ever curry i desire at any time. Get the base on Alex and enjoy what you are good at. It would be great to treat the family or even yourself. After all mate - Chinese all the time as good as they are - a curry thrown in between - MAGIC! Good on ya mate - thanks for having a look in - keep safe!
Two amazing chefs here Alex for Chinese please get his ebook and the amazing and Rick curries keep up the good work guys
Hi Rik. Is it better to use red or white onions in the base gravy?
Hi Tibor - i use white (there are many and cheaper ) but you know if you only have red no worries
Testing your base by dipping bread into it to taste brilliant love it and the recipe can’t wait to give this a go 👌
The way an onion is cut matters inasmuch as it matters the way a carrot is cut. A whole carrot produces a very different flavour than the same quantity of shredded carrot. In my experience, evaporated milk works nicely in base gravies but potatoes and other thickeners (like lentils) seem redundant. I've also tried condensed milk, less than half of what the recipe called for, but it made the gravy taste sickly sweet. My preference is to add whole spices with oil at the start (most spices are oil soluble), then to fry the sliced onions in that "seasoned oil" until they're soft/slightly coloured but not intensely caramelised. I use a stock cube instead of salt, but unsure what difference it makes. It's difficult to know the difference every tweak makes unless you try different bases side by side, which most people don't do. I'd advise people not to get caught up on theorizing. If you can, make two very different base gravy recipes and see which you prefer. I say "very different" because minor changes - half a red pepper vs a whole red pepper - are too slight to be noticeable.
Nice comment Andy - Thanks for taking the time best, Rik
@@BackyardChef No problem. Thanks for the great videos.
@@andyjames632 There will be the full monty of BIR eventually - unfortunately having been in the curry business for 30 more years - there dont seem to be any interest in an old bloke cooking - on that note i will still upload! Thanks again Andy.
A 10kg onion base gravy is enough for how many 1 person portions of curry?
Hi Tibor a ball park figure of 60 ish curries
Hi Rik brilliant demo why do you not put jaggery in I do
Looks good I will try this and next week do you own a restaurant in Thailand then
You are amazing! I do appreciate your current recipes for those of us with smaller kitchens that don't have chef's spoons at all. I'm still trying to figure out how to make curry from a package (if you can find it). Best to go to the local Indian restaurant. :)
Thank you. Best, Rik
So glad to finally understand "a curry" which I've heard about in British shows. What do you want for take out? Answer: I'll have a curry. Now being 100% Californian for the past 75 years, I had no clue what "a curry" would mean. I knew there were all sorts of curries such as chicken curry, etc., but just to order a curry made no sense to me. Of course, in the shows I'd see there must have been a type of curry the character would have alluded to if it had been real life. I have had some British Indian food in an actual Indian restaurant and found I liked it. Haven't had a curry yet so it will be added to my list. Thanks, Ric! I've been watching your channel for awhile and love seeing how some of the foods I've heard of but didn't know were made. Also love your down home way of cooking. I'm that way, too. But I just was because I was never taught there was another "proper" way of doing it. My way ... and your way ... is much more fun and the food always comes out just right especially when one is cooking to meet the expectations of one's elders! 😸
Thank you for sharing, Patricia. Loved reading this. Any way is the right way if you get the result. Best, Rik
I must have tried 25-30 versions of curry base, some worked out better than others and like you I find some of the ingredients baffling. How can one pepper affect anything? Adding potatoes is ridiculous and of no real use at all other than acting as a thickener, just put less water in! Cabbage makes a big difference and many Bengali restaurants seem to favour its use. It is instantly recognisable in any curry and quite enjoyable but not particularly to my taste. Realistically, most base gravies are quite similar and are relatively, but not completely, quite bland. I have seen plenty of 'chefs' on RUclips extolling the virtues of their own particular version of base gravy and marvelling at its taste, even saying you can eat it and enjoy it as it is, good luck with that.Having tried all options I think it comes down to basic cooking science. Some rules work for every cuisine and require lots of practise to achieve perfection.e.g. a boiled onion and a caramelised onion are completely different products made with the same single ingredient but using different techniques will produce different tastes. Using a well made base with the required ingredients will produce a decent curry for anyone but from a chef that does it 1000 times a week it will be much better.Timing is a massive stumbling block for most people, often trying to make a curry in the time it takes to boil an egg because that is what many you tubers tell them they can do. Boiling your spices then adding the water to the onions can only be beneficial and I must admit I have never tried it myself although I do usually start with a litre of oil and fry them instead so I guess the result would be comparable.Like you. I make a huge pan of base gravy but I have also tried scaled-down versions with the same result. It always used to seem that the 'secret' was the only thing not included in the recipes, as though there was a special ingredient they wouldn't tell us about. There isn't one. Its all about technique and timing, making sure that the base sauce is COMPLETELY cooked and the subsequent curry is cooked at a high enough temperature to bring the spices and the base together to form something that is greater than the two parts when added together. Oil is so very important too. It is what leaves the lingering wonderful taste in your mouth long after you have finished your meal. Many people attribute it to the use of 'seasoned' oil as though it is something special when all it is is oil that has taken on the flavour of whatever was fried in it but whatever technique you use to get that flavour it certainly helps with the end result. Thanks very much for the recipe, I am going to follow it exactly as you do it and I am sure it will get great results. All the best mate.
Wow, what a comment - I'm slurping my coffee reading. Best, Rik
First time I've seen cardamom and star anise used like that in a base gravy. This is something new for me to try.
I understand where you're coming from, but I will nearly always make smaller batches.
By my reckoning, after just making a small batch of your preferred (ketchup) base, a 10 kg base will make 60 - 70 single serve curries. Way too much for my family's curry consumption.
I'm looking forward to you showing us a few dishes.
Wow didnt work it out - i bagged 55 bags of base the other day and about the same with the new base - yep more than a 100 curries - heck!
Saves me making base for a while.
There are many takeaways do similar ways - some add the spiced water to the base pan at a later stage of cooking - to retain the flavours (hardly any but its there) Other places do a spice blend cook with some garlic and ginger tomato paste and put it in towards the very end.
There are many folks showing different things on the tube but they don't show it all. Talking a Korma for instance - we made it: Chef spoon - coconut flour - ground almond 1/2 chef spoon sugar a touch of carnation - base gravy - chicken - 1/4 - 1/2 can carnation - cook until thickened. But on the tube you see folks say how a Korma is made and they include many different ingredients. There was a guy about 10 yrs ago or more that started a tube channel he had his own takeaway - Made real dishes. Now I've no idea what he's called been so long. He included only one different ingredients about small handful of sultanas. Everyone cooks their own way - there isn't a right way or a wrong way - its your proffered way.
The thing or working in a takeaway its the same way - it has to be - consistency for the customers.
I get the feeling you know about curries and making so i think you will understand all that i do. Even my typo errors or if i say something. Its a lot to try and convey across when im doing it all by myself - cooking editing etc. Hope you stick around and try some of the dishes. Best, Rik
p.s. its 0430 am here - so there will be a time difference as well.
Hi Rik.
You are old enough to know that proper BIR curries are increasingly harder to come by. There is no book out there in my opinion that replicates a true BIR curry house. I’m convinced it’s the recipe for the base gravy that top curry houses use and I don’t believe theirs are a bland veg gravy like all recipes out there currently give. I’m also convinced that the oil that hundreds of onion bhajis are cooked in plays a part in their base gravy. Your base gravy looks different to a lot of others out there but I’m not convinced it’s the real deal.
Up To You mate - there's NO SECRET that everyone is convinced by. You just have to make a base the way you think it should be made and then you will be totally satisfied with the taste - spice it up if you wish add old seasoned oil, then you can make the curries you enjoy, easy really! As far as proper BIR are we going back years and years - they have long gone - new chefs and cooks make the curries their own way - Everything changes - whether its a good thing or not - times move on as they say. Best, Rik
I’ve only just come across your channel and I’m very impressed. Do you do curries on your channel without the curry base. I’ve seen the madras video
James nip over to my new curry channel - ruclips.net/channel/UC9P5gHILpUh8VLkFvX3Qtcg Best, Rik
Rik the algorithm is at it again I’ve had to subscribe again.
Thought I’d let you know.
It seems like a bit of a pain mate. Thank you. Best, Rik
Hi , your dishes look amazing question I want to ask you is your made 2 base gravy which one u think is nicer than the other thanks
One is just how we made it in the takeaway and the other ruclips.net/video/jhLgQfY--CA/видео.html which has better body I like. Best, Rik
Another magic recipe. My mate in leeds, ex army chef served 26yrs spent and 6yrs with the Gurkas as a chef. He cooked a Gurka curry which took 2 full days in cooking and prep with infusion, hot and cold mixing. Your recipes as are very visual and easy to follow so Macro tomorow for herbs and vegetables and week end cooking.
Hope you enjoy and if you need a recipe from the Ghurka kitchen, let me know. I have a few - might not be what you want. Best, Rik
Thank you for your reply and your offer from the Ghurka kitchen. My mate smoked nearly a packet off fags cooking the Ghurka curry (waiting time, marinating). I stopped smoking 35yrs ago so dont want to start again.@@BackyardChef
Rig what litre's are your pans pal?
Tony average 25L. Best, Rik
Epic!
👍💜👍💜
Hi Rik I’ve only just come across your channel but already loving it, you can tell you have a lot of experience in this area. I’ve been cooking BIR curries for about 3 years now with lots of ups and downs and I’m still learning now! I’ve tried a few different bases and mix powders and recipes and slowly I’ve gained experience into the technique and what works and what doesn’t. I will definitely be following your content on here so keep it coming. Thanks Ian
Hi Ian you are welcome mate - glad to have you on here. There will be every recipe i have ever cooked eventually - standards and others i have interest in and love the taste of. I have certainly cooked a few curries over the years - and to be honest i still love cooking curries. I always try to take it back to basics and make it easy to follow. Now Ian don't forget adjust to your taste especially chilies. There are always ups and downs Ian - the thing is NOT to get put off - and you DO NOT have to blast the heat out. best, Rik
@@BackyardChef Hi Rik thanks for the reply just a couple of questions if you don’t mind. Firstly you have two base gravy recipes, which one would you recommend and why? And also you say don’t blast the heat out. Most, if not all the other BIR chefs say heat is key in that it caramelises the base gravy which is needed for the BIR taste.
Thanks
@@ijmc68 Everyone does say blast the heat - it is NOT needed. What should happen as i was taught many a day ago when i worked in a bir - heat up the pan - turn it down add the oil - warms through add the G/G etc mixed powder tomato paste cook it out add base - then you can turn it up if you wish - You know Ian many kitchens blast the heat to thicken their watery gravy quickly and get it out as quick as possible - yes i did it too - I'm trying to show you can cook a great tasting curry at home without all the mess and the heat. As far as base gravy goes the tomato one is my favourite one and the other is 100% bir. Now im a meat eater so my tomato gravy suits me best for my curries. The other is typical base gravy and can be used for veggie dishes. Ian if you watch a good bir chef working they will cook out the spices on a lower heat - if you burn the spices its game over! as im sure you know already. Then up the heat when ALL the gravy is in. Hope that helps. best, Rik
Ian - ive worked with Chefs who cheat too - they use high heat - in with G/G - followed straight away with tomato paste (watered down) then methi - then mixed spice chili powder but bang in a huge ladle of base gravy over the top - then they cook that out - but you know - the spices are NOT being cooked properly they are being technically boiled in gravy to cook - every one cooks differently I'm afraid and many have different ideas on how it should be cooked. Hope that helps. Best, Rik
@@BackyardChef Thanks Rik, great tips and information. My next curries will definitely be with your base and mix powder and will try cooking lower and longer with the spices. Keep up the good work mate👍
Very unhygienic him dipping some sort of flatbread into the sauce that he’s gonna use to cook for people talk about cross contamination how do you know he’s not got a cold or anything you could have germs
Firstly I'm making a video at home - not cooking for anyone! Secondly, you havent seen anything that goes on a real kitchen! Have a good day! Best, Rik
Even if it was for commercial use I think the pH plus the temperature would kill any pathogens.
Another great recipe,wonderful.❤😊
Thank you. Best, Rik
I like to add white cabbage to add sweetness. 👍
good on ya mate - thats very much a copy cat recipe someone dreamed up years ago - if it works for you include it - we never did in the takeaway some do. Best, Rik
Thank you…💕
You're welcome 😊Best, Rik