"SIMPLY" THE BEST BASE GRAVY RECIPE - Steven Heap
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- Опубликовано: 10 ноя 2016
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I particularly liked your explanation of why to put the garlic-ginger paste in at the beginning, because of the extra heat of the oil. When the sizzle stops, the moisture has been evaporated, and that is the sign to add the onions. Nice vid, Steven!
Thanks for watching, I hope you have enjoyed and benefited from the video.
Don’t forget to LIKE and SUBSCRIBE for many more recipes, tips and methods :)
I'm very much enjoying your recipes! Tonight I "winged" a dish based on some things I learned from watching you today and it was a big hit with the family. You've got a new subscriber!
Jeree Brissenden thanks a lot :)
I have small bar restaurant here in Thailand and mostly cook large batches of Indian food from scratch using traditional method. Been experimenting with pre made sauce and use fried onion mix with separate tomato sauce to cook one off special orders.
Now working on food cooked in a Balti dish and need to develop a sauce for fast cooking.
I am going follow along the line of your base gravy recipe and hope it is neutral enough for me to cook these dishes and keep a fresh cooked taste.
Frying off the onion is essential and no amount of boiling can create the special flavor.
Max Phipps yes very true! Don't worry too much about the fresh flavour, a little fermentation does wonders for the taste but I draw the line at 6 days in the fridge though! Where abouts are you in Thailand?
Max Phipps agreed, I have a restaurant in Thailand and the onion sauce is irreplaceable in certain dishes as it adds a richness.
You have a major new fan! I’m so happy that I found your videos! My sons, now in their 30s love cooking everything from scratch with love like you do. More people need to know your work! I’m saving for your cookbook. I cook with very similar approach, feeling and sense as you, now learning new taste profiles. And yes...nothing like a good immersion blender! I’m a base, stock, soup person! Batches of lovely little flavor ready at a moments notice in the freezer! Greatest success to you and your passion! 👍🏼
Thanks very much Victoria. I'm so glad you like and find my channel of use. All the very best to you too.
Have just made this base sauce of yours using your seasoned oil recipe. Had a busy enjoyable day yesterday. I have to say I've tried a fair few base sauces and this one stands out a mile as its got plenty of flavour when its cooked. My wife was that impressed she asked me to do a curry with nothing else added. Frying the onions certainly gives it a turbo charged flavour of goodness. Thanks Steven for sharing.
Thanks Brian, glad you enjoyed it.
Keep up the inspirational work
I always use this recipe, simple to make and helps to make great curries 👍
I've been watching and rewatching your videos, gathering ingredients and making sure I understand what I'm doing, and I finally made everything. I made your seasoned oil using ghee the other day, and good grief it came out nice (doesn't stay liquid in my kitchen though!). Made this base gravy today. It's sitting cooling after blending in a pot as I type this.
Got myself a leg of lamb, got myself some base gravy, got myself your madras recipe. Thank you so much for your excellent videos, mate.
Thanks v much mate. That's great. Ghee always solidifies when it cools.
I am now offering Indian Cookery Classes:)
For full details check out:
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Nice to see a new and refreshing approach which differ from the usual repetitive offerings available , very informative, great work Steven,
Well pointed out James. What I think happened her in the UK is that one or 2 people popularized the BIR style and published books and videos. So many people jumped on the band wagon and imitated those few recipes that it almost became an unproven fact that that was the way to cook a gravy. The sources are from too small a pool and everyone is cooking the same when in actual fact the food is far more diverse and has far more distinct versions than people realise.
Steven Heap if you think that, you have a pretty poor understanding of the BIR scene. Much as I love your enthusiasm, your recipes are far from authentic BIR and your comment above reveals why. You really don't know much about BIR. Yes, the forums are hopeless with clueless individuals like Cory Ander dominating, but the reason the recipes tend to be similar is because that's how Indian restaurants cook!
Interesting points. Lets address them: I have no understanding of the BIR scene? I was working in Indian restaurants since I was 14 years of age and have had so much access to behind the scenes kitchen action and have many long standing friendships with chefs that are more than happy to share their knowledge with me. So much so, that I went on to publish a book on the subject.The term BIR covers restaurants in the UK owned by people of Sri Lanka, Nepal, Pakistan, Bangladesh and of course India. Each restaurant has its signature sauce, ingredients and methods which is why some BI restaurants close down and some prosper. If they all cook the same, the BIR genre would be boring with no evolutionary future, I refuse to accept that. So yes, my recipes strive to be different from the norm and will continue to be.
Wow Mr Curry. Another self proclaimed expert criticising others.......
If you are such an expert and have the arrogance to belittle others, then you should point us to your own video's sharing your extensive knowledge.
BTW, from your writing, I see that you're just another gobby knowitall who got binned from the forums for good reason.
The BIR scene - Home grown fast food kitchens where individuals attempt to reproduce their favorite weekend slop. A place where grown men pull, push and scrape pans while playing with cooking methods originally designed to satisfy the simple British palate in less than 5 minutes. These base gravy obsessed muppets spend hours chasing an authentic BIR taste that doesn't really exist beyond a weekend blow out. Apparently though, a master recipe is locked away in a Birmingham vault with its owner riding around on a gravity defying carpet.
Be thankful that some are stepping outside the box to discover flavors and cooking techniques beyond those found at the Saturday night pig trough.
Looks like a delicious way to whip up a curry in a hurry. Definitely want to try this to create curries more easily on busy days.
glad you liked the recipe. Thanks for watching :)
I did a bit of research on it. It looks similar to the "yellow gravy" done by chef Harpal Singh Sokhi and another one by chef Sanjay Thumma. Except that Harpal also added cashew nuts and some more whole masalas. Both excellent indian chefs. Seems like daag is quite popular.
Yes, these guys are awesome and so highly regarded. Daag base gravy makes common sense to me. The only reference I could find to it is an article in the Guardian newspaper some time back.
I have been cooking b.i.r style curries at home for a while now and will definitely be giving this gravy a go when my current batch runs out how many portions will this make
Nathan Mitchell hi, thanks for whatching. I think this recipe will reap about enough for 3/4 curries so if you want to make a bigger batch make sure you don't over spice it. For example, if you wanted to double up, only use about another 1/4 of each spice.
Steven Heap cheers mate
Hi Steven, just made your seasoned oil! Wow I'm so pleased" thank you! can i use this while making the start of a curry? instead of oil? do i still fry off ginger and garlic paste? or will it be to much? i have made your base but not added seasoned oil as yet? or just use at end of dish as ghee?
Hi Peter, glad you liked it. Yes, you can use it in base gravy and also for making the curry instead of oil :)
Very similar to the recipe for my base gravy. I use carrots, celery, and some bok choi in mine in addition to the onions and tomatoes.
I tried this instead of my usual recipe and I reckon this made a big difference to my curries, I’m making a new batch as we speak 👍
droylsdenblue good to hear ;)
Hey Stephen, like you're videos, I prefer to keep my books in electronic form, will you're book on Amazon come out as a kindle book soon ?
Hi aa100 unfortunately not sorry
Should I use an aluminum pot for making my base gravies like how we make curries in aluminum pans?
Hi Aaran, better to use a large pan, the heavier and bigger the better. The type of pan you'd use to make a big soup/stew (5-10 liters ) :)
Steven
I have to make base gravy soon. You have 4 different recipes posted. Which do you recommend? Thanks
kevmalone I'd say definately this one, then Saag. Then the other 2 are pretty BIR similar to all and sundry 😀
Thanks Steven. Saag is the one using pastes, Yes?
Hi Steve I would love to make this, but can you tell me what to split the gravy down to when putting in containers? It will be just for single curries every time .. thanks
Yes I use 16 fluid oz plastic takeaway containers and freeze them so I have a batch of gravy that I put in the microwave to thaw which makes 1/2 portions.
Steven Heap Brill thanks so much, are they the small rice containers or the larger curry ones the 16 ounce ? Thanks again Tony .. great channel
Hi Steve. How many takeaway pots do you get from this? And do you dilute it for recipes? Cheers.
Hi Russ, yes some dilution so it can cook long enough to reduce and increase flavour. Can remember exactly how much this will make as its years ago now but you can freeze it undiluted and then dilute it when you need it which will save space in your freezer.
Would you ever use birista paste instead of fresh onions?
Definitely 👍
Does the spiced oil make much difference? You should make a video for bunjarra. The onion paste really adds something to a madras, in my opinion. As far as I know, MistyRicardo is the only one who has a video on it.
Threw me a bit with the measurement changes. Imperial to metric to layman's. I also had to look up a few terms that were unfamiliar to me. Really enjoyed your talking and explanations.
Thanks Marla, yes - cross continental measurements aren't always easy ;)
Hello Steven
From what you say here (around the 1m20s mark) 8 Tabsp = 1.33 chef's spoons. This means a chef's spoon is 6 Tabsp.
In a previous answer you gave you indicated that a chef's spoon was 3.5 Tabsp.
Which is correct please?
kevmalone 3.5ish is about right, sorry for any confusion.
Thanks so approx 2 and a third rather than one and a third. Got it.
proper cooking 😋
Thank you 😊
Hi Steve
I want to try this base gravy
Once it’s cooked should I add water to thin it out 50/50? And can I store it in the freezer then ?
Thanks Steve 👍
Hi Steven, I'd freeze it before adding additional water, add the water after thawing, it saves freezer space ;)
Great I’ll try that Steven 👍
Thanks for the video. Would have been good to see you stir it at the end so we could see the final consistency. Am guessing it’s fairly thick?
Always dilute base gravy with water so it's the consistency of double cream.
Steven Heap ok thanks 👍🏻 I thought this might be a different method using a thicker gravy as you didn’t mention diluting it. Have also been wondering recently, which is better: to fry the onions or to boil them... 🤔
Really like this recipe. I definitely think there's no need for carrots, capsicum or fresh coriander thrown into the base. The onions already give the base it's sweetness along with the tomatoes in place of the carrots. Capsicum delivers a nice fragrance but I find it taints the sweetness. Kind of unbalances the flavour profiles I look for too. As for the fresh coriander, the flavour just ends up being completely cooked out in my experience, so no need. Always end up using it nearing the end of cooking a curry. Just prefer the sharpness it gives. Lifts everything up!
My original recipe is similar to this one. It's produced a much better tasting curry than others I've tried. Less is more. I think it's really important to stick with the foundational ingredients like you've done in this video. Gonna try your version soon.
Thanks Steven. :)
Yes you're right! Everything other that oil, water, onion, light spicing and salt are optional.
For years i've been cooking curries that pale in comparison to indian restaurants. Then I watched a video of someone actually cooking in a restaurant kitchen and in the recipe they said:
"Now we add the base gravy"
With no explanation of what base gravy was. So my search began, in the first base gravy video they said:
"First we start with seasoned oil"
That lead me to finding your seasoned oil recipe. Some of the spices were really obscure and not available in the big supermarkets. Fortunately I live in London so I was able to find all of the spices at an indian shop.
Made the oil then the daag.
Used it in a bombay Aloo recipe and added a little to my Daal soup.
The whole family was shocked, it tasted better than most of the Indian restaurant versions and we have a lot of them. The only places i've been to where it tasted better have closed down now.
Everyone agreed that it tasted restaurant quality.
I've since made up 4 bottles of the seasoned oil.
Thank you for sharing, I very much look forward to trying more of your recipes.
One question, can you freeze the daag for later use and does it affect the taste much if you do?
Thanks Shen, great to hear!Yes, you can freeze base gravy and I haven't noticed any flavour problems.All the best :)
Hi Steve
I want to make this base gravy
Just a few simple questions to ask :-)
Do I need to thin the water out ? Should it be like a milk consistency after adding the water ?
Also can I freeze this base gravy ?
Thanks again 👍
Hi Stephen, yes, thinner the better as it will thicken as it cooks and reduces adding to the flavour and prolonging cooking process, I freeze mine for months, I only add enough water to blend it then add more water when I thaw it out in the microwave as my freezer is pretty small.
Great thanks for giving me this information, I’ve been on holiday in thailand and had free time and been looking at your videos and you give me so many ideas, when I get back to London I’ll be making your seasoned oil and gravy, thanks again for inspiration for cooking 👍
Hi Steve, been copying a few of ur ideas ,and I'll be trying this but just adding a couple of my own twists as any home chef should ..carrot,white cabbage ,green and red pepper ,and a spice or 2 ..love making curry it's an art form I'd say ..we're spoilt in Birmingham curry wise ,I learned my recipes from working on houses in alum rock ..standing with pen Nd paper and watching the home cooking process 😋 now I can't get a better curry from any restaurant lol
Great, yes it's all about adapting things to your taste, definitely 👍
Do you mean Jaggery ..the lump brown sugar or is Daggery something different?
Yrs, slip of the tongue :)
Is there a proportion for onions to tomatos ?
50:50 by raw weight at a guess
www.stevescooking.co.uk/
Areal eye opener 1 that Steven everything i have seen on youtube about base sauce they use a huge amount of oil carrots spuds cabbage and everything else thats knocking around in the fridge veg draw lol . If i had seen this video early today i would have made a batch , but but i made a more youtube 1 , a good base but i like to try something different i shall be giving yours a go in a few weeks . Thanks looking forward to your next video Ivan
thanks for tuning in once again Ivan. Yes this is a great recipe abd tajes half the time of many other recipes and tastes much better also😃
Don't need lemon or sugar. Onions and carrots are enough to balance everything out with their natural sweetness
Hi Steve defo going to have a go to do this , hope you don't mind me asking but I thought I heard you say Daggery and not Jaggery do my ears deceive .
Think you're right Trev, slip of the tongue- JAGGERY 👍
What is daagery as in last but not least daagery? I tried searching the internet with several different spellings and came up empty.
I misspronunced it, it's Jaggery! Unrefined Indian sugar.
De ye like daags?
Lol ;)
Is it not... Jaggery....
Daggery? Lol
Slip of the tongue ;)