just cooked my first batch of your curry base (in fact, it's the first curry base i've ever cooked, before i always used curry kits and paste)

i used it to cook a korma and a vindaloo, and i have to say they were great. my wife was quite surprised, because the were very similar to the ones we order from our favourite indian restaurant. Vindaloo maybe a bit too sweet for our taste. next time i will try with half the sugar, or even without sugar, to see how it goes.

thanks for posting your recipes and detailed intructions, it made everything very easy.
sorry, but couldn't take any picture. my phone battery died this morning...

now i'd like to try my all time favourite: saag lamb.
I will search the forum to try and find a good recipe for it.


regards

hi
This is gonna be my first attemp on cooking BIR style dishes.
After reading most of the posts of the curry base forum (and becoming quite a bit confused after that  ... ) i think my first try is going to be using CA's base.

just one question about it.
Can it be scaled down to product half of the base?
my freezer is totally full right now, and i don't know if i can keep so much base. For that, i would like to cook only half amount, and use most of it without freezing

best regards.