yogurt is a no, no.
well it does curdle. agreed, but this is down to bad cooking mostly as i know fine well it goes in some BIR dishes. like i said you can use what you want in the form of cream. i use milk and get great results. so i was basicaly saying you can follow what i do if you like or if you prefer to use the cream like the takeaways then find out what it is. i could of made that up but prefer to tell it like it is. the only thing that i have changed from the BIR is the use of milk.
well so far i have gone out of my way to share what i have been taught only to be slated by people who have not even givven these a go. so far only two have had a go and both have givven two totally different comments. one says my gravy was too strong in G/G and Garam Masala when just about every recipe i have seen on here must use twice as much.
the other had good results but felt it was rarther mild and needed extra spices. a lesson well learned for you all. you can always add but can not take away. i have spent some time taking photo's to help. i was also about to let you in on the other secrets needed to make some of the other dishes but for what thanks.
good luck with your forum

here is ingredients in order as i forgot to mention sugar.

KORMA
meat or veg of choice
8 table spoons of oil
little bit of G/G (maybe 1/4 tea spoon)
1 heaped dessert spoon of curry powder

3 heaped table spoons of ground almond powder-1 heaped table spoon of coconut powder. or you could use 1/2 and 1/2 or even one or the other as long as it totals to 4 heaped table spoons.

1/4 pint yogurt, milk or cream. any will give good results.
1 rounded table spoon of sugar
pinch of salt
1/2 pint of ronnoc base sauce, saffron or other similar mild version.
garnish with flaked almonds and corriander. or which ever your own fav takeaway does thiers as this is what you will want to compare to.
follow info on previous post for instructions.
ronnoc

o.k.-o.k.
the questions are worth asking.
i have not made things easy with what i first thought. i do mention all these varied ingredients because i am sure i have seen on varied menues them all mentioned at some points. so i was hopeing to save my self the hassel of someone saying my menue says ground almond not coconut. or my takeaway says cashew not e.t.c. e.t.c.

as for the milk cream e.t.c.
to be totally honest i can't argue with anyone as i am not totally sure.
it looked like a carton of condence cream or carnation cream milk. but on each of your own menue it may say which they use.

however you may think that this is a cop out but it is not. i use semi skimmed milk as i always try and cut down on the fatty stuff if i can. you may yogurt or a mix of the two. i really don't think it matters that much as long as it is about 1/4 pint.
i get great results with semi skimmed milk.

for the nut part of it. he uses and i follow the same. roughly 3 heaped table spoons of ground almond powder, to 1 heaped table spoon of coconut powder. roughly meening he lifts this up with his chefs spoon to what i feel adds to what i say above. again, not really that important as long as is roughly about what i suggest.

oil. he puts roughly two chefs spoons in his pan (roughly 8 to 10 table spoons).
i use less for my own health reasons.
oil heated up medium high. i only have an electric hob so use your ways.
fry 1/4 to 1/2 tea spoon of garlic/g until translucent
remove from heat
now carefully fry a rounded dessert spoon of curry powder-your choice
remove from heat here and there to keep heat under control-my method but use what works for maybe a minute until smells right
remove from heat and you can turn down to a gental simmer. but really use what works for you without burning anything.
add the coconut and ground nut e.t.c. and return to pan stirring well to coat everything with a gental fry. add meat veg pre-cooked.
do not allow to become too dry by adding cream/milk of your choice stirring all the time. be ready to add the base sauce a little at a time at any stage to prevent sticking 1/2 pint in total.
now simmer after a last stir. when oil floats to top is done.
garish with corriander flaked almonds
really now i must call off and try and get back over weekend with my own photos .
where i can answer more questions.
cory you said you would help. please feel free to order this post better and i can look over it.
ronnoc

well almost
ronnoc

Quote from: smokenspices on February 07, 2008, 10:24 PM
Hi Ronnoc

Have you tried using the Quote button when making a reply. It's the button (marked QUOTE) to the right of the head of each post (opposite the name of the person making the post).

hope this is right. thanks for the help
ronnoc

But he can hardly use all 36 litres of it straight away can he Ronnoc! 

Or do they keep in simmering (heated) all night?  That's what I believe they do...whereupon the oil WILL separate and it WILL darken

yes cory i understood the question quite clearly.

he uses it as soon as is finished making. i have seen it put in curry's hot and seen it put in them cold. most of it will be used before it cools. and another one made before it runs out. i have seen the sauce in an allmost finished pot as yellow as it started so where the oil seperation and the darkening comes from and what this has to do with the final taste of a bir curry i don't know.
and as for the pot left to simmer all night long while the chef finaly goes home to his wife and kids would be a bit of a fire hazzard would it not.
i am sure it may be reboiled here and there as i have seen it come to boil from cold in no time at all.
but if you care what i think then i shall ask him for you.
but there is only one way for you to finally crack the BIR taste. make the ronnoc base D
ronnoc

no cory i am sure they don't. i know he uses whats left the following day. but he has two different sized pots. they know roughly how much need to make according to how busy they are. they will only make up as much as needed and can easily see if they are getting low to make up another batch. when i make mine it is still warm the following day and i believe you must allow to fully cool before freezing.
ronnoc

hi bobby. no worries. excuse me for my dummy spitting also. it is hard trying to balance typing at the PC and deal with a baby. maybe now we can all work together to get further results.
one thing i may add is remember to add a little more water after blending. a thickish soup consistancy. not too watery. then boil for a further 10mins or so. you may like to add only 15-20grams of g/g about 1 level table spoon. just Haldi felt it was strong in this area. though when you look at other bases on here they use heaps but i don't want you to waste it. you can always add more at the final stage. the chef always adds about 1/2 a tea spoon to the final dish as he says it tastes better freshly cooked.
ronnoc

in the takeaway i go to. he uses his base straight away after blending. i don't know if it is allowed to cool at all or left to simmer. but as for the oil bit that seems to exist on this site i seen none of it.
ronnoc

well jerry. thats one hell of a summary. i thought it was only me who went in to so much detail. i admire your efforts. like me you seem hungry for results. i am pleased you made my base as now you can comment. my 1st post was to inform people of this base i have been taught. it has been hard work in just instructing a Korma so obviously i intend to hold back on some things for now to save myself a massive amount of work. so far only 2 have made this base and attempted the korma. only one has been successful. this was my 1st intention. get this right and surely we are on to something here. i am sure that parker 21, marks base, the saffron base and 1 or 2 others of similar consistancy are all correct. i know that the ronnoc base is correct more than i know the others are as i have been taken through the steps not once but several times.
but i think that jerry has hit on something here which is very true of what i have seen with my own eyes. two similar results have been achieved with two differant bases. it will depend on how the chef intends to do his final stages. some i guess may like to put more of the finished result into thier base. though how will they be able to make a korma which comes back to my 1st intention.

also as haldi pointed. my base calls for a little more water. i do this after it is blended so as not to put too much in and waste it. the other thing i see which i have never seen this in my local is the oil that floats on top of the base.

i need to ammend the base with a lttle easier to follow info. i am going to embark on a curry this weekend and will also make the korma with photo's to show. please be patient with me as i have limited time. i will post these to curry king
ronnoc