Hi'ya...great vid, looks great. Gonna give it a try but just can't catch what you're saying at the end when you add the red sauce...what was that please? Also when you say curry powder, is that the house mixed powder or a standard bought one like a Pataks madras or something similar. Lastly (sorry for all the questions!) I assume the garlic cloves are fresh and raw at the beginning, not partially cooked or preserved?

Cheers,

CR

24 pages of compliments over 6 years for a CT recipe....isn't it getting a bit repetitive?....yes but sod it, here's 1 more! Made it to spec yesterday and BBQ'ed the chicken pieces on skewers, served as a starter with salad, slice of lemon and mint/yoghurt sauce. What else can I say than "Fan-bloody-tastic"! (excuse my French!) No seriously, nothing I've tasted has ever come anywhere near as good as this one and I really can't see how you could improve it. Thanks Blade for this gem.

Happy Clive.

Clive if the recipe asks for spiced oil then use it, if you don't think it made a difference then don't use, but always stick to the original recipe first then decide.
I always use spiced oil when making CA's recipes. From the CA recipe and from bhaji oil.

And would you say that you're really getting the BIR taste when you follow his recipes donw to a T, or like myself just a VERY good home cooked curry? In which case it can only come down to those 2 ingredients missing. I will of course try, I'll only be missing the Bahji oil...haven't made any so not got anyhthing like that kicking around!
Thx.

Hi...can someone pls tell me what VAG oil is?
Also, I've  tried several different currys from this site, mainly CA's and using his base and whilst they're really excellent, better than anything I've ever done before, I'm just not quite getting that BIR taste. However, I don't have any methi leaves and have not made any spiced oil. I've only used Julian's C2go Vindaloo method of spicing the oil with chopped dried red kashmiri peppers so far.
Could the lack of spiced oil and/or methi leaves be the reason I'm not getting the smell or taste. If so, I will soon have some methi leaves but can someone recommend/inform me on the spiced oil. Just to add, no point in talking about buying the ready made stuff, can't find it here in France where I live!

Thx for any info,
Clive77

Quote from: Clive77 on August 08, 2012, 11:17 AM

When you say tomato paste, are we talking concentrate or straight tom paste.

Hi Clive77,

Double (or triple) concentrated tomato paste.

Thanks for the quick answer. As planned I made a batch of this yesterday and tried it out on a Vindaloo...quite honestly it was blinkin' fabulous, the best curry I've EVER made (and I'm not just saying that...). This base is definitely better than the one I've been using. Despite being quite similar in it's constitution, it's the proportions that are just spot on. I'll certainly be using this one as from now on and am really looking forward to trying it out on other curries. Thanks a mill' for this excellent recipe CA.