Hi all

I wondered if anyone has tried, or would consider trying the Rick Stein curry that this sauce was derived from? I will be definately be making this sauce next but the complete curry sounds like it could be good also.

Tom

I had a go and made this last night, it is my first attempt at a base sauce.

After blending I got a dull yellow coloured soup, a similar colour to a tin of Homepride curry or a chinese takeaway curry, does that sound about right?

I made it exactly to the recipe, no changes at all, and measured the spices using proper measuring spoons.

On it's own the sauce does not taste like a curry, it is quite sweet and the predominant taste is of coriander. I guess that could be about right as it is only one ingredient of the final curry, any opinions highly welcomed.

Now I have to find a final recipe to try. I thought I might go for the Bruce Edwards spice mix first with a little garlic/ginger at the start of cooking, again, any opinions highly welcomed.

Cheers

Tom

Hi

Beginner here, so sorry if it's a stupid question, One of the ingredients is "curry powder" which is what I thought this was a recipe for. I have some Rajah mixed curry powder but the ingredients list on that are just turmeric, coriander, chile and cumin, which are basically the rest of the ingredients in this mix. What would be a good curry powder to use? My nearest asian supermarket (Quality Foods at Ilford, Essex) has a massive selection.

Cheers

Tom

Hi

Beginner here, looking for a first base sauce to try and like the sound of this one. Any idea what sort of quantity this would make eg number of single portions? Also would you de-seed the five green chiles or not?. I would guess five chiles and a desert spoon of powder would make a pretty hot sauce.

Cheers

Tom

Hi all

I'll keep it short, I like drinkong beer and eating curry but my attempts so far at re-creating BIR have not been over impressive, I guess that means i'm in the right place.

Cheers

Tom