Hi,

Really surprised at the lack of tandori masala, for me 2 tbsp of the stuff is critical! Have you experimented with it and dismissed it?

Del

Excellent stuff JB!  I'll give this base a go tomorrow but I was wondering exactly how much lemon you used in the base.  You say a small piece but is that a slice or 1/4 of a whole lemon... can you please clarify?

Cheers,

Del

Jerry,

As you mention on my demo the onions and peppers come out of a pot where they have been pre fried in oil and turmeric.  These onions and peppers were finely sliced about 1" long, similar to the way the onions are chopped for the salad to go with poppadoms.  Normally a large chefs spoon is added to the pan on relevant dishes and warmed through.  However, with regards to dishes with large slices of onion in eg. Korai, I'm not sure, but to me the large onion and peppers have a smokey taste, almost like they have been roasted or grilled over flames!

Hi guys,

Thinking about giving this a go tonight,but was wondering, the people that have tried this recipe (particularly JerryM who has success with it), have you used Dips method of hot oil in the pan then everything in together, or applied the standard staggered approach to adding ingredients (i.e. oil, puree, spice, base) that is the norm here?

Cheers,

Del

Hi JB,

One question I have is that the first stage only requires boiling for 15 minutes, and the same for the second, so that's only 1/2 hour of cooking.  Is that correct?  I was thinking if the first stage was cooked for say an hour maybe that would make the lemon taste more subtle?

Cheers,

Del

Really looking forward to trying some of the recipies JB!

Will you be posting the Sag Aloo and a few of the final dishes?

Cheers,

Del

HI i JB

Just copy and paste the whole link that starts with [url=........... into your post and it should work!

Are you going to be posting your base sauce recipe, as I have ran out and im looking to make some more  ;D

So would you say there has been any major breakthrough with this base?  Does it produce a better curry than other bases you have tried?

My local keeps it warm in trays in the oven!

Quote from: Cory Ander on September 24, 2009, 05:26 AMThe resultant base should be a pale, creamy, yellow colour and should smell and taste of a pleasant, creamy, mildly spiced onion/vegetable soup, and should not be bitter[/li][/list]

Here is a photo of my finished Curry Base:

Hi CA,

I have ran out of base for this week's curry night so rather than me progressing the 'my-take' base as I planned I decided for time and convenience I would have a bash at this one!

I followed it to the letter, and the taste was very good up until the point of adding the coriander stalks.  Now it tastes hugely coriander biased!  I presume this is because the coriander is not cooked as its added at the end before blending.  My question is, does this reduce in the final dish when the base if fried off at high temperatures?

Also the base I have produced is a lot more towards pale yellow than shown in your photo.  I was wondering if it is something I have done i.e. using Rajah brand spices or is it just a case of camera trickery and you sauce is in fact lighter and more yellow than shown?

Cheers

Del