I made this base using ground spices as I didn't have any whole spices in.  Also I only have a hand blender. 

Used it for a Korma which was as close to a takeaway meal as I have had so far.  I will definately be making this base again.

One of my plants has survived and it looks like it may well go outside again in the spring.

So following on from the original post, how should I expect it to fare and will I get a 3rd year out of it.  When should I move it outside etc.

Once again, input from experienced growers is much appreciated.

A fellow Sheffielder....

Welcome to the forum.

Hi Snoopt.

Welcome and happy cooking.

I totally agree.

I have used them as a back up if I have no fresh Garlic.

I would always go for fresh given the choice though.

I'm wanting to make this curry but I could only find powdered Tamarind.

Has anyone used this instead of the paste and if so, how much should I be using in the Patia mix??

Cheers.

Hi SnS

It was based on the Kris Dhillon recipe that you posted elsewhere on the site.

I used chicken rather than lamb, I didn't shake a great deal of the yoghurt off the chicken, in fact I think I added a bit extra to the gravy and I got a very nice yellow/orange colour. 

I added a few fresh chilis to give it a kick, the final dish definately had a tase I would have been happy with from a takeaway.

I have only ordered Passandas a few times when the mood takes me and they have ranged form very mild to fairly hot and from yellow to bright red.

The one I made was as good if not better than most of these. 

Definately.

I think the use of shops own tomatoes may well affect the final base as SnS says.

Budget brands do tend to be less tomatoey I think because the sauce they are in is more diluted than the expensive brands.

I will continue on with the budget brands.

I've made this base a couple of times now.

I've made a few madras, Ceylon, Dopiaza (I also made a passanda which was absoloutely fine).

All of these were fantastic and not too tomatoey.

I used an economy range of tomatos that cost 17p.

All my curries were significantly better than anyting I've made before, especially the Ceylon.

I may well try some of the other bases on the site at some point but I'm in no rush.  This base is spot on for me.  It certainly suits my tastes and I'm looking forward to my next lot of curries.

Excellent advice guys.

Up to 7 chillis now,  I'll take that for my first go.  Next year should be a better yeild.

Thanks.