Quote from: gazman1976 on August 05, 2014, 03:10 PM
do you remove the whole spices once cooked or blend them?

I 'fished out' just the cinnamon stick & bays before blending -



Cheers
Chrisnw

Also did not recognise this base at first, I love the original Glasgow base for its simplicity. How do you find your adjustments work?
Do you find the cinnamon is quite dominant in your base?
Great work on your photos they look great.
Regards.

Quote from: littlechilie on August 05, 2014, 06:25 PM
Also did not recognise this base at first, I love the original Glasgow base for its simplicity. How do you find your adjustments work?
Regards.

First made the base the traditional way, i.e. as per Mr Singh and it was pretty good. Then devised a pressure cooker version of it with a few tweaks. Which do I prefer? - I have to say in all honesty that I prefer the pressure cooker version, especially with the extra aromatics. Cooking the base in a pressure cooker makes it even simpler & quicker, it then just the comes down to a matter of taste - the aromatics balance is fine for me. The key thing is that Mr Singh's recipe is such a great starting base (no pun intended).

The credit for the photo's goes to my long suffering wife, who puts up with all my curry cooking experiments, she does enjoy the results though!

Cheers
Chrisnw