Yes the KD base is a good starting point (but not to my liking), and yes all bases should be bland as has been pointed out before; they should not overcome the dish you are about to make.  I have mentioned in other posts that you should consider this Asian cooking process like a chemistry process, for that is what is happening here.  The base may be bland but when mixed with other spices etc., it releases all its overtones to create the typical BIR curry flavour.  You really do need high heat to kick this process off and medium to low to finish it if you wish to get the full flavours. Don't forget; lots of oil and salt :

good luck and happy cooking.

C P

I just read 66 reviews of The Curry Secret book at amazon.co.uk

How can the vast majority of 66 different reviews have got it so wrong in suggesting the search is over and the Curry Secret recipes taste exactly like a BIR, which they most certainly do not, in my experience?  Is it possible the publishers have written over 60 of the reviews?

Regards
George

Maybr they don't live in the UK and have not had a TRUE bir dish ever (or at least for a long enough time to forget what it is really like)

KP

Thats the thing there's a lot of crap BIRs and takeaways that produce currys like I can, I think only about 1/4 have that savoury smokey taste we are all after so I guess most people dont know a really good BIR?

Quote from: George on January 20, 2007, 07:41 PM
How can the vast majority of 66 different reviews have got it so wrong

I think a lot of people went the same route that I did.  I spent years (and years, and years!) trying to make a decent curry.  I tried every book of "authentic" Indian cooking, when, it turns out, that's exactly what I didn't want.  So when I did find KD, it got me so much closer than I had ever been, that I was thrilled.  So, maybe those Amazon reviewers are just starting their curry breakthrough.  And to be honest, a couple of KD vegetarian recipes (with a different base sauce) are still among my favorites.

merry, I agree 100%. KD was my route into BIR and was revolutionary at the time.

I tried the stuff once, didn't like it, so gave the book to friend who was just starting out on the curry path.

CP

When I first found that book I thought I had discovered gold, it all made complete sense. I cooked a CTM with much anticipation and it was very poor   ;D

Looking back I didnt realise the key flavour I was after in a CTM was coconut and almonds, still cracked it in the end

dont bother, its a pile of crap!