Quote from: DARTHPHALL on March 20, 2007, 09:39 PM
.. if its your first time making this Base i would follow exactly as Ive posted, so you get a better idea of what the original is supposed to taste like. It is becoming a globally recognized favorite, try the original then improve upon it to your particular pallet. 

I agree with this approach 100%. I think it's so important and simply makes common sense. But I get the impression that most people make changes from the outset. If you are one of these people, please explain the logic and rationale in changing a recipe the first time you make it.

Regards
George

I agree with onion

I can smell what i think is swede in my local takeaway curry ,does this sound feasible?

I have made Darth?s base recipe this weekend, it smelled very good, I would say during cooking it had the smell of my local BIR Biriani vegetable accompaniment dish. I followed exactly the recipe as given with the exception of the amount of chilli powder, I used only 1 teaspoon, the reason I deviated was because I want to make final curry dishes in varying heat ranges.

I used 600ml of oil as the BIR style; I believe the amount of oil is vital to the final taste/texture.

The final base had a very pleasant taste; the reduced amount of chilli powder came through with nice warmth. As I expected, it had a good depth of flavour but without any one dominating another, this I believe is correct, below is a picture of the finished blended base.

The second picture is the same base recipe but with some extras, I added a few potatoes, some cauliflower and some broccoli, I used Desiree red as they are waxy and do not break up; they also have a very full flavour.

Once the base had been simmering for a while and the potatoes were cooked through I removed them, they had the look and the taste of vegetable Biriani potatoes. I left the cauliflower and broccoli in.

Again the base had a good flavour, nice warmth but with a more pronounced BIR smell, particularly after blending. I will be using the bases at some point this week; I intend to make two identical dishes using one of each of the bases.

I am very excited
Onion

Hello all.. im new to this site been cooking currys at home for some time mainly from curry recipe books and have never really had a great result with exeption to butter chicken.

I tried making the curry base last night closely following the recipe. Unfortuatly i think somthing went wrong somewhere down the line as the end result i got was a darkish brown/green colour and tast horrid, very bitter.... I think it is down to the tumeric but not really sure where i went wrong. I didnt add as much water as coudnt fit it in the pan and i put an extra stick of celery in there. also when i added the spice and water it didnt go a tomateo puree texture just very watery.

I dont want to bin the base... any one got any advise on anything i can do/add to improve it?
Or knows where i went wrong?

Shall i just use it or is it only fit for the bin?

Thanks
Dan

HI d_alford, i agree with CK , best to throw away & start again, it should not turn out bitter at all more like a spicy veg Soup if you know what i mean.