I have to say that I also think the KD base is a bit bland, hence the relatively heavy spicing I use in the above 'madras/vindaloo' type curry.  Had it last night actually!

Reading through what I've written above, I stated that once the spices were added to the hot oil containing the initial small addition of base, it should be fried for about a minute, probably best make it 20 seconds, it's easy to burn the spices.

I must say next time I make the KD base I may try frying the garlic/ginger as suggested somewhere on this site.

The only change I make to his base: After a roast chicken I make a stock out of the carcass, with some chopped carrot celery and onion (with their skins) by simmering the bones for a couple of hours with the veg and some star anise, bay leaf, cloves and peppercorns.  I use this stock in place of the water.  this makes it MUCH better in my opinion!

 : Whoops, I'm guilty there aswell! Sorry KD!

I tried the highly acclaimed ifindforu restaurant base last night. I followed the recipe to the mark. On nearly every level, it's a great base but it absolutely reeks of coconut - my vindaloo was like a spicy Korma. I think using a whole 200g block is way over the top. Now I have a freezer full of brown coconut milk  .

Quote from: Bobby Bhuna on December 21, 2007, 03:30 PM
I think using a whole 200g block is way over the top

Yes, several people made the same observation and commented in the recipe thread Bobby (i.e coconutty....and garlicky).

I agree, 200g of creamed coconut block is way too much.  I used 50grams when I made it.  None at all would be a viable option of course.

My new favourite is the Safron base. I have tried around 5 from the site now and it gives me the flavour that best resembles my local BIR - Balaka. Who else rates it?