Hi All,

I've been a lurker on this site now for a few months, and have tried a number of the bases/recipes all with some degree of success (thanks to the knowledge of others), and with some degree of failure.

I've cooked up some of the Saffron base, and must admit, it was very good - almost there, but still missing something.

The reason for this post is to call on collective wisdom, to ask for help in case there is something obvious to others that I'm doing wrong.

I've been a bit excessive with the pictures, but I thought a picture at each stage might help narrow down any mistake/error. As the limit to pictures is 4 per post, I'll probably post a few messages.

Thanks in advance,
Dai

1. Chopped vegetables ready to go
2. Didn't have any ginger/garlic paste - so used chopped (problem?)
3. beginning to boil
4. 40 minutes later

1. My Spice mix 25g each of turmeric, coriander, cumin, paprika - 1/2 the tin of tomatoes

2. 10 mnins after the addition of the spices/tomato

3. base consistency after blending

4. base consistency after 2 pints water

1. Skimming the scum

2. Oil separates / final base

Now to prepare the main dish,

3. a) Onions, coriander, minced coriander root, chopped coriander leaves
   b) precooked chicken (Darth style, hot water, pinch turmeric, salt)
   c) Clockwise - turmeric (1/2 tsp) coriander (1/2 tsp) cumin (1/2 tsp), extra hot cayenne (1 tsp), fenugreek leaves (pinch) Kashmiri Chilli (1/2 tsp); centre - ground fennel seeds (pinch) - this combination has working in the past in a non-base quick curry to produce a very good curry - so I've stuck with the combo. (problem?)

4. Fried onions prior to adding spices

1. adding the spices

2. adding precooked chicken and potatoes

3 + 4 final dish

Thanks,
Dai

Hi Ibbzie,

Welcome to cr0 a great post and the pictures are excellent.

I have resized them for you for easier viewing on the thread, there are some tips here on uploading pictures https://curry-recipes.co.uk/curry/index.php/topic,1475.0.html 

Is it correct that you do not use garlic\ginger\tom puree at the start of the main dish?

Cheers
cK

Hello CK,

Thanks for the resizing, I'm a bit of an idiot when it comes to computers. My apologies!

Yes you are right - I didn't use garlic/ginger (I did use tomato paste) at the start of the main dish, and thinking about it all day today, I reckon it's the lack of ginger/garlic that may have been one of the problems, I thought I'd followed the recipe posted, but I'm too eager and may have missed that bit!

Most of the piccies have not uploaded, but I've gone cap in hand to Admin to post them, hopefully members will give some help.

Thankyou,

dai

The garlic\ginger could well be the missing part of your curry I'm sure I would notice if it was missing.  It's that smell when the puree hits the hot oil that I really like, might have to leave work early now to go home and make curry  :

Quote from: Curry King on January 11, 2008, 11:57 AM
might have to leave work early now to go home and make curry  :

Maybe you should do some work instead of posting on a curry forum.

:

Lol

Quote from: Bobby Bhuna on January 11, 2008, 03:06 PM
Maybe you should do some work instead of posting on a curry forum.

:

Lol

I was on my lunch break   

Quote from: Curry King on January 11, 2008, 04:11 PM
I was on my lunch break   

I should have a similar excuse