Having made many base sauces, the new base from Saffron and the Darth 100 Percent Madras Clone are, in my mind, the two best recipes to date.

At first, I preferred Saffron. Then after an excellent curry making weekend, I jumped ship and decided that Darths base was indeed superior.

Since I had them both in my freezer, and they are both relatively fresh, I decided this weekend, to put them head to head, in the base off to end all base offs.

Ideally for comparisons sake, I would have made two identical Chicken Madras but since my girlfriend was involved in the judging panel, I resorted to making two otherwise identical Chicken Bhunas.

Here are the ingredients laid out on my living room table.



The Bhuna recipe I used was delicious and went as follows. This serves one.

Ingredients

Stage 1

1 cracked green cardamom pod
1/2 a small onion finely chopped
1/4 green pepper finely chopped
1 tsp garlic paste
1/4 tsp salt

Stage 2

1 tbsp tomato puree
1 tsp Spice Mix
1/4 tsp chilli powder
1/4 tsp dried fenugreek

Base sauce (I cant say exactly but you should be able to figure it out)
1 medium sized breast of chicken (cooked)
2 quarters of a fresh tomato
1/2 tsp garam masala
1 tbsp fresh coriander chopped

Here are the ingredients chopped and the two base sauces laid out on my living room table. Darth?s is on the left (the browner of the two as it contains no tomatoes)



Cover the base of your curry pan with sunflower oil and heat until extremely hot.

Add all the ingredients from stage 1 in the order provided, stirring and shaking so as to avoid burning. Once the onions start to change colour (around 1 minute) remove the pan from the heat.

Add all the ingredients from stage 2 and place the pan back on the heat. Shake and stir vigorously to avoid burning the spices.
Add half the base sauce and let most of the water evaporate off. Add  the chicken and coat it fully in the mixture. Add the rest of the base sauce and Garam Masala and stir. Once you have the right consistency, add the fresh coriander and serve.

Results

At this point you should note that I used the Darth method to cook the chicken. I like this because its simple and it works.

So, I dished out two plates with pilau rice, the Bhuna with Saffron base and the Bhuna with Darths base. My girlfriend and I then sat down to bear judgement upon the unsuspecting curries. The Saffron base is at the bottom here and the Darth at the top.



And the winner is...

Saffron, unanimously.

When quizzed, my girlfriend described it as being more "subtly spiced" and "well balanced" than its competitor, which she described as having a ?raw? taste.

I would say that the Darth base had quite a strong taste, was too thick and dominated the dish too much. I would also say that the taste of green pepper from the base is a little striking.

So now back to the cooker to fill the freezer with another batch of Saffron. 

Bit of an unfair test if you don't mind me saying.
Darth's base was concieved as a base for Madras/vindaloo only, trying to make a Bhuna out of it is like chalk and cheese.
Having said that, I have used it for a Dhansak quite successfully, but it suits the hotter more robust curry, not a mild dry curry like Bhuna should be.

Quote from: Jethro on March 09, 2008, 03:48 PM
it suits the hotter more robust curry, not a mild dry curry like Bhuna should be.

In my eyes, a good base should be versatile. The way you put it leads me to look at Darths base as more of a hot curry sauce than a base. Also, there's not a huge difference between that Bhuna recipe and a Madras. Just a little green pepper, tomato and garam masala.

That said, I've still got both bases defrosted for use tonight. It was going to be Bhuna again but now it's gonna be Madras ;D

Good report Bobby - both versions look delicious 

Look forward to reading the results on the Madras later. Are you using the Darth Madras recipe for both bases?

SnS  ;D

As far as I know, all BIR's use one base for all dishes
I've seen it used in everything from a korma to a phall
No curry base sample I ever bought, was even slightly chillie hot
So I guess that Darths base is not a real curry base, although I'm sure it is very good for a madras

Quote from: Jethro on March 09, 2008, 03:48 PM
Bit of an unfair test if you don't mind me saying.
Darth's base was concieved as a base for Madras/vindaloo only, trying to make a Bhuna out of it is like chalk and cheese.
Having said that, I have used it for a Dhansak quite successfully, but it suits the hotter more robust curry, not a mild dry curry like Bhuna should be.

Surely a base gravy is supposed to be versatile (like Bobby says). If the Darth base is just for Madras, Vindaloo type curry, this is not what most BIR's use (only 3 bases).

The Saffron base can be used for 90% of curry recipes (like BIR's). I'm not sure the Darth one can (I havn't tried it yet, so I can only form an opinion based on other reports).

I made a Korma (for other half) twice last week using the Saffron and both turned out really nice (not overspiced), but I doubt if it could be used for something like passanda or CTM (I believe they both have their own bases).

I often cook Ceylon, Pathia, Bhuna, Dhansak, Madras, Vindaloo and Jalfrezi curries, also Saag Aloo and Mushroom Bhaji using the Saffron base and they've all turned out okay too.

Personally, I'd prefer a base that is versatile (for most curries). If I were to have Madras style most of the time (which I don't), I think I may be more inclined to try/use Darth's base.

SnS  ;D

I notice you use cracked Cardamom pods. I have started using them since I found two in a takeaway Chicken Madras. Do you think they make a difference. I start frying my onions then add them a few minutes later and remove them before serving the dish. I didn`t add directly to hot oil for fear of burning them and ending up with a bad taste in the finished meal. Any advice?  ;D

Quote from: smokenspices on March 09, 2008, 05:25 PM

Quote from: Jethro on March 09, 2008, 03:48 PM
Bit of an unfair test if you don't mind me saying.
Darth's base was concieved as a base for Madras/vindaloo only, trying to make a Bhuna out of it is like chalk and cheese.
Having said that, I have used it for a Dhansak quite successfully, but it suits the hotter more robust curry, not a mild dry curry like Bhuna should be.

Surely a base gravy is supposed to be versatile (like Bobby says). If the Darth base is just for Madras, Vindaloo type curry, this is not what most BIR's use (only 3 bases).

The Saffron base can be used for 90% of curry recipes (like BIR's). I'm not sure the Darth one can (I havn't tried it yet, so I can only form an opinion based on other reports).

I made a Korma (for other half) twice last week using the Saffron and both turned out really nice (not overspiced), but I doubt if it could be used for something like passanda or CTM (I believe they both have their own bases).

I often cook Ceylon, Pathia, Bhuna, Dhansak, Madras, Vindaloo and Jalfrezi curries, also Saag Aloo and Mushroom Bhaji using the Saffron base and they've all turned out okay too.

Personally, I'd prefer a base that is versatile (for most curries). If I were to have Madras style most of the time (which I don't), I think I may be more inclined to try/use Darth's base.

SnS  ;D

I would not dissagree with you in the slightest on the versatility of a general base to cater for all curries, I quite agree, thats why I was pointing out that Darth's base is not a good comparison, it was never designed as a general purpose base, it was only for Madras and Vindaloo, but it'd bloody good at it.

I had a McDonald's last night so the Madras was off the cards. Tonight however, I will try the Madras comparison with an open mind. I think I'll use CA's Madras recipe, as I think adding Passata adds another variable. What do you think?

Quote from: mike travis on March 09, 2008, 05:38 PM
I notice you use cracked Cardamom pods...
Any advice?  ;D

I think it does add that Cardomomy taste a little more, which I really like, especially in a curry like Bhuna. I stick it right in the hot oil and have had no trouble with this method. I think it's pretty resilient to burning.