Thanks to both Haldi and Chowie for trying out this base. I think the taste is a personal thing and I am sure that part of our problem in replicating it is quite obvious.

Simply look at how many different bases there are on this site and I have to say I havent had a bad curry from any of them but the point is that imho everyone is trying to emulate the curry taste either from a restaurant a long time ago or to be the same as their own favourite BIR. Hence the number of bases.

I too am giving up on base development now unless someone comes up with something amazingly diverse as this one suits me. I am now going to concentrate on the individual recipes to create my perfection.

Currytester,

agree fully. i too am ready to concentrate on the individual recipes. what are u going for 1st.

Quote from: currytester on October 10, 2008, 04:55 PM
Thanks to both Haldi and Chowie for trying out this base. I think the taste is a personal thing and I am sure that part of our problem in replicating it is quite obvious.

Simply look at how many different bases there are on this site and I have to say I havent had a bad curry from any of them but the point is that imho everyone is trying to emulate the curry taste either from a restaurant a long time ago or to be the same as their own favourite BIR. Hence the number of bases.

I too am giving up on base development now unless someone comes up with something amazingly diverse as this one suits me. I am now going to concentrate on the individual recipes to create my perfection.

Yep, very well put.

JerryM

I am already happy with my CTM, Korma, Pathia and ceylon so its got to be dansak next I reckon the last one one was pretty poor - anyone recommend a recipe? Or alternatively if you have something you think is spot on I'll try that - making a pot of sauce this weekend.

QuoteI am already happy with my CTM, Korma

Are those recipes off this site? If so which ones?

I feel I'm just about spot on BIR with my hotter curries (Madras, Vindaloo, Jalfrezi, Bhuna) but further away on the sweeter ones. I use CK's CTM, and although its the best I've tried, its still missing something for my taste.

-- Josh

Chowie,

i tried out the ground almond powder in my std madras. i used 1 tbsp per 200ml finished portion but quickly increased it to 2 tbsp.

i liked the taste. not a madras i guess strictly anymore but nice for a change now and then. banked for future continued use.

many thanks for the idea.

Hi Josh

For the korma I use georges using just almond powder for the nuts and add a pinch of methi. Do it to taste rather than follow recipe exactly. The basic quantities are about right. If you want a perfect satay replace ground almonds with beaten to death dry roasted peanuts - keep adding till you get the satay flavour you want - then add some chopped chilli to get the heat right.

CA's CTM is about right but again I do it to taste and add sultanas and a couple of boiled eggs.

Tikka I use Blades recipe to pre prepare the chicken - its spot on for me

Jethros Chicken Ceylon

My own Pathia

Haldis Balti

What recipes are you using?

Thanks CT. Good to know that you're happy with these.

For the CTM, I too use CK's. Its the best I've tried, but still a little off the best I had from a BIR. I think it may be the tandoori Masala I'm using.

For the Korma, I use my own adaptation which is here: https://curry-recipes.co.uk/curry/index.php?topic=2856.0

For tikka, I use Blades, but replace the Tandoori Paste with Tikka Paste.

-- Josh

Just checked the korma out - basically same as georges but better written. What are your recommends for the missing curries in my list? As we seem to both have similar tastes.

Regards CT

CT, one of my faves has to be a Rogan Josh. On the milder side, Pasanda and Moghlai are two good ones.