Using this recipe as a standard base how much is it meant to produce in the end?

Hi Del

Good report Del - you probably could have done the whole base in a 5 litre pot. Halving all the ingredients doesn't always produce the same result. I cannot see fresh coriander in the photos - this is quite important to the final taste.

Makes 2.65 Litres (reduce or extend final cooking time to achieve this)

Note: Measure 2.65 litres of water into your cooking pot and mark the surface on a rule or wooden spoon using permanent marking pen. Use this mark to check the base volume.

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When you state 'garlic paste' and 'ginger paste' - are these made in a blender with water or are these in an 'off-the-shelf' tube form?

Tube form

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'tomato paste' - again, is this just tubed tomato puree?

Tube form

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'1 tsp chilli' - I have a pot of Rajah Chilli powder is this ok?

That'll be okay

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0.5 tsp kashmiri mirch - is this just another type of chilli powder, as shown here, is this a crucial ingredient? can I use Rajah Madras curry powder instead?

Another mild sweet red chilli powder - mainly used for the red colouring.

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some dried methi - how much is this a pinch?

I use about a tsp - but this is down to preference.

On the issue of the base being too thick, just add some water when cooking the curry.

I couldn't help noticing that your base lacks typical reddish colour ... this could be the camera of course. Did you remember to add the tinned tomatoes (and extra water) just before blending?

Regards
SnS

Thank you all for your comments and advice!

@ SnS, I have just realised I have been following this earlier version of your recipe rather than your newer adapted version here!  Hence no coriander! Doh  :

Im sure it will turn out great once it goes into the final curry.  I plan on going with the Madras on the first page of the later link (SnS's Base Gravy June 2008), I presume it should still work with the older version of the base?

Cheers

Del

Hi Del

Should be okay .. ish.  :

I recommend you do try the SnS June 2008 version though, as this recipe was developed from my original Saffron recipes (also makes a more convenient volume) - and its easier to make.

Hope it goes well for you.

SnS 

I will definitely try the new verion next!

As for making the Madras with the old base, you dont seem so sure it will work "Should be okay .. ish. " Why are you not convinced?  Will the spices not balance well with the amount already in the base?

Cheers,

Del

Hi Del

Try it - it should be okay. It will be interesting to hear how you feel the same Madras recipe compares using the two different bases ....

The modified base (June 2008) is more 'condensed' and therefore has a lot more flavour than the Saffron bases. Using the 'thinner' Saffron base, you may find that this Madras recipe lacks some 'depth'.

SnS

Well guys,

I had a go at the SNS June 2008 Madras using the older SnS base from the Saffron

Now with the KD 'Curry Secret' recipes you are not required to fry any of the spices in the currys I had made, they are added after the base sauce.  So frying the spices was new to me!  This resulted in the first one being chucked away as I badly burned the spices :  I have a 4Kw wok burner on my hob and I think I gave it far to much from the start when frying off the garlic / tomato / ginger pastes, then when I added the spices there was far to much heat in there and after about 20 secs the whole pan was dark brown colour and didnt smell to good!

So, second attempt I heated the veg oil then turned the heat right down removed the pan from the heat to add the pastes, then put back on on a low heat to cook them through!  This time when adding the spices they didnt burn  ;D.  Im not to sure I know what is meant by this toffee smell?  I mean I cooked the spices then after about 30 seconds or so I could smell them for sure, but not what I would call a toffee smell, infact I dont really know what toffee smells like if im being honest  :-[

So on I went with the rest of the recipe which went rather well.  As mentioned earlier though, my original base ended up quite thick i.e. not enough water added.  So I was hoping to make up for this during the Madras stage, and I did end up adding probably about 200ml of water during the process (I was cooking for two portions with about 500ml of base sauce) although it soon boiled off as when I was cooking with the base sauce in I was cooking on high heat!

So anywway, the results!

Superb curry!  Closer to a BIR than any of the KD recipes, however it wasnt quite there, I would say about 70-80%.  I put this mainly down to my technique and this being the first one I have made this way.  Although what I did find was that I had one or two mouth fulls when I thought, mmmm actually thats pretty close!  So I am going to try another one this weekend with the same base and just practice my technique a bit and see if it gets any better.

I also plan to make up a batch of the 'SnS June 2008' Base to so I can see how that compares with the same recipie to the Saffron base!

I should mention that I cooked the chicken my usual way.  Two breasts chopped into 5 pieces each.  2-3 Tbsp veg oil, 1 Tbsp of base and .25 tsp tumeric cooked in a sauce pan on a medium heat for 4-5 mins stirring constantly, then add chicken mix well, pop lid on and fry/steam for about 8 mins stirring occasionally!

So are the pics;

Just after the heat was switched off before stiring the corriander in and serving.  You cant see in the pic very well, but the oil had seperated and had risen to the top during the making, maybe the flash is reflecting of the oil!  It is probably a bit too thick in viscosity too!


Finished curry!  Sorry for the crap pic, the steam was getting in the way 
Once served though I did notice more oil had risen to the top of the curry and it did look much better than it does in the pic!


So all in all, a step in the right direction for me, I cant wait to have another go and try the new base out in comparison!

Cheers guys for all you help and advice!

Del

Great pic's Del your curry looks spot on, let us know how you get on with the next one, they can only get better 

Nice one Del.

That 'toffee' smell is quite distinctive and should come with more practice.

btw, when adding water to dilute the base, add small amounts regularly rather than one larger amount. This keeps the heat up.

Regards
SnS 

i agree with sns water the base not the curry!
regards
gary