I am thinking of making some rajver base, and wondered how it compares to safron or sns type base, which i rate highly? what curries is rajver best for ? is it as good as the hype suggests!  cheers

DD,

it would be good to get your thoughts on this.

i've only made the sns once but from memory recall it to be close to the saffron. the saffron and rajver i make a lot. i feel the taste of rajver base just has the edge over the saffron. in the finished curry even side by side i can't tell any discernable difference. yet give the difference spicing between the bases u would not expect this to be so.

i find the saffron easier to shop for and prefer the reclaimed oil from it. i think the rajver suit's low spice dishes more than the saffron. for example CK's madras is better with the rajver than the saffron.

i've never really been able to decide between the 2 and therefore rotate when i want a change from the adapted CRO2.

Thanks Jerry. the rajver spec says half a bunch of coriander. the bunches at indian grocers are huge. do you really put in half of an indian grocers bunch? or is that way too much. i never put coriander in base, so find that odd. but am keeping an open mind. although it sounds like its not going to be that different to any other base i have tried. DD

DD,

fresh coriander is a must for me in any base. i also use it in the saffron if i have it to hand.

what i do whenever i buy a big bunch (from my lcoal Asian store) is to cut off the stalks and put them in the freezer ready for when i make base (i keep the leaves for dish frying chopped in the freezer too - obviously fresh is best).

in the rajver i use a whole 25g std supermarket bunch. using more is not a problem though - i'd say the most u need is about 1/2 the stalk/root from the Asian Store size bunch (about ~ 50g).

in the last saffron i made i used 40g of stalk/root. following a post on the coriander root i now use it whole and don't cut the rooty bit off anymore.