Ok I guess some of you might think I'm carrots right now for suggesting this but.........
You know I keep talking about fruity sweet taste? What annoys me so much about it is that I know it, remember it from somewhere....

The only thing that is compatible without being on the realm of the insane is the common carrot. On looking I am finding lots of recipes calling for carrot in Vindaloo. 2 usually. It's much stronger than just a carrot aroma but yah never know? After all a lot of folks but carrots in the base...

Mikka,

carrots in the base are a must for me. i do feel (like all the ingredients) they have to collectively be in balance (nothing overpowering the rest). carrot does have more leeway than most though. i've also made just onion base and from this know that too much carrot does not mean better curry. i use 200g carrot in 800 onion. i feel this is the max limit.

on mains i'm very sceptical on the use of carrot. it just does not sit in the BIR taste for me as a directly added ingredient at frying time.

i still think the fruity sweet taste is mango chutney. i haven't got round to making base yet to try it out for sure.

I agree on these points Jerry. It would have to be a sooper carrot! In any case.  ;D
Trouble is of course we are talking about this in the rain and with no chance to measure and gauge tastes in the real world you'll never explain a taste properly will you?

To me though its something very like the the feel of a carrot or something like it? It's overpowering in some cases and in others just a hint. But its there. You know how Tandoori Chicken always smells like Tandoori Chicken right? I can tell what it is from the aroma and it drives me nuts since its familiar.

I said Carrot because if it were not for this overpowering and lovely aroma you would think it were a Lamb stew wit Carrots and potatoes. Does that make more sense? Hmmm so you use a quarter of the amount compared with onions? That's very interesting thank you. I rarely measure stuff to be honest..

I was in fact thinking more of the sauce really too Jerry. I was also thinking of frying off the Carrot to caramelize it, I don't really know at this point but I will find it, I'm so darned close which is why my meals get ruined sometimes through tinkering.

Had a good meal last night though, however I never get enough sauce that I can save on my meals.

Great input Jerry thanks very much indeed.

Mikka,

it's essential to narrow down what's missing to the base or the dish recipe. if not already i'd try the as spec base from this site. there are quite a lot to choose from. i use rajver and saffron. Admins & SnS2008 get good review. CA's AKA & Ashoka etc are very good too. Ifindforu is good but slightly different.

u've probably done this already. is it base or dish?

I can now formally announce it ain't carrots although the do have a place in the base....  (song there)  ;D

I'm thinking its my old friend Ajwain now. I did add some in some spice oil and reheated my dinner with watered down sauce. (Much better sauce). Trouble is I don't know how much to add? I see Bruce also mentioned this for the base.

Another thing I've started doing is adding green chillies with the garlic/Ginger/Spices. This fills out the middle ground nicely. (I'll post a pic later).

Cheers Jerry.

Quote from: Mikka on November 02, 2009, 11:52 AM
I can now formally announce it ain't carrots although the do have a place in the base....  (song there)  ;D

I'm thinking its my old friend Ajwain now

How an earth would ajwain seem so familiar to you Chi..um...Mikka? 

The only place I've ever seen its use mentioned is in Bruce's curry base recipe.

From carrot to ajwain!  Quite an extraordinary leap! 

That's a toughy....  ;D And the other.  ;D
Erm. Well, you see....

It's like this...
I just don't know!  ;D

What I do know however is that when I used a marinade with Ajwain/Yogurt/Tamarind base and some spices is that I got a carbon copy of just one restaurant. (I missed Tamarind in my posted meal and boy does it show too.)

I will post the recipe of course I just need to dig it out.

But......
This dish as good as it is. Was no where near the others as regards that undefined element. I'll find it, I know I will.

MikChika  ;D

Quote from: Cory Ander on November 02, 2009, 11:58 AM
How an earth would ajwain seem so familiar to you Chi..um...Mikka? 
The only place I've ever seen its use mentioned is in Bruce's curry base recipe.

From carrot to ajwain!  Quite an extraordinary leap! 

Hi Mikka

Have you tried making a base starting with frying the onions before boiling them? I find this caramelisation gives a much sweeter taste to the base which might be what you are looking for.

Ah no this I have not tried at all, thanks for suggesting it I might give it a go sometime.
Cheers.  ;D

Quote from: chriswg on November 02, 2009, 05:41 PM
Hi Mikka

Have you tried making a base starting with frying the onions before boiling them? I find this caramelisation gives a much sweeter taste to the base which might be what you are looking for.

Quote from: chriswg on November 02, 2009, 05:41 PM
Hi Mikka

Have you tried making a base starting with frying the onions before boiling them? I find this caramelisation gives a much sweeter taste to the base which might be what you are looking for.

This is just how Admins new Base is started ( frying Onions ) , try tasting boiled Onions then taste fried Onions - no contest