Why?
Mine is Bruce's and the reason is that its simple so what did I do today? I changed it! 

To be honest I didn't have toms in tins. (Song there). So I added 3/4 more Green Pepper and 1 whole tin 12oz tom paste. Smells pretty good.

I liked Bruces because the Green pepper came through since the spicing was not harsh.

What is your favourite base and why?  ;D

hi mikka
the curry base i now use was given to me by the guys at Mouchak, St michaels. it involves using spiced water, oil, turmeric and salt boiled with the onions, carrot and green pepper. boiling until soft allow to cool alittle then blend. stage 2 involves frying garlic and ginger puree until golden brown then adding blended tomatoes, chilli powder, mixed powder, coriander, cummin and garam masala and coconut milk for 3-4 mins then adding to the onion base and mixing well. bring to the boil adding some hot water to thin the base. boil for 10 mins then reduce to a simmer until the oil rises. remember that to get the oil to rise you must bring to a rolling boil before reducing to a simmer!
at some point i will post the quantities

regards
gary

My favourite base is CAs, it seems to be the only base I don't get any bitterness in my curries.  Of course this could be down to my cooking improving as I still think I have a lot to learn.

cheers

Will

Gary - your BIR base sounds interesting.

Could u post the recipe?

-- Josh

Quote from: Willyeckerslike on December 20, 2009, 03:12 PM
My favourite base is CAs, it seems to be the only base I don't get any bitterness in my curries.

It's interesting that you should mention that. I found CA's base very sweet and I put that down to the fact that it doesn't use any tinned tomatoes. It makes me wonder just how many bitter bases, and I've had a few myself, are caused solely by the quantity and/or type of tinned tomatoes used?

hi josh  will try to post the recipe soon mate
regards
gary

Quote from: Secret Santa on December 20, 2009, 08:53 PM
I put that down to the fact that it doesn't use any tinned tomatoes.

in non curry cooking i was told by a chef to always sieve tin toms whenever using to take out the seeds which are bitter.


ps forgot to add my fav's

i know that all good bases show up as very little difference in the final curry taste. so the why is probably down more to personal taste or preference. ease and speed are important to me and i tend to stick to 3 which i rotate everynow and then (saffron, rajver and mytake).

Quotein non curry cooking i was told by a chef to always sieve tin toms whenever using to take out the seeds which are bitter.

I have also heard this. Fresh as well as tinned.

Does anyone deseed their tomatoes before adding to base? I wonder how pronounced the difference in the finished base is?

This largely depends on the type of toms you are using? Some have massive seeds, green bits/flesh. Italian toms always have a good reputation here and I can vouch for that too. They are juicy and have very little of that annoying acid that some brands carry.

I always use Italian tomatoes in the base or when making a pan sauce.
Actually I'm looking at this too now because I love toms and they are good for you too.

Good point Josh.

Quote from: joshallen2k on December 21, 2009, 07:45 PM
Does anyone deseed their tomatoes before adding to base? I wonder how pronounced the difference in the finished base is?

Quote from: JerryM on December 21, 2009, 10:13 AM

Quote from: Secret Santa on December 20, 2009, 08:53 PM
I put that down to the fact that it doesn't use any tinned tomatoes.

Quotein non curry cooking i was told by a chef to always sieve tin toms whenever using to take out the seeds which are bitter.

ps forgot to add my fav's

i know that all good bases show up as very little difference in the final curry taste. so the why is probably down more to personal taste or preference. ease and speed are important to me and i tend to stick to 3 which i rotate everynow and then (saffron, rajver and mytake).

Interesting point that JerryM