Hi all.

Please can someone give me advice on which curries are best suited to the saffron base sauce. Any info will be very much appreciated.

Regards.

Johnny.

One of the good things about the Saffron base is that it works well for everything from Korma to Vindaloo. Versatility is a must if you are going to make a range of curries.

It was one of the first bases I used and served me well!

-- Josh

johnny fow,

as Josh says - any. it really is so versatile.

i know a lot of members firmly advise that base and dish need to be matched. of course they are right. all u need to do is adjust the dish recipe to suit u're taste. the saffron is for me my marker or yard stick and i find it needs no adjustment to the recipes posted on the site (ie tom puree, salt, spice mix etc).

Quote from: joshallen2k on January 20, 2010, 03:01 AM
Versatility is a must if you are going to make a range of curries.

Which is exactly why the SnS base is not a good choice. That goes particularly for korma, pasanda etc.

I can't see how you think it is a good match for Korma, it is far too heavy on the tomatoes to be suitable for that.

Saffron base's nothing as regards taste unless that is the major component? It's used as a colourant and mainly light tasting flavouring.

I think this base must be renamed since it's simply misleading. It's not about safrron.

QuoteI can't see how you think it is a good match for Korma

I don't recall the kormas I made with the Saffron being tomatoey at all.

QuoteI think this base must be renamed since it's simply misleading

Mikka - Saffron was the name of the restaurant where SnS got the base recipe.

for me i would say all curries work very well with safron, accept madras. which is why i recently ended my 2 year relationship with the safron base ! the safron has too much flavor from the veg to allow the subtle toffe taste of madras (and the minimal spicing of madras) to show up. Madras needs a different style of base, closer to the old kd base. although that base has way too much ginger. but otherwise its not bad at all.

The real bir base i tried was much better at allowing the spices to "come through". it was thinner, with less of a soupy taste. much more like a thin broth than a soup. to me the safron is almost like a soup.

DD,

soup as u say is way off what u need. i just add water to the saffron to get that "thinness". i also cook it for 1 hr after blending with extra water added.

Hi Jerry, yes i suppose the long cook after blending must help to reduce its soupy taste. I must admit i am moving away from using carrot , sweet peppers, and i dropped potato from the get go! Although i did make some great dansaks and baltis using the safron base. I will always knock up the odd batch now and again. Its has to rank as the best base for beginners and all purpose curry making. but i am convinced its main flaw is with madras. as i have already preached yesterday !!