Quote from: joshallen2k on June 19, 2010, 06:51 AM

QuoteHas anyone else given this base a go? It's a cracker IMO

I haven't tried it, but now that I'm out of base, I may give it a go.

To be honest, the one thing that deterred me was that it didn't seem to use much oil, compared to the amount of veg. I've always found better results with bases with more oil content.

Ray - why did you settle on 200ml?

Domi - I think you use Admin's base, but how would you compare it to BE, SnS, or any of the more common ones?

Hi Josh

I used admins base for madras/vindaloos mainly but it didn't work as well with other recipes IMO. I've used SnS's base but I wasn't overly impressed with that, I found it to be a bit weak and by far preferred Ca's base up to trying Razor's. I had 4/5 bases on my to do list before trying this one and since using this one I haven't wanted to try the others as I'm extremely happy with the results I've had (I've made it six or seven times and never had a curry that wasn't top notch, regardless of recipe used in conjunction with it) - I even made a vindaloo/korma cross dish that was beautiful but I can't remember what I did as I'd been on the Magners lol.

It's become my fave base so far - I've not even made Admin's base since I've been using Razor's

Don't worry about the lack of oil either...I've had a good yield of oil over every dish so far (I add around 3 tblsp to start my final dish and I don't reclaim, just stir it in).

I'm going to give BE's base a go next - I'll post up pics etc later

Hi Josh,

Quote from: joshallen2k on June 19, 2010, 05:20 PM
OK I think I will give this a go and see how it compares to some of the other bases.

Last question - the methi powder - is it ground dry methi seeds, or powdered methi leaves?

Thx,
Josh

It's finely ground methi seeds

Ray

Hi Josh,

Thanks for giving it a go, and the onion paste too.  Brilliant.  Did you use my spice blend as well?  and how would you compare it to what you have used in the past?

Sorry for the questions,

Ray

Hi Josh,

QuoteCurious how you came up with a few of the oddities of your base - the separate tomato/spice mix, methi powder, pre-fry the onion/garlic/ginger...[/quote

Basically, I wanted to create a base whereby I wouldn't need lots of sugar in the final dish.  Boiling, IMO, doesn't release the natural sugars of onions garlic and so one, so pre-fying was a way of ensuring the sweetness was already present before I started the boiling process.

As for frying the toms in a separate pan, again, it sweetens up the tomatoes without adding any sugar.  And by frying off the spices first, It guarantees, that the natural oil is released from the spices.  I'm not convinced boiling ground spices has the same effect.

As for methi, I love the savouriness of it, and I think it gives the base that "curry" note, which is always good.

I did spend quite a while developing this base before I settled on this version.  I tried carrots, peppers, mooli, all sorts of things but nothing change the taste enough, to warrant keeping them in.  Onions garlic and ginger, are key to any base IMO, everthing else, is down to preference.  It did suprise me, that the simplest version turned out to be the best but, with that said, I think we all have a tendency to over do things at times, and we over complicate what is essentially, very simple cooking!

Hope that goes someway in answering you queries Josh.

Ray

Hi Razor, what recipes would you recommend to use with your base.
I have read ALL the posts in your thread but nothing.
Thanks.