Topic: Best Base to Date

[Midge]

Best base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base. USe the KD one, and concentrate on cooking curries with that. You can get perfect BIR dishes from it.

OK, Do you have the Link to the Kris Dhillion one??

[blade1212]

http://www.curry-recipes.co.uk/curry/index.php?topic=9.0

[Midge]

CHEERS!!!!

[DARTHPHALL]

I have to agree 100% with Curry Kings comments on the KD base gravy, my local has given me most of the base gravy ingredients & it is as close as a close thing thats really close.

THE BEST TO DATE 18.12.2005.

See http://www.curry-recipes.co.uk/curry/index.php?topic=674.0

And http://www.curry-recipes.co.uk/curry/index.php?topic=673.0

All the info on the Base,the actual Curry,cooking the Chicken & Rice.

DARTHPHALL..... .....

[Ashes]

Darth if you carry on at this rate you?ll produce Clone Vindaloo 101%

[DARTHPHALL]

I'm trying !!  ;D

[Onions]

DARTHPHALL were arduous & painfull .But now i am the master.As DarthVader said " your Vindallo powders are weak old man ". ;D ;D

Classic line!!!

[majeed]

I know this is a very old thread, but I have a question about this base so I hope someone can clarify it for me.

I have just made this base and I'm not really sure how on earth I'm supposed to use it as it is not like a base I usually make. I've followed the original recipe and I've ended up what can only be described as a pot of very bland onion soup with a hint of tomato. I had expected a bit more flavour or a slightly thicker sauce, is this normal?

Do I add this to any normal currys I make to bulk them out with more liquid base or am I missing something?

[Onions]

What do you mean, 'normal currys'?

This was the best base in 2005- 'to date'- but is no longer.

[Donald Brasco]

Majeed, you may be unfamiliar with what a curry base is - no shame in that if you're a beginner. A base is the "body" of the curry. It's not a complete curry in itself, nor should it be used without being reduced on a high heat until thicker.

Check out some of the recipes in the sub categories such as madras, vindaloo, house specials, etc. All have a similar format. You start with oil, fry  garlic and ginger, spices and tomato paste then add the curry base and reduce it to thicken. So the base you've made is just one component in a finished dish.

I do agree with Mr Onions though, this recipe is far from "state of the art".