Topic: Experienced members base sauce of choice

[extrahotchillie]

HI Bobby Bhuna

I only use 100 grams of the coconut block in ifindforu's base recipe and sometimes only 50 grams and too me its does not seem over powering with coconut.

[Curry King]

I will be making the Saffron base tomorrow or Friday while of work, can I get a cut in on the ebook scam business 

[Bobby Bhuna]

I will be making the Saffron base tomorrow or Friday while of work, can I get a cut in on the ebook scam business

At least our ebook would contain a really good recipe, unlike the usual s***e they seem to be peddling ;D
I would be shocked if I got something of this caliber out of an ebook!

With a spot of luck maybe inappropriate content deleted by CA might buy it and finally sort out that inappropriate content deleted by CA Bhuna of his

Oh aren't I controverial!!!

[Bobby Bhuna]

After an incredibly fruitful Saturday of curry making, I can conclude that the Darth 100 percent Madras clone base is by far the best I've made yet. Just brilliant, really really brilliant! I've put the photo walkthrough up in the relevant topic which can be found here http://www.curry-recipes.co.uk/curry/index.php/topic,674.msg20807/topicseen.html#msg20807

[SnS]

After an incredibly fruitful Saturday of curry making, I can conclude that the Darth 100 percent Madras clone base is by far the best I've made yet. Just brilliant, really really brilliant! I've put the photo walkthrough up in the relevant topic which can be found here http://www.curry-recipes.co.uk/curry/index.php/topic,674.msg20807/topicseen.html#msg20807

I'm a bit down about my curry yesterday. I used the darthphall base / madras recipe and was not so pleased with the results. Not Bir like at all compared to my usual attempts. I was even using spiced oil for the curry, that I had used before to make popodums, then the base sauce. I don't know what went wrong.

Passata is mentioned on the ingredients list but not in the instructions, so realising this when I was nearing the end and still had a carton of tomatoes, I added it into the curry instead of the base. I think this really lost it for me, with all that non flavour-infused tomato added to the curry.

Still, The base didn't smell right to me... It's missing something... Maybe it was because I was using schwarz curry powder instead of darths recommended one. Or maybe it was because I used pre ground since I was at my gfs and had no access to whole.

All said and done, I have to blame myself for not implementing the recipe correctly.  I am one disappointed Bobby Bhuna.

Hi Bobby

What did you do so different this time Bobby? I want to try this base, but I really would like to know exactly where you think you made the boo boo first time around.  Do you think it was the Schwarz spices that made the difference? Whatever it was, it certainly appears to of made a big difference.

Regards

SnS ;D

ps: Happy Birthday (not pi**ed already are you?)

[Bobby Bhuna]

I want to try this base, but I really would like to know exactly where you think you made the boo boo first time around.

Firstly, no curry I ever make at my gf's house tastes very good. She has a gas hob - which is no doubt better - but I am not used to using it. Her pots and pans are of the quality you would expect to find with a furnished flat.

Also I use pre-ground spice there (bad pre-ground spice at that). I find the Tesco and Morison's own brand pre-ground either tasteless or stale and always overpriced. At home I am near several Asian shops selling cheap, fresh ingredients, including both whole and pre-ground spice. This means my spice cupboard is always stocked with an excellent variety.

Also, instead of using the Schwartz (as I did last time) I used Rajah Mild Madras (which I finally found in a Chinese store of all places). I think this made a very big difference.

Another significant factor in the marked improvement, is that I studied the recipe a little more, and although it doesn't say exactly where to add the Passata, it is in stage 3 - the final curry stage. I concluded from that, to include it when I added the base to the main curry, little by little.

I would also say that since our discussions over sticking to the recipe etc, that I have been far more careful with my measurements and methods. Although I cooked this base on a low heat after it was supposedly finished, from my experience with previous base sauce attempts, it really needed it!

I'm confident that leaving the base on a low heat to bring the scum to the surface, darken and allow for the oil to separate really improved the look and texture of the base.

Remember when I experienced my lack of success I blamed it on my poor implementation of the recipe? Well this time I followed the recipe more closely and it turned out a treat!

I still have a few tubs of Saffron base, so I don't mind doing the Darth Madras side by side with the Saffron base. My question (if you are interested in the results) would be whether to add Passata when using the Saffron base, considering it already has tomatoes added.

[SnS]

I'm a little confused here Bobby.

I've read the recipe for the base over and over and I see no mention of tomatoes or pasatta being used (stage 1). Are we talking here of the gravy base recipe only or the complete Madras recipe from start to finish?

Are you suggesting that Passata could be used in the making of the Saffron base gravy instead of tinned tomatoes or fresh ... or do you mean passata could be used when making a Madras using the saffron base?

SnS  ;D

[SnS]

I still have a few tubs of Saffron base, so I don't mind doing the Darth Madras side by side with the Saffron base. My question (if you are interested in the results) would be whether to add Passata when using the Saffron base, considering it already has tomatoes added.

Yes I think that would be a good idea Bobby.

Also use passata with the Saffron base as you did with the Darth Madras recipe. I don't think the tomatoes in the saffron are particualrly noticable so I can't see the Madras being too tomatoee (if that's a word?)

Regards

SnS  ;D

[Bobby Bhuna]

I've read the recipe for the base over and over and I see no mention of tomatoes or pasatta being used (stage 1). Are we talking here of the gravy base recipe only or the complete Madras recipe from start to finish?

We are talking about the recipe from start to finish. The Pasatta is used in stage 3 only, it just doesn't say where in stage 3. Where your confusion comes from is perhaps because of an inaccuracy in a previous post, where I mention that Pasatta was in my ingredients yet it was never mentioned in the recipe, and so I "panick added" near the end of stage 3, which I thought was incorrect. On closer inspection, it should indeed be added in the final curry stage (although I incorporated it better this time around).

Are you suggesting that Passata could be used in the making of the Saffron base gravy instead of tinned tomatoes or fresh?

Certainly not - the Saffron base is fantastic as it is.

do you mean passata could be used when making a Madras using the saffron base?

That's the one

It will be interesting to find out... Could Pasatta be what's missing from my Madras... Watch here, to find out ..... Lol

[Domi]

BTW Bobby.....What makes a member "experienced"?