Topic: New Base Gravy from visit to Saffron

[fishhead]

I'd just like to say a big thankyou to smokenspices for this base sauce. I've just done your Madras recipe with it and it's by far the best curry I've had in years. Addicted already! ;D

[slipperz]

I have just made the base and the sauce and oil have separated, has anyone spooned out the oil or do I just leave it in?

Smells great in the house at the moment 

Need a quick reply as spices and chicken at the ready!!!!!

SLIPPERZ  ;D

[Secret Santa]

Maybe you used spicy paprika?

I used deggi mirch as the recipe says. I've tasted it again since making it and it has had time to cool down and I think the flavour has improved a lot. It still has too much heat in it though (and I'm a phall eater!). I will try to make the madras tonight and see how that goes.

[Yousef]

My Photos

[Yousef]

Photos Continued

1.  Addition of Spice
2.  Getting the froth off the top
3.  The finished sauce
4.  Close up of the Base Sauce

[Secret Santa]

has anyone spooned out the oil or do I just leave it in?
SLIPPERZ  ;D

You spoon it out and use it to make the finished curry with. I'm intrigued as to how you got it to separate though. There's no way if you keep to the suggested cooking times that you could get the oil to separate from the base.

[slipperz]

has anyone spooned out the oil or do I just leave it in?
SLIPPERZ  ;D

You spoon it out and use it to make the finished curry with. I'm intrigued as to how you got it to separate though. There's no way if you keep to the suggested cooking times that you could get the oil to separate from the base.

I followed everything exactly and the oil just rose to the top of the sauce!!

I am a little confused as sns did not mention skimming off oil and using it for the curry itself?

[Yousef]

Here is my finished Prawn Madras.
I am very very impressed with this, the balance of sours, sweet and savoury is amazing.
I am gutted i that i did not have any corriander stalks to add in as i really do believe this would be the closest i have ever got before.

There is no doubt this base sauce is from a real takeaway, for me now its about the use of heat and spicing to achieve a carbon copy of a restaurant madras.

Stew ;D ;D ;D ;D

[Curry King]

Looking good this has to be the next base I try now, great photos 

[slipperz]

We have just finished eating our Madras and have to say, it's one of the closest to my local BIR yet!!

Well done sns and thanks for all your great efforts ;D

For info, I used the oil skimmed off the top of the sauce in the curry itself, I may keep the remaining oil for the next Madras 

SLIPPERZ