Ok. I'm convinced. This is pretty damn good...
Having discovered the operator error issue that resulted in the fairly odd-tasting madras on Sunday (where I used 400ml of base for the indicated spices vs. the correct amount of 200ml), I've since made two different attempts at a vindaloo (the last one on the way to developing a recipe that might eventually get posted).
Vindaloo using Saffron BaseNo point in going into much of the detail; pictures are of a 20cm pan this time since there was less curry base. I used the technique SnS posted for the Madras and didn't change anything else except the amount of chilli powder (4tsp of hot). The results were very, very good, and I've put to rest any of my earlier reservations about the base.
Having done this a couple of times now, the places that make vindaloo like I prefer must also start with the onion. It gives the finished curry that added bit of depth and texture that I'd been missing so far. There's still a bit of fullness missing that I'm working on, but I've a few ideas that I'll be trying to see what happens. At least I've plenty of base since the final curry recipe is geared for individual portions.
I'm also confident enough with it that I'll be making curry for 9 next weekend using this base. I may yet tweak the final curry technique a bit to see what difference that makes, but I know now that I've got something that will give solid results and leave empty plates on Sunday.
Many apologies for my earlier reservations about the base. Next time, I'll triple-check the recipe when I'm retyping it into my recipe collection!
Cheers,
ast
BTW, using the Evian bottles makes everything much, much handier. Until it lets me down, I think this is my container of choice for easy base management (and the price is certainly right too...
).
Topic: New Base Gravy from visit to Saffron (Read 412334 times)
