Topic: Yoghurt for your curry

[SnS]

Thanks mate, you're right enough. I just need to learn what they're doing. It just seems that noone wants to give away their secrets! I would pay a fairly substantial sum for their base / madras recipe.

Maybe it is because it is so good that they're keeping it a secret ... wouldn't you? If it was run of the mill stuff then they'd probably tell you more.

Make friends with them, give it time, be patient .. and I'm sure you'll eventually get the information you want ... if not, threaten them with unlimited, uncontrolled Scottish violence until they give in and cough up the recipe .. then post the secret here.

 :

[joshallen2k]

Reading this thread confirms my thoughts that much of the magic is in the base sauce itself. Madras is a fairly consistent recipe and method (green chillies and a dollop of yogurt notwithstanding). But the difference in outcome that BB sees may be down to the base.

SnS - interested in hearing what mods you've made to the Saffron. Were they your own ideas, or based on a conversation with the chefs at the Saffron? Also did you get anywhere on the KOrma/CTM base (or lack thereof) at Saffron?

--- Josh

[parker21]

hi bobby donot dispair mate we have all been there, just think of haldi he has all that great BIR  equipment and he has had loads of demos and he is still disappointed to a certain degree. have you tried the Rajver curry powder using the saffron base jst make up a small amount to try with it, you may be suprised. have you tried bruces base? quite savoury if watered down correctly will still be brownish. for the chilli flavour try adding pureed chillies without the seeds! maybe a tsp per dish, worth ago. remember base sauce is precious stuff having not made the saffron base i don't know what it tastes like so me help is just from my experience. regarding trying to get in their kitchen go for it all you have to do is spend alot of money and go in there on a sunday night/ monday/tuesday their quiter nights and don't forget to explain your predicament and where you are coming from ie not hte HSe or enviroment agency  ;D, you can only but try,
regards
gary

[SnS]

SnS - interested in hearing what mods you've made to the Saffron. Were they your own ideas, or based on a conversation with the chefs at the Saffron? Also did you get anywhere on the KOrma/CTM base (or lack thereof) at Saffron?
--- Josh

Hi Josh

The mods to the base are mine as I wanted to produce a revised base (essentially based on the main Saffron ingredients) that:-

1) Produced less base volume (I think 4.5 litres is too much)
2) Uses less oil (no good for you 'reclaimed oil' fanatics!)
3) Improved taste without being over-spiced
4) Easier to make

I just want to make another batch before posting it.

I'm not getting very far with the Korma/CTM at the moment but haven't given up. Need another Saturday afternoon in the Kitchens!

SnS 

[Derek Dansak]

Hi all, I finally found out how to use yogurt without it curdling. it seems you need to reduce the heat in the frying pan right down low before adding the yogurt. then keep the heat low for the remaining cooking time. also add the yogurt towards the end to avoid it evaporating. I ended up with my best rogan josh yet, loaded with green and black cardomans for tons of flavour !