Topic: Your Favourite Base - and Favourite Madras?

[joshallen2k]

There's been a lot of activity lately with new bases, and refinements to existing ones. As well as work on the Madras front as a way to try the bases. (SnS Madras, UB Madras, Rajver Madras... and the list goes on)

Question to those who have tried a few of these of these combinations... what is your current favourite Base and Madras recipe?

To get the ball rolling, for me its the SnS Modified Saffron and the BE Madras.

-- Josh

[JerryM]

i still don't feel this or that base too important in getting a top notch curry - there is a clear threshold and if the base is over it then it does not matter as much by how much it exceeds the threshold the subsequent activities having a greater influence (frying technique, spice mix, ingredients).

that said a persons fav is down to personal preference - what they've been brought up on - for me it's garlic and tomatoes - consequently the saffron base and rajver madras (i make it slightly different as per the LB spice mix post) suit my taste buds with the SnS June 08 Madras very close which has an equally nice but very different taste to the LB spice mix

for when u want a more deluxe taste and u like coconut then it has to be rajver base. i particularly like it with CK's CTM.

[Bobby Bhuna]

I know there is a threshold that bases can meet but some are still far better than others and produce far better curries.

I have the tried Darth 100% Madras and base, Saffron Madras and base, Rajver Madras and base, UB's Madras and base, ifindforu base, BE Madras, Admins new base, KD base and curry etc. etc.

I think I've tested almost every seemingly half decent Madras and base sauce on this site. I'm totally sold on the SnS June 2008 Saffron evolution base. The Madras is great too, although nothing that new, I think the BE and Rajver style Madras would work similarly well. The evaporating off of the base and adding of water again and again makes a large difference. It really helps you get some oil separation in your curry, resulting in the perfect consistency.

[joshallen2k]

I've never tried the rajver base, which I may do next. Curious that someone posted on another thread that they thought the SnS Saffron wouldn't work in a CTM. Forget why, but I guess I need to try it.

On the weekend I took the SnS Madras/base and hotted it up to a Vindaloo, added some onion, potatoes, red pepper, cumin seeds - just to mix it up a bit - and the result was the best Vindaloo I've made. So I'm sold on that base for hotter curries. Stew's Jalfrezi is up next for that base but I'm sure it will pass with flying colours!

BB - you're right about the impact of the evaporation method. In retrospect, its probably why I enjoyed my Bhunas more than many of my others.

On the oil separation note, I find the SnS Saffron (as it retain a lot of oil, and I don't try to reclaim it) to leave an excess in the final curry (when started with 3TB of veg oil). I end up having to drain it. A few of the photos of others show this. I'm hesistant to drop below 2TB when starting the final curry.

-- Josh

[JerryM]

Curious that someone posted on another thread that they thought the SnS Saffron wouldn't work in a CTM. Forget why, but I guess I need to try it.

tried this last night with very demanding customers (family & one friend). i felt the extra hotness worked very well and expected the easily disgruntled lot to make reference, "it's too hot" - not a word.

would say the June 08 works very well with CTM. it did produce a slightly redder colour which i think was down to the deggi.