You beauty! I bought a portion of base!!!

[joshallen2k]

BB - when you said the base was extra red, from the pics it looks like that is mainly from the oil (and you're right, there's a lot of it). When its stirred its a bit more "standard greenish/yellowish".

Was the Madras any better than what you've made with the BE or SnS/Saffron bases?

If you were to take a known base (like a BE or Saffron), what would you change based on your findings/likes/dislikes with this restaurant one?

- Boil off more water?
- Half the spices?
- Double up the carrot?
- Double up the oil?
etc. etc.

-- Josh

[JerryM]

Up there, but not unachieveable from the recipes here

real confidence booster. well done BB!

[Bobby Bhuna]

I'm thinking to replicate this base, my 1st attempt will be as follows.

6 medium sized carrots
6 medium sized onions
500ml oil
1/2 bunch fresh coriander (big bunch)
1 tin tomatoes
1 bulb garlic finely chopped
1 dsrt spoon turmeric
1 dsrt spoon paprika
1 dsrt spoon chilli powder
1/2 dsrt spoon ground coriander
1/2 dsrt spoon cumin

[adriandavidb]

Are you sure they actually gave you JUST base BB?  They probably did in truth; I mean, why would the chef bother faffing about turning it into a sauce if he didn't have to??

I just think the viscosity of it, and all the oil COULD indicate that the Chef 'flashed' you up a curry sauce that was 'light' on spicing.  Perhaps by just reducing some of their base in hot oil, with possibly just a modicum of spice.

However, if it tastes as bland as you suggest, AND appears to lack salt, then perhaps unadlturated base it is!!

It's interesting that the resulting curry was no better than that made with SnS base 'though.

I'm not trying to be a party-popper honest!!

Well done anyway Sir! It's only through CrO people  doing this sort of thing that we learn anything at all.

[Bobby Bhuna]

Are you sure they actually gave you JUST base BB?  They probably did in truth; I mean, why would the chef bother faffing about turning it into a sauce if he didn't have to??

Hi Adrian,

It's just base for sure. It may have been flashed up in a pan but there's no spicing to it at all really. I mean bland!

Trust me, I came across as so hopeless that they would have no problem at all giving me the base. They were clueless as to what I had planned for it ;D

I don't think there's any surprise that the SnS June base and curry turn out probably just as well. I turn it out to be as good or better than three of the four BIRs I've used in Edinburgh.

I'm starting to think I know exactly where to find that missing taste we all talk about so much... It's in peoples head.

Two years ago, if I were to be presented with one of the curries I cooked now, there's no way I would believe that it was cooked at home.

The problem members here are having (IMHO), is that they don't quite think they're getting 100 percent BIR quality curries, because the recipes aren't 100 percent the same as their BIR's. However, they are 100 percent passable as BIR curries.

For me now, I feel that I can make better rice than most and better curry than most. However, there are many poor and average BIRs out there. The nut I have yet to crack is to get a curry as good as a great BIR. I'm not even close.

However, this base was from a reasonable BIR, not a great BIR, so it stands to reason that it turned out a good curry. The next step is some base from my favourite BIR. This will not be easy.

[Bobby Bhuna]

Here's my curry, then their curry - both using their base.





I have to be honest and say theirs looks better, but that could be down to volume as I ate most of the base trying to figure out what was in it. I can't figure out how their's is so oily mind you. I add a good few tbsps when making a curry. Wierd.

Also note that their curry looks more like the base than mine. I have a feeling they just added mostly chilli for the Madras.

[joshallen2k]

1 dsrt spoon turmeric
1 dsrt spoon paprika
1 dsrt spoon chilli powder
1/2 dsrt spoon ground coriander
1/2 dsrt spoon cumin

I haven't done any detailed math, but I would have thought that with 6 onions, these measurements would produce a well-spiced base, vs a bland one.

I like the extra carrot idea, as I think this may add the sweetness I think is missing from my own efforts.

Are you going to have a chance to try this against the restaurant base (before you eat it all!)

-- Josh

[Secret Santa]

I'm starting to think I know exactly where to find that missing taste we all talk about so much... It's in peoples head.

NO,NO and thrice NO!   

The curry I want, and that was easily available all over the place in the very early 90's and before, but not much later, appears to be no longer available. I don't eat as many shop bought curries now and I certainly don't get around the country as much as I used to, but the restaurants I do go to are universally third rate compared to these old style curries.

And it's these that you and others seem to be trying to emulate!

No, it's not in my head, it's a fact.

[joshallen2k]

And it's these that you and others seem to be trying to emulate

Pardon my ignorance and the fact my curry years were 1997 onwards, can someone explain how curries were different before the 90's?

I've heard it a few times on the forum that BIRs "don't do it like they used to", and I'm wondering what that meant.

-- Josh

[Cory Ander]

I'm starting to think I know exactly where to find that missing taste we all talk about so much... It's in peoples head.

I think your thinking is therefore incorrect Bobby. 

The "missing taste" (and smell) is definately NOT in my (or many other peoples') head.  It is very much real and very much apparent.  The question remains as to WHY it's "missing".

What is still "missing" (for me) is that depth of flavour, smell and savouriness found in decent BIR curries.  It aint subtle Bobby, it's stark.