Topic: the secret ingrediant

[JerryM]

pitty about panpots last post but that's progress

the pitty being i've just repeated the cooking to make sure there was no fluke in this paste. there isn't.

i made 3 off curry sauces varying the curry powder. i also added passata for the 1st time (many thanks to Adrian and CK for the giving the idea).

this was the best curry result i've had - delicious. i currently see no need for further improvement and intend to start working on dishes ie adding chicken and the other frills.

i incidentally dropped the Worcester sauce and did not miss it.

also the paste had changed in taste having spent time in the fridge. it had become very well balanced and the amount cinnamon no longer of concern.

i also tried panpots garlic/ginger paste (will post in the original) and felt this worked well too.

[Panpot]

I've got a minute over lunch so I agree with so many that this paste is the best thing we have to improve results until I test out the new onion preparation called Banjarra that is the big thing at the Ashoka and was also added to the Bhuna that wasn't  a Bhuna from my post last Friday. I am hoping this and the pre cooked garlic Ginger paste in oil and turmeric together with the base sauce will make all the difference. However Like JerryM I would be happy with the origional paste going forward but now there is a better option I believe. I intend to find the time this evening to post the onion recipe. Cheers Panpot