Members most recent choice of base / curry recipe

[Bobby Bhuna]

Hey guys, I haven't made much progress of late (which I don't consider to be a bad thing - I'm happy with my results and my technique gets consistantly better). My favourite (as it's probably well known) is still SnS June 2008 base, with the Bruce Edwards (BE) spice mix and BE curry technique. What's everyone else's defacto these days?

Cheers,

BB.

[parker21]

hi bb my base of choice is rajver stylee adding tomato paste( white tower) and fresh tomatoes and sometimes without the coconut milk or block and the spice mix is just rajver spice mix how mch is down to the amount of onions i am using9 as i don't weigh anything , rajver spice mix (must repost this adding that i got some more of their mix powder, so have add extra ground coriander to 2 1/2 parts from 1 )and technique. although i have been using butter ghee to cook the final dish after my last 2 visits in about a week to Mouchak. both vindaloos have been fantastic and i can tell they use butter ghee and the curries i have made ie chicken vindaloos and bombay aloo have been just like the ones from Mouchak although they don't use methi in the bombay aloo (just salt spice mix fine chopped onions base sauce and 1/4 of tomato and fresh coriander) oh and butter ghee.
regards
gary

[joshallen2k]

I'm still on Ashoka... man that recipe makes a lot of base.

When I'm done with it though I'm thinking of going back to the BE base. Possibly I'll try the SnS 2008 and do a bit of a head to head with the BE.

For curry, its the BE Madras method with a spoon of bunjara to boot.

I've also been utilizing a new spiced oil method that I will post about soon. Basically instead of using skimmed base oil, I've been making Madras sauce (just on its own) with extra oil and skimming that for use in finished curries. Positive results. I'm saving final judgement though until my trip to the UK later this week so I can compare my work against the real thing.

-- Josh

[JerryM]

i've used my attempted copy of real BIR base sample for a good while now (produces yellow curry gravy oil). i'm going to switch back to the red oil bases ie rajver & saffron for a while to compare.

on all base i've adopted the ashoka marg as std but a much smaller proportion and also add a little coconut block.

on curry front i've been trying to convert my std madras into a sylhety (still in work). still making CK CTM regular and the ashoka karahi bhuna. got on my list to make more of admins jalfrezi (proven dish for me) and Chris303's rogan josh.

have managed to get 2nd hand chip fryer so chilli prawn's onion bhaji's will feature more regularly (ruins the chip taste if made in the same fryer).

i very much like the look of Curry Dev's Sheek Kebab. something new for me.

[mak]

It's the Ashoka for me - with a little less salt and oil in it

[Bobby Bhuna]

It's the Ashoka for me - with a little less salt and oil in it

Ashoka was lost on me. I really don't think much of it.

[billycat]

Although i liked the Ashoka base i still prefer Currytesters base with 50 grams of coconut block added

[joshallen2k]

Haven't tried Currytester's but don't think I will do the Ashoka again (only 3 bags left)

I DID however like what the coconut added personally, and that's about it.

Too much garlic/ginger, too much cumin. When you add the chicken marinade, its just too much. Back to KD's precooked method for me on the chicken (6T oil, 4T base, t turmeric)

I did think the bunjara added something though. I will continue with that. Caramelized onion was a positive add.

I also might make my next base (two bases actually, the BE 2008 and the SnS 2008 on a head to head) with half a coco block.

-- Josh

[Secret Santa]

Ashoka was lost on me. I really don't think much of it.

Yes, that was pretty much my conclusion. The one thing I did think though was that this base was just made for making korma. I doubt there's another base to beat it in that sense. 

[windybum]

hi Bobby,

So far i have to say saffron and ashoka do it for me, i have made a different base tonight with no capsicum, carrot or potato, with a little cinnamon, made my curry edible by noticeably worse off for it I'm my opinion. it will be ditched tomorrow i think. makes me appreciate a good base even more.

windybum