Topic: Curries best suited to the Saffron base.

[johnny fow]

Hi all.

Please can someone give me advice on which curries are best suited to the saffron base sauce. Any info will be very much appreciated.

Regards.

Johnny.

[joshallen2k]

One of the good things about the Saffron base is that it works well for everything from Korma to Vindaloo. Versatility is a must if you are going to make a range of curries.

It was one of the first bases I used and served me well!

-- Josh

[JerryM]

johnny fow,

as Josh says - any. it really is so versatile.

i know a lot of members firmly advise that base and dish need to be matched. of course they are right. all u need to do is adjust the dish recipe to suit u're taste. the saffron is for me my marker or yard stick and i find it needs no adjustment to the recipes posted on the site (ie tom puree, salt, spice mix etc).

[Secret Santa]

Versatility is a must if you are going to make a range of curries.

Which is exactly why the SnS base is not a good choice. That goes particularly for korma, pasanda etc.

I can't see how you think it is a good match for Korma, it is far too heavy on the tomatoes to be suitable for that.

[Mikka1]

Saffron base's nothing as regards taste unless that is the major component? It's used as a colourant and mainly light tasting flavouring.

I think this base must be renamed since it's simply misleading. It's not about safrron.

[joshallen2k]

I can't see how you think it is a good match for Korma

I don't recall the kormas I made with the Saffron being tomatoey at all.

I think this base must be renamed since it's simply misleading

Mikka - Saffron was the name of the restaurant where SnS got the base recipe.

[Derek Dansak]

for me i would say all curries work very well with safron, accept madras. which is why i recently ended my 2 year relationship with the safron base ! the safron has too much flavor from the veg to allow the subtle toffe taste of madras (and the minimal spicing of madras) to show up. Madras needs a different style of base, closer to the old kd base. although that base has way too much ginger. but otherwise its not bad at all.

[Derek Dansak]

The real bir base i tried was much better at allowing the spices to "come through". it was thinner, with less of a soupy taste. much more like a thin broth than a soup. to me the safron is almost like a soup.

[JerryM]

DD,

soup as u say is way off what u need. i just add water to the saffron to get that "thinness". i also cook it for 1 hr after blending with extra water added.

[Derek Dansak]

Hi Jerry, yes i suppose the long cook after blending must help to reduce its soupy taste. I must admit i am moving away from using carrot , sweet peppers, and i dropped potato from the get go! Although i did make some great dansaks and baltis using the safron base. I will always knock up the odd batch now and again. Its has to rank as the best base for beginners and all purpose curry making. but i am convinced its main flaw is with madras. as i have already preached yesterday !!