My 1st post

[George]

George, who posts here, claims to have made a passable restaurant style korma with standard base sauce though. I'd refer you to the thread but I can't find it!

YF

Thank you for recalling my enthusiasm for the korma I made a few months back. My comments can be found at:
https://curry-recipes.co.uk/curry/index.php?topic=312.0

Regards
George

[d14ryl]

ah-ha. generally two seperate bases. make more sense to me now. thanks to all for clearing that up for me. yeah i thought most of the base would have evaporated but i suppose the only way i'll find out is to get that blender blending and get cooking. have to visit asian grocers to obtain methi as i notice a lot of recpies use it on here. i have just checked the menu from the restaurant i got curry from and they charge extra for your methi to be chopped  ;D i will be popping up in the forums shortly. c ya

[Curry King]

Personaly I think methi is to strong a flavour and I only use it in a dhansak or a bhuna, to me it doesn't belong in a vindaloo or madras.? I? can't belive they charge you for chopping it as the methi I get just crumbles Ive never bought "fresh" methi?

PS:  That curry looks the nuts 

[d14ryl]

lol......was kidding with regards to paying for it to get chopped. my sense of humour i'm afraid. think i will be placing a review of the restaurant where i got it from shortly in reviews section.