Hello Derek,

I must admit that getting a 'basey' tasting curry is my main problem. I follow recipes to the letter, but my final dish is a more strongly spiced base, try as I might I can't shift that base overtone.

I've tried a number of bases, but always the same result. I've dropped down from the 250-300ml of base per dish, to a few chefs spoons and water to make up the volume.

I must temper this comment by saying living in sydney I can't get Rajah (which seems to be the most recommended), so that might be one issue for me.

Rabs

Hi, glad i am not the only person getting this issue. and yes CK i do heat the base, i believe that is really important. It only happens 1 in 3 curries so i am sure i will eventually work out what is to blame. i made a new custom base last night with no tomato, 1 bulb garlic, 6 onions instead of 13!. and double the normal amount of water. and double amount of green pepper (3). it tasted very promising, and murkey green color,  with tumeric, paprika, cumin as main spice. also a very thin base. i cant wait to try it on a madras tonight. have a great weekend , laters

All very valid points i have given much thought to Jerry. the safron was equally to blame for this issue, as any of my later custom bases i have made. i have actually gone off the safron base for madras curries, because it often produced this taste issue i have described. When i crack the problem i will report back. When my technique is on form i find this issue does not occur, so its just a matter of technique and timing i expect. I dont like the taste of the base to be noticable in my curry. hence i like to overspice a bit, and create a full flavor. this can be hard to pull off every time though. but i am learning. the spiced oil is good for boosting the flavor. but its a pain to keep the supply of spiced oil coming each week. i wish i could make it in bulk! any ideas on that Jerry?

Surely you WANT that base over/undertone? 

That's' why I personally feel it's "all in the base" (if you can find/develop a base that has "the taste", of course!)!

So, what you might be saying is that you don't like the base that you're using (which wouldn't surprise me!)?

Or, you're doing things differently each time you cook a curry! (in which case, measure and check as you cook....quantity, sequence, time and temperature...there really is nothing else...is there!)?

You can change (drown!) the character of ANY base (in the final curry) simply by adding more ingredients in the final curry (spices, tomatoes, etc, etc)!

DD,

u need to pin point the route cause. i can't see from what u say if it's in the base or the cooking.

i've not had a problem with the saffron (full stop) so for me it's a very peculiar problem your having. i suggest if u feel u can to post your base (or your adjustments) and get thoughts. i feel what CA is saying is crucial - u need to get the base tasting like u don't really need to cook it ie it's almost good enough to eat on it's own - depth of flavour but in balance with no one flavour sticking out. i swear by and apply now to every base the following principles: lightly spiced, low oil content, 3hr 2 stage cooking, whole spices, specific ingredients to suit personal taste buds (eg coriander stalk, coconut block, marg for me).

on the oil i make a volume of base to make around 8 portions which roughly lasts me a week. i add extra oil typ 350ml to the base oil and reclaim it before blending.  i'm probably now going to increase the oil as i'm finding i need 4 tbsp to cook ea dish c/w current 3 tbsp. i always aim to have too much oil and put any leftover into the next base. use of the marg has put the kibosh on keeping the oil too long though (2 wks max).