This looks great, tonight I'm cooking tikka(using blades excellent recipe) but need recipes for tandoori lamb chops, sheek kebab and koftas.
Can anyone point me in the direction for the best recipe on here for each of these( have searched and can't find one at all for the chops?)

MM

All these bases freeze well for as long as you need! Weeks/months!
I make a batch every month or so, and find no difference between freshly made and frozen.

Matt

This looks so good I'm gonna give it a go very soon.as for the base, I would recommend chewy tikkas 1hr pressie cooker base(or 4hr one if u don't have a pressure cooker)

Thanks for posting!

Matt

Am making this excellent base again tonight(bought a pressure cooker just for it and have made it half a dozen times already!)
Just wondered if you have managed to improve it since the original post as the replies(especially on the 3hr base link) have gone nuts!
Also, what do you do with the rest of your cabbage? I'm old skool and hate throwing food away, but after only using a quarter of it, I always end up binning the rest a couple of weeks later when it's gone off!

Thanks for a cracking recipe though mate.

Matt

Hey all,
I view this forum fairy regularly and indeed try many recipes, generally with very good results and admit this one may not be for the curry expert but as a korma I think it's as good as any BIR and am gutted after all this time no one has given it a try and posted their opinion! Someone try it(with my easy base recipe) and give it to your missus(vindaloo for the boy zzz) I'm sure she won't be disappointed!

I would say our base sauces are better than many BIR examples, purely down to the fact that, lets face it, the time and effort we put into developing and improving our bases, must be more than many BIR's do!

There probably some BIR's out there who's base originates from CRO!

I rarely have a meal in a BIR(and never a take away!) that I think I couldn't replicate, thanks to CRO.

As for the original question, I was hooked on CA's base, but since getting a pressure cooker I now am a firm fan of chewytikkas 1hr base.either way, just as said above, due to different equipment and timing, brand of spices etc, everyone's base is in its way unique, and I have even found when I run out of a spice, my next batch of base can be quite different to the last effort(sometimes better, sometimes worse) but one thing stays the same, I alway enjoy making it on an evening, with a bottle of plonk on the go!

Matt

Made this base for the first time yesterday, then used it in CA's madras. All I can say is I think I have a new favourite base! Fantastic Chewy! Thanks for posting and a great vid. (Could do with subtitles though for us southerners!!)

Matt

Quote from: RubyDoo on December 20, 2012, 01:58 PM
So I am sitting here having done all my chores, dinner is cooked and Mickthebass' tikka prepared and marinating nicely.

Pi**ing down with rain again so I thought I would ask you guys to shed some light on something that always niggles me and which I cannot find a googley answer for either.

I put food in a freezer bag  ( I use Waitrose ). Mince, chicken, and yes even liquids.  I seal the bag and ( including liquids ) there is never any leakage unless I damage the bag.

I freeze it.

I then defrost, normally putting the bag(s) in a bowl of some kind.

Why does the bag always leak liquid as it defrosts?  It is not condensation etc..  eg  mince , steaks etc will always release blood from the bag into the bowl.

Must admit I have never tried to test the integrity of the bag after defrosting by blowing in , looking for holes etc. but I know they have not been torn or damaged in the freezer.

Great question, one I would never think of posting but always swear when defrosting a bag of base and finding watery base outside the bag in the bowl I defrost it in, but with no splits in the bag.
Anyone got an answer?

In exchange for a sample tub of your best curry!

Lol, I see u are in Berkshire , anywhere near wokIngham? If so I'll drop a bottle in when I'm visiting my sister there!

Matt