hi cory. as much as i want to i don't want to spoil what i have. i am building a fairly good relationship with this take away but don't know how it would go down if i was found out. i am sure things might be o.k. but hope you can understand that it feels a little cheaky on my behalf.
ronnoc

many thanks for your encouragement jerry. am i right in reading that you have made the ronnoc base that i have posted?
if so i notice you mention you might add a little more garam masala next time. where haldi felt it was too strong. you do have to go very easy with it and the chef has also told me that.
i visited my takeaway last night and made my own prawn buna and lamb tikka korahi.
i also asked him again about his base sauce. we had a good talk about it. i asked him if he uses potatoe at all. he said no as he felt it would not use well the following day and not keep so well. just cabbage he said. he also spoke of other chefs putting cream coconut in their bases which backs up other claims on this site.

like you i don't care for cellery. but since getting into curry's and finding out we get our flavour partly from a variety of selected veg blew my mind. i am now really starting to enjoy veg now and try and blend a little veg into any dish i make. from bolognaise onwards e.t.c.
if you read the pots on your fav dish it will probably say veg extract.
let me know how you get on. i hope to make a curry this week and photo my results.
ronnoc

I was keen to try the base because of the odd tarka recipe.
I've never come across this "pouring the oil onto the spices in the base" bit.
I made the Korma because I wanted a recipe that was suited to this base.
Has anyone else had a go?
I think I might be the only one
I want to know what others think
Perhaps, the apparent lack of popularity for this base, may be because not many people want to make a korma

the only reason i have even mentioned the korma was that i thought it was the simplest curry of all.
no chilli, no tomato puree. very basic spices.
it was an introduction to this base sauce which goes in all curry's. what other curry's do you make haldi. do you not put base sauce in these. if you have a base sauce which i think you think it is a little strong in garlic/ging then don't add anymore to the finished dish. as i said if you follow the KD method and change the base you should have something pretty close to the takeaways.
PLAIN CURRY
if you try this-
4 table spoons of veg oil
few small pieces of green pepper. fry on medium to high for maybe a minute and remove.
he then adds about two table spoons of tomatoe base he makes himself. i don't know exactly how he makes this but i think if you just use 1 table spoon of double cons tamatoe puree will be similar. he also adds about 1/2 tsp of garlic/ginger but leave out if your base is strong in this.
1 dessert spoon of mild madras curry powder
1/2 tsp of chilli powder
1 tsp of fenugreek leaves (dried)
pinch of salt and return to pan and fry for a further minute or so stirring all the time. remove from heat if it seems like it is gonna burn. when aroma is right add a little of curry base sauce and any meat or veg. and carry on frying. stir if needed. add more of the base sauce until you have it all in. about 3/4 pint in total of base sauce.
reduce heat and simmer for maybe 5 mins. when oil rises to top is ready. garnish with corriander and there you have plain curry.

1st question regarding speed.  i'm sure we have all seen them in action. but yes to me even when they do a korma or a masala they seem to do the frying part rarther fast and add a little of the base sauce to prevent things from sticking

hi cory. yes that looks much better and easier to follow.
i don't have a photo of a Korma yet. next time i make a curry though i will make one and photo it. it really is the easiest of all in the chefs words and from my own experience. when i have made them they look yellow and as i have seen them. i am not sure what haldi has done with his as it looks redder than the base he made. i don't know how this can happen with the addition of cream and ground almond. another thing that i have found and don't know how any one else thinks. but when i watch the chef cooking his curry's he really is very fast and seems to cook at a high heat. i can never be that fast. but a knew method i have adopted is i have my heat up high when frying everything but keep removing from the heat and stirring to prevent burning. add a little of the base sauce if it comes a little dry. then turn down to medium when all base has been added and cover with a splash guarde and leave bubbling for 5 mins or so
ronnoc

 i agree with secret santa about the cream. i have had to work out an aprox as he just poured what looked like 1/4 pint from a carton. i don't purchase a korma at all but he just showed me him making another order. so it looked really easy i had a go and have to say the kids said it was the best curry i have ever made. so i sometimes still make it as an extra for them.
ronnoc

i don't know what you have done. your korma dose look to of gone dark. look i don't try to make out i am a wonderful chef. i can make impressive curry's but they never are quite as good as any of my locals even when i bring home all the ingredients from my local and do the same as he. but you all are makeing plenty of curry's that you can use a little of the skills you know best. for instance you spoke of the strong garlic and garam masala at the base stage so have you went wrong there. i have also posted the full chef's sized batch for anyone to do their own calculations before attempting. did you thin out your thickened base.
did you put cream in your Korma? can you make another without the garic as it sounds to me you have bombarded your base with this and garam m.

one last thing he uses probably more oil in his dish stages. it meens you have to look after things a little more but i prefer this. and surely it will not alter taste.

regarding the photo's i will have to make these clearer as they don't fall in order of each step which makes looking a little confusing
ronnoc

i just attached all my photo's and sent them to curry king. hope you get them o.k. let me know if you need anything
ronnoc

I've lost count of the number of times I've offered to help you (both on this thread and in Personal Messages to you) post your photos.  Interestingly, I have not received your reply.  Is there a problem?

Also, if it's me you're referring to about not liking Korma, I love them., my wife loves them and my children love them.

hi cory i am aware you have offered me help on several occasions but i am really trying. i tried to reply to your e-mail which it wouldn't let me. also i did not see them until yesterday as they are sent to my old e-mail. and no it was not you i refered to about korma but the person who said they didn't like korma. i under stand you and others must have a great deal to do keeping up with the site. i am having difficulties just trying to keeping up with these posts alone. you just need to look at my posts to everyone elses. everyone has quotes from which they are refurring to in blue boxes. but yes you have offered me help if i needed it which i have tried to do my self by the standard attach e.t.c. tried reading round and finally admit yes i think i need some help.

anyways the post from curry king is the simplest thing i have seen so far by adding his e-mail. i will try this.
ronnoc

yeah i've read it but sounds quite complex and not sure i have the sort of photo program it refurs to. can i not e-mail them to someone as j-pegs and they can upload them for me
ronnoc

 got photo's on my pc. but for the life of me cannot see how to add photo's to these posts. can someone send me easy instructions to do so. it is more than likely it will be the morning as i am out tonight for my birthday curry and sure you can understand what is like havving very young children.
ronnoc