Just put together a Saturday special.

What has confused me is that with the exception of two green chillis seeded and chopped ( strength known ) I did not add any chilli powder or anything else with heat potential.  Used normal mix powder but did add a tbs of basaar. Used basaar before and not had the heat ( to my knowledge anyway ). Does anyone know different re the basaar as I cannot for the life of me work out why what was intended to be a fragrant yet mildish curry ( for others ) has ended up as something almost vinders in strength.  Not a problem aas I will happily eat it but not what was intended.

Smithfield market. Prices just gone up. 

Well I know colours can be deceptive on here but those pics look awsome. 

I agree that this looks very good. Not sure about the raw chilli poking out though. My rear end would prefer these buggers cooked. 

Quote from: Bengali Bob on June 08, 2013, 11:32 AM
Sorry Ruby, I will re-phrase my question. How did the spiced oil taste by itself?  Just a bit surprised that its inclusion in a curry made with a base (and meat) containing no whole spices didn't have a significant effect on the finished dish.

Rob 

No whole spices but does have mix etc. the oil on its own has a tang of onion bhaji. Not surprising considering how it is made.  i do also like to add some magic sauce C2G style. 

Quote from: Bengali Bob on June 08, 2013, 11:05 AM

Quote from: RubyDoo on June 07, 2013, 06:44 PM

Quote from: adamavfc on June 07, 2013, 05:30 PM
hey i need HELP!

can i make this curry without the spice oil?

Of course. I have done it with both and your really cannot tell the difference imho.

Probs best read with Gav's comment too. 
Interesting observation there on the spiced oil Ruby; how did it taste by itself?

Rob 

Haha. Wind up or mental issue finally confirmed.   ;D

Quote from: adamavfc on June 07, 2013, 05:30 PM
hey i need HELP!

can i make this curry without the spice oil?

Of course. I have done it with both and your really cannot tell the difference imho.

Quote from: vindapoo on June 03, 2013, 07:37 AM
I freeze base sauce using zip lock bags as well. cheaper than foil and can fit more into the freezer. Re-useable too.

Which ziplock bags do you use?

First impression of that base was that it is far too thick. Then noticed that you use CA's base which I have always found too thick when made to spec. and is one that I personally do not get on with. A thinner base may help achieve the effect that CH mentions as it will reduce much better than the thicker one perhaps.