1. Skimming the scum

2. Oil separates / final base

Now to prepare the main dish,

3. a) Onions, coriander, minced coriander root, chopped coriander leaves
   b) precooked chicken (Darth style, hot water, pinch turmeric, salt)
   c) Clockwise - turmeric (1/2 tsp) coriander (1/2 tsp) cumin (1/2 tsp), extra hot cayenne (1 tsp), fenugreek leaves (pinch) Kashmiri Chilli (1/2 tsp); centre - ground fennel seeds (pinch) - this combination has working in the past in a non-base quick curry to produce a very good curry - so I've stuck with the combo. (problem?)

4. Fried onions prior to adding spices

1. My Spice mix 25g each of turmeric, coriander, cumin, paprika - 1/2 the tin of tomatoes

2. 10 mnins after the addition of the spices/tomato

3. base consistency after blending

4. base consistency after 2 pints water

Hi All,

I've been a lurker on this site now for a few months, and have tried a number of the bases/recipes all with some degree of success (thanks to the knowledge of others), and with some degree of failure.

I've cooked up some of the Saffron base, and must admit, it was very good - almost there, but still missing something.

The reason for this post is to call on collective wisdom, to ask for help in case there is something obvious to others that I'm doing wrong.

I've been a bit excessive with the pictures, but I thought a picture at each stage might help narrow down any mistake/error. As the limit to pictures is 4 per post, I'll probably post a few messages.

Thanks in advance,
Dai

1. Chopped vegetables ready to go
2. Didn't have any ginger/garlic paste - so used chopped (problem?)
3. beginning to boil
4. 40 minutes later