Hi Josh

off the top of my head the first i made was the saffron base which was reccomended to me wen i joined which by the way i enjoyed but didnt produce that taste i wanted ex
cept in CA 's ctm

another was darths base but that had nothing curry about it, it was more like a vegatable puree

then i tried experimenting with no success

so today i tried currytesters base. as i was cooking it i wasnt too impressed , but wen i finally finished it had possibly a good hint of a restaurant smell to it and certainly tasted like the beginings of a wonderful curry , in fact it tastes something like a diluted version of mulligatawney soup that i often purchase in my local BIR in liverpool

mark

Hey currytester

made your base today

all i can say after cooking 3 or 4 bases off here  yours Rocks man

hope the curry i cook tomorrow is half as good as the base

nice one man

ps only difference is you stated a kettle full of water ........how big is a kettle lol

anyway mine turned out a little runny but tastes superb

mark ;D

sorry i tried to help

only 8 people are going to be able to attend this event and each of them will have to fork out at least 80 pounds ,,,,,,,,why then should they share with us the secret if  indeed they find one!!

why dont all of us contribute towards this outing on the understanding any secret is then shared

mark

WHICH MADRAS ?

thats the question isnt it

obviously if you cook any madras with a perfected base gravy i.e. your one ,, shouldnt they all come out tasting like a BIR

because every different t/a has a different variation on spice/gravy etc

yet they all seem to have whether "good or bad" that certain taste

so in my view any madras would suffice to begin with

                      good luck

hi curry tester

i think to prove you have the perfect base........... a nice bir madras could prove beyond all doubt

as that is what most people can relate to as the "taste"

well done by the way  //

Hi,

just a quickie i am wondering although wen we cook we fry our spices but has anyone tried infusing the oil with certain spices for a period before they actually use it i say this because a lot of you go on about reclaimed oil bhagi flavoured oil etc

just a thought

billycat

hi there

from what i have read during my seaching for indian food

i believe it is a horse hair matting

hope this helps

your rice looks good with that vindaloo

any chance of the recipe you used for your vinda !!!

hi been lurking

if you do what i was told to do for my first attempt you will be amazed