There's been a lot of activity lately with new bases, and refinements to existing ones. As well as work on the Madras front as a way to try the bases. (SnS Madras, UB Madras, Rajver Madras... and the list goes on)

Question to those who have tried a few of these of these combinations... what is your current favourite Base and Madras recipe?

To get the ball rolling, for me its the SnS Modified Saffron and the BE Madras.

-- Josh

Great curries, great efforts... and nitpicking the rice. 

Stew, I know you said you hit 100% BIR on the Jalfrezi. Is this the first time you've hit it on a Madras? Was this with SnS base (per spec) and SnS Madras (with the deggi mirch in place of kashmiri mirch, and rajah madras in the mix), and the high heat cooking method?

Looks great.

-- Josh

Better than being described as a Pilau I suppose.

Brings up a good question. To date, I've only had this base with some of the hotter curries (Madras, Vindaloo, Jalfrezi).

Has anyone tried it yet with a CTM or Korma?

Sorta sounds more like a Korma.

I've never come across this Brown CTM. I've made CTM before with no colouring, and its ended up brown"ish", but Jerry, you seem to describe a different dish altogether.

That said, I used to frequent a BIR that did a "Chicken Tikka Korma" which was absolutely delicious and quite unique.

-- Josh

Errr that was the point of my post...

No no... the base itself was frozen. The reclaimed oil was not.

-- Josh

An observation I've made on the "contaminated" point...

I reclaimed oil from my last batch of the original Saffron, and left it in the fridge in a sealed plastic bowl. That base lasted me about two/three weeks. At first the oil was great and (agreeing with Jerry) definitely added something to the taste. However, by the end of the three weeks, the oil smelled different/stale, which I can only put down to deterioration of the vegetable component (albeit tiny) in the oil.

That was enough to put me off storing it. If I decide to reclaim oil again, it will be for the first/second curry I make after making the base.

-- Josh

Thanks SnS. I actually found some Kashmiri Masala at the indian grocery, and used that with a KP Madras tonight. I couldn't discern any difference from the paprika or lal mirch.

What is the difference with the Kashmiri variety?

Thanks!