Welcome aboard! Exactly how do you pronounce *********?

Reading this thread confirms my thoughts that much of the magic is in the base sauce itself. Madras is a fairly consistent recipe and method (green chillies and a dollop of yogurt notwithstanding). But the difference in outcome that BB sees may be down to the base.

SnS - interested in hearing what mods you've made to the Saffron. Were they your own ideas, or based on a conversation with the chefs at the Saffron? Also did you get anywhere on the KOrma/CTM base (or lack thereof) at Saffron?

--- Josh

Which base did you try? Welcome aboard!

Let us know how the Rogan Josh goes.

Gary,

I tried the CTM recipe posted by Pete, using the Red Masala detailed on that post. As I expected, it was not nearly as sweet or coconutty as CK's.

As a test I will try CK's CTM, but replacing the dsp of tandoori masala with a dsp of the red masala.

-- Josh

Sounds like a silly question, but I wanted to be absolutely clear. I live in Canada, so the terminology is a little backward to what I believe is used in the UK.

In Canada/US:
Puree - liquified tomatoes, also labeled as "Pasatta di Pomodoro"
Paste - sold in small cans, much thicker, similar to toothpaste

Whenever recipes on cr0 call for "Tomato Puree", I use the thick toothpaste type (what I call paste).

This is correct, right?

Thanks,
Josh

I will second Blade's Tikka and CK's Chicken Tikka Masala (though I'm still fiddling that one, its 90% there).

Here are a few "Gold Standards" for me:

Bruce Edwards Madras:
https://curry-recipes.co.uk/curry/index.php/topic,1952.0.html

Unclebuck's Naan:
https://curry-recipes.co.uk/curry/index.php/topic,2547.0.html

Bruce Edwards Pilau Rice:
https://curry-recipes.co.uk/curry/index.php/topic,516.0.html
Note: this is NOT the rice recipe from the "Updated" BE Cookery article, but the original which specifies Frying the rice to remove the starch. IMO the best and easiest pilau out there.

--- Josh

I think this may be a case of different practices at different restaurants.

The Saffron base - acknowledge by many to be a good one - uses plenty of oil, and per SnS, they do not reclaim oil.

-- Josh

Keep at it! Looking forward to your reports!

-- Josh

Thanks all.

SnS - yes, if you could find out how they make the korma (and CTM) that would be great. How could they do it without a base and still get them out quickly?! Very curious. Regarding the reclaimed oil, that too was a surprise, as others on the forum have witnessed the practice.

Gary - when you say one dsp per portion, you're talking about a single TA size curry (approx 250-300ml of base), right? If so, I can't see how that would be nearly enough coconut or sugar. Regarding the Rajver base, I thought this was already posted. Is there an update? Also, I thought the precooked onions were for the Korma only, not the CTM in Pete's post.

-- Josh

Thanks DD. Look forward to it.

Any other input appreciated!