It worries me a lot SS about using worn-out oil - I really don't think it is healthy as the cheapish veggie oil we all use can change into something pretty toxic through repeated and long frying sessions.

I'm still very interested in the outcome of all this. If it really is the missing link or last 5% I would be a bit disappointed but pleased to know "the truth".

If that is really what it takes I'll have to make do with my present 85 to 90 percent BIR taste and forgoe the rest.

Credit to you guys for trying to nail it down though!

Hi,

I'm no expert around here but by adding coconut milk and yoghurt I don't think you'll ever get the right colour for a madras.

I reckon you might be able to substitute a full base by gently frying some onions until soft then adding water and tomatoes and boiling for a while - you would still have to liquidise to get the smoothness you are looking for, but a hand blender would easy do the job.

Even more tomatoes (by ratio) in this one:

http://www.cuzza.com/recipes/brownstuff/

I haven't tried it myself and probably won't bother since finding this forum.

It would be great if somebody else could do the same test - though I'm not sure I would want to try the festering oil myself.

I do think Haldi maybe onto something though.

It would be a bit sad if this was the missing 5%!

I'll be making my 3rd batch of this base tomorrow. I really like this one although it is the first one I have ever tried. Even when I used the wrong onions (didn't check the label and they were medium/strong NZ ones) the base was fairly sweet.

The curries I have produced (normally madras/bhuna type) have had an excellent depth of flavour and nice after taste. Of course I'm still not 100% with regards to BIR aroma/flavour but I bought a chicken madras for comparison last Saturday night from my local TA (the Raj, Waterloo, Liverpool) and I think my efforts are better.

Once I've got my chest freezer installed in the garage I'll be trying many different base recipes but this one gives me great and immediate results - I don't mind the tomato flavour in a curry and don't think it dominates the flavour of this base too much.

Thanks again to SnS for your contributions on this excellent forum.

Hi,

I made this recipe for some chicken tandoori thigh pieces and it was very good.

Thanks for the recipe, Blade, I will certainly try again and maybe experiment with Pataks Tikka or Balti pastes instead of the Tandoori but it was very good as it was.

This looks like an interesting dish. Can you confirm the amount of fenugreek seeds please CK? I would probably guess half a teaspoon.

The fact that is has no cumin is interesting too - I hope to make this soon.

Hi,

I made the marinade and the masalla as per the 2 recipes and applied to some leg/thigh chicken pieces to make some tandoori chicken.

I found the end result was a little too dominant in the garlic flavour. The masalla recipe already contains a fair proportion of garlic powder and I used 3 teaspoons of garlic paste which is supposed to equal 3 cloves, as per the recipe.

I'll try again and reduce the fresh garlic to 1 clove's worth. I might also increase the mint jelly to 2 teaspoons as I couldn't really detect the mint flavour.

Overall though, the chicken was pretty yummy and juicy so not a disaster by any means.

Hi CK,

I made the lamb bhuna last night using your recipe and the SnS June 2008 base.

I made a small change by slightly changing the cumin/corriander ratio so it was slightly less cumin. I also added the peppers later in the cooking stage as I like my peppers a bit crunchy. Photos added - when I was chopping the onions I sliced my thumb with my newly sharpened knife hence the blood!

My wife and I really enjoyed the BIR taste. Maybe next time I might experiment with a little green cardamom in the main dish and maybe the worcester sauce idea.

Thanks for your recipe - I will make it again soon. 

Thanks again, SnS, I made the Korma to your recipe and me and the wife thought it was better than most Kormas from a takeaway - very yummy although I prefer more spicy curries usually.

The only change I will make next time is to tone the base sauce down a bit as that half teaspoon of extra hot chilli powder in my base still shows through in the korma.

Sorry no photos this time but a highly recommended base and korma recipe combination.