Hi all,

I have recently cut my spices in the base to almost nothing.

The reason being that if I tasted a Madras sauce from my favourite local on its own and I can't detect anything that you would call a curry flavour or taste. There is a flavour and there is a taste obviously, but not of curry.

I'm still confused,

cheers,

Confused

Hi all,

I am still not clear if it is the base that holds the taste.

We all seem to have got the perfect result at some time.

None of us are sure we know how.

Have we sometimes got the right result with and not got the right result with THE SAME BASE.

I haven't kept strict enough notes on what I do, just on the ingredients and quantities and brand names.

I'm getting so confused now that I have had to back and try all the things I was doing 10 years ago to include them or count them out - WHERE ARE WE ?

PLEASE TELL ME WHAT WORKS AND WHAT DOESN'T,

Cheers,

DEFEATED

http://www.harlequinrestaurants.com/indian_food.htm

cheers all,

Blondie

Hi all,

I think if this moth thing was true we would be able to buy packets of moths in the asian supermarkets! I have never seen them, but then again I've never looked.  I have a butterfly farm near me, do you think?...... maybe not,

And anyway that would only work in the summertime, in winter the curries wouldn't taste the same. AAANNNNDD what about the vegetarians.... NO DON'T BELIEVE IT

cheers all,

Blondie

Hi all,

I usually puree my garlic in large quntities and freeze it in Tbs measures.

When it thaws it goes blue / green very quickly and I have always been very reluctant to use it like that.  Have I been worrying without cause, IS IT SAFE TO USE IT WHEN IT HAS CHANGED COLOUR?

cheers all,

Blondie

Hi Darthphall,

It wasn't me that called you "evil but in a nice way" it was Curry Queen.

I suppose you have made up your mind that that person is Female because of the queen in the name, just as you assume that I am female because you rightly suppose that I am Blonde.

I thought we were supposed to be talking curry anyway,

cheers all,

Blondie

Hi George,

since making the scaled down version of the Mark J 30 onion base, have you produced any finished dishes using it? If so, were they any good? And if they were would you post them on this forum if you haven't already done so.

Cheers,

Blondie

Hi Yellow Fingers,

I find that vegetable Ghee makes little difference as it is fairly tasteless but Butter Ghee has a very strong flavour and will make a considerable difference.

Hope this helps,

Blondie

Hi Hopey,

Yes please,

many of us are sure we are missing something either in technique or ingredients and would appreciate any help you can give us, both in the base recipe and the finished dishes.

The restaurant / takeaway chefs here in the UK tend to be tight lipped and even when they are not, they seem to be keeping something to themselves,

thanks in anticipation,

Blondie

Hi Yellow fingers,

we've looked at this before here https://curry-recipes.co.uk/curry/index.php?topic=163.0 didn't meet with much interest though.

Hi Darthphall,

Paprika does add some sweetness and a bit of body to the taste, but most advice I have had on it's use says that it is used mainly for colour (I use it),

hope this helps,

Blondie