1) Reclaimed oil and 'special paste (2 tbl water, 1 tbl tomato puree, 1/2 tsp salt, 1 tbl Santa spice mix 1/2 tsp cinnamon powder)
2)Watery base - Hali version
3)Final dish after 3rd ladel of base added
4) Final dish after 5 mins of reduction to get the right consistency.
5) The money shot :-)

Santa, That was more interesting than the first episode of Lost

Great stuff... I need to pluck up the courage to get behind the scenes too.

Well done !!

gary, I made 3 curries today using Haldi's base (watery). I used your vindaloo recipe. Got to say this method is very good and I managed not to burn the powders by taking off the heat and adding with the tomato purre/water mix.

I don't think we all need mega burners, it is more important to know when it is getting too hot by eye and adjust as needed.

Haldi, have you scaled down to a 10 or 15 onion version of this base ? Could you ?

Haldi, you are seriously unhinged.... brilliant

Some BIRs I've seen don't appear to use spice powder directly. I believe these spices are in a batch of red sauce/paste that they add during cooking of the final dish - any maybe only used for some dishes.

I'm going to try making a final BIR with no ground spices at all and see how this works out.

Quote from: chipfryer on October 04, 2007, 08:13 PM
Thanks Jeera.
Nice name that. Better than my potato's in oil. 

I've been blessed with a darned good nose. I'll try as many as I can but of course there is the time factor.

What I would like to see and regarding Greg's post earlier is see more activity in posting comments. I never go by "Reading Views" people can read something 20,000 times and never come back and tell you what it was like 

Feedback will help everyone not least me.

Can you suggest something that you have tried and liked please?
Many thanks

Best.

MarkJ base and jaspers Munich BIR base are my favorites however I need to confess I haven't tried many of the others.

I prefer minimal spicing on the final dish, the use of of stock and the flaming/scraping of the final dish definately works when you get it right. I also like using a runny base and let it boils away on a medium heat in the final dish (untouched) for about 5 mins until it thickens. This is the way I've spied some open plan BIRs doing it and it helps get a  more concentrated flavour from the base rather than using lots of spices in the final dish.

I'm curious about your final dishes experiences too.. keep it comimg please

Hi Chipfryer, i agree that it is nice to see a comparison of different bases especially form a single persons perspecive. I'm curious how you will find some of the other bases listed on here.

Nice post.

cheers.

Cory, I diasgree. Chances are the wood will still be wood so I recommend removing the Cassia and cloves before  blending.

I've made the mistake before and almost runined my base - had to strain the lot which took forever.

Hi Panpot.. I use Curry King's recipe. I find it works really well.

...how much I love this curry forum

I love...... (in this order) :

1) the participation & the passion
2) the occasional gems of brilliance and/or discovery
3) the sheer endeavour by all
4) that I've found my best recipes ever
5) fresh coriander (ok, ok, ok  we can't claim this one)

I hate

1) The quantity of  OIL
2) ....