hi jerry unfortunately i don't work there but i'm sure if i enquired for a job they would take me on mate. been meaning to ask them about their tomato paste/puree but keep getting side tracked lol. am sure that it is just white tower tomato paste mixed equally with water, but they do blend their garlic with oil and not water.

regards
gary

hi  phil lol i work for the RM and they do a 9 o'clock special delivery which should be guaranteed to be delivered by 9am the next morning, if you put your frozen container in a polystrene box with a tight fitting poly lid it should still be frozen mate ;D by the time you get it.
jerry a masala sauce and tandoori tikka marinade are different  terrys' was the marinade. have you tried the red masala paste i posted years ago? and the korma paste, for a CTM i would use a combo of the 2. and try powder rather than the block at least you will be able to have better control on the sweetness ie sugar.

regards

gary
here is the korma paste
korma masala paste
enough coconut powder to make it a thickish paste
100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar

put g&g almonds and cream into a  bowl and mix well then add the coconut powder until it thickens up
here's the link to the red masala paste
https://curry-recipes.co.uk/curry/index.php?topic=1173.0

" Am working through your recipes with the Taz base and they have all been spot on!"

oopps am not sure he gonna like that! lol
;D
gary

hi phil i believe it is supposed to be" undercover curry" mate lol

regards
gary

i will say this once and once only. you could use themouchak base i posted as a stock base , only onions /carrot/green pepper oil salt and water
cook this down first as in the recipie just cool and freeze before the blending stage imo, as you will only have to blend it anyway or at least should after defrosting a normal base.
regards
gary

hi paul

no passata 100% mate or half 400ml tin of  tomatoes blended.
not worried about people trying it yet but as i know that any curryholic would have a batch of base on the go in the fridge or freezer. but nothing to say and the thoery about the forum being quiet at atleast 100 peeps looking on the site each time i look. but i suppose that some would think that this base could never have come from a BIR restaurant as it has 2 stages lol. you would have thought the amount of times i have mentioned Mouchak in its sisters the raja of kent both of them, someone would have something to say even to knock it. so i will leave you to finish cooking MY chicken tikka  for my Mouchak chicken tikka vindaloo 2nite yum!!!!!!!!
ragards
gary

still nothing?
gary

still cannot believe no one has anything to say
gary

hi vindaloo
once you have blended and watered the base down you must return the base to high heat and bring to a rollong boil for about 10 mins then reduce to a simmer donot remove any froth that rises to the top as these are oil bubbles simmer with the lid on for 30mins-1hour and you should see lots of oil floating on top of your base
regards
gary

in that case post away mate ;D