This looks the business Garp.

Quote from: Garp on May 29, 2017, 05:20 PM

Quote from: Stephen Lindsay on May 29, 2017, 01:31 PM

Quote from: Garp on May 28, 2017, 09:24 PM
Looks lovely, Stephen, apart from that green stuff on top

Your rice looks amazing. Have you posted your method before?

I don't think I have Garp, though there are three slightly different ways of doing multi-coloured rice that I know of.. I assumed it was so well known that explains the method was not required, maybe that's just me making too much of an assumption.

I haven't seen many, if any, that look better that that, Stephen - no colour bleed and nice separate grains. Feel free to share

Garp I will have a think and maybe do a post describing different ways of doing this.

Quote from: Unclefrank on May 28, 2017, 07:49 PM
I cooked myself this last Thursday, still a wonderful tasting dish, kept to the recipe.

Yes UF I agree it is a recipe worth coming back to from time to time, and I have some left-overs for this evening, a Brucie bonus.

Quote from: Garp on May 28, 2017, 09:24 PM
Looks lovely, Stephen, apart from that green stuff on top

Your rice looks amazing. Have you posted your method before?

I don't think I have Garp, though there are three slightly different ways of doing multi-coloured rice that I know of.. I assumed it was so well known that explaining the method was not required, maybe that's just me making too much of an assumption.

This is an old post - I'd forgotten just how old but I remember making quite a few new recipe curries over the festive period of 2012/2013. I have made this recipe many times since then but today I made it with lamb and the photo does better justice to it that my previous effort back in 2012. This remains a very flavoursome curry, extensive use of garlic, pre-fried onion and green pepper, with an abundance of coriander and spring onions added at the end give this curry texture and body.

Quote from: sotonowl on May 12, 2017, 06:57 PM
This base is top notch, i've tried a few from this site now and this is the best one. I'm of the opinion though that too much onus is put on the quality of base sauces. I reckon they don't influence the finished article like most people think, the secret I have found to be in the cooking technique of the final curries. Mine are now up there with the best restaurants or takeaways I've tried. It's taken some time to get there but I'm finally happy, I feel i've arrived at my destination and to quite an extent it's thanks to this site, thanks to admin and everyone.

sotonowl

It's good to hear that you have achieved what you are looking for. What do you think is the key to your success, technique wise?

king regards

SL

I have used Taz base and method for years Troy so if I can assist please let me know. I look forward to seeing your pictures!

Welcome Richard, Garp is right, everything you need to make curries to the standard of your takeaway is here. You'll need to work a bit in terms of investigating the site because there's no neat packed information in the way that you'll get in a book. However this site contains more information than in a book - it's almost an encyclopedia!

Looks good Rob you are fairly churning out some mouth watering food on here!

Hello from Scotland m0rq. I have used both kinds of onions that you mention and I can't tell any difference in the finished base. Bigger onions means less peeling though!