I've seen this kind of traditional/ base sauce idea mentioned in a couple of places. It seems like a strange idea, why not just make a traditional curry for 8 or more, then freeze it. I can't see what time you gain, unless you're short on freezer space. Not convinced its not just a new way of seperating fools from their money  .

Quote from: Phil [Chaa006] on April 10, 2015, 02:50 PM
Oh b****r  .....

Is 'bother' now on the list of unacceptable words?

I'm CA and so's my wife.

But Sverige I thought you were CA, now it turns out Livi is CA. I don't know what to believe anymore ;D

I have a May full of bank holidays (in France) so I'll have to do a taste test using fresh vs jarred. I use jarred just as a convenience when I can't be bothered making my own (which is often during the week).

I did a second test on the vindaloo and it was very good, I'll check out the Madras soon. I just have something complicated to attempt first...

What I love about my fellow croers is that even when doing any other recipe they still manage to add green/red chilli or some chilli powder to it ;D

CA's  CTM recipe is a decent, easy to follow recipe.

https://curry-recipes.co.uk/curry/index.php/topic,7662.0.html

I always imagined you with a beard Phil.

Nice. I don't think I've ever put chicken tikka in a dhansak. Yet another curry to try.

I'm not convinced it's the vinagar, but the ginger itself, I've changed brands a few times, but I always notice the same background taste. I never have the same problem when I use fresh ginger.