cr0 has been noticed by some irish foody guy!! Says our curries must all taste very similar because we're using a base! Cheeky. But then he adds his own base recipe.

http://toastedspecial.wordpress.com/2012/03/07/best-basic-base-indian-curry-sauce-recipe-for-freezing/

He does have quite a few indian recipes on there.

Looking good!

Ok, you have to tell us -

1. How different was the end result to what you cook at home?
2. Did you do anything different to what you would normally do at home, if so what?
3. When is the book out? :-)  sorry Chris!

Oh, and any recipe for the met hi gosht?

Reminded me a bit of My Miyagi!

Sorry, this post is about Julians base - I did forget!!

But I was just posting my thoughts on the quantity of the base I get as one of the earlier posters was questioning volume/water/quantities, etc.

Julians was the first ever base I tried - maybe I got it wrong, but I found it too spiced, which came across in the curries I cooked. I seem to prefer a milder spiced base.

I follow CAs base (with a few of my own mods), but increase quantities by around 25%. This pretty much fills my pressure cooker. By the times it's cooked and blended, it's only around half full. This seems about right to me - CAs original recipe says it makes 2.3 litres. Makes sense doesn't it?

Ruby, your base must be very thin and watery?  ;D

I find that a 7 litre pressure cooker pretty much filled with all the veg and water before cooking produces around 3 litres of finished base.

Looking good CT! I must try to do a spinach based curry soon - never tried one.

Oh and CT, that's a big one you've got there - is it a 28 incher??

Quote from: JerryM on February 10, 2013, 06:56 PM

pouring the base through a ladle to judge the thinness and using a chef spoon of base to cook the spices are the key QC measures for me. i still use measuring spoon for the spices at dish frying and weigh all ingredients when making base.

Jerry, does that mean you don't fry spices, but "cook" them in the base? Do you feel that this gives you a better result?

Quote from: JerryM on February 17, 2013, 10:39 AM

i've not tried the condensed milk and will look out for it. your idea of using in CTM might just be an improvement i've been looking for. my local restaurant CTM is for defo a bit more thicker in terms of cream than mine. many thanks for the idea.

Jerry (spreadsheet master!), I know you like the milder curries, you must try condensed milk - I think it might give you that "missing" part in curries like korma, CTM, butter chicken, even the chicken mogul you like. Give it a go, 

How cool is that??