I think it was medium but it's all down to personal preference. If you like hot curries, using the xtra hot version will produce a slightly hotter base and vikky-verka.

SnS

No you don't have to let it cool - go for it - probably better using it when it's hot anyway. That's how they use it in the BIR kitchens.

SnS

Hi Leodido

Paprika* sub for kashmiri mirch and whatever good Madras curry powder you can get hold of.

For blending use one of these things ..

https://curry-recipes.co.uk/curry/index.php?topic=2350.msg20318#msg20318

It chops everything down to a fine soup-like consistency.

Good luck

SnS

* note: Paprika powder has a short shelf life (once opened) so don't use old stuff you may already have .. it will ruin the base.

Hi Leodido

I can recommend my SnS June 2008 base as it only makes 2.65 litres.

The recipe is also very exact so you are unlikely to make a mistake.

Regards
SnS

https://curry-recipes.co.uk/curry/index.php?topic=2757.0

Quote from: Cory Ander on January 27, 2009, 11:47 PM

Quote from: Curry King on January 27, 2009, 11:21 PM
I used to use my own 'spiced oil' in the past and it never made that much of a difference, not enough to bother scooping it out and storing it separately every time

Have you simply scooped it off your curry base and off any curries that you've made CK?  This seems to be the most common practice by members who use a spiced oil?

What about making a spiced oil infusion specically for the purpose?  Has anyone tried that?

This was my previous point - the difference between 'reclaimed' oil versus purposely 'seasoned' oil. One is not the same as the other. Although both are actually 'seasoned', the latter would be developed to achieve a specific taste using a 'recipe'.

Is there a difference between 'recycled' oil and 'seasoned' oil?

I definitely think so. Purposely seasoned oil may well be the answer to that missing 5%.

I ask because seasoned fresh oil is used in other branches of Asian cookery.

Quote from: The Kris Dhillon on January 25, 2009, 05:08 PM
Hi all you curry lovers, this is Kris Dhillon.  I am happy to tell you that The New Curry Secret is a completely new book with over 100 new and delicious BIR recipes, most with colour photographs.

Sounds good Kris - and nice of you to join the forum.
I will have to have a copy, despite having bought both previous versions.

SnS  ;D

Everything you need to know about MSG here (for all you marmite munchers) ;D

http://www.guardian.co.uk/lifeandstyle/2005/jul/10/foodanddrink.features3

Not a friend of Captain Jack Sparrow is it?  :

Excellent work Chinois - well done to you both.

SnS