Hi Stu. A few months ago I made some base to a C2Go recipe. He talks about the smell changing in his video so I waited and in the end the base became 'burnt'. I gave it a good stir and then blended it. It did have a more caramelized flavour but for me it wasn't burnt and it looked a little like your picture. I have to say the curries I made with it were very nice if not a little darker than usual.   

Thanks Guys, I'm glad you like the presentation.

Quote from: Mattie on May 27, 2015, 10:19 PM
Probably the clearest instruction method I've seen on the Internet too, did you copy the format or your own doing?

Thanks Mattie. The format was just something I kind of improvised as I was doing it, although it's a bit like a video in stills, or a comic style way of doing it, maybe next time I'll do the writing in bubbles. I used a 4ltr pressure cooker by the way as it was only 1kg of onions but I guess it will work with the larger pots.

Thanks George and MA, glad you liked it.

2nd stage.

Hi all. I've been making my base like this for a while now with some really good results. It's pretty much Jb's base ingredients but with the ideas that chewytikka uses in his pressure cooked base.
I hope that someone will find this useful.

Rob

1st stage.

Thanks for trying the recipe Mattie. I'm glad you like it. 

I wish you luck with your mission. I have only tried 2 recipes, the first was Julian's at c2go and the other was the happy naans you see in my photo and it was close enough for me to the local restaurant. I would like to crack the keema naan though which is why I have tried the seekh kebabs.
It will be interesting to see how your 4 different batches turn out. Good luck mate. 

Hi LC, I used h4ppy Chris naan, but these were with peshwari paste in which stops them from bubbling up as normal plus the came out of the freezer. They taste good but are not so good to look at.

Quote from: Garp on May 17, 2015, 08:35 PM
Cracking looking food there, SR.

Any tips on colouring the rice like that would be appreciated

Hi Garp, the way I done this batch was to separate some rice and add colour to it then fix it in the oven on a low heat for about 15 minutes. I used powdered food colouring. The one problem with it was the grains became a little 'crispy', but it was ok once it was heated with the rest of the rice. Hope that helps. I've always had problems with this myself.

Quote from: london on May 17, 2015, 10:24 PM
All looking lovely which recipe did you use for the mint sauce.

London.

I just used natural yogurt, Coleman's garden mint and honey, I'm sorry I don't have measurements as I add a little at a time to get it right.

That is true. I'm in the process of doing that now, the more time I spend on this site the more I get back to what things were like for me in the '80s. I did have a Phall once from a T/A but it was once. From then it was just Tindaloo for me, which was one up from a Vindaloo apparently. I have never tried Laziza pastes so I look forward to giving them a go.