I made this on Saturday using the Undercover Curry base. Very tasty, although not as wonderfully red as yours. I think I'm going to try it with some additional tinned tomatoes next time.

Quote from: DonnieH on July 19, 2017, 09:58 PM
that looks great. Any update on the recipe as I have got to try this one!

This weekend My scales broke so I need to get some new ones to be able give correct weights Don't want my first recipe on here to give incorrect info!

Do I admit this to the group?!?!

I've been cooking curry for nearly 15 years, but until I joined this group I did not know that the bay leaf I've been using is specifically European and that Indian is so different. I obviously vigorously beat myself with a stick upon this realisation, and ran straight out to buy the genuine article. The difference is more noticeable than I'd imagined. Like, I just wouldn't bother using any if all I had was European.

What amazed me though, was in all my years living in London and frequenting Indian grocers/stores, I don't recall ever once seeing anything on offer other than the European leaf. I live in NZ now and have found a source whom I will treasure!

Quote from: Garp on July 03, 2017, 05:16 PM
Any progress with getting that recipe up mate?

Apologies. Will do my best to get it up this weekend!

SoberRats curries always look so good!!!

Apologies, can I ask, is the oil skimmed and 'reclaimed' or do I emulsify it into the end base (once it separates)

Interesting, I have this problem with probably half the curries I make. I tried the undercover base last weekend and wondered if it was that, but now I'm thinking maybe it's something else I'm doing   

Quote from: chewytikka on July 24, 2014, 01:29 PM
Really good fun JB, did you hang around and get offered any Iftar goodies.

Was this better for you than the Zaal visit, i.e. a one to one tutorial with these cooks.

Just to back up your report about adding a Garlic tarka, which is old school BTW and not a lot of my locals do anymore.
I took a phone pic of a 30lt restaurant base last night, you can see the sliced garlic floating on top of the oil, before the base was blended.



Although you say only one clove of Garlic, sliced and fried (Tarka) to finish,
even in a 3kilo base I would use at least 5 cloves of Garlic to get the flavour into it.

Anyhoo, what level would you rate this TA's curries and have you tried any of their speciality dishes.

Good Post
cheers Chewy

This garlic tarka has given an extra 5% toward getting the 100% BIR taste (imho)! Just looking for a final 5% I'd say. It's given a new depth and smokiness to my base gravy.

I've added it to the Dave Loyden base which I prepared yesterday ready for the weekend...we'll see how it goes...P.S. no hing though, couldn't find any here in NZ. Will order online, and from what I hear the hing could be the big difference with his base.

Just wondering what everyones rice of choice is? Mine was Tilda, and although you tend to pay a premium, it was the only rice I found truly consistent in results. I say was...

Now i've moved to NZ the main brand on offer is Kings Choice, and although I initially liked the quite 'authentic/rustic' branding, it's actually a really low grade product. I pride myself on my rice (always get asked how I get it so perfect) but this stuff is just cr@p!

I've resorted to getting the loose basmati that my local organic shop sells. This is much better, but I find I need to soak it for a good 24 hours to get my desired results.

I'm thinking if I can get some names of other decent Basmati Rice products, I can see if they're available online here?

Quote from: KormaChameleon on June 20, 2017, 08:44 PM

Quote from: Pedantic Phil on June 20, 2017, 06:06 PM
Greetings, KC, frae a Sassenach ...
** Phil.

Thanks very much Phil

Hi from one newbie to another!