Quote from: SKAZE on October 17, 2008, 06:30 PM
Well, ive just made the base and its cooling now, it isnt the red solour that other peoples are, i followed the recipie to the dot apart from the ajowan seeds, this is how it looks...



What would cause it not to be the red solour, will this make a difference to the finished curry?

I can't remember mine being that red, I take it the tom puree has been added, maybe others used the Paprika in the spice mix with is optional?

The 1st Curry Club book (think it's 1st anyway, that's what I call it) has two recipes in, Goan Vinegar Chicken & Mutton Xacutti, the first link supplied in the top post is similar to the Xacutti but has more spices than this book. The only thing the book indicates what may have made it thicker is peanuts.

Quote from: AL FREZI on October 16, 2008, 11:28 PM
im going to make this as my first base, the quantity that it makes is very large, but yes, from reading i do understand this is needed and is measured for the correct tastes etc..

but then , the base links with a madras and only a madras.. as there is soooo much base, i dont want to live off just madras for a month + , so is there any other recipes other than madras that will go well together , or is it hit and miss .. 

im a new so expect these newb questions

bascially ... are there any other recipe links to other curries apart from madras, on this site that go nicely with darths base !??

I've not tried this one, but like you when I 1st joined this was going to be my choice, but I then changed to the Bruce Edwards one at the last minute.

Quote from: AL FREZI on October 16, 2008, 11:17 PM
nice, ive actually came from another forum that i was on. ive resd things on here when i wasnt a member, that makes me think this site is more genuine , i hope im right.

is there a section where there are corresponding recipes for certain bases, or do you have to work it out your self ? 

and yes, i cetainly am , i complete and utter knob head ..

Never used another forum everything you need is here I think.

People do post recipes with there bases sometimes but in the recipe section people usually say what base they used it with. It took me weeks to read up on allot of stuff here and still finding new stuff all the time. Allot of the bases, well newer ones are getting very similar, which is a good thing, so I don't worry to much about mix n matching.

  Hello knob Head, you'll find some great stuff on here  lots of helpful people to.

Quote from: SKAZE on October 16, 2008, 09:48 PM
Is that just what you use though, im a bit confused to why it doesnt say exactly how much to use when other recipis do? 

I think you find people use anywhere between 200ml & 300ml. This is Bruce's update https://curry-recipes.co.uk/curry/index.php?topic=3074.0 may make it clearer for you (worth reading), he says 10floz which is around 290ml I believe.

Around 250ml-300ml I thinks about right for me. If you have a ladle measure how much liquid it holds and calculate it by how many scoops you need to add.

Quote from: joshallen2k on October 16, 2008, 01:48 AM
Tonight I made a king prawn Vindaloo (basically the BE curry recipe with added garlic/ginger and about 1.5 tablespoons of chilli powder). I decided to experiment a bit... I used a clothespin to keep my nostrils closed while I made the curry using this modified BE base gravy.

I took the clothespin off only once the finished curry was poured into the serving dish.

WOW.  

The smell was amazing. The curry was the best Vindaloo that I've ever produced.

Try it and see if your "perception" changes on how close your efforts are to BIR.

And the changes to the base (including using the spiced oil) are a definite thumbs up for me.

--- Josh

-- Josh

The things we will try huh, would have loved a picture, but it is a big thing (BE also talking about it) I was not thinking clothes beg just training the wife to make them, pop out (say down the pub or something) and return to a nice curry.

Wishful thinking I know.  ;D

Quote from: joshallen2k on October 16, 2008, 01:36 AM

Quoteosh, what type of onion did you use? First thing that hit me when tasted the base was the sweet factor but I did not fry, have you made it before and not fried the onion. I ask because I have started to wonder about the types of onion (seeing there was 12 onions in my last BE base) this side of the pond could be sweeter. I used Vidalia yellow onion (grown in Georgia, maybe just originally) which I've researched to be a very sweet onion.

Hi Chowie,

I use the standard bulk yellow onions. Having lived in the UK long enough, I know these are the same as the ones used there. I've thought about using Vidalia onions before (as well as reds and spanish!) but based on the posts here, I feared I'd be going away from BIR practice, even if other varieties may be sweeter.

I've made this base 3 or 4 times, and this was the first time I fried the onions. Prior was just straight boiling with the other veg.

-- Josh

Yeah I've just been out and bought the same, just standard yellow, to be honest it's not something I've really put much thought into before but I'm learning every day. So I now know my onions so to speak.

I would guess just keep putting all your findings etc in this thread.