My wife will eat a Korma because thats all she has ever tried, i think people get the wrong idea, they think it is all mega hot and spicy but there are many different dishes that can be made that are just very nice, i will try different things when i get established.

Has any one heard of the brand named "East End" i visited my nearest Indian supermarket, they had some things in "TRS" others in "Rajah" and other in "East End", a young girl there said that it was a good make so I had a few things to try.

Hi CurryCanuck

That really is some comprehensive info on freezing, i think i will need to get a bigger freezer to house all my planed recipes. The problem i have is that i am the only curry eater in the house so i do not think i can manage 3 or 4 portions in one go. I will have to start converting the wife over slowly, perhaps try something milder to start off with. But as i love ctm that is going to be my first masterpiece or failure, fingers crossed. :-X

Dai

Hi Cory Ander

Thank you so much for your help. This makes more sense to me now, and give me a bit more confidence, when i round up the couple of ingredients i need i will have a go and hopefully post my result.
I must say that everyone i have encountered so far have give some good friendly advice its nice to be among helpful people. ;D

Hi Cory Ander

I have read Georges post and i agree, i am also totally confused now, it would be nice for a more accurate measure to be stated. Being a newbie and i am sure ther are more of us who would think that it is important to know the measurement of ingredients so that we can learn the basics, this then encourages to be able to move onto experimenting. At the moment i am compiling a list of all ladle sizes so that i can average them out to a usable size.

Dai

Hi Curry king

The picture of of your ctm looks absolutely mouth watering, if i can get mine to be half as near that i will be a happy man. If i wanted to make a larger quantity for freezing would it be safe enough to just double up on the quantities, or is it better just to make a new batch.
I will have a look in my local Indian supermarket for the tandoori masala, i have already received an order from simplyspice so will get some next time.
This ladle mystery certainly is a big one, what sized ladle do you use, i am compiling a list of all variations so that i can work out an average.

Cheers
Dai

Hi Curry King

I have been studying your recipe for CTM ready to have a go at but i am a little dubious about the Tandoori Masala, is this a paste or a powder also what make would it be, how many portions would your recipe be aimed at. New to this so sorry if i am asking should know questions.

Many Thanks
Dai.

Thank you Yellow fingers, i will make a note of that for future reference.

Thank you all for your words of wisdom, i know i have got alot to learn, but there is alot of good advice on this site and i hope i can come back and contribute.
I notice that most recipes use ladles as the measure of the base, unfortunately i do not own one so would anyone know what measure a ladle is in mls.

Cheers
Dai

Hello ;D ? to all members of this great site. I actually found it by accident while googling for onion base, it was the best accident I have had. You have all inspired me to get on the curry train and start to make my own. I have been browsing the site over the last couple of weeks and since have bought some spices to get started; I have never done anything like this before so I am a complete beginner. This afternoon I plucked up the courage to have a go at the curry base done by Ifindfora ?A Good Curry Base?, it seemed to go OK and loOKs ok, the taste is very nice but I am not really sure what the taste should be like.
Please could I ask for some advise, now that I have it in a pot what is the best method of storage and the best utensils to store it in, and what sort of proportions should it be split into.
I would like to make a Chicken Tikka Masala now that I have a base, could someone suggest an easy one for starters.

Many thanks for your help.
Dai