Na - can't be (moderated).

I thought Goncalo had permanently gone to the dark side. Of what I've seen of his/her cooking, I wouldn't advise any newcomer to follow his/her advice 

Welcome mate - we won't mention Basel (oops)

I have my own favourite but there are many on here more experienced than me who will point you in the right direction regarding bases.

By the sound of it, you are a pretty experienced cook of Indian cuisine. I'm sure you will find some useful stuff on here and the guys are pretty helpful.

Greetings again and have fun

I would refute that it is 'an absolute must' as a garnish or otherwise, for any dish CH.

In it's dried form it's ok and I add a little to many dishes, but the fresh stuff is just too overpowering, whether you like it or not

Well we all are different bud. Maybe you should try it - sample the true taste of BIR - you don't know what you're missing

But the original point was for Bob really. Don't worry too much about the base - it will probably be drowned out totally at the later stages (especially with the evil weed)

Well if some are assuming that uncooked spices, in a base, are a bad thing, then I would suggest that uncooked coriander leaf in a finished curry will have a far far bigger effect - much more negative, in my opinion - which is, of course Phil, fact

Better having a slight tinge of undercooked ground spices than completely destroying the dish with vile uncooked coriander leaf?

Discuss 

I'm with fried - just go for it Bob, it'll be fine. And as Phil said, don't add any more spices.

Let us know the results

Thanks Chewy. I appreciate your kind words, bearing in mind that you are usually very honest in your posts

Hi Mick, I used a yogurt-free method.

Cut into pieces about twice as large as required. Pierced the shiny side rubbed salt and lemon juice all over and leave for half an hour. Then added Tandoori Masala (Rajah) and made sure it was well rubbed in.

Thanks Phil - and not digitally enhanced