Hi Del

Should be okay .. ish.  :

I recommend you do try the SnS June 2008 version though, as this recipe was developed from my original Saffron recipes (also makes a more convenient volume) - and its easier to make.

Hope it goes well for you.

SnS 

Quote from: Unclebuck on November 11, 2008, 03:38 PM
This worse then train spotting!! 

... also attach photographs of Sunday best anorak 

Hi Del

Good report Del - you probably could have done the whole base in a 5 litre pot. Halving all the ingredients doesn't always produce the same result. I cannot see fresh coriander in the photos - this is quite important to the final taste.

Makes 2.65 Litres (reduce or extend final cooking time to achieve this)

Note: Measure 2.65 litres of water into your cooking pot and mark the surface on a rule or wooden spoon using permanent marking pen. Use this mark to check the base volume.

Quote
When you state 'garlic paste' and 'ginger paste' - are these made in a blender with water or are these in an 'off-the-shelf' tube form?

Tube form

Quote
'tomato paste' - again, is this just tubed tomato puree?

Tube form

Quote
'1 tsp chilli' - I have a pot of Rajah Chilli powder is this ok?

That'll be okay

Quote
0.5 tsp kashmiri mirch - is this just another type of chilli powder, as shown here, is this a crucial ingredient? can I use Rajah Madras curry powder instead?

Another mild sweet red chilli powder - mainly used for the red colouring.

Quote
some dried methi - how much is this a pinch?

I use about a tsp - but this is down to preference.

On the issue of the base being too thick, just add some water when cooking the curry.

I couldn't help noticing that your base lacks typical reddish colour ... this could be the camera of course. Did you remember to add the tinned tomatoes (and extra water) just before blending?

Regards
SnS

Quote from: haldi on November 06, 2008, 05:40 PM

Quote from: SnS on November 06, 2008, 04:29 PM
At the Saffron, I have watched the chefs make the base from start to end and there is no 'secret' ingredient or ingredients ... unless of course they hid it from me or added it when I blinked - which I doubt. I was in their kitchen for 3 hours on a Saturday afternoon.

Hi SnS
       did you post th full size base?
I'd be interested in that one.

I'm sure you've already seen the recipe Haldi.

https://curry-recipes.co.uk/curry/index.php?topic=2271.msg20262#msg20262

Quote from: dellydel on November 06, 2008, 05:13 PM
Hi SNS,

Thanks for the welcome!

What dish would you recommend trying first to accompany your 'Saffron' Base then buddy?

Really cant wait to try it out  ;D

Cheers

Del

Hi Del

As a start, the SnS base has a Madras recipe to go with it. I believe this to be an easy curry to start with and recommend you try this first.

https://curry-recipes.co.uk/curry/index.php?topic=2757.0

There are a few other curry recipes mentioned here in this thread that would be okay with the base - Admins Jalfrezi being a good choice.

Regards
SnS

Quote from: Secret Santa on November 05, 2008, 08:54 PM
So for me the secret ingredient myth actually isn't a myth it's just that it's secret INGREDIENTS not ingredient, and they are secret not because they aren't showing us but just because no one has ever been able to see the base made from start to end.

Hi dellydel

Welcome to the forum.

At the Saffron, I have watched the chefs make the base from start to end and there is no 'secret' ingredient or ingredients ... unless of course they hid it from me or added it when I blinked - which I doubt. I was in their kitchen for 3 hours on a Saturday afternoon.

Quote from: gideon_farquharson on October 30, 2008, 02:00 PM
And then what, just lay it on top, fold it in half and cook it?

That's it ...

... although sultanas are probably better to use than raisins.

It used to be used a lot in BIR cooking but not so much now (due to a lot of bad publicity) ... definitely not a Myth though.

I occasionally use a little in curry (and often in Chinese fried rice) - but unfortunately the next day my mouth feels like the inside lining of a camel's jock strap.

Quote from: Bobby Bhuna on October 30, 2008, 02:45 PM

Quote from: gideon_farquharson on October 30, 2008, 02:09 PM
P.S. Has there ever been a poll on the accepted spelling of "poppadom?"

Not that I'm aware of, but I dare you to confront SnS about chilli. Or is it Chillie... ;D

CHILE 

Oh, and welcome to the forum Steve ...

I've never come across an orange coloured Peshwari Naan - a Scottish thing perhaps?

Isn't the orange one (BB refers to), a standard Keema Naan?