I find using Bassar Masala makes curries red too, although as mentioned above this may have more to do with the type of chilli powder used in the mixture

I use half a sachet of the pataks creamed coconut (4 sachets in a pack if i recall) for one curry if that helps any?

I'm not a korma person (not spicy enough) but the wife likes it as it's extremely mild.  I make it with the C2G recipe and use Pataks creamed coconut (http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=pataks+coconut&domainName=Products&headerVersion=v1&_requestid=8523) instead of coconut flour, excellent results - I haven't tried it with the flour so I can't give a comparison, but did try before with dessicated coconut which was a bit of a disaster ;D

Quote from: solarsplace on September 24, 2012, 12:59 PM
Hi

Not personally tried the C2G base - so cannot comment there.

The Akhni stock is (in this case) just 1 litre of water and whole spices. No oil involved.

Cheers

Thanks for the clarification 

Quote from: Salvador Dhali on September 24, 2012, 01:31 PMSomething I do from time to time is take it all back to base basics and knock one up using just onions, garlic, and ginger. If you start from this point with the three core ingredients, and then build from there, you gain a more intimate understanding of how additional ingredients work to achieve the (hopefully desired) end result.

Not sure if any of that rambling has helped!

It helps immensely, thank you    I like the idea of going back to basics - a method of how to do taste tests of individual spices to find out which I like and which I could do without, and how they all work together would be a long (working through my spice cupboard!) but ultimately rewarding experience

Excellently written recipe, definately going to give it a go, thank you 

Thank you Solarsplace

For those who have tried both is it much better than the original C2G base?

And, in the Akhni Stock stage, can I clarify that is it just water that's boiled with the whole spices/leaves?  I ask because in the photo it looks like oil....?



Thanks! 

wizbit ;D hehehe like it

which recipe do you use if you don't mind me asking?  they look amazing

Looks like George was right... http://uk.eurosport.yahoo.com/blogs/world-of-sport/one-legged-paralympian-not-disabled-enough-benefits-145101435.html

Quote from: Phil [Chaa006] on September 13, 2012, 05:44 PMI had always thought that hing ("asafoetida") had a role in BIR cuisine.... but on checking KD1 and Dave Loyden I see neither make any mention.

Dave Loyden specifies hing as part of the base in the Undercover Curry book (page 22)