I was potting up the base today for the freezer and had a taste. It is by a mile the tastiest base I have ever come across. It's delicious. I'm tempted to try a Madras using only chilli powder in the spice mix. It has just the right amount of coconut, it's not at all overwhelming.

I made another Bhuna today using some BE spice mix and the Banjara paste again. I'm not sold on the paste. It doesn't taste that great by itself an is very oily. It tastes a lot of cassia (I didn't have Cinnamon stick)

I'm very pleased with base though and have a massive yield from the 3 kg onions, so I'll have plenty chance to play around with it.

They're potent. Smell just the same on the way out, and it's not pretty. I've never noticed the curry leaf flavour in BIR myself.

Quote from: Panpot on December 15, 2008, 11:47 AM
Hi Guys,

Bobby I trust you enjoyed it and it was worthwhiel though noticed you have used whole onions rather than chopped and again whole cumin seeds. I cant imagine this would make a difference but the chef advised cumin powder and chopped onions.

Oh, crap! I just read the seed on the recipe. Probably would make a difference. I read chopped but noticed that the BIR used whole. I doubt that made much difference.

I really enjoyed the curry but would love to try it with a Madras. My only criticsm is that it's maybe a bit too garlicy.

Hey PanPot, so I've made the Bhuna with the base, garlic ginger puree and onion paste. It's lovely. I'm not where I put it on my list just yet, but let's just say it's been time well spent. Here it is.

Onions, cumin seed, salt, water, bringing to the boil



Garlic ginger paste



Ingredients. Couldn't get East End marg. My friend at the Indian cash and carry said they used to stock East End and TRS but it didn't sell. He also said it was just bog standard marg, so I just got some tesco stuff.



Onion paste. Oily!



Finished base. Sorry about the crap picture, the steam got in the way. I note that my attempt is much lighter than the BIR's. I also note that it looks a lot like my bought base, more so than any other I've made.



The chicken Bhuna. Lovely! ;D

I tell you what, I've been at this for hours doing the base, banjara and garlic ginger paste. My house is absolutely reeking! ;D I have high hopes - and pictures.

I'm really excited about this thread. I'm going to hit the Indian cash and carry tmrw and hit the stove. I love when something like this comes up! ;D ;D ;D

Quote from: JerryM on December 11, 2008, 07:26 AM
it's when the discussion seems to be getting personal and u begin to feel that your posts are being unduly scrutinised to the point of obsession. u start to feel u don't won't to post anymore and that's not good for anyone.

You're absolutely right, and I too hate when that happens - it has happened to me in the past also. I hope I have never made you feel that way, as you have always been kind to me.

For me, certain (usually more arrogant) members do make me feel like they won't be done arguing with me until they've driven me into the ground in a pool of my own tears, and provided a signed confession stating that they are right. This will usually involve lots of quotes of things I've said, and their black and white interpretation of how valid they are. Certain other members however, make me feel very comfortable, with a helpful push in the right direction (CK, for example, has always given off that vibe to me). I think the latter approach is far more helpful to everyone.

Quote from: JerryM on December 10, 2008, 07:23 AM
I'm not sure what all these lastest ramblings have in relation to this post.

they certainly don't seem to be getting us any better information or evidence in achieving better results in our cooking.

it matters little what anyone of use feels in terms of thresholds, myths and what ever u want to add onto the list.

It's all about the discussion Jerry! That's all we have. Recipes we're assured are genuine, experience of our more successful recipes to reply upon (sorting the wheat from the chaff), and discussion to get the best of our collective experience! Chill out buddy After all, it's only curry

Quote from: Panpot on December 09, 2008, 07:45 PM
Cheers Bobby, I have taken a great deal of encouragement from you since I returned to the site back in late October so your comments here are appreciated.

Cheers buddy ;D

I love what you've done with Ashoka thing, especially the pictures of the little known pastes and purees. Keep up the good work!

Quote from: Panpot on December 09, 2008, 03:25 PM
The Base Sauce is wonderful and the alchemy of working in the other basics he shared is well worth it and absolutely identical to what I have been searching for all these years in taste smell and texture not to mention the revealed secret about the Vegtable Pakora.

Cheers Panpot, this one's next on my list. I did try using puree rather than other forms of tomato and added coconut block, inspired by your recipe from Ashoka.

That said, I hate the Ashoka in Dundee, so I hope it's much better!