Prawn murderer 

CA did not work for me.. May have been an off day 

Go for Ct or C 2G

Welcome.. Enjoy. :

Oh dear. thought I had dried mint  -  easily remedied.

Now whole milk powder?  haven't had that for over 20 years when the kids were babies!!!

Ocado ( tomorrow's delivery ) only do dried skimmed milk, can I use this instead? I suppose it will just not be quite so creamy. I wonder, does this powder add texture or taste or both?

Determined to do this one.    Off now to grind some fennel 

Quote from: loveitspicy on February 20, 2013, 09:06 PM
Sorry for the confusion guys
mix altogether

My Jaipuri spice mix - all powdered - you can can dry and grind fresh if you want - but grind to powder

1 tbsp. Garam masala
1 tsp. Cumin
1 tsp. Fennel
1 tsp.  Turmeric
1 tsp. Chilli
1 tbsp. dried mint
Mix altogether and store.

This is the spice mix to use then add the chilli powder to your taste. So to reiterate just add one spoon of the mixed Jaipuri powder.

Sorry for the time delay.

best Rich

Thanks Rich. 1 tbs mix to each large portion it is.

MMmmmm   very tempted to add this to Saturday's menu.   

Question for Rich

I understand the bit about mixing the jaipuri powder in advance but you then say you add one spoon of the already mixed powder. Is this just a massive spoon. ie. the quantity of mixed powder = 10 teaspoons for this one recipe?

I think that makes sense. 

EDIT: -  Just read this again and confused myself even more.  You list the individual quantities of powdered spice but then describe adding just 1tbs of the pre-prepared mix. The quantities etc would be totally different.  Additionally the picture of the ingredients shows a pot contain both jaipuri mix AND chilli but the mix already has the chilli in it.

Doh. Sorry to be a pain but the two given alternatives for adding the spices appear to be at variance with each other or have I totally lost the plot and missed something here ( highly possible ) 

Quote from: wasp-598 on February 20, 2013, 12:26 AM
I have only ever used Julians base the Bangladesh version from the ebook where I learnt it.

I did not measure the coriander right but have now sorted this out with my last base.

I only do a 1.5 liter at a time but I'm going to do a 3 liter as I seem to go through the stuff!

Iv even got onion bhajj oil that smell's sweet and an aluminum fry pan.

Iv only been curry making for 2 months now and in total I have made around 5.25L of this stuff and includes a 750ml I did first.

Sounds like you are well on the way then 

Welcome and don't forget the pictures!! 

Quote from: gagomes on February 19, 2013, 10:28 PM
I guess I'm not gonna add anything that hasn't been said about how great that report and pictures are, RubyDoo!

I am making another batch of taz base to give life to curryhell's proposed challenge. I am not sure I'll be able to have it up before the weekend, though :-)

Well getting 'it up'  before the weekend is always a bonus if manageable. 

Quote from: PaulP on February 18, 2013, 06:28 PM
Nice one RD, I like the look of that and it's on my to-do list.
I know what you mean about tomato skins. I wonder if the recipe would stand using tinned italian peeled toms?

Paul

PS: Those onions look like what I call red onions ??

Recipe has both white and red onions Paul.