Quote from: Bobby Bhuna on December 21, 2008, 08:33 PM

Quote from: joshallen2k on December 21, 2008, 08:27 PM
I would have preferred to get to the full 60L recipe and for the forum to discuss the best way to scale down, rather than have the chef estimate reduced quantities.

Yes, that would be preferable. However, we should be grateful for what we have. (not in any way implying that anyone is not)

I'm planning on doing a "half portion" of this base later today, just wondering if anyone else has tried scaling it down? I did try a search but didn't get very far and having had flu for the last week or so haven't been on here and feel I've lost touch with where everyone is up to on this base and 15 pages is a lot of posts to wade through!
;D ;D

Haven't tried that one but I did have a go at a pork vindaloo from a trad curry book (can't remember which one) a few years ago which from memory looked similar to Ms Anands', suffice to say I've not repeated the experience, maybe it's not just for cultural/religious reasons that BIRs don't do pork, the taste was strange to say the least. If you want a go at a trad style vindaloo I think it would be a wise move to stick with lamb or chicken.
Hope this helps.

Wow, fantastic pix JerryM. I'm contemplating doing a scaled down 1/3rd version of this tomorrow as I couldn't possibly handle 6 litres of base plus I do have reservations about all the saturated fats from marg and coconut block. Last weeks base (BE) is getting a bit whiffy but the 3 curries we've had from it have been really good (followed your suggestions) re more tom puree spice mix etc.

Quote from: ravon on December 06, 2008, 06:20 PM
made my first base today, and i was quite suprised by how mild it was.... I then made the curry at the bottom of the page on page 1. this was really nice but didnt taste overly spicy, im guessing i will just have to experiment with the spicing.. Any tips would be great

Hi ravon. Like you I'm new here too and did the BE base last week and I thought it was quite spicy. Just wondering if you roast and ground the coriander and cumin for the spice mix or if you used the ready ground stuff, the difference is night and day and well worth the effort. Also I used Rajah Hot Madras curry powder that might make a difference.
Regards 
Curry On.

I find its the preservatives they put in the commercial stuff that are really off putting, I can smell that phoney garlic smell on other peoples' breath from about ten yards away and it repeats on me something chronic, yuk yuk and thrice yuk! Haven't touched the stuff in years.

Just to let you know it turned out really well. This is definitely the best base I've ever done (OK its the only base I've done) but even on its own it tasted dead good and the lamb curry from it was easily as good as some I've paid good money for, although obviously not as good as the best so there's plenty still to learn.
Thanks for the advice JerryM will try all those suggestions next time. I followed BE's instructions pretty much to the letter and ended up with about 3.25 litres of base which is only about an inch from the top of my 4 litre stock pot so blending was an interesting experience! Have I got this right and can the base be scaled down as unlike BE we don't have any chickens and there ain't much room in the freezer, either.
Cheers.

After lurking round here for a few weeks I finally joined last week so thought I'd say hi to everyone. What a fantastic site, so much information its hard to know where to begin but I think I'll go with the BE base and his suggested simple curry recipe from that, hopefully even a kookin klutz like me wont go too far wrong with that.
;D ;D ;D