Quote from: livo on March 10, 2020, 10:40 AM
However, if the Korma I produced by following the recipe of Ghana is a true indication of a BIR Korma, it truly deserves the derision it receives by some on this forum. It was dreadful.  I've been disappointed in my last few Korma attempts but they were good compared to the outcome of this recipe. Ghastly horrible gloop.

I'm sorry it didn't work for you. Have you ever tasted chicken korma in Indian restaurants in the UK?

Livo - yes, I add a single, fresh bay leaf from my garden. I'm not sure it makes an big difference, though. As for korma, I have almost lost interest over the past 10 or more years. I never order korma in a restaurant and haven't made one for at least 10 years. It's interesting how one's tastes can change in food.

Livo - well done for giving this excellent base sauce a try. Your onion weight is spot on and the resultant colour looks right as well. The base should taste 'moreish' on it's own with no hint of being bitter, bland or with any other adverse quality.

Many thanks for clarifying the possible meaning. I've heard professional chefs use the term on the radio and it always sounds a bit odd. Why not simply say the ingredient was cooked or fried? Another strange phrase from the English language which I often wonder about is when shop assistants ask if I am all right, like they are implying I look unwell.

Quote from: madpower on March 09, 2020, 11:20 AM
I used a chefs spoon of the balti sauce to cook out my spices

Please clarify - what exactly do you mean by 'cook out' please?  I understand frying, baking, grilling, etc. but not 'cook out'.

Quote from: Madrasandy on March 07, 2020, 11:10 AM
Scaling down simply by dividing by the same number doesn

Phil  - that's the one. Maybe it's only me who scaled it down to 2 onions and, as long ago as 2008 for my taste, I hit the jackpot. But I don't want to enter the actual quantities here on this forum(if not already done) because, later than 2008 I realise it might offend people who simply aren't prepared to entertain the concept of strict pro-rata quantities. I tried Kris Dhillon's recipe long before 2008 and it simply wasn't in the same league.

Quote from: fylde2022 on January 22, 2020, 07:41 PM
Is there a base gravy, available, that would be smaller and more suitable for home cooking?

There certainly is. I have only ever made enough base sauce for one or two curries. The base sauce itself and resultant end curries are so good, I simply can't accept there would be any advantage in making an industrial quantity. The problem for you is that when you get conflicting advice, how do you which course to select? 

Couldn't the Australian authorities have guarded against such a catastrophe  by setting up fire breaks every so far?

Quote from: livo on December 28, 2019, 10:29 AM
How very sad. I think I'll duck down to the shops and buy a supermarket curry. Obviously this forum isn't about actually cooking them any more.

Isn't that a bit of an over-reaction? SOME (UK) supermarket curries are superb, as are SOME BIR dishes, although the latter cost around 3x more. There's plenty of room for both.