This looks very promising ;D. I look forward to reading your subsequent posts on this topic! Good luck, BB.

Quote from: Cory Ander on June 03, 2010, 01:44 AM
Sorry Bobby, I'm not clear, do you use my spice mix/masala to make my curry base?

When I make the base, I do it exactly as specified - to the gram, using your spice mix.

Long shot, but could it have anything to do with the use of the Pakistani spice mix Bassar Masala? https://curry-recipes.co.uk/curry/index.php?topic=2421.0

Actually, forget that, I just looked up the location. It's probably just a curry house constructing a random name for their dish.

Quote from: Secret Santa on June 02, 2010, 07:08 PM
This tomatoeyness of the base is clearly down to personal preference as many rate SnS' base highly, while for me it is no different to a can of tomato soup with a hint of spiciness.

It's funny that you should say that because SnS' June 2008 base is my second favourite. I obviously like the tomatoes!

Quote
My ideal falls toward the no tomato base, although I always use some, as I believe this makes the base more versatile.

Sorry SS but I can't get my head around this. Do you mean that a no tomato base is better for some of your favourite curries but that it doesn't sit so well with different curries that you're less passionate about, whereas a base with tomatoes will do the job for your favourites (not quite as well as the zero tomato base, but still to a high standard) as well as the other curries you eat less often?

Cheers

BB

Quote from: Cory Ander on June 01, 2010, 12:54 PM
Like Josh, I too would like to understand if you have deviated from the recipe at all?

As I say, sometimes I like to do my own thing. At the weekend I followed your recipe style fairly loosely. I used standard sunflower oil from the bottle, 2 large cloves of garlic chopped finely, 1 tbsp finely chopped onion, 1 tbsp finely chopped capsicum, 1 tbsp tomato puree watered down, 1/2 tsp salt, 1 tsp sugar, 1 tsp of your spice mix, 1 tsp Rajah medium Madras, a portion of pre cooked lamb, and however much base I felt was needed to get the right consistency. I popped in some finely chopped coriander before serving. It was just stunning.

Quote from: Secret Santa on June 01, 2010, 10:38 AM
I'm surprised to hear you say that Bobby as it clearly has an excess of tomato. I actually rate this base quite highly but prefer Bruce edwards' as his is similar but lacks the tomatoeyness.

I assume you mean in comparison with other bases on the site? Which B.E. base are you referring to? I really liked his most recent one but did feel that the blending of the raw garlic / ginger in cold water just makes it too harsh (others have disagreed with this, but I think it?s so strong that you can smell the difference from an open frozen tub of base). Perhaps I'll revisit the B.E. base. On that note, we've not heard from him in a while.

Quote from: joshallen2k on June 01, 2010, 02:24 AM
Question - do you use the CA spice mix as per spec? In the finished curries as well?

Hey Josh!

Answer - sometimes. It's one of a few spice mixes I have kicking around. I used it recently and got great results. I had all the correct powdered spices in and used measuring spoons, so my batch will have been spot on.

Cheers

BB

I revisited this base during the weekend. From every base I have tried (and believe me, I've tried more than a few!) this works the best. It's just so subtle in every way. Nothing stands out the way that it does with many other bases. It's such a well balanced base. All my friends think so too. Since I've been using this base, everyone thinks I've completely nailed BIR cooking - and my friends are often my curry critics too.

I'm not suggesting it is some kind of breakthrough in flavour, it just... how do it put it... doesn't have any of the things that I dislike about other bases. Well rounded if you will.

I'm now at a stage where I'm 100% happy with my takeaway style curries. (Bhuna, Madras, Jalfrezi, Korma) I'm going to have to now branch out with the curries that I cook I think, and get into trying to make some more elaborate sides.

For me, this is the best base on the site.

Quote from: Secret Santa on May 27, 2010, 07:26 PM
I tried it again recently jimmy2x and while not a bad base it didn't take me forward in any way. Others highly recommend it though so I think it's one you have to try and decide for yourself.

This was the first base I tried when joining the site. While it was great then, it's not great for me now. There are, in my opinion, far better bases on curry recipes online.

Quote from: Domi on May 16, 2010, 10:23 PM
after doing a bit of searching, some say to add the colouring to the rice water as it's cooking which would lessen the effect rather than adding it after cooking....

That's a thought! One tiny green batch, one tiny red batch, then adding a few cooked grains of each to the large white batch! Time consuming though... Frozen small batches of coloured rice perhaps? Doubt it's their method TBH but I bet it would work. Dropper still seems easiest to me.