Quote from: Stephen Lindsay on January 05, 2012, 06:03 PM
As regards Tandoori Masala I have stuck with the Pat Chapman recipe which I recall you have used as well?

Correct.  And very hard to beat, in my opinion 

Judging by the different colours, it appears that I am probably using a higher percentage of red food colouring (in the tandoori masala) than you.

Quote from: DeadBeat on January 08, 2012, 11:15 AM
Been making this base along with CA's Jalfrezi and Madras since I joined the site. I do strain the base through a seive as per CT method which I find adds another depth though.

Great base that I'm in no rush to change. Only difference is I use Kashmiri chili powder in recipe instead of normal chili powder.

Hi DB,

Presumably you mean that you use "Kashmiri chili" powder in your main dish recipes?  Well, I wouldn't argue with that since it is still "chili powder", after all (just more specific). 

It's similar to those who choose to use "'Kitchen Masala' instead of 'Curry Powder'"....they are one and the same thing, in my opinion (but, again, "Kitchen King" is just being more specific).  No problem at all.

Quote from: thumpinfrance on December 11, 2011, 09:12 AM
Hi
Made your gravy the other day and did your korma last night
Superb , First time I have tried this will not be buying any jar /cook in sauces again
will start working thru your other recipes
many thanks

regards Gary

Glad to hear that it worked for you TIF 

Quote from: DalPuri on January 08, 2012, 12:58 PM
Great little base CA.
word of warning to others who make it., Use a jug blender, liquidiser or a tall saucepan to blend.
a hand blender and a small amount of liquid in a shallow saucepan equals disaster
OUCH!  Lesson learnt

Words to the wise, indeed, DP!

Even when cool, it's best not to fill the jug blender beyond half full.  And best not to do it when hot (or even warm) or it will spurt everywhere! 

Quote from: spiceyokooko on January 06, 2012, 03:48 PM
Just one question if I may. For some odd reason, I've got it into my mind from somewhere that ginger and garlic should be pureed with water and added to the base like that, rather than as whole chopped ingredients and that's the way I've always made my own base gravys. I think this came from Bruce Edwards who felt that garlic and ginger lost some of their flavour and pungency if added without being pureed first.

What's your view on this?

Hi Spicey,

Yes, I recall that too.  Though I don't recall Bruce saying why.  I can't think why.

In my opinion, it's probably a bit like the "sweetness of whole versus chopped onions" debate.  In practice, I doubt you'd ever tell the difference (even if there may be some science/rationale behind it).  That's my view, anyway.

I also think that BIRs will generally take the most expedient/lazy route and avoid chopping, etc, where they really don't need to (i.e. to save time).

I think the advantage you have, from what I've seen, is that you (like me and some others here) will question WHY it may (or may not) be the case.  I would certainly endorse the questioning approach, rather than follow the "monkey see, monkey do" approach.  All sorts of weird and wonderful (and probably erroneous) practices become entrenched otherwise

Quote from: Cory Ander on December 24, 2011, 11:44 AM
I've just made this C2G base.  I agree that it is relatively highly spiced compared to some other bases (as some have mentioned). 

This is possibly because I took a "Chef's Spoon" to be "4 x 15ml sized level tablespoons" (i.e. 60ml).  It may be that Julian's is significantly smaller than mine?

Hi SL,

Thanks for trying it and reporting back with your photo 

Would I be correct in assuming that you used Taz's base (with BE's spice mix) for yours?

Which tandoori masala did you use?

Quote from: Ramirez on January 04, 2012, 06:37 PM
Do you feel this improves on your original base? Having made CTMs with your original base, I wouldn't consider it, in any way, unsuitable for milder dishes - what makes this one more suitable?

Good questions Ramirez.

No, I don't think it necessarily improves (taste wise, etc) upon my original curry base but, together with my recent "Simple Mild Masala", "Simple Chicken Korma" and "Simple Chicken Tikka Masala" recipes, it's simpler (i.e. fewer ingredients, quicker to make and smaller volume).

My "Simple Mild Masala" (here: https://curry-recipes.co.uk/curry/index.php?topic=7641.0) contains only 4 ingredients.  It takes literally a few minutes to make (only 30 seconds, if roasting and grinding isn't done).

My "Simple Chicken Korma" recipe (here:  https://curry-recipes.co.uk/curry/index.php?topic=7652.0) and my "Simple Chicken Tikka Masala" recipe (here: https://curry-recipes.co.uk/curry/index.php?topic=7662.0),  contain only 10 ingredients each

This curry base contains only 8 ingredients (including the oil and the water).  It takes less than 1 hour to make.

My hope is that some members will try these simpler recipes, particularly, perhaps, when embarking upon their BIR curry making journeys.  I think many people are put off by the myriad (and often hard to get and specialised) ingredients, excessive volumes and considerable time it takes to prepare the more elaborate recipes on the forum.

My other hope is that some of our more experienced members will reflect on how great tasting curries can still be made using few (easy to get and nonspecialist) ingredients and simple, quick, recipes.

The result is quite surprising!  This base has a well rounded taste and smell that many other curry bases don't have.  It has no unwanted undertones that more complex curry bases my have.  It also seems to freeze better (some acquire a distinctive "old onions" smell about them, I find).

Anyhow, for it's simplicity, it is capable of producing very tasty BIR-like curries.

Quote from: Wickerman on January 04, 2012, 06:20 AM
Well, i made CA's Onion Bhajis last night and i just had to come on here and comment about them.
They are absolutely 'SPOT ON'! No word of a lie,just like the  ones from the Take' away

Glad you found them to your liking Wickerman 

Quote from: Wickerman
although it states adding 50ml water,i found you really didn't need it

Good call Wickerman, as you say, I agree it doesn't need the water.

Quote from: Smiley on July 30, 2011, 04:12 PM
I have got to say along with my guests that these are without doubt the best we have ever eaten

Glad to hear that you and your guests liked them Smiley