Quote from: jb on April 30, 2012, 09:00 PM
My only question is did you add any evaporated milk??

I put a splash of full fat milk instead
My demo from Bengal Cuisine (that's going back a bit!!) had evaporated milk in
I don't really think it makes a huge impact
A little extra something but no fantastic taste
I've experimented a bit with it and also yoghurt, to no great improvement with anything

But this base without it, aroma and flavour are very strong
Well worth a few hours cooking

I made the base, before this last quarter sized base, was posted
Mine was closer to an eighth sized base using 8 onions
It gave a very rich tasting base
The onions, for some reason, came out very sweet
The spice mix is a very good one
It gives a lovely aroma, even before it's cooked
I used the base to make the little India vindaloo

It's very tasty and easily up to a takeaway standard
It's frustrating to not have a comparison

The vindaloo's main flavour comes from the base but the fenugreek gives an interesting background feel
Thanks Mick!!

I've frozen some base for using next weekend
The base on it's own is an acceptable curry sauce

Hey CA
that is one of the best shots, you ever posted
You can almost smell it
Fantastic!!
I'd like to see the recipe too

Thanks Mick
What brand do they use?
East End?

Hi Mick
Absolutely fantastic video

I got to ask
How do you make garlic infused oil?
Is it oil salvaged from the top, when frying a load of garlic puree
A place near me, does that
The fried garlic puree, gets added to Rhogan Josh, Balti and anything else that needs a strong garlic flavour

I'm dissapointed too
I rate the Taz and Abduls's recipes
It's worth the money to satisfy my curiousity
But it's no step forward
Perhaps this is a regional difference

It's probably just a good starting point

Quote from: jb on April 19, 2012, 11:08 AM
This is completely different to the method that Julian from c2go swears by,in fact he says 'that' taste can only be achieved by slowly simmering the onions with very litle water

I just don't know what to think
There's lots of water in this base
Clearly he is mistaken
This base is only two hours cooking as well

I've seen base made lots of times too
Julian actually made me doubt what I saw

So is there going to be a return to Zaal?

Has anyone made the base with seasoned oil
I know Curryhell and myself didn't, but Julian emphasises it's importance
The trouble is the number of onion bhajees that have to go through the oil first
I mean, who could possibly, eat that many?
Is this why you can't make BIR curries at home?

Quote from: solarsplace on April 09, 2012, 07:05 PM
Please find for your viewing pleasure, the Zaal curry base gravy method as filmed during cooking lessons.

Hi Solar
question:
How long was this base cooked before blending?
I'm wondering about this "vinegar" smell that Julian talks about