Not a bad idea NJ. It'll be interesting to hear about your findings.

I did a batch of CA's base yesterday, and I tried and tried to get separation, but gave up after about an hour of simmering with the lid on/lid off/dropping the froth back into the centre as on CBM video shows the chef doing. I got plenty of froth as usual but very little actual oil.

I'll be cooking up a batch of Chewys later in the week, so we'll see what happens there. We've got a poker night next weekend, and guess what we'll be etaing? LOL

I am going to do a bhuna with each of the base sauces and also buy one in from our local curry house (which is actually quite good) and do a blind taste test on people...should be interesting.

Thanks for taking the time to post these pics BB.

Before discovering this site, this is more the style of cooking that I did. ie frying onions/ginger/garlic until caremalised, and then adding spices and going through a (according to madhur Jaffrey) a "bhuna" process, where you would cook and keep cooking the onion mixture and spices till the oil starts to separate before going on to the next stage.

I must say though, it is a style of cooking that always had something missing for me. And upon discovering CR0, I have never used this style of cooking since.....but I prefer BIR...hands down.

The AIR style of cooking produces OK food for me, but there is no (and I hate this term) WOW factor. It is just OK!!

I haven't bought an Indian meal, or visited an Indian restaurant since discovering this site, coz I don't need to. i have ate "second rate" Indian food since emigrating in 1996. Now though, i no longer need to. Thanks to the good people here who are sharing the knowledge. I hope you know what I'm saying BB. I'm not criticising, it's just my personal preference.

BTW natterjack, in this part of the world, tomato puree is more like a passatta. It's a liquidy tomato sauce. Tomato paste is just like UK tomato puree.

I'm hungry all of a sudden.

Nice effort there Tongey. Looks absolutely bang on. Even the pitta bread looks good to me (we can't get proper UK style pitta down here)

Thanks fellas. Question has been answered.

G'day folks

I wanted to try a different base gravy yesterday and thought I would try the Taz base after reading so many good things. I was tempted to add some coriander or carrot, but I followed the recipe to the letter so I could compare.  Now, i am still a realtive newbie to BIR and I was delighted with the visual result.

I have done a few CA and Chewy bases and they have all produced excellent results in the final curry dish.

But, I have never manged to get a good oil separation, only froth.

On the taz base, I got literally gallons (or so it seemed lol) of oil on the top of the sauce. It was a sight to behold. I forgot to take a picture in my excitement, but please believe me, there was LOADS of oil floating on the top of the gurabi.

Seeing as this was the first time that this has occured, i was unsure what to do with it. Should I spoon off the oil, or should I stir it back in and keep it in the sauce (I did the latter before splitting it up and freezing)

Thankf folks 

I had a quick "snack" of bhuna, before I foze it and it tasted very, very nice. ;D

Congrats Mr. catflap

For a first attempt, they look "bang on."

You won't go far wrong following CA's base and recipes my friend!

Very interesting video Mark. Thanks for posting it.

If you feel that you could post the recipe for the butter gravy, it would certainly be mucho appreciated by me. Like CA, i too find a good AIR butter chicken to be very pleasant, and something that I would not have a clue how to cook at home. 

LOL Fried

I know what you mean. I haven't even tried cooking a lamb curry yet. For decent lamb steaks here in Perth it's at least $40/kilo 

Not easy to find mutton either. In fact I've asked 3 different butchers to see if they could source some, and not one of them have got back to me yet.

I agree that looks fantastic.

This will be my next curry, minus about 7 of the fresh green chillis (I'm a wuss)

Yeah my nerves are completely shot. Unbelievable game of football.