That burning isn't last nights curry.....it's a rocket up my a**e  ;D

btw chopped green chillis fried at the same time as the garlic/ginger paste does it for me ;D

Cheers...made me smile

mmmmmmmm sssslllluuuurrrryyyy

sounds nice  ;D

Quote from: haldi on December 20, 2008, 05:38 PM

And that oil is definitely unreproducable at home

Why is that?

Cheers CA - the more of us that try this out and report back the better.

I've still got some BE base left in the freezer, but as soon as thats gone I'll give this a bash. Over christmas I hope.

And yes, I look at the gallery...but not too late at night otherwise I go to bed craving curry  ;D

If CK or UB could edit the front page recipe that would help with confusion.

Maybe everyone who wants to try this base hasn't read every post along the way....I know I have  ;D

Yep - puree

One of panpots photos shows White Tower tom puree

Yep..sounds reasonable to me. But like you I really don't like Korma.

I'm sure I read somewhere in Panpots early posts that he tried a Korma during his visit to the Ashoka and said it was very good.

Not sure if anyone is willing to use a base to try this. Bit of a crime if you ask me  ;D ;D

Hi Panpot

Secret Santas sounds the way to go - also try frying some of the chilli paste at the start. Last week I used 3 green chillies.....nice ;D

Quote from: currymonster on December 08, 2008, 06:14 PM

Quote from: currymonster on November 23, 1973, 12:04 AM
I'm sure this has been asked before but I can't find the answer, what size is a chefs spoon?

Good point currymonster...how much is a chefs spoon in tablespoons?

Well done Panpot - this looks great. As soon as I've used the base I have, I will give yours a go.

What is the green chili paste used in? anything in particular? The last madras I made I used blitzed chilis instead of chili powdwer - much better...didn't get the powdery taste!!(as you would expect : )

Cheers