Hi Currypot

Welcome to the forum.

Yes the base is rather bland - similar to a 'spiced' stock.

The SnS Base Gravy June 2008 is my modified version of the Saffron base, which you will find easier to produce. It is a little less bland (more soupish).

A base is not required to cook a curry but it is required if you are trying to replicate the methods used to make BIR type curry.

Regards
SnS 

Hi emin-j

The trouble with chilli powder is that it tends to thicken the curry, so the more you like it hot the more chile powder is added. This is not good if added at the frying stage along with other spices, as the curry becomes too thick too soon.

Can I suggest you try one (or all) of the following:-

1) Add the chilli powder towards the end of the cooking time - not at the frying stage. Chilli powder and paprika do not require the same degree of frying or heat that other spice powders (cumin, turmeric, etc) need to release their full flavours ...
2) Use a hotter chile powder - therefore less of it.
3) Substitute the required 'extra' chilli powder for real chilies (chopped or whole) added at the frying stage.

Regards
SnS  ;D

Its also used as a substitute for onion, especially in parts of India where eating onions is against their religion ... apparently 

You're Welcome CA

... and yes I too would like to hear whether it is commonly used or not (and in what).

;D

Quote from: Cory Ander on June 01, 2009, 05:38 PM
OFFS SnS, the simple question was "do BIRs use garam masala"?

It's a perfectly valid question (I would think) and not a question of "personal preference"!

If you don't know the answer, just say so and let others contribute with their observations on it's use in BIRs    :

YES THEY DO!

Quote from: Cory Ander on June 01, 2009, 05:26 PM
So basically you don't know your arse from your elbow then....but your sure about it...nothing new there then 

Perhaps let someone who knows answer the perfectly valid question SnS; you'll only end up embarrassing yourself again  :

Leave out the GM then CA ... obviously you dont agree with using it.

Perhaps Kris has a point eh CA?

https://curry-recipes.co.uk/curry/index.php?topic=2446.50

Quote from: Cory Ander on June 01, 2009, 05:15 PM
Yeah, great constructive feedback SnS, as usual  :

Do they use GM in all Australian BIR Madras recipes then? 

As I've pointed out recently CA, there is no generic recipe for BIR Madras. I'm sure some add it and some don't.  ;D

... but I dont think its added just to perk up an otherwise tasteless curry - is it?

Quote from: Cory Ander on June 01, 2009, 02:56 PM
Do they add a pinch to their madras then?

Only to perk up an otherwise tasteless curry when added towards the end of cooking.....  :

... and your own answer was

Quote.....but I'm not convinced BIRs typically use it?

However, I did ask my local TA over the weekend and yes they do use Rajah GM.

SnS 

Quote from: Cory Ander on May 29, 2009, 01:21 PM
Do many BIR's actually use garam masala in their curries then?

Having said that, I agree that it can perk up an otherwise tasteless curry when added towards the end of cooking.....but I'm not convinced BIRs typically use it?

Don't know CA, but it appears that you've answered your own question anyway.

SnS