i keep each base i make in the fridge and fry the curry from a cold base. if i was not going to use all the base within 7 days i would freeze some.

frying from cold works fine and i don't see a need to reheat.

Yes it does hog the fridge but that?s life

fingers crossed that we're near a break through.

while holding breath for the 2nd go ? a couple of nuggets if poss

1) have u made the saffron base before and if so giving the std a score of 5/10 for sweetness what's the score with the pre fried onions
2) what contribution do u feel the reclaimed oil made

i think remove it and use it for frying the curry.

i'm still reading up on the subject see other links in addition to bobby's (which i'd not found - thanks BB)

https://curry-recipes.co.uk/curry/index.php/topic,602.0.html
https://curry-recipes.co.uk/curry/index.php/topic,782.20.html

Tamala,

appreciate your help.

i know proving is the wrong word but i can't think of another. what i was trying to say is u can't put self raising flour in a bowl, mix with liquids and cook it straight away.

u seem to have to leave it. how long? - i don't know but at least 1/2 hr and probably better at 1 hr. the appearance does not change but the effect on the final product is significant - it simply does not rise otherwise.

i used 2 tsp of baking powder.

i intend to keep going at this to see if i can get the result i'm after (better than the KD yeast recipe)

Davy,

thanks for the kind thoughts.

i am sure it's the proving - there were no bubbles at all - i've not used self raising before and thought u could mix it and use it. when i made your recipe 1st time i made the dough at lunchtime and cooked in the evening - they were spot on!

i've always made KD's yeast naans. my gas bbq produces the best result but my cast iron  frying pan - i suppose "tarva" is pretty close.

both of the last 2 batches were sticky so that's not it. i did not use yoghurt (did not have to hand) for the last 2 batches but can't imagine this to affect the rising - they were as flat as a pancake.

ps no sconey taste at all - i think this comes from using plain and self raising together.

no base this week so will have to wait before trying again with a 1 hr prove.

have made naan twice now and 2 disasters - did not rise at all

the 1st go was with UB's recipe but used all self raising flour (no oil).

i then repeated Davy's recipe but with less liquid (300ml/450gm flour, 66%) than i'd previously used (also no yoghurt, no oil, no egg).

on both occasions i cooked the naans straight after mixing them.

i've come to the conclusion that some "proving" time is essential for self raising flour - say 1 hr.

was going to post in the missing secret ingredient but this seems more relevant.

i made 3 batches of the same curry sauces from ivangough's AIR base last night. the spice mix & technique being same. the 2nd curry tasted much sweeter than the other 2 and i thought for the 1st time getting near the BIR taste.

i could not understand why the difference. as the bowl emptied 2 whole cardamoms had been carried forward in the base. they had by chance both ended up together in 1 batch.

i don't believe for 1 minute that BIR's fry their curries with cardamom in and then fish them out so there is still something missing. i am convinced that is was the hot frying that transferred the sweetness from the pods into the sauce without the cardamom taste overpowering the rest.

Joshallen2k,

the hot cooking technique does need practise. i started at 3 setting on my hob and have gradually increased to max 6 setting.

one thing that helps is to combine the chopped raw garlic/ginger/onion (i only use garlic but personal preference) with the tom puree (i use 2 tbsp). it's quite lumpy when frying for about 30 secs (as soon as rawness smell stops) and needs pressing out with the spoon.

see link for further info:

https://curry-recipes.co.uk/curry/index.php/topic,2444.msg22679.html#msg22679

i too am with the Rajver madras cooking school appreciation fan club. eloquently described by Bobby. I would say it?s given me the 2nd biggest step difference in taste (spice being no 1 and base no 3)

UB, i'm interested in whether you've tried this technique and or whether u experimented  before arriving at the medium heat cooking.

3 bowls of madras curry sauce cooked - 3 empty bowls

1st was with "as spec" base, 2nd "as spec" base plus coriander seed, 3rd as 2nd plus the cashews.

all 3 testers (wife,son & myself) felt the cardamom too much in the "as spec base". the addition of coriander seed at stage 7 (8 etsp - a little too much would make it 4 etsp next time) made it spot on for us.

the addition of the cashew (would agree not essential) but did add a nice twist with a difference (banked for future).

1 of the testers thought the curry was sweeter than normal (i could not be sure so feel extra 2hrs cooking time for onions to be helpful but not essential) and i am going to adopt longer onion cooking in future.

overall spot on curry that's up their with the rest on the site. the key learning for me is that the spices & onion were as good as onion, carrot & green pepper.

there is definitely something their that i can work with to align with my onion/garlic/tomato taste buds. i do like that casia / cardamom / cinnamon spice combination - a real find

many thanks for posting  ;D ;D ;D