silvertongue,

this is a horrible nightmare for me and you've now made it worse. ;D

first i think it was either domi or haldi who confirmed they use it and find it very good. i keep looking at it "with distaste" as i go past it in my local store.

it would be the end of the dream for me if it really is used by so many - i must admit i sold myself that it was only used by the BIR/TA's where i did not like the food.

i only live 9 miles from wigan albeit there is an official boarder. they do make exceedingly good wigan kababs though (in wigan - not pataks).

currytester/tamala,

there is bound to be some sceptism. currytester is offering something different which is outside most peoples comfort zone (inc me).

anyhow back to progress. i'm ok on going for the make except the chicken stock. my wife certainly won't buy 2 carcases and i think stock cubes would not please CT at all. CT please if you could

QuoteUse any good recipe for chicken stock if you need one please ask

i will buy the ghee (easiest for me). i'm not keen on the celery (but Ronnoc is in the same boat and the celery in his base left me still pindering it and unable to discout it) so will comply to the spec.

i'm no sold on the no green pepper but happy to wait (i noted that CA's development base tasted pretty good and it had no pepper).

suggest we leave the garam out of the dicussion for now to keep things simple ( the special spice mix stays as spice mix for me.

planning to cook the base tuesday along with (now i'm not sure). only kidding the saffron as i really need to exclude/or prove oil reclaim.

Currytester,

i'm going to have to try your base. i still remain sceptical that it?s going to make a difference and trying it is the only way for me to be sure either way.

please if you could jot down what u can remember (i am happy for ball park accepting refinement can be done later).

the reason i'm remain sceptical is the observation on the saffron base

Quotethe saffron to me it tastes like a raw oniony garlic sauce very slightly tart and also quite salty

something has gone wrong on your go at it. i think i've made it twice and both times turns out yummy - it's very much edible on its own. agree on your comment on the salt i reduce to 1tsp and i use much less than the spec amount of oil (however next go i am as i intend to reclaim the oil for frying - different experiment)

j1nxst3r,

am sure you'll really enjoy yourself.

i'm very much a kin to your quote

Quotestaff of life

;D

i find CA's tikka spot on (not tried blades yet)

https://curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736

i find it essential to use a bought tandoori masala to get a top notch result. i use the leena brand and expect the rajah to be just as good.

nb

1) i add 2tsp of fresh ginger to CA's recipe and use dried mint (for convenience). i've also started adding 1 tsp of tamarind (it's not needed but i think i like it's addition)
2) i cook it on a gas bbq which i'm convinced gives it a much better taste than in the oven.

CurryTester.

feel your very thorough and looking fwd to result.

the veggie argument does not bode well with me - stick to the chicken stock.

any particular reason for absence of green pepper or are u looking to start basic and work up. Would also appreciate thoughts on use of garam in the base.

i think i'm now with it ok.

just to test that i am, i presume u are going to use the chicken stock (home made & sounds pretty good) in place of water.

i hope u don't mind me asking but please write down your recipe as you go so u can post it if all goes well. best of luck on the experiment.

also if i could push it a little further - how will u know if u have the recipe. a brief outline of what comparison would help my understanding.

the chicken stock idea is quite interesting to me for several reasons
1) BIR's would have the carcases at hand (i think)
2) the use of general purpose seasoning in the ifindforu had a surprising effect (+ve) and probably has a profound effect on the title of what we are all making ie soup or onion base  ;D

Currytester,

i do see what u mean and think it's the way the message is coming across that's getting the crossed wires.

i too made KD's for many years. since joining cro i feel i've made a significant step change in taste. i'd probably put the step increase down to say 50% base, spices 25% and 25% technique.

in trying out the cro bases i've come to the conclusion that there is a certain threshold that a base needs to achieve and once this is reached it's impact going forwards on the final dish is limited (spice and technique takeover).

for more info see https://curry-recipes.co.uk/curry/index.php/topic,2585.msg22760.html#msg22760

so onto my question

Quotestep 1 - if it tastes good now then the curry stands a good chance of tasting good.

i've settled on rajver, saffron and ifindforu which taste fantastic.

so is step 1 only aimed at those who are not happy with their adopted base or do you believe there is something missing or to be gained.

i'm not sure that there is - on a side by side comparison against my local BIR TA (which is a 10) only shows up a lack of sweetness and smokey flavour.

Currytester,

you've lost me on this.

i am very happy to step back but what do we need to ponder.

have u tried any of the bases on the site.

QuoteI feel the compromise is to use smaller portions to allow quicker pan recovery and a longer initial warm up time for the pan to gain and hold more heat

it is what i'm doing. i started with my small 9" frying pan that has non stick coating (but not much mass). when i put the hob up to max ie setting 6 out of 6 i found i could use my wok. the trouble is the wok does not sit exactly flat on the hob - hence my new pan purchase.

i've added the link to the technique i use:

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

i'm using the smoke paprika (thanks to Domi) to get the BIR smokey flavour and its pretty close. i do think my best curries are produced when i leave the pan on the hob longer than normal and therefore still think the amount of heat might be the last step.