Sns,

no probs on changing link to the rajver. glad you're on the ball. i had not realised there are two posts.

cg,

Nb the rajver recipe i copied back in january this year has a longer cooking time for the 1st stage (2hrs, not the 30 mins in the revised recipe). i don't know why but i can't see 30mins working). i'll post in the rajver post any findings on how the difference has come about.

cg,

KD refers to a very important lady called Kris Dhillon. she wrote a book called the curry secret. for me it was the 1st book that spelt out how to make a base.

i don't use it anymore as the rajver, saffron and ifindforu are a step improvement. i guess a lot has changed since the book was published in i think 1989.

nb the rajver contains coconut. if your not keen then the saffron would be a better start

rajver:
https://curry-recipes.co.uk/curry/index.php/topic,720.0.html

saffron:
https://curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262

Lb spice:
https://curry-recipes.co.uk/curry/index.php/topic,2444.0.html

keep us all posted on how u get on. gary who posted the rajver and smokenspices who posted the saffron are both spot on for points of clarification.


Jerry. Hope you don't mind but to avoid confusion, I changed the link to the revised Saffron recipe. The other links appear okay. SnS

Domi,

what can i say.

had u down as a fellow brummie when you were on about Rusty Lee but then the need for a passport to cross the Pennines adjusted mi bearings.

not thought of looking in a supermarket. i'm working just near a Sainsbury at the mo and my good lady keeps taking me shopping their. will keep u posted.

many thanks once again.  ;D

totally agree on this.

i think a base only needs to get to a certain threshold. after that it's impact on the final dish is not that great. yes - obviously bases do taste different and therefore produce a different taste. what i'm saying is the same a u i think it's the rest ie pastes that now become crucial or maybe something else.

i'm afraid i don't share the view that u need a certain base to go with a certain recipe. yes - some will fit together better than others but by tweaking the recipe the fit can be eased sufficiently that it no longer matters. again i think it's the rest again that we need to focus on.

in summary i agree and feel we must still be overlooking something. don't get me wrong my curries are now "wanted" by the family (since CRO membership) as opposed to be grudgingly eaten. currykings CTM, Chris's rogan josh and UB's pathia are being requested that much that i'm going to have to get a bigger stock pan (currently 4.5l)

so what are we overlooking? i think we need some lateral thinking by all. i can't believe that we don't already know the answer given the experience the various members have had.

for example is it the recovered oil, the wok burner, how the spices are cooked in the pan. i just hope it's not the pataks (reminds me too much of vesta 70's supermarket curries) but i'd be happy to eat humble pie on this one.

i don't think you?re on your own. the base sauce is definitely important but it's not the end of the story. why i say it's important is i used the KD sauce for many yrs (before i realised this site existed). i tweaked it a bit which for me got it much better but it never quite got there for me.

i've now settled on the rajver base (which i feel is a sort of delux/very posh restaurant sauce), saffron (real good everyday sort of sauce), ifindforu (this has some complex tastes going on - i like it very much it's a sort of vintage bottle of wine).

i pretty much follow the recipe as per spec (i don't put much chilli in and probably put less oil in than most) and what's important is when tasting these bases they taste no kidding 100% spot on. what i do is taste as i go so i would say i always go past the suggested cooking times. i think getting the bitterness from the onions (and i think boiling is all that's needed ie don?t need to fry) is crucial - hence the taste as u go.

so i recommend u try one of the above 3 and stick to the recipe exactly (other than chilli, qty oil and times).

One thing is for sure u should not need any sugar in the base.

Onto the amazing smell. a few people have said u need to go out and then come back in after a while ie when cooking u become accustomed. i not convinced on this (not been able to prove it to myself). there are several posts on the forum about toffee smell and i think u should read them. i now get this smell (sort of choking vapour) and i feel its getting towards it - the amazing smell.

i think the spices are another crucial ingredient and certainly BE (bruce edwards) is a good starting point. for me the spices split into spice mix and curry powder. i've just started using the rajah hot madras powder (having always wanted to make my own so that i knew what was in but also had not found a good bought). now i have its 100% spot on. i use LB as the spice mix which i like more than BE because i'm not too keen on cumin (it's taste is not their in the bIR/TA - don't get me wrong cumin is in but not too much).

i've also compared my curries side by side against bought takeaway and its clear the real mccoy is not heavily spiced but i'd say sort of subtlety spiced.

the other 2 factors which are different are sweetness and sort of smokey flavour. i've started adding sugar at the frying stage as oppose to into the base after frying and i'm convinced this avoids producing a sickly sweetness via the sugar caramelising during the frying.

the smokey flavour i'm still searching for. i'm looking for smoked paprika but my local asian stores don't sell it so i'm becoming less of a believer that it will do the trick. currently i put a splash of worcester sauce in and for me results are pretty good.

i add anise and mint to my garam masala which i think needs to be in the base. the cooking in the base sort of top slices the peaks of the strong spice in the garam but it still retains a depth of spice.

fresh coriander in the base and a bit on top for garnish is essential. don't use dill at all (in any cooking).

Sorry that post has ended up too long

Made the ub pathia to spec and it was very good (nb i used the LB spice mix which is my norm not BE and probably should have added some rajah curry powder but it seemed fine without). I did like the method of effectively throwing all the ingredients in.

I did make the chicken to the spec method (broiling for the 1st time) and found it very nice. I need to work on the method a bit as the chicken was not as tender as frying)

I made a second portion of the curry using the frying method (added in this order: tomato paste/onion/capsicum in one go, spice mix, base, pathia mix) keeping the addition of the final ingredients the same (fresh tomato, coriander, lemon juice and base chicken). I felt this produced the best taste. This may be just down to it being more of a kin to the taste i?m used to.

I?ve got in mind trying a further derivative of the method by adding the pathia mix as individual ingredients after the base with the exception of the sugar which I would add with the tom paste.

Certainly will add it to my list of top notch mains. Many thanks ub

i certainly rate the natco spices along with rajah.

give say the saffron base a go from this site and let us know how u get on (there is a good post associated with the base which is well worth a read).

Haldi,

have read a lot of your posts - all spot on many thanks.

do you have any info on the spice mix - what i'm searching for is there 1 mix for balti and 1 for the rest or is it the patak's paste that changes the taste to balti (must admit not a fan of patak?s for sure).

i have read in another post about kashmiri basaar (which u inputted to, topic 2421) and was thinking this is the sort of basic conversion factor for balti. i have seen it on the shelf locally but no info on the pack.

cg13,

quite a difficult question (very broad)

as gary suggests the starting point is the download on this site of Bruce Edwards to get a good background - i too think it's essential reading.

for me i have to break the "curry" into the various parts - base & frying stage. the frying stage then breaks into technique, spices and veg. the spices break into spice mix and curry powder.

you ideally need to try a few out to get to what suits your pallet. for me i'm currently on base: rajver, saffron, ifindforu. technique, domi's, spice mix, LB+, curry powder shop bought rajah hot madras (it isn't hot). veg down to each recipe but probably to include green pepper, onion and most definitely fresh coriander.

hopes this starts to help a little.

j,

pleased the fumbling worked out well. i sometimes get a bit of inconsistency which i put down to temp so given u got same result next night u must be doing well. i'm switching my frying method to Domi's which i feel will give me better consistency.

the chopped garlic in gary's method i am totally sold on (i use more than a pinch though anything from 1 to 2 tbsp per person - i like my garlic). i think the green pepper at frying stage does add an extra dimension as well.