Just made another batch of this base and it's still doing it's thing...... a good impression of a genuine BIR.

Hi Fumble, nice looking base and I agree with Mike Travis, nice clean cooker you have there!

I would reccomend making a Bhuna from this base using Curry Kings recipe, here is the link;

https://curry-recipes.co.uk/curry/index.php?topic=1914.0

Enjoy.

Hi Brum_57, do you know of anywhere on the internet we can get hold of Rick Stiens Bradford curry making video?

Lorry.

Just remembered, the first BIR I tried to make was the one by David Smith.  I was quite impressed at the time but it only made a small amount of sauce.   

(edited by CA - link to recipe added)

Woks up, I used the Bruce Edwards Madras (see https://curry-recipes.co.uk/curry/index.php?topic=1952.msg16847;topicseen#msg16847) but by far the best curry I have ever made was a Bhuna using this base and Curry Kings recipe for the Bhuna.  The day after I made the Bhuna, I took some to work to hand round the staffroom as they know I am a curry freak and everyone thought I was pulling their legs and I had bought it from a takeaway and was trying to pass it off as my own.

At the end of the day, the best way to evaluate this base is to actually make it yourself or seek the advice of someone more knowledgeable than myself, say Cory Ander for instance.

Woks up, yes I have tried several bases from restaurants, they were part of the curries I was eating.  I am saying this is the best base that I have tried by far when combined with other ingredients i.e. Madrass, then it is very similar to the curries I have eaten over the years from various restaurants.

I hope this helps Cory.

All I can say is I think this is by far the best base no matter where its origins are from.  I have tried Darths, ifindforu, kriss dillon, a variation of salamandas, the nataco base, bruce edwards and a couple I bought off ebay.

Why this base works, I dont know but I do know its easily the best Ive tried, very close to the real thing.

Hi Haldi, I dont use stock cubes as they can interfere with the separation of the oil.  I personally think that this base works well without adjustments but I always fry the onions for longer than prescribed.  Look forward to reading your next post,

Lorrydoo.

I have just made a bhuna this morning using this base.  It has been frozen for a week but this has not had much of an effect on the final curry, which is still excellent and  very close to a BIR curry.  So for me and a growing number of others, this is the best base by far, hurray.

Are you using chicken stock Haldi?  I find this helps with the quest for the BIR taste as does the addition of rose water.