If you want to freeze puree, use ice cube trays. That way you only hve to get out what you need (about a tablespoon for every cube) ;D

I'd guess Banjara  ;D

http://en.wikipedia.org/wiki/Banjara

I'd agree that the base is similar but if we are only looking for the final 5% then I would assume it would be.

Adding turmeric may well change the flavour in some way to give it a kick, the marg I would guess adds something to consistency...who knows lets all try it...thats why we are here and why Panpot has gone to so much trouble.

Although sitting on the fence with about 2 months worth of "average" base in my freezer I was hoping for an OMG moment when reading the recipe. ;D

Cheers Panpot - interesting...if not a bit strange. Have to get some Flora

You say they make it in 60lt pots! THATS MASSIVE...my car fuel tank is 60lt!!

aaaaarrrrggggg 60lt of curry - better have a large naan with that  ;D

Oh bloody hell this is like reading a good book......I WANT TO TURN THE PAGE AND GET TO THE BASE!!! ;D ;D

Well done panpot, this is definately a new approach to things. Can't wait for the weekend.

Cheers.

btw. you work too hard...take tomorrow off........get to your laptop and put me out of my misery.

Panpot you are a star - thank you for taking the time.

I've dipped in and out of this site for years as I'm sure many others have. I've not had much time to experiment for the last few years (business and kids!) but your first hand experience has got me exited ;D

Can't wait to hear about the base - most of the ones I've tried before (the most recent BE base and madras) have always turned out too much of a brown overly onion "pataks" sauce to put it bluntly. Although tasty, not what I'm looking for.

The blended green chilli sounds interesting. Garlic/ginger we knew about - although pre cooking I would never have thought of. Secret onion paste seems popular these days ;D ;D

I desparately hope you can come up with a good bir madras - that would be heaven for me.

Time to get the pans out I think - the wife will be pleased :

Cheers

On BBC2 last night a program was on about chinese cookery.

http://www.bbc.co.uk/iplayer/episode/b00cjrs6

In this the girl talks about preparing/seasoning a new wok for use. She heated the pan up as high as possible, put in some goundnut oil and stired it around for what she said was abount 10 mins. She then showed the pan...burnt...and said this is what gives food the smokey taste

It couldn't be this easy could it!!!!

I was given a tip a few years ago and have done it this way ever since.

Get an electric steaner with a rice bowl. Fill steamer with water. Put the rice in the bowl, add the same amount of water. About 20 mins - hey presto! dry and separated rice!

Its easy to make up individual portions to freeze as well, then microwave when you want.

I'm sure everyone knows..but..when cooling rice to store or freeze, cool it quickly (within an hour) otherwise bacteria spores (Bacillus cereus)not killed when cooking can germinate and cause big problems!!!

Used to own a restaurant - didn't want to kill anyone so you learn these things ;D

Hi Blade

Ck's pan looks identical to the one I use - I got mine from Wilkinsons of all places!

good photos...really shows the bright orange of the oil on the right. I think more turmeric (& paprika?) is the order of the day!

The base certainly does look close though..anyone know where the recipe is?

Interesting post lazydays...I like the umami idea, and seeing as nobody can actually describe the "taste" at least we can give it a name now ;D

Has anyone used MSG in a home made curry?