Nice work vindaloo. A model example of the cooking process if ever I saw one. Where was your base sauce hiding, and which one did you use?

YF

Well done Vinda looo!

Why have you chosen jasper's base as the best one, and how are you judging it, on its own or in a finished curry?

YF

Hi Roundboy,

Your findings seem to tally with mine exactly. The base is far too overspiced as it stands, not too chilli hot, just too much spice overall. There's no denying it's a good base, but it doesn't have any subtlety to it. Would you agree that you would be hard pressed to make a korma with it?

I wouldn't worry about the Knorr vegetable stock, I've tried two varieties and I don't think it makes any difference.

YF

Hello merrybaker,

I have scales that can weigh to better than 0.1 mg, but that's another story.

My kitchen scales can measure to 1 gram and I usually use those as the weights aren't all that critical. However, the original recipe also had teaspoon and tablespoon equivalents. Perhaps Cory Ander can post those too. I don't have my copy with me so I can't help in that respect.

YF

Hello haldi,

Tomato powder is literally what it says, powdered dried tomato. There's some on this site:  http://www.thespiceshop.co.uk/     search for "tomato powder".

There was a discussion about this a long time ago when (cough) pete was still posting but I can't find the thread. I think you're right though, it will add its own flavour, which may or may not matter.

YF

Blimey CA, you really want to make it hard for me don't you?   

I know you didn't explicitly say it was PC's recipe, but any unbiased reader of your post will come away with the impression that it is PC's recipe, and it's not.

As to the recipe itself, it is very good, better than any of the shop bought pastes and I should know, I've been using it for nearly two decades.

YF

Quote from: Chilli Prawn on January 13, 2007, 03:51 PM
Let the prawns defrost naturally in ambient... temperatures

You'd better not let H&H catch you doing that.

YF

Not wanting to be picky or anything, but I hate Pat Chapman, so you've forced my hand.   

While this recipe did originate from PC, it is in fact a recipe from one of the restaurants he pilfered the rest of his recipes from. It isn't his recipe.

YF

Hello HR

I don't think it's the frying of the fresh chilli and  chilli powder that's giving you that effect, I think it's more likely to be down to the asafoetida and methi leaf. Next time include the chilli as before but add it last after you've added the base. I'd be willing to bet - but not too much - that you will get the same flavour as by your original method.

And asafoetida giving a sweet effect, that's a new one on me! Asafoetida is often used as a replacement for onion and garlic and usually gives a, umm, onion and garlic savoury flavour.

By the way, while I'm on the subject of asafoetida, don't buy Vandevi brand. It comes in a small yellow pot and is almost totally flour and turmeric, with just a hint of asafoetida and you don't get the full effect of the asa as a result. Good brands are Bart spices and Natco.

YF

That's exactly why I've been asking for a video demo. Just going by the description, I have doubts that it has any effect at all, but because the proponents of this method haven't posted a few pics or a video clip - preferably a video - I can't make a qualified judgement.

This is one of those examples where technique is potentially critical and descriptive words just don't cut it.

YF