I use rajah minced garlic and ginger and also fry until they stop spitting. I then add the tomato puree undiluted straight out of the tube and fry the mixture for a while to cook off the puree a bit before I add the spices.

My theory being that there is a lot of sugar in the tomato puree and I want to caramelise it a bit to enhance the sweetness.
I realise that all the above ingredients will be cooked further at the spice frying stage etc, but sometimes my curries have a slight aftertaste that I dont like, and this occurs less often if I give the tom puree a bit of a frying first.

I dont cook at a very high heat, but I dont slowboat either. Its somewhere between the two

Regards
Mick

I dont think their description of a base is quite the same as ours 

thanks mick
mick

Hi Ramsded02

Which recipes have you tried off this site?
My current fave is Abduls Enhanced Gravy
which is comprised of his basic gravy https://curry-recipes.co.uk/curry/index.php?topic=5958.0
which is then enhanced https://curry-recipes.co.uk/curry/index.php?topic=5958.250

Best Regards
Mick

Got back from the pub with a couple of my mates rather the worse for wear, and remembered I had some base in the fridge. I proceeded to start cooking and then realised I hadn't got any cooked meat. I scoured the fridge and all I could find was half a pack of bacon...................

I don't even remember eating the finished curry but my mates reckon it was the business.

Necessity is after all the Mother of Invention 

I did some Tandoori Chicken using thighs. I scored and stabbed the chicken a few times before I marinated it. I skewered them and cooked them in the tandoor with the lid on. By the amount of smoke coming from it I thought a thigh had slipped down the skewer into the charcoal - but it hadn't. It was just the fat dripping onto the charcoal. The smell was divine!  They were sooo tasty. Shall definitely be cooking them again.
Regards
Mick

Quote from: Curry Barking Mad on April 15, 2012, 07:54 PM

The use of veg oil must play a part in the naan being soft when cooked.
Mick

Hi Mick
Excellent video. I havent seen this one before.
I have found that adding too much oil gives the naan  a "shortcrust" type consistency, and  take on a more biscuity quality instead of a doughy, breadlike quality (technical terminology)...if that makes sense!

Regards
Mick

Quote from: abdulmohed2002 on January 25, 2012, 06:30 PM
Hi
I am happy that it turned out so well! I hope other members will also give it a go and share their experience.
100 naan recipe; again it is not written down, once I have then I will post if you like. Mind you if you do make an attempt without training it will be difficult for you to make it come out right.

Abdul

Hi Abdul

Sorry to be a pain, but I would still be very interested in trying your naan recipe

Best Regards

Mick

Quote from: Aussie Mick on April 03, 2012, 04:09 PM
Personally, yeast every ime for me. I tried the non yeast (Curry2go) version and sorry...i wasn't impressed....too "cakey" for me.

Ive tried the yeast recipes and its too "bready" for me ha ha ha.

Ive (as good as) cracked curries, tikka, sheekh etc....but naan breads....I havent even got close.....yet....

But I will do...one day

oops sorry jb knowing youve recently bought a tandoor, i just looked at the photo and assumed it was yours