Axe , if when you say ' paste ' you mean the Pataks type of paste from a jar then I don't think you would find any T/A using much of that , but there are two types of cooking when it comes to Curry's , your usual BIR style using a pre - made Base Sauce and then there's the traditional Curry which is made ' from scratch ' where Onions , Tomatoes ,etc are cooked down at the start of the Curry to make the Sauce , this type of Curry is usually found in the top class Indian Restaurants like this -

http://www.myristica.co.uk/

Quote from: Secret Santa on March 26, 2010, 10:09 PM

Quote from: emin-j on March 26, 2010, 09:19 PM
when I asked about their Base sauce it was quite simple regards ingredients , Onions , Green Bell Pepper , Carrot , Powdered Spices. Fresh Coriander .

No tomatoes? If so that makes three BIR bases that have no tomatoes, this one, the one jerry has seen and axe's!

Now I think this is great information but why has it never been mentioned before? No tomatoes in a base is a big deal and one I certainly like.

Just edited my post SS to include Ginger and a Small amount of Green chilies ( found my original post ).
https://curry-recipes.co.uk/curry/index.php?topic=3580.msg32155#msg32155

Excellent post Axe  Keep up the good work.

Chriswg Potatoes eh !! ;D

Quote from: Axe on March 26, 2010, 04:39 PM

Quote from: JerryM on March 26, 2010, 04:24 PM
when u are next in u're TA/restaurant u need to ask for a sample - it's crucial u taste it so that u know what u're aiming for at home.

There's alot of truth in that. My next visit to the restaurant, bar the trip for a meal, will hopefully be for a Kitchen Demo of the Base. 

It is interesting to hear these comments about the base though. By its makeup curry is very spicy so even a well flavoured base could get lost. But can it really be just a foundation for textural balance, surely it has to give more than just that? But as I have seen a few times now, things are alot different in the world of BIR.

Very interesting thread Axe  keep up the good work , however although I can confidently say
my Madras is is better than the ones we have had from the last three separate T/A ;D  I just cant seem to match the Curry from our favourite Bangladeshi T/A . I watched our Curries being made in the kitchen there and the staff were very helpfull , the Curry was made with all the usual ingredients we all use except they mix a little Butter Ghee with Vegetable Oil I suppose this adds a little richness to the flavour , and when I asked about their Base sauce it was quite simple regards ingredients , Onions , Green Bell Pepper , Ginger , Small amount Green Chilies, Carrot , Powdered Spices. Fresh Coriander . And this produces the best T/A Curry around , simple Base to produce a delicious Curry.

Quote from: George on March 25, 2010, 05:57 PM

Quote from: Cory Ander on March 25, 2010, 03:14 PM
You'll probably be wanting to edit your own korma recipe then George (creamed coconut)...you know, the one you perfected over 20 years of trying and is identical to those you've had in BIRs 

Whilst it's a very close match to the vast majority of kormas I've had in BIRs, I suggest anything can be improved, and that's what I hope to do, including experiments with the use of coconut flour. If I can improve the recipe further, then perhaps it will be even better.

George ,

The Korma recipe you posted is excellent ( with the creamed Coconut Block ) probably better than any T/A Korma me and the family have tasted , the only reason I looked for alternatives to the Coconut Block was because of the amount of saturated fats in it ( I read 57% ) I didn't expect it to be such a popular  thread !

Quote from: Secret Santa on March 22, 2010, 10:00 PM

Quote from: emin-j on March 22, 2010, 04:33 PM
" when you make a Korma what type of Coconut powder do you use " both together they said " Coconut Flour " . 

The question now is what did they mean by "flour"? 

Ummm , could of been Coconut Flour I spose  : http://www.spicesofindia.co.uk/acatalog/Fudco-Coconut-Flour.html

Just came back from a long w/e in Bolton , got a t/a Saturday night and the kitchen was in full view  also the two guys at the desk seemed very friendly so I asked the question " when you make a Korma what type of Coconut powder do you use " both together they said " Coconut Flour " . 

JerryM ,

Do you put Coriander and Marg in the Saffron Base when you make it ?

Quote from: Mikka on March 16, 2010, 06:48 PM
Jerry I bought a packet/box like this a few weeks ago. What the heck do you do with it? 
Like you I've been using coconut milk (When I've wanted that taste).
Many thanks..

Me.

Mikka ,

I found it takes about 3 tablespoons of Coconut Milk Powder mixed with a little warm water then add to your Korma or whatever for a decent flavour 

Interesting to see the results JerryM.