Well apparently via a quick google search there are different types of paprika ranging from mild-hot, and also differing sweetness's. It is used as a colouring for dishes aswell as a flavouring. It must add something of a flavour to curries i just can't seem to tell what.

I can understand that paprika adds colour, but im not so sure about flavour, whenever ive used paprika for flavouring (ghoulash) the recipes call for quite a lot of it. Where as smoked paprika is quite flavoursome and you need less of it.
Has anybody noticed whether the paprika added to spice mixes does actually alter the flavour of the mix at all? i can't tell personally.
Now substituting chilli for papika is quite bold, its definately going to add heat, maybe turning the mix into a madras spice mix?

Or a shed for the missus to move into

Im sorry to hear about your problem Jimmy, but as long as you break on good terms i think you and the curries could go on to have a long lasting relationship together. Who knows, maybe she'll pop round for a meal every so often, if she does then just be carefull she don't try and lure you back with her feminine ways.
Its a tough choice but we are all behind you here m8.
Curries are for life not just for chrimbo.

I used 2"x1" chopped too. Or you could go metric...5.08x2.54 its the way forward apparently

There's no base here but it is a recipe for kashmiri chicken.....
http://www.indiacurry.com/chicken/chickenkashmir.htm

Hi again, CA i know the oil was supposed to be left in the base, i could have messed the results up by removing some, but i don't think i did, i still got oil seperation at the end of the stir-fry stage so i reckon it went well. Also i wanted to collect the oil, spicificaly to try using spiced oil. Ive never yet tried to use it and this oily base seemed the best way to have a bash.
I believe that there are others myself included who will now use this base as is, thus changing the stir-fry stage slightly to allow for improvements, and some will change the base to suit.
I will stick to the stir-fry stage for now as i believe the base to be sound, the spice mix is good too, im mainly looking forward to making a Balti, thinking that the extra onions and balti spice will be all this process needs to be bloody good. Honestly i don't think its far off this recipe. Ill post the results. If others do the same then we are progressing one way or the other.

Yep i liked the base, and will be using the other four pots i have in different curries, starting with a Biryani on Saturday.
I also will be knocking up the Dupiaza, and im a brummie so gotta be a Balti there too
That leaves one portion which i'll be happy to use to try a Korma or something.
Its a good simple tasty base thats purpose made for differing dishes imo, ie no over the top flavour that wont work with certain dishes.

But my spiced oil, the stuff from Taz's base, is orange, so that answers no questions .
I have to be honest, i just don't think there is a missing ingredient, i have loads of reasons why but its all been talked about before, so many times and there's still no proof.

There is proof though that SOMETIMES just sometimes, people have a one in a blue moon eureka. Using the same recipes they have used many many times before. That is what we would be better off examining.

No George, it was just a tin of oil, or ghee, it was clearish, if it had been red/orange or another colour i would have asked what it was. As it was, the chef just took a couple of chefs spoons of it threw it in the pan and said "You add some oil" and then continued to cook.
I mean don't get me wrong here, i like the idea of spiced oil, like i said it has to improve things, but i think anybody new here should be let to know that it isn't a "Given" authentic recipe ingredient.