Hi Debra,

I don't think Saffron or Ashoka are as good as BE's most recent base, SnS's June 2009 or CA's, and ifindforu's base has far too much creamed coconut in it. although it is otherwise very good. Good luck!

Does anyone have any thoughts as to why this base calls for whole seed, rather than ground. I recently talked to a guy who works in a corner shop who claims to have worked in BIRs and he was chatting about whole coriander seed and creamed coconut, although he had no real recipe. He was adamant that these were fundamentals. To be honest, I can't see why.

Hey Jamescha, thanks for getting this and trying it out. It will be really interesting to hear your results! Mr Hudas' Chicken Bhuna. The recipe doesn't sound too good though - the mini base he specifies sounds a bit odd, but you never know. It also takes forever! It is very interesting that this paste is available in 1 kg tubs. Maybe it's used in pub type kitchens rather than BIRs. At this rate, BIRs would never get their curries out in time!

Quote from: Cory Ander on February 02, 2010, 11:59 PM
I agree with all of that BB....but what happened to the measuring spoons though?  You're sounding like a proficient (deficient?) politician, there, hedging the question!  ;D

I was enquiring about the accurate measurement (reference your recent thread) rather than the volume.....

Absolutely fair comment. In my defense, I can describe the teaspoon. Fairly standard looking teaspoon. Silver, cleanish, teaspoon sized but with an underlying story, a tale to tell! I got the impression it had been involved in making of many well received cups of tea. Perhaps seen out a world war or two. I would suggest that this added to the taste/smell of the curry and infact, it's not the missing ingredient we're after - it's the missing kitchen utensil! ;D

Quote from: Cory Ander on February 02, 2010, 11:27 PM
Whatever happened to the level teaspoons and measuring spoons then BB!     Now you probably won't be able to repeat the result 

Well... I remember being involved in a discussion with you where you refuted my claim of less is more and claimed that more than 1tsp of spice mix works just fine. I took that on board and experimented a little.

I've been thinning my curries recently, again due to discussions involving yourself and I, as well as other members, which I feel has helped a great deal and allowed for the accommodation of a little more spice mix and curry powder. I'm sold on the thin base for similar reasons.

In conclusion I think that plenty, plenty oil is paramount and that with increased oil, comes increased scope for volume of spice (to the correct extent) and probably helps the frying of the spices. Honestly, my recent curries have been to die for! I'm happier with my curries than ever.

Hey guys

As you probably know, I've been having epic results with CA's base, spice mix and recipes. My flatmate who has tried my attempt at just about every base / main on this site thinks my recent efforts are the best yet.

Last night I was in a rush. I didn't have too much in. I made an amazing curry. I don't know what you'd call it. Here's what happened:

I couldn't be bothered to pre cook meat so went with the frying option.

Ingredients:

4 tbsps sunflower oil
3 cloves finely chopped  garlic
1 tbsp finely chopped onion
1 tbsp finely chopped green capsicum
1 chicken breast cut into cubes
(No tomato puree in the house, which I usually would have used - and have missed in the past when omitted, but not this time)
1 heaped tsp Rajah hot Madras (I usually used rounded)
1 heaped tsp TRS extra hot chilli powder (it's not as hot as the label suggests)
1 heaped tsp CA's spice mix (I usually used rounded)
1/2 tsp salt

Method:

Put oil in pan and heat to medium. Add garlic and cook until just becoming golden. Add onion and capsicum and reduce heat - stir often. Cook for a minute or two. Put chicken in pan. Turn down heat further and let it cook gently until almost done, stirring so as to avoid burning the finely chopped garlic. Put in all spices and salt. Turn up heat to hot and stir like your life depends on it. It got dry. I added a slug of oil to lube things up and prevent the spices burning. 30 seconds later  and in with a little base, followed by the usual method of adding base and evaporating until the consistency was right. 

The result reminded me of a fantastic "chicken curry" I got in a takeaway in Shawlands, Glasgow and always wanted to reproduce. I think the added oil required to fry the spices given that the chicken breast was in there too was the reason for the better than usual result, coupled with the extra curry powder and spice mix, which had the oil as a medium. I'm going to be adding more oil, curry powder and spice mix in future. From takeaways's I've had, it's swimming in the  oil. I think they're using more than I am.

Cheers

BB.

Quote from: Derek Dansak on January 26, 2010, 12:15 PM
lets face it many members have posted new base recipies in the last year, but they are still closely resembling the safron base. Its about time we all realised the safron base is a time waster. if none of us are happy with our curry, and we all use safron derivatives, it just illustrates how crap that base is.

I don't get on with the Saffron base myself, but that is a load of rubbish. Saffron follows a very similar recipe to any good base I've tried. I just don't think it's great. On your next point, many of us are happy with our curries, myself included.

How are the more recent bases Saffron derivatives??? After Saffron, SnS's derivative SnS June 2009 (Saffron's recipe refined with great results), Bruce Edward's, Ashoka's and CA's are the only popular bases that sping to mind. Other than SnS' June 2009 base they have NOTHING to do with Saffrons base.

In fact, ingredient and method wise, Saffron's base is incredibly generic and not dissimilar to any good base on this site (albeit slightly lacking IMO). It's absolute nonsense to suggest that the reason that people are not producing great curries from our recipes is because since Saffron, all of our base sauces are a derivative of a lacking base.

If that were the case why wouldn't we all be evangelising quality bases posted before Saffron? There were better and more popular bases on cr0 before Saffron, and there are better and more popular bases on cr0 now, not that this greatly effects people making sub standard curries. I've knocked out a few quality numbers using Saffron. It's good enough to do the trick.

Hmmm... I've not read the other posts here but isn't the obvious answer we don't know otherwise they wouldn't be missing?

I don't think I'm missing anything for my goals. My curries now are as good as the best takeaways around here (I've been using CA's recipes recently and they're excellent). I just feel I need to fine tune my technique to get consistency in results and expand my range of dishes.

It was one of my own and it was Iceland fresh chicken breast that should have still been in date for a few days. It was rancid! I've went off chicken breast now.

Hey guys!

Looking at pictures of my curries makes me think that perhaps I make them too thick. Any opinions on that?

I notice certain members like their sauce substantially thinner E.g. CA and SnS, and others like their sauce thinner and in far greater abundance, E.g.  UB. who has more sauce in his curry images than most of us.

What in your eyes is the best consistency? Are the differences down to regional variation or personal preference?

I know I like my sauce to sort of sit on a fork, rather than be too runny, however I'm going to try changing to thinner sauce in future to see what I think.