QuoteThe main problem I have with my curries (including the ones made with this base) is that there is too much of a flavour, I don't want
Hard to explain, but they seem overcomplicated with a wrong subtle aroma

Thats right on it for me Haldi, I've been full circle, many laps now to try and pinpoint that unusual flavour. Even a korma has the same background flavour, which is sometimes nothing more than base & cream. Personally now I'm thinking that the taste will be present in the base alone, albeit more subtle before reducing. Whether this is achieved by longer cooking of the base/flavoured oil isn't clear to me yet, as its my next step.
Its a war of attrition!
ELW

2nd one looks much better Stephen, never ordered a korma in my life but have eaten plenty! I've seen kashmiri with peach / mango / pineapple from the same place, Shahi - cashew & sultana & Malayan called Nawab. There just variations on a theme(creamy / fruity) aren't they? . I've also seen Bhuna / Boona, Buna on the same page of 1 menu
ELW

Hi Jeera, I previously posted about the relevance of mix powders, as obviously being familiar with Panpot's Ashoka stuff, you will know there is no mix powder used in either base or dish. Local to me 'Punjabi Masalas' are according to the menus, widely used, which could either be garam masala or mix powder. Panpot witnessed i think East end garam masala being used in the dish. The Ashoka, using no mix powder in the base, still have the unusual flavour,which we are all looking for in their Korma,, which contains nothing more than base & uht cream, which in my personal process of elimination leaves me with the ingredients/cooking of the base & spiced oil
Regards
ELW

Quote(in my neck of the woods a chip shop is a chip shop and a BIR is a BIR we dont have a chip shop making indian restaurant food and we dont have indian restaurants cooking chips in a big huge fryer like in a chip shop) but for homecooked chips i personally wouldnt use the oil.

we have plenty of hybrid 'kebab shops' in Glasgow, where there is there is almost nothing they won't have a go at(have yet to see fried fish in one though ,but plenty deep fried frozen chips)

Julien from c2go mentioned 'caramelising' the cooked base in the pan, almost burning it to produce a flavour, which is a term i'v never heard on here regarding the pureed base. could he have been meaning the reduction of the 1st ladle?

Regards
ELW

Quoteenjoying these videos that much that i ended up watching the lot on you tube

These videos are great, he should have a slot on Saturday kitchen, has anyone tasted anything from c2g yet?
ELW

QuoteI pre-heated the grill on nearly maximum setting then laid the tikka on foil and grilled both sides

the charred bits make all the difference, do you remove most of the marinade before grilling? I normally skewer  the pieces between two skewers & cook them suspended in the oven, so don't get the charred bits which isnt quite right

ELW

Hi stephen, how did you cook your tikka?, looks magic
elw

I'm using Kohinoor Basmati at the moment as i got 18Kg free from a job, which i find as good as Tilda...the Tilda Everyday rice is no good for curries though as it is very soft.
ELW

I now add G&G paste, then tomato paste, then spices rather than fry them dry in the oil, as I found them far too easy to burn & can't tell the difference taste wise as they still cook in the liquid.
ELW

Great post Whandsy, thanks for that, cooking the base properly may be last piece for me.
ELW