I don't know why it's called Ceylon Haldi but I'm fairly sure that every Ceylon I've had, tasted quite strongly of coconut. Is there no coconut in this at all?

Thanks for posting the recipe.

SnS  ;D

Nice photo CA. One of my favourite dishes.

BTW, do you live off curry? So may different dishes! 

SnS  ;D

Glad you both liked it Hackbar. I'm not a Korma man myself so I'm really not sure what to compare it with. One's I've had in the past vary greatly from restaurant to restaurant. Her indoors (who still enjoys Korma's) said the same thing as your "missus", so I guess that can't be bad.

I'm not familiar with the Rajver gravy base. I assume it must be one of the milder ones (similar to the Saffron base).

SnS  ;D

Hi Nev

Welcome to the forum. Hope you enjoy the wonderful recipes.

Doesn't the "local" Texas Tandoori Takeaway deliver then?

SnS  ;D

Quote from: Bobby Bhuna on February 11, 2008, 02:15 PM
I still have a few tubs of Saffron base, so I don't mind doing the Darth Madras side by side with the Saffron base. My question (if you are interested in the results) would be whether to add Passata when using the Saffron base, considering it already has tomatoes added.

Yes I think that would be a good idea Bobby.

Also use passata with the Saffron base as you did with the Darth Madras recipe. I don't think the tomatoes in the saffron are particualrly noticable so I can't see the Madras being too tomatoee (if that's a word?)

Regards

SnS  ;D

I'm a little confused here Bobby.

I've read the recipe for the base over and over and I see no mention of tomatoes or pasatta being used (stage 1). Are we talking here of the gravy base recipe only or the complete Madras recipe from start to finish?

Are you suggesting that Passata could be used in the making of the Saffron base gravy instead of tinned tomatoes or fresh ... or do you mean passata could be used when making a Madras using the saffron base?

SnS  ;D

Quote from: Bobby Bhuna on February 11, 2008, 01:01 PM
After an incredibly fruitful Saturday of curry making, I can conclude that the Darth 100 percent Madras clone base is by far the best I've made yet. Just brilliant, really really brilliant! I've put the photo walkthrough up in the relevant topic which can be found here https://curry-recipes.co.uk/curry/index.php/topic,674.msg20807/topicseen.html#msg20807

Quote from: Bobby Bhuna on December 10, 2007, 05:28 PM
I'm a bit down about my curry yesterday. I used the darthphall base / madras recipe and was not so pleased with the results. Not Bir like at all compared to my usual attempts. I was even using spiced oil for the curry, that I had used before to make popodums, then the base sauce. I don't know what went wrong.

Passata is mentioned on the ingredients list but not in the instructions, so realising this when I was nearing the end and still had a carton of tomatoes, I added it into the curry instead of the base. I think this really lost it for me, with all that non flavour-infused tomato added to the curry.

Still, The base didn't smell right to me... It's missing something... Maybe it was because I was using schwarz curry powder instead of darths recommended one. Or maybe it was because I used pre ground since I was at my gfs and had no access to whole.

All said and done, I have to blame myself for not implementing the recipe correctly.  I am one disappointed Bobby Bhuna.

Hi Bobby

What did you do so different this time Bobby? I want to try this base, but I really would like to know exactly where you think you made the boo boo first time around.  Do you think it was the Schwarz spices that made the difference? Whatever it was, it certainly appears to of made a big difference.

Regards

SnS ;D

ps: Happy Birthday (not pi**ed already are you?)

Quote from: Cory Ander on February 10, 2008, 11:25 PM

Quote from: SnS
I'm not 100% sure what your real point is Chris

I think that Chris's point is simply that it is claimed that this base is the "real base", implying that all the others (including all the others on on here, for example) are not?

I think Chris is suggesting that there are actually many more than just one "real base".  I agree.  As you say, there are many similarities, but also subtle (and sometimes dramatic) differences.

Sorry Chris. I now see (thanks CA). It is the thread title that is a little misleading (perhaps "A real base sauce taught by Indian Chef" would have been more appropriate).

Most of the curry base recipes on this site are comprised from information gleamed from local BIR's, so I guess they're all real (or close) to varying degrees.

SnS  ;D

Quote from: ast on February 10, 2008, 10:28 PM
Good job on the korma recipe, SnS.

Those are some absolutely superb photos!  Sure puts me to shame.

Keep up the good work.

ast

Shucks Ast - thanks.
But it wasn't me, it was the camera. Just point and press!  :

SnS  ;D

Hi Dave (Ronnoc)

Sorry to hear you feel so bad about all this. Your information was of great interest, but to some extent I can see why not many have actually jumped in, feet first, to try it yet - and hence the lack of positive (or negative) comments.

I guess the main reason for it not being tried is that most members here will expect to be supplied a recipe that is least 95% correct, before committing themselves (and expense) to trying it.

From what I've read on this thread, the recipes appear to be a case of hit or miss and have changed significantly with time, and with too many options thrown in.

Given more time, and probably subject to final "ironed out" and "definitive" recipes, I'm sure this situation would have changed with more members trying your recipes with subsequent positive feedback.

Regards

SnS  ;D