What's all this about spiced oil?. Ok so i removed and saved a fair whack of oil from the fiinished base before starting the fry-up. I know that's what you term spiced oil. I know it'll improve my next curry also, it goes without saying.
But can anybody show me footage of a Bir chef using "Spiced oil", or even mentioning it?.
I have never heard the mention of it anywhere other than here. Is "Spiced oil" just a name people are giving to what they believe to be the mystic missing/secret ingredient?

I had the fortune to watch my local bir chef making two meals and the only oil he used was a melted pot of ghee he had balanced on the back of the oven. Sure there was oil on the surface of the base, pretty much identicle to the oil that floats on the taz base.
A red spice/onion infused by-product of cooking the base sauce.
TA curries have oil in them, red/orange oil. Fast food is usually greasy.

Also some people are trying to reproduce the meal from last nights TA whilst others are trying to reproduce the flavour of a meal they ate 25 years ago.
Achmals hit the nail on the head, we will never all be happy.

Btw im making a Biryani with the Taz base on Saturday so will enjoy having a tinker
I'll let you know how it goes.

Corn? its just wrong!
They are going to help us make better curries.....
$%@"cks!!!

Thanks to the testers for their time and effort

I still have 4 400ml portions of the base in the freezer so would prefer to hold off a bit before moving onto a seperate recipe, gives me time to play with the ingredients a bit too.

Neither me nor Jen found the meal sweet at all. Funnily the last takeaway's i have eaten from a place in Shropshire, and also previously the local one here in Northumberland were both definately sweet. I don't mind a little sweetness but going on these two places things have altered a bit lately, maybe uk tastes are erring on the sweeter side and thats what the TA's are giving us. For me its getting a bit sickly.

As regards the whole spices for this base, i used the food processors blender jug for blending my base, when i had the last dregs of base in the saucepan, about a pint or so, the whole coriander and cumin had sunk to the bottom of the pan, this was all then added to the blender and blended, because of the smaller amount of liquid it was really a short process to grind/blend them up.
Its funny but i wouldn't have thought that the coriander seeds would sink.
I made two meals with the resulting base and never found a single piece of husk.

Hi George, for the sake of a fiver i would go and buy a Madras, or chicken curry. Its worth it for the taste comparison.

Sorry i dont know how to use the quote option, im lazy
The salt? i should have been clearer, i never added the required salt to the base, the only change i have made, and found that about 3/4 tbsp added to base and then just a very light sprinkle in the fry was sufficient for my taste.
CA, i think most people here, me for sure, are used to frying spices at the beginning of both the base and the final stir-fry method, when making curries. Its what i have seen done in the local TA kitchen and what we have been accustomed to doing.
Really its refreshing to use a simpler method that produces the same end result.

AS for starting at the beginning, well, that would mean throwing away years of CR0 users recipes in essence. There are, as this has proved, recipes here that are very nearly perfect, by bringing it into the limelight and having many of us use it surely it wont be long before it progresses into something even closer to perfect.

The major thing is i personally think that this Base, with its simplicity and taste provides a very good all round, all dish base sauce. As i said earlier it won't need much tinkering to achieve an excellent result, and the best thing is it doesnt have anything in it that needs taking out. A factor that we all know can be a problem.

Well, the missus and i have just finished the meal (Can still taste it as i type). Its perhaps the easiest start to finish curry i've made, and i've made a  few.
Whats it like as a madras? bloody good, as good as most takeaways and the taste is almost there too. Its better than a lot of takeaway madras's i've eaten, but not the best.

I made the base sauce, and skimmed off a good 200ml of oil. And still got seperation when stir-frying. Very good. Be carefull with the salt.
Now the missus don't go for heat so i followed the recipe for Jen yet left out the Deggi Mirch, and to be honest, it was naff, to use this recipe for a standard curry you would have to use some other flavouring to replace the chilli, perhaps more Methi added in the fry stage with the corriander, maybe something else but not much.
Like i said, as a madras its good.
The best thing about this dish is i think its perfect for aspiring curry chef's who come here. Its simple and had a very close to bir end result without any tinkering whatsoever.
Secondly it wouldn't take a lot of tinkering to achieve a truly excellent madras, there's very little  needed is the feeling i get, and a fresh naan, that always helps .
I have enough sauce left to freeze and will definately be using it soon.
I am glad i never tried this recipe before, as now i can really see the simplicity of it as a whole.
Thanks Taz/Achmal i really enjoyed your recipe

Deggi mirch is quite hot. Blimey im looking forward to this
Its quite exciting to think that we could be setting a standard here for a uk madras recipe.

Nice one