Hello,

Welcome.

I am quite new to this site and tried 4 or 5 bases this one from Curry King is very simple and the one I have had best results from as being a newbie as well.
When I have made a Korma or Chicken Tikka Masala I normaly only use half a teaspoon of spices as indicated in the base as it doesn't need too much spice to it for these two types of curry. Be sure to try blades Chicken Tikka recipe luvly!!!!

The Gravy:
8 Onions
500 ml oil
1 Large carrot
1 Green pepper
2 Tbsp Tomato Puree
1 Tin plum tomato
2 Desert spoons garlic & ginger puree
1 Heaped desert spoon cumin
1 Heaped desert spoon coriander
1 Heaped desert spoon turmeric
Half Desert spoon garam masalla (optional)
Salt (not sure exactly how much but a lot) I usualy use 2 teaspoons.
Water just below the onions

Boil up everything except the spices, once boiling add the spices and stir in.
Keep stirring and boil until the carrot has gone soft.
Blend the mixture with some added water.
Return to the pot and cook again, adding boiling water to get the right consistency.? It should be runny.
Keep cooking until the oil separates.

Tried this last night had great results. Used Curry Kings simple base and worked well with this Patia recipe. Well done UB this recipe came pretty clode to my usual BIR. I will be having another go the weekend.

Here is an adapted traditional recipe that I have made many times with great results. It's like Bombay potato with green an red peppers. Nice as a side dish or you can have it as a vegetable curry.

Serves 3-4

Ingredients

? 300-400gm potatoes
? 1 red pepper 1 green pepper
? 2 medium onions
? 3tbs veg oil
? 1 tsp garlic and ginger paste 50/50
? 1 tsp cumin seeds
? 2 tsp spice mix
? half tsp chili powder or more if you like it hotter (Rajah)
? salt to taste
? half tsp mango powder or you can use tandoori powder
? half tsp Garam masala
? handful of fresh coriander
? 200ml base sauce

Method
Peel and cut the potato into 1 inch pieces and par boil set aside and leave to cool.
Cut the peppers and onions into 1 inch pieces.
Heat oil in a wok or large pan add ginger and garlic paste and cook for 1 minute.
Add Cumin seeds, chili powder and spice mix and cook for 1 minute.
Add peppers and onions and stir making sure all is coated coated in the spices.
Add the cooled potatoes and stir so the are also coated in the spices.
Cook until the peppers are starting to soften.
Add base sauce a little at a time and stir in and simmer for 5 mins.
Add mango powder, Garam masala and salt and simmer until the peppers and potatoes are soft or as you would like them.
And coriander and serve.

This is nice as a side dish but also nice as a curry on it's own if you like a veg one.

I have replaced the potatoes with chicken before and added green finger chili's and it's very nice (similar to a jalfrezi)

I only use 200ml of base sauce in this as this is how I like it as a side dish but more can be added if you like it saucier.

Next time I make it I will add som pics.

Enjoy !!!  ;D

OK, Thanks
I have tried both the recipes listed below with great results. I might give the Ashoka base a go. In that one it states the measurements for spices etc in grams the only problem is I don't have ant electical scales. Do you know many grams to a level tsp of tumeric curry powder etc?

Hello,
I am looking for a recipe for a lightly spiced base mainly for cooking CTM. I am looking to make 1 - 1.5ltrs.
Thanks

I have Laziza chat masala at home and use it quite a bit. I use it alot without it being cooked in salads and also use it with rice.
I will be trying to make a Chicken chat masala soon as I love it. Let me know how you get on with yours so I can give it a go if the result is good.

Hello everyone,

I have some Chicken tikka marinating in the fridge for tonight (mmmmmm)
I would like to make dry....ish spicy potato's that do not include any base mix as I am making a nice salad with the chicken and would like it dry.
I did have a good traditional recipe for small skined potatoes but seemed to have lost it. Does anyone have a good simple recipe for anything with potatoes in?

Thanks

Hello all,

I am looking for a curry base that is quite easy to make and can be used in most curries. Also can you let me know the best way to store it and how long it will last.

Thanks