Hi Panpot
You're not a star nor a legend YOU'RE A SPICE GOD!!!
Made a Chicken Bhuna last night and it was by far the best curry I have ever made. So much so that as far as I am concerned it was as good if not better than any Ive ever eaten before. The garlic and ginger paste and the Bunjara paste gave me IMHO the last 5% that I have been striving for. I cant say thank you enough. Job Done!!!
PS cant wait for your madras recipe  ;D
RESPECT

just been checking out the spec at http://www.eastendfoods.co.uk/oils.htm.
Quite possibly comes out of the same factory as Asdas brand!!! Besides Im sure birs buy the cheapest they can. I know they do with onions, and I would have thought the quality of onions would affect the overall flavour of the base more so than most other ingredients in the base

I used Asdas own brand. 

JerryM I agree with your observations about the cumin overpowering the Base. Looking down the list of other Ashoka recipes, I notice a distinct lack of coriander used. Had a second crack at the Bunjarra paste and I am really pleased with the end result. A tad salty - dont think I will need to add any extra salt to the finished curry

Hey Jerry-
Looks like you managed to reclaim more oil than me...I didnt even bother trying to separate the oil because there was so little! Like you I followed the recipe to the letter. Strange to have such a variation in finished results.If nothing else it makes me realise how difficult cooking in a bir style is!
Haldi you were right - I could not taste the coconut in the finished dish, but I can smell it in the base. Im really impressed with this gravy - which is just as well as my freezer is now full! I got 15 x aprox 400ml portions.
I had a go at the banjarra paste but I was not happy with the final result.The paste is a very dark brown colour (about the colour of Branston Pickle) but too bitter. I think I overcooked the onions. I shall give it another go later but I intend cooking the onions on a much lower heat for a lot longer to caramelise them. I think having the oil at "frying temperature" for too long was an error on my behalf.
Cheers
Mick

Thanks Haldi
I will stick to the recipe as close as I can

First of all Id like to say a really big Thank you to Panpot for his efforts - a fascinating read.
Secondly a question.
Im not a big fan of coconut and have never used it. Would the specified quantity of one block make a big difference to the overall flavour of the finished dish? What Im trying to say is would it make a big difference if I left it out? Its just that I dont like the flavour of coconut in currys.  : The obvious answer is to stick to the recipe and give it a go.Im right out of base at the moment so I supose Ive got nothing to loose.
Any advice guys?
Regards
Mick

Quote from: Secret Santa on November 22, 2008, 11:03 PM
This is a curry pic from the link posted earlier by chinois:

dont know much about photograpy but that pic looks a bit over exposed to me

Hey Haldi
What about the high output BBQ gas burners?
Do you think they are a myth too?
Regards
Mick

Hi JerryM
I mix it 50:50 with BE spice mix and find it adds a bit of extra depth to my currys.
Rgds Mick