Quote from: Bobby Bhuna on January 29, 2008, 05:52 PM
No, I can't say the volume of Paprika was too high, I would have remembered. I assume from what you say a mistake was posted in the recipe that was later rectified?

Yes Bobby. My original post for this recipe called for 25 grams of each of the main spices (including paprika). This should have been 25 ml (5 tsp).

The original posted Saffron Gravy recipe (6th Jan) was actually corrected some time ago (12th Jan) to avoid further mistakes being made by overspicing the gravy.

I made a comment regarding this here   https://curry-recipes.co.uk/curry/index.php/topic,2271.70.html

I will be making another batch of the Saffron base during the next week or so and I will be posting another more detailed recipe, with photos, on this thread.

Regards

SnS  ;D

Quote from: Cory Ander on January 29, 2008, 01:08 PM
We're not trying to be difficult Ronnoc; it's just that someone recently accidentally specified grams (g) of each spice, in their curry base recipe, rather than the intended millilitres (ml). 

An easy mistake to make.  However, several people unfortunately tried the recipe before the error was spotted and the recipe was ammended.  The error apparantly had a marked effect on the end result.

It was meeee - big whoops!

SnS  :

Quote from: Bobby Bhuna on January 29, 2008, 01:09 PM

Quote
Did you have to remove any "scum"?

Yes, lots I even got the tiny scum remminants that I couldn't get with spoon with some kitchen roll before taking photo 3 : Well you have to make it presentable ;D

Only reason I asked this Bobby is that some are confusing the froth with scum and so they end up removing too much oil/gravy mix. The froth can be stirred back into the gravy but the scum (like that thin layer of mucus you get on a cold cup of tea) should be remove as it can add bitterness to the gravy.

Cheers

SnS 

Quote from: Bobby Bhuna on January 29, 2008, 12:44 PM
Now that photo uploading is sorted, here my pictures of the base at the three main stages.

This is my favourite base to date.

Hi Bobby

Great pics Bobby.

I assume photo 3 is with gravy "at rest" (oil has completely risen to surface).

In Photo 2 the oil has started to separate with some froth, but is this still during the simmering stage (ie did the oil separate easily during simmering?). Did you have to remove any "scum"?

Regards

SnS  ;D

Quote from: ast on January 27, 2008, 08:48 PM
One thing I did notice, however, was that I think the KD base makes smoother curries than the Saffron base.  I wonder why this might be?  Perhaps the potatoes or the carrot?  I blended the Saffron base more than I did the KD one, so they should've, in theory, turned out quite close.

Hi Ast

Interesting about the smoothness.

Correct me if I'm wrong Ast, but aren't you now adding chopped onion at the start of the Vindaloo curry .. whereas when you made this before with KD base,(ie: the one you mention above) you didn't add onion ??

Regards

SnS  ;D

ps: I can't imagine it is attributed to either the carrot or the potato.

Nice one Ast.
Looks very hot ! mmmmmm

Quote from: marc on January 27, 2008, 12:13 PM
made this base last night. Forgot to add potato :-[ really pleased with the results. made a dhansak. best yet. Cheers for the info sns 

Hi Marc

Glad you're pleased with the results Marc.

The potatoes give a little more "body" to the gravy but I'm not sure how omitting them would affect the final outcome (as far as taste etc). Chefs at Saffron were quite specific about the potatoes they prefer to use ... salad type (Charlotte). These are the common stock "salad spuds" and most supermarkets sell them.

Regards

SnS  ;D

Quote from: curryqueen on January 25, 2008, 03:43 PM
Hi Smokenspices -  The gravy that I have always used is quite basic and I feel because of this will accomodate any curry.  Well here goes!

Many thanks CQ. Will definately give this a go.

Regards

SnS  ;D

Quote from: Cory Ander on January 25, 2008, 11:03 AM
Yes, I understand that SnS 

But defrosting, reblending AND reheating is the conventional wisdom to preserve the....oh hell, I'm just repeating myself.... ;D

I know what you meant CA, I was just pointing out that Ast only reheated (not reblended) it to regenerate the gravy to 90-95% original.
I'm now wondering whether it ALSO requires re-blending to get it back to 100% normal, as the "conventional wisdom" suggests. 

Regards

SnS  ;D

Quote from: Cory Ander on January 25, 2008, 10:21 AM
The "conventional wisdom" seems to be that the curry base, once frozen, should be defrosted, re-blended and reheated, prior to reuse, to preseserve something like it's original texture and consistency.

Hi CA

I don't think Ast re-blended it. Just reheated to get the oil to separate again.

I had the same problem. After freeezing, the oil tends to be more reluctant to separate again in the final curry.

Of course this would not be a problem for those who prefer to remove the oil before freezing the gravy.

Regards

SnS  ;D