Hi FTM,

If you leave it on a low heat and stop stirring the oil will probably eventually rise.

If it doesn't don't worry because when you divide up the base into smaller containers you will want the oil mixed back in anyway.

Paul

I usually aim for half a teaspoon (about 3 grams) of salt for a 2 person curry.

I think eating 1.5 grams of salt is ok for a meal containing probably about 800 calories.

Better than a tin of chicken soup with 2.2 grams of salt only giving you about 280 calories!

paul.

Hi Ray,

I was only really intending to pre-fry the onions and peppers as I know how I like them and didn't believe they would be right if they were just boiled for a few minutes, but then I briefly fried my hand chopped garlic and ginger followed by spices and tom puree.

I know from my Taz cooking that by having the spices present in an oily rapidly reducing base seems to cook them fine without a separate frying stage.

I was quite suprised by the result as firstly I didn't like the base sauce taste on it's own and then I managed to find a damning review of dial a curry in Penrith where somebody said "food was late, we were overcharged and the food was awful!"

Of course there are always variables - for the record I used Supreme mild curry powder and garam masala and my new tin of expensive paprika is a very vibrant red colour compared to the dull red Rajah stuff I previously used in my spice mixes.

Maybe you should give it another shot?

I've gained some respect for Dipuraja now.

Cheers,

Paul.

I made a curry with this base last night.

First off I wasn't that impressed with the flavour of the base on it's own - it was just ok.
So I made a madras style curry but with peppers and onions as well but followed dipuraja's recipes closely enough.

Result - a very tasty curry that I was really quite happy with. I felt the spice mix worked well and I was using more methi than I would usually use but based the quantities on watching the Youtube videos.

The end result was very close to how my Taz curries taste and it's hard to say which I prefer but both are excellent for me.

Incidentally I didn't cold cook everything. I fried onions/peppers then added g&g then spices and tom puree and finally added the hot base and reduced quite a lot before adding final base amount.

A great result as far as I'm concerned.

Paul.

Hi Gilly_M

Welcome to the forum.

Check out the recipes posted by Cory Ander for his base sauce, spice mix and the collection of main dishes. I say this because CA has produced very detailed and precise recipes that you can't really go wrong with.

Some of the latest posts here regarding Dipuraja's Youtube videos and recipes are interesting - I'm going to cook one tonight for the first time.

Any questions please ask away

Paul.

I made this base last night. Following on from previous posters I simmered for about 30 minutes after blending and the base darkened in colour.

I got a finished volume of about 2.5 litres. Tastewise it reminds me of the SnS 2008 base and a little less so like CA's base.

I'd love to know whether you are meant to add the water early (which I did) or whether you are really supposed to reduce without water first.

I'll cook a curry with it tonight hopefully, Dips spice mix is made up and ready to go.

Paul.

I'm going to try this one this week as I'm all out of base.

The Taz base is my usual favourite along with plenty of spicing at the final cooking stage so this will be interesting.

Paul.

Hi Nai,

I manage to cook for 2 at once in my 13 inch wok using 500ml of base but we are not huge eaters and I would struggle to eat an entire normal sized takeaway.

The general advice if you're cooking for more people is to cook in batches. You can normally knock up a curry in about 10 minutes once you have the ingredients to hand so just cook the same 1 or 2 sized portions one after the other and then you can transfer to a pan or oven to keep warm.

Hope this makes sense.

Paul.

Sure there's no harm in discussing it - I was discussing it!

Paul.

I've never really had a good curry from a supermarket, and I've tried many although not recently.

From what I've learned mostly from this forum, I can beat a supermarket curry any day, at least to my tastebuds.

Supermarket curries usually use cheap meat and resort to cheap tricks like using cornflour to thicken the sauce, I guess because it is cheaper than onions.

Paul.