I was keen to try the base because of the odd tarka recipe.
I've never come across this "pouring the oil onto the spices in the base" bit.
I made the Korma because I wanted a recipe that was suited to this base.
Has anyone else had a go?
I think I might be the only one
I want to know what others think
Perhaps, the apparent lack of popularity for this base, may be because not many people want to make a korma

I've been dying to try this recipe since I saw it
I used the spice mix given from the place and CurryQueen's curry gravy recipe
I was so pleased with it
Ironically, now I have a fairly powrful cooker, I need to turn it right down for most of the cooking.
On the initial fry of ginger/garlic,chillies,onion and green pepper it must be taken slow
Otherwisae it burns
The same goes for when the spices are added
Boy! they really fumed on this one
You also need to let the curry gently cook for ten minutes, with a lid on too

Very very pleased with the result
Here's a pic!

I thought that this recipe was getting a little lost so I posted it separately

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!

Hi Haldi - Are you going to try this one?

Ingredients for Gravy

6 large onions (roughly 1 kg in weight)
1 green pepper
1 carrot
4 teaspoons ginger/garlic paste
1 rounded tablespoon curry powder
enough water to cover onions in pan
15fl oz cooking oil
1 rounded dessertspoon tomato puree

Method

Peel and roughly chop or slice onions and put into stock pot, same with green pepper and carrot.  Add all other ingredients except curry powder.  Bring all to the boil and turn down slightly and cook for further 45 minutes.  Reduce heat to a simmer and cook on for a further 15 minutes, add curry powder at this point and stir thoroughly. Simmer roughly for another 20 minutes. At this point I let the onion gravy stand for awhile to let the oil rise.  Take oil off and add about 10 - 15fl oz of water to the onions and blitz.  This oil is used to start a curry dish.

I made the curry gravy, and it's a good one
Thanks CQ
Nothing too strong to overpower a curry
The ingredients are very similar to a local takeaway base, so I used it to make something I saw cooked there
It turned out absolutely first class
Everything seems to be coming together on this site
There are several very good bases, good spice mixes, techniques and genuine recipes
Here's a picture of the blended base
It goes a creamy colour when blended

Well, I made the Korma
The recipe calls for initial frying garlic/ginger  then the spices then the coconut/almond & sugar.
I had the heat on low but somehow this cooking paste seems to go rather dark very quickly.
Maybe it's my cooking, but I feel it burns very easily
The addition of the curry gravy made the pan smell better but the end curry was very garlicky and had a grainy feel to it
I have had Korma before, but this wasn't the same as I remember
The curry base doesn't seem neutral enough but please Ronnoc don't take offense.
I enjoyed trying it and look forward to other peoples views

Quote from: ronnoc on February 02, 2008, 12:54 PM
the reason i have mentioned korma is that this is the takeaway version for you to compare. i don't know how to do the vindaloo. but i am sure if you follow the KD book swapping her base for my base. then you should get a good result.
anyways going to try to upload my photos.
ronnoc

I appreciate your honesty
I will post results of whatever I cook
Thanks again

Quote from: ronnoc on February 02, 2008, 10:06 AM
you should start by making the korma i mentioned earlier
ronnoc

Thanks for getting back Ronnoc
I am not a big fan of Korma
Do you a have a madras/vindaloo recipe instead?
I'm hoping to make this tonight if possible

Quote from: JerryM on February 02, 2008, 09:47 AM
i'd be very interested in your thoughts on what the celery and cabbage did - do they stand out or do you thing they are like garlic in that you can't tell that they are there but would miss them if they weren't.

Hi Jerry all vegetables just blend into an all round non descriptive taste
The fried garlic ginger gives that amazing BIR smell/taste
That is very strong in the base

I hope you are still out there Ronnoc
I made your base last night
It's come out very thick even though I boiled it with the lid on
The garam masala is very strong in it too
I used fresh ginger garlic puree
I had to make new ggp, so weighed the dry ingredients before adding water and pureeing them
It was about four cloves of garlic and an equal weight of ginger
I'm not sure what I will cook with this gravy

Hi SnS
       thanks for this new post
Do you feel that the flavour exactly matches the base, brought home from the restaurant?

Quote from: ronnoc on January 28, 2008, 10:56 PM
this is the base sauce tought to me by indian chef.
i have been discussing this with cory as to the correct quantity of onions as the chef just filled his pot to the top with in his words about 12 and a half kilo of onions.

I think the full quantity uses more onions

Quote from: ronnoc on January 29, 2008, 01:33 PM
i was envited down at 4 0 clock to watch as it takes a couple of hours-ish to make. on some occassions i to leave as i didn't have the time so ingredients and amounts have been a slow process. but in a nut shell the base is as is.

This is ever so interesting
Do you have the full base recipe too?