Hey bro, welcome aboard!

It has seemed expensive here in Scotland for a couple of years now. You're looking at 7 or 8 pounds for a meat Madras with Pilau rice.

Quote from: Domi on February 12, 2008, 01:08 PM
ya can't beat Stew's base for hotter curries

Which one, I'm aware of several - admins base, admins new base, that chunky chutney looking one in the curry sauce gallery etc... I've tried admins new base.

Oh no! Poor Darth! Why would he do such a thing... Oh well, looks like maybe that high oil content has finally got the better of him!

Those look amazing! Yum yum.

I have one of those black frying pan things with the deep lines / furrows that I use to cook steak etc. Do You think that I could use that to achieve the BBQ flavour? I thought about covering the pan to keep the smoke in. Any thoughts?

Quote from: Cory Ander on February 12, 2008, 01:11 PM
Just reduce the amount of creamed coconut to 100g or less (I used 50g)....

Heed the man's warning!!! Otherwise it's like being beaten in the face by an enormous Bounty bar!

Thanks very much guys, feels good to be 24!

Quote from: Secret Santa on February 11, 2008, 06:10 PM
Darth Phall risen from the grave

Does anyone actually know where Darth went? I see he's not been on in AGES!

I guess what I'm trying to say is that I don't consider myself an experienced member, or even an experienced curry chef... I figured if we knew what the big boys used, maybe it could save us time from trying out crap base sauce recipes...

That said, if a member has experience of using several of the base sauces on the site, then I guess their input is valid too. E.g. I have tried around 5 or 6 bases from this site and could certainly recommend some more than others.

Maybe this thread has the wrong name because if you post your opinion in it, it feels a little arrogant because it looks like you're making out that you are a bit of an expert at curry making... Dilemmas dilemmas...

Quote from: Domi on February 11, 2008, 06:38 PM
BTW Bobby.....What makes a member "experienced"?

I started this thread because I wanted to know what admin, mods and seriously long term members were using. I guess it's a little off the topic now...

Quote from: smokenspices on February 11, 2008, 03:58 PM
I've read the recipe for the base over and over and I see no mention of tomatoes or pasatta being used (stage 1). Are we talking here of the gravy base recipe only or the complete Madras recipe from start to finish?

We are talking about the recipe from start to finish. The Pasatta is used in stage 3 only, it just doesn't say where in stage 3. Where your confusion comes from is perhaps because of an inaccuracy in a previous post, where I mention that Pasatta was in my ingredients yet it was never mentioned in the recipe, and so I "panick added" near the end of stage 3, which I thought was incorrect. On closer inspection, it should indeed be added in the final curry stage (although I incorporated it better this time around).

Quote from: smokenspices on February 11, 2008, 03:58 PM
Are you suggesting that Passata could be used in the making of the Saffron base gravy instead of tinned tomatoes or fresh?

Certainly not - the Saffron base is fantastic as it is.

Quote from: smokenspices on February 11, 2008, 03:58 PM
do you mean passata could be used when making a Madras using the saffron base?

That's the one

It will be interesting to find out... Could Pasatta be what's missing from my Madras... Watch here, to find out ..... Lol