and here is a finished vindaloo, if you look closely in the top left hand corner you can see a pot of oil/base that had been removed to serve

regards
gary

here is a piccy

hi axe yes there is a spice mix as posted
mouchak mix powder

6 parts curry powder (rajah)
4 parts turmeric
2 parts coriander
1 part cummin
1 part chilli powder
if possible use rajah in all the spices but you can use trs or another brand if you don't have them.
and you can follow any recipe but will try to post what recipes i have. the base is interchangeable with other recipes on the site.
regards
gary
ps as regards the oil release water the base to a thinnish soup consistency and then rolling boil for 10-15mins then reduce to a simmer and you will almost certainly have oil release, in fact when my base has been boiling long enough i just turn off the heat and leave on the hob with a lid on and by the time it has stopped bubbling there is a layer of oil on top. as i'm not that worried about reusing the oil any excess is spooned off after cooking the final dish and i get loads.
regards
gary

hi axe
try reading these
https://curry-recipes.co.uk/curry/index.php?topic=2632.10
https://curry-recipes.co.uk/curry/index.php?topic=4380.0
https://curry-recipes.co.uk/curry/index.php?topic=4483.0
i was told the ingredients by Rupon who runs Mouchak (he is also 1 of the chefs) his brother Raj owns that and the more famous Raja of Kent in st. michaels also and the Raja of Kent in maidstone the largest in Kent. he has also cooked for me with my base sauce that i had previously been making from Rajver before we discovered Mouchak. i make this base all the time.
the coconut milk is by island sun and does not have that coconut solids in that some brands do, and it is not noticeable in the completed base. and it the most simple base i have ever made.

hi pp if you are in rye then you are only 12 miles from tenterden and st michaels where Mouchak is my fav restaurant and /or the raja of kent, st. michaels ( voted kent best restaurant 2009 awarded in 2010), the oldest of 3 brothers owns the 4 restaurants chain 1 works in Mouchak as chef 1 in the raja as the chef ( i drive past the raja everyday and the carpark is always packed even monday nights). but mouchak was where it all started though just as a takeaway then after 2-3 years and constant requests from the customers it became a restaurant and now they own 4 of them the best in kent ( raja of kent, st michaels) , the largest in kent (raja of kent in maidstone) seats 288! 1 in dartford and MY favourite MOUCHAK!
hi guys the recipe given to me by Mouchak you boil just onions, pepper and carrot until soft then blend! in another pot the same size heat oil and fry garlic and ginger paste/puree until brown then add blended tomatoes, tom puree, mix powder, chilli powder, ground coriander and cumin and salt. fry for a couple of mins then add the blended onion/pepper/carrot to this pot mix well and then add some coconut milk and a little water not too runny( although it will naturaly thicken) simmer until the oil rise. and that is it
will provide quantities which i tried as soon as i have re-written it, and clarify the ingredients with the chef when i next visit!
regards
gary

hope this helps clarify things about mouchak you just have to look

kind regards
gary

hi just saw this lonely post and would agree  up to the oxo cube, but a stock yes

regards
gary

hi emin-j thanks for making the effort to make at least 1 of the bases which i have posted over the years and what else could you possibly want to hear from your  distant neighbours.... what they should have said is can we have some, guess they won't be invited to your next currry party lol.

cheers and regards

which rajver base was it ? 1st one or the revisited 1 with the whole spices.
well thats 3 peeps that have had success using the rajver bases, jerry, you and 1 of my mates from work who has been using it for the last 7 years.

gary ;D

hi missy yes by all means leave the onions whole but ensure they can be cut with your chef spoon before blending, carrots and green pepper go for it.  check out the videos here  http://cbm-mick.blogspot.com/ it will give you a heads up on what to do and when seeing it is far better than reading it.
would despute the use of worcestershire sauce in any curry not very BIR imo, hey what do i know...lol and also many pooh pooh the use of any form of lemon in a madras, having witnessed it first hand in 3 restaurant kitchens i think its a given a bit like the chilli powder mixed powder , tomato paste/puree, base sauce and fresh coriander!
it's a simple as that now all you have to do is cook it LOL
kind regards
gary

hi
cast judgement when you have made the base mate and not before, the only time you will taste coconut using this base is when you make a CTM or korma with it. and that is exactly the thing that has stopped me from posting any of my recipes in the 7 years i have been a member. so you must be right because you have had so much more experience and have been in the kitchens of you local got friendly with the staff and they have given you the inside info on what they put in their base and you are now recreating their base and curries!

sorry but bit fed up with it. if you ain't gonna try it i would rather you didnot comment on it at all!
gary

hi missy you could try these and you should be able to get the ingredients the world over

https://curry-recipes.co.uk/curry/index.php?topic=5544.0

https://curry-recipes.co.uk/curry/index.php?topic=5545.0

regards and welcome

gary

anyone tried this yet? been 2 months and had 3-4 replies! oh well. it's just so simple, and all the ingredients can be sourced the world over!

regards
gary