Hi Hilly,
I use ordinary Colmans or a shops own brand mint sauce, not mint jelly for blades tikka recipe.
Here is a photo of the taj brand frozen crushed garlic & ginger to give you an idea of what to look for next time. Its half way down the page

https://curry-recipes.co.uk/curry/index.php?topic=5206.20

Will

Noticed this today when I looking around & I thought I would give it a go.  I followed it to spec but felt it was lacking a little something, so I added some methi leaves & a quarter of a teaspoon of MSG (because I was reading about it this morning & thought what the hell we will see ) & it was a really, really good for a quick curry.  Definately a keeper this one, thanks admin.

Will

edited, wrong place but thanks for the link Ian & heads up Les

Hi,

I made the Ceylon for the Mrs & the Madras for me.  The Mrs liked the Ceylon & I liked the Madras but it was very, very "tomatoey" in flavour, don't get me wrong, not in a bad way , just very different to what we are used to, it could be a regional thing, it could be my cooking.  I have got a few litres of base left to freeze when it cools so I will try again with the Madras & Ceylon but might try some others too.

thanks for the posts Abdul, very much appreciated

Will

thanks curryhell, i edited the post after reading/seeing your pics

cheers

Will

Hi all,
Just having my 1st attempt at this base so a quick question.   Is it worth doing the enhanced version (the gravy is just cooling down before blending) so need to know whether to bother or not.

thanks

Will

edited because I never read all the posts ;D

I have enjoyed watching all the videos, I don't post much for various reasons, but I always try to give feedback for the recipes I try (& I shall be trying most of these in due course).  You guys have done a great job but I have to agree with George here.  Next time can you see if Steven Spielberg and his film crew are available & book Az for a couple of weeks so you can film to your hearts content & then let Steven & his team of wizards do there thing? I know one member who would really appreciate that :

great work guys & thanks

Thanks for the recipe 976,

I made it to just about to spec apart from I used chewys base sauce,  I also precooked the lamb in the slow cooker for 6 hours in all the base sauce.  Made a superb curry, as authentic as I have ever made. 

again thanks

Will

Hi CA,

I used your base & spice mix (not the simple base your normal one)

Will

Hi,

I ran out of my CA base today so gave this a go and made your Madras too (not cooked for a while), worked out really good.

thanks

Will