Quote from: smokenspices on February 11, 2008, 02:00 PM
I want to try this base, but I really would like to know exactly where you think you made the boo boo first time around.

Firstly, no curry I ever make at my gf's house tastes very good. She has a gas hob - which is no doubt better - but I am not used to using it. Her pots and pans are of the quality you would expect to find with a furnished flat.

Also I use pre-ground spice there (bad pre-ground spice at that). I find the Tesco and Morison's own brand pre-ground either tasteless or stale and always overpriced. At home I am near several Asian shops selling cheap, fresh ingredients, including both whole and pre-ground spice. This means my spice cupboard is always stocked with an excellent variety.

Also, instead of using the Schwartz (as I did last time) I used Rajah Mild Madras (which I finally found in a Chinese store of all places). I think this made a very big difference.

Another significant factor in the marked improvement, is that I studied the recipe a little more, and although it doesn't say exactly where to add the Passata, it is in stage 3 - the final curry stage. I concluded from that, to include it when I added the base to the main curry, little by little.

I would also say that since our discussions over sticking to the recipe etc, that I have been far more careful with my measurements and methods. Although I cooked this base on a low heat after it was supposedly finished, from my experience with previous base sauce attempts, it really needed it!

I'm confident that leaving the base on a low heat to bring the scum to the surface, darken and allow for the oil to separate really improved the look and texture of the base.

Remember when I experienced my lack of success I blamed it on my poor implementation of the recipe? Well this time I followed the recipe more closely and it turned out a treat!

I still have a few tubs of Saffron base, so I don't mind doing the Darth Madras side by side with the Saffron base. My question (if you are interested in the results) would be whether to add Passata when using the Saffron base, considering it already has tomatoes added.

After an incredibly fruitful Saturday of curry making, I can conclude that the Darth 100 percent Madras clone base is by far the best I've made yet. Just brilliant, really really brilliant! I've put the photo walkthrough up in the relevant topic which can be found here https://curry-recipes.co.uk/curry/index.php/topic,674.msg20807/topicseen.html#msg20807

This weekend my girlfriend was away, and so obviously I knocked up a new batch of base. After seeing the result that Darth's 100 Percent Madras achieved in the polls, I thought I'd give it another, more serious shot. This is probably the best decision of my life to date.

The 15 onion base was FAR too large for my needs and so I scaled the base sauce ingredients down by exactly half, other than the green pepper. I should have used 1.5, however as you can see, this particular green pepper is some sort of GM mutant giant capsicumiod, so I decided to stick to just the one. Here are the ingredients.



and my "home made" garlic and ginger paste and sunflower oil :



Although the recipe doesn't say to do this, I always mix up the spices in some sunflower oil before cooking them. I think it helps release their flavour and stops me burning them.



Here are all the ingredients added to my large pot before cooking.



And here it is just before blending (after simmering for one hour). I noted at this point that the base smelt delicious, far better than any others I have made.



Just after blending...



After the recommended 10 minute simmer. This had the froth, the scum, little oil separation and was far too light. I tasted the base and it was lovely. This was not a finished product so I turned the heat down to 1 and left it on.



After scum removal, froth re-stirring and around one hour on the lowest heat, it had darkened and the oil had separated as much as it was going to.



I then followed the Madras recipe, but used 0.5 litres base and 2 chicken breasts rather than 1.5 litres base and 6 - 7 breasts. I scaled down everything by 3. Here it is. The best curry I have made and the best curry I have ever tasted. My two mates who eat a lot of curry and have sampled my ones many times over agree. My votes coming off the Saffron base and joining the Darth massive. This recipe is absolutely brilliant!

Quote from: Domi on February 09, 2008, 02:14 PM
As a side note, how about running a few competitions for members

Awesome - curry of the week thread! That would certainly get me cooking. Members post recipe used, pictures and description and we vote which one is best. I would really enjoy that! ;D

Alright Norrie - you sound like a man who's made a fair whack of curry! Have you much experience in cooking and / or BIR cooking?

Hey matey! Hope you enjoy the forum! > ;D

Surely! I would have thought using cold base on a the hot pan would just take all the heat out of the pan during the final curry stage. This would waste time and effect the taste.

Hey and welcome! ;D

Quote from: smokenspices on February 07, 2008, 12:36 PM
Now a year older than yesterday though !

Not just yet mate, Monday! I can get a good few bases between now and then

At what point during the final curry stage do you add the 300g Passata?