Welcome aboard mate!

As far as the colour goes, if you're using the "SnS June 2008" base, that colour isn't far off my effort. Too bad you didn't have a pic of the finished Madras. What should happen is once you add the Base to the final curry in the pan, the way it mixes with the other spices, along with the evaporation that goes with cooking the Madras, will naturally darken the finished product.

I've never had a curry come out anywhere near resembling the base I started with.

Great effort. Keep it coming!

-- Josh

Thanks Matt, but unfortunately I'm several thousand miles away from my closest Tesco. 

But I did do some digging, and found this: http://en.wikipedia.org/wiki/Daikon

I've seen these in my local grocery store in the chinese vegetable section.

So, for anyone outside of the UK, you may find Mooli Radish in your local grocery called a "Daikon".


-- Josh

Oh yeah, where did you find the "mooli radish"? Is this something you can only find at an Indian grocery? Does it go by any other name to your knowledge?

-- Josh

For me, this is the purpose of the site.

Members taking "best practice" from each others efforts to build upon and improve the experience of the community as a whole.

BB's base seems to take a bit from the Saffron, the original BE, and the new BE (and probably some others I'm not recognizing) in terms of ingredients and method.

I will probably give this a go once my fridge and freezer yield some room.

Great contribution BB!

-- Josh

On the versatility question, I just made George's Korma (thanks BB for the pointer!) with this base. The results were perfect. Mind you, this Korma recipe calls for no additional spicing to what's already in the base.

So I'm sold on using this Base in the milder dishes as well. Will try a CTM later this week.

Another point about this base is the aroma. I made the base and a Madras with it yesterday, and the house still smells like a BIR, probably better than any other base/curry combo I've tried. In terms of aroma, the Darth Phall was the closest I've got in the past.

Wife's gone for the weekend, so she'll have a nice welcome home  ;D

-- Josh

Holy c**p Bobby. That's the best Korma I've seen in a long time.

Which recipe did you use? There's a few mentioned in this thread so I wanted to be sure.

Any mods other than no coriander to finish (which I agree with in Korma)?

Did you use a standard base (which?), or did you use a "Korma Masala" of some sort?

Thanks! Will be trying this.

-- Josh

OK, I made the base and a Madras. I modified the resultant curry recipe to add 2 teaspoons of lemon juice after the base was added, and used 1 teaspoon of chilli powder. Other than that no other changes to either recipe.

The Madras was fantastic. Not a huge difference from my usual, as I usually use the BE Madras recipe (from Curryhouse Cookery) anyway.

Very rich flavour, and funnily enough I found it hotter than my usual 1tsp chilli Madras. Haldi noticed this too.

I do wonder about the versatility of this base, and whether it would be too richly spiced and flavoured for use in a CTM or Korma. Perhaps Bruce can comment on that (... and provide a CTM recipe  : )

Thank you Bruce for the recipe. This will likely become my standard, once I have a handle on the versatility aspect.

--- Josh

QuoteI'm not sure but i think that American and British ounces are different. Im thinking a American oz is bigger.. 

Also I see you do the "Best BIR curry in Toronto" If ever get to go to Canada (and i would like to) I'll be looking for you 

I looked it up before setting out with the base (been burned with UK/US measurements before  Its about the same. 1uk oz = 1.041 us ounces

UB - if you visit Canada, you will find the Indian restaurants to be almost exclusively the authentic variety. Even typical BIR dishes (CTM, Madras...) are very different, and IMO not as good. There is one Bangladeshi-run spot in a town called Peterborough outside Toronto that is the real BIR deal.

I've used asafoetida a few times in some authentic indian dishes I've made. Also known as "Hing", the smell is really worse than anything I've ever smelled before. Disgusting.

It does disappear very quickly once it gets added to the dish while cooking. Most recipes call for a pinch, or 1/4 teaspoon max.

-- Josh

Letting this base cool before blending right now.

My observation so far is that 1oz seems to be a lot of coriander. More than a handful.

I guess thats what's causing Jerry's "thai green curry" comment.

-- Josh