We are currently experiencing what is known as an East Coast Low. An occasional weather pattern where the atmospheric pressure drops below 1000 HPa and we get pretty wet.  Sydney and surrounds is currently experiencing localised flash flooding with multiple rescues of trapped motorists. My wife is camping (in tents  ;D) with a group of special needs students from her school. 

A perfect day to remain indoors and do a curry micro-cook / experimentation day.  I'll be making a reduced quantity of this base and using it to make the recommended Madras.  I'll also do a Lamb dish. Not sure what yet.  I'm sure Mrs L will enjoy a warm curry tonight.  I may even stretch the base gravy out to include the Chicken Ceylon Naga makes.  (Original Recipe by guess who?    )

Q1) Paprika, Kashmiri Mirch, Deggi Mirch?  Depending upon where you look these could be anything.  I have all 3 so I'm going to hedge my bets with  50/50 Paprika / Kashmiri Chilli which are both fresh this week.  My Deggi mirch is a bit older.
Q2) Fresh tomato and canned?  I'm not convinced this is really necessary but will do it as per instruction.

Comment 1: The revised recipe on P24 really is no different to the original on P1 other than the fact that SnS made it at home and provided weights and measures for his ingredients, changed pints of water to litres etc.

Comment 2: Salad Potato = more waxy / less starchy. What I used here is similar to UK Maris Peer variety. 

Pictures: Stage 1 & 2 ingredients for 1/2 quantity of Saffron Base as per recipe (see Comment 2 re potato)

Ask bob.  Beats cooking yourself.

Bobdylan, your interpretation of Cory Ander's posts being belittling to SNS is not the way I read it.  The first 20 odd pages so far  anyway.  This from page 7 indicates that they are in fact well known to each other and were apparently quite convivial.

I have known SnS for some considerable time now (over 48 years in fact!) and I can POSITIVELY GUARANTEE that, if SnS says its from a pucker, high quality BIR restaurant/takeway, then it most certainly is!

A quick flick through, stopping to read only CA's posts indicates to me that he was predominately asking pertinent questions of other posters in this thread, albeit in his own abrupt style.  At no point do I read anything belittling to SNS, who incidentally has not posted since Jan 22, 2013. (You can find this out by clicking on the member's Username)

Thanks for posting in this thread though, because it is yet another great read, on a good base recipe and provides a real snapshot into the once superbly productive nature of the forum in it's heyday.

Edit: I think I see what you've done Bobdylan.  You appear to have mixed up SnS (SmokenSpices) with SS (Secret Santa).  I don't read anything other than an impassioned debate with CA and SnS versus SS about the definition and effect of scum.  This is around the middle of the thread. Still reading though.

2nd Edit.  I've read it all now.  The only "clash" between CA and SnS is around the mid 40's pages where they discuss the oil separation and potato types.  There is no hostility in any of this. Good healthy discussion and sharing of well researched results from testing.  I love JerryM's approach to his curry. He reminds me of me.  ;D

I recently purchased a new Sharp Carousel, being our 4th one of the same size, brand and model in 20 odd years. On this newest one, for some reason, Sharp has decided to change the controls, while the previous 3 were pretty much the same. The defrost function is pretty well useless. It has 2 separate defrost programs for Meat and Poultry with 3 possible selections for each.  That in itself is no big deal but now the minimum programmed weight for any selection is 500 g whereas the earlier models were programmable down to 200g on some functions.
The main thing though is that it doesn't defrost.  Not well anyway. After running 500 g of either meat or chicken through the program it is still completely frozen. Roasts are ridiculous.  You are always meant to sit the food to finish defrosting but this model is useless in this area. Lucky for me I was around before pre-programmed ovens. The only controls were a power level selector and a timer. Mrs L is not happy with it at all. I'm not sure if we got a lemon or if it is just the characteristic of this newer model.

Yep. Low power, long time. Rotate, rest and stir. 20% for 20 minutes is probably about the same as 50% with equal on time and rest time. Just do not use full power for 3 minutes and expect to get a defrosted and reheated meal.