Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: johnny fow on January 19, 2010, 06:52 PM
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Hi all.
Please can someone give me advice on which curries are best suited to the saffron base sauce. Any info will be very much appreciated.
Regards.
Johnny. :-\
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One of the good things about the Saffron base is that it works well for everything from Korma to Vindaloo. Versatility is a must if you are going to make a range of curries.
It was one of the first bases I used and served me well!
-- Josh
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johnny fow,
as Josh says - any. it really is so versatile.
i know a lot of members firmly advise that base and dish need to be matched. of course they are right. all u need to do is adjust the dish recipe to suit u're taste. the saffron is for me my marker or yard stick and i find it needs no adjustment to the recipes posted on the site (ie tom puree, salt, spice mix etc).
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Versatility is a must if you are going to make a range of curries.
Which is exactly why the SnS base is not a good choice. That goes particularly for korma, pasanda etc.
I can't see how you think it is a good match for Korma, it is far too heavy on the tomatoes to be suitable for that.
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Saffron base's nothing as regards taste unless that is the major component? It's used as a colourant and mainly light tasting flavouring.
I think this base must be renamed since it's simply misleading. It's not about safrron.
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I can't see how you think it is a good match for Korma
I don't recall the kormas I made with the Saffron being tomatoey at all.
I think this base must be renamed since it's simply misleading
Mikka - Saffron was the name of the restaurant where SnS got the base recipe.
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for me i would say all curries work very well with safron, accept madras. which is why i recently ended my 2 year relationship with the safron base ! the safron has too much flavor from the veg to allow the subtle toffe taste of madras (and the minimal spicing of madras) to show up. Madras needs a different style of base, closer to the old kd base. although that base has way too much ginger. but otherwise its not bad at all.
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The real bir base i tried was much better at allowing the spices to "come through". it was thinner, with less of a soupy taste. much more like a thin broth than a soup. to me the safron is almost like a soup.
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DD,
soup as u say is way off what u need. i just add water to the saffron to get that "thinness". i also cook it for 1 hr after blending with extra water added.
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Hi Jerry, yes i suppose the long cook after blending must help to reduce its soupy taste. I must admit i am moving away from using carrot , sweet peppers, and i dropped potato from the get go! Although i did make some great dansaks and baltis using the safron base. I will always knock up the odd batch now and again. Its has to rank as the best base for beginners and all purpose curry making. but i am convinced its main flaw is with madras. as i have already preached yesterday !!
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DD,
definitely not soupy at all. i do make each base by the same method and the 3 i use (saffron, rajver & my take) are very much the same but with slight differences that make them unique and nice to alternate.
ps for madras u need to add secret santa's chilli sauce.
best wishes,