I have just finished making this base. I have to say it looks great, it's a nice orangy colour with a pleasant aroma, a mild taste with a good flavour. It's the first time I have had the oil seperate from the base like this, I have used this amount of oil before yet I did not get anywhere near the seperation.

At the second stage of simmering the blended sauce, a few spots of oil began to appear, I removed it from the heat, and whilst cooling the rest of the oil just came to the surface.

I have made the mix powder, got my Kashmiri chill powder, got beer and on Friday I am gonna be up to my nuts in curry, can't wait!

Martin.

Just a thought, but would it be better if you were to weigh the spuds, & cauli, just to give us a more accurate recipe, or is that a silly suggestion?

Once again, thank you.

Carl...

Hi CArl

No it's not a silly question, next time I make it I will weigh veg and change my recipe accordingly.

In the meantime I would say that the potatoes are about the size of a satsuma and the cauli, broccoli are small florets about the size of a ping pong ball.

Cheers

Martin

It does seem to have a very strong taste of potato, almost like a starchy sort of a taste.
Should I be getting this?

I followed your recipe to the letter, but the Veg seemed to be very under cooked, & the sauce seems to be a little on the thick side.

CArl...

Hi CArl

No, I do not get strong taste of potato, I have just checked my recipe as posted just in case I had missed something, but it is ok. Also, it should not be too thick once you have added the 3 pints of water at the second stage of cooking, in fact it makes it quite runny, slightly runnier than tomato soup.

Two medium potatoes should not dominate the flavour considering all the other ingredients involved.

The veg should all be firm, but not hard after 30 minutes of simmering with the lid on, you can always add a little more water at the second stage if it looks too thick.

Have you made a curry with it yet?

Martin

Thanks Martin,

Gonna give it a go tomorrow, just got all the ingriedients in, so I'll give an honest opinion on Monday.

CArl...

Thanks CArl good luck with it and I hope you enjoy it!

Martin

Hello Martin,

I'm certainly gonna give it a go.
Thanks for posting it.

When I make my curry with it.
What spice mix ( or whose) would you suggest I use?

CArl...

Hi

I don't use a spice mix as such, my usual curry is a king prawn madras and I like to keep it quite simple in the use of spices, here my recipe:

1 Teaspoon cumin
1 Teaspoon Pure chilli powder
1 generous desert spoon ginger garlic paste
1 desert spoon tomato puree that has been watered down to the consistency of loose ketchup
Juice of ? a lemon
? Teaspoon salt
1 teaspoon sugar
Raw king Prawns (as many as you want)
5 tablespoons oil
1 Teaspoon Kasoori Methi
Chopped coriander
Some base sauce

Method:
Heat oil in pan, add ginger garlic paste and fry briskly, add the tomato puree and do the same. Add the prawns, cumin and chilli powder and fry until the prawns change colour. If it gets too hot add a ladle of base. The oil will be separating from the sauce, add more base sauce and stir, add the salt and sugar and stir, add the methi . Add more base as you like, just allow it to reduce to your liking, finally, add the lemon juice and coriander, let it bubble , the oil will begin to separate. Then remove from the heat and cover, allow it to rest for ten minutes before serving.


Let me know how it goes.

Martin