ok sorry guys and gals. just got the pics off the camera.i will add the pics without comment its pretty clear from the recipe description what stages im showing a pic of.

ive had to use a online host simply because the cro image host aint working.





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and finally




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conclusion:

i liked it a lot. made a great curry. i hope some others here try it you will be suprised. im going to be making cory anders ceylon tonight with this base. made a madras the first time and loved it. if it was crap i would say, but this base realy has something.

making the base the now, will be posting pics when finished. doing exactly as directed.

hi CBM thanks for your reply and suggestion, i think i will contact them, i find mustard oil and brown sugar in a base just so diffrent than what anyone has posted on here before to add to a base that it could just be what we are missing for the bir taste or just another crackpot idea.

im back home now and i have mustard oil and brown sugar here so i think i will make this base today. will photo and keep all imformed

hi curry barking mad.

so do you consider this base gravy from your magazine to be what we realy are looking for on here and not just another bland base without the curry house taste we are all looking for.

could the chef come on here to explain his base? im sure many on here would pay the 9.99 for 6 issues if we thought we were getting the truth and not just another false hope.

best regards

I have bought base sauce from my BIR before, if your a good customer of there's they may sell you some, you can only ask.

I too use the melt base and tried others on here but the BIR's was better, i got some tips when we showed them Taz's base recipe, they said it was good but add fresh tomatoes aswell as tinned also add the corrianda at the end of cooking along with a pinch of saffron.

They also said that the cooking of dishes is all about timing and is difficult to get right for a non chef so i guess practice and more practice.

Gunna get some more tips from them hopefully soon as there a friendly bunch








im allways sceptable when i hear things are just to difficult for non proffesionals. This is usually spouted by people worried the general populance will find out how easy and mundane and repetative nearly everyones job is. Try anything a few times and the majority of people could get a decent level of quality at anything, yeah even brain surgery. So when i often hear, and i do hear it often how some sweatshop curry maker is achieving a greatness mere mortals cannot i smell bullshit. We dont know how to achieve a takeaway tasting curry because the people that know how to make this dont want to tell us. Its that plain and simple. Its the same in any buisness.