I'm certain the taste comes from the oil and garlic contained within the base and not its content, the longer the cooking time the more that taste develops and releases the flavour back into the base.

Also the oil used at the intial stages of cooking the dish, interesting over the last 4 months ive used filtered bhajee oil - not spiced oil or fresh veg oil and my curries have had the taste.

However the only explainations I can draw is in my base/cooking method/ingredients over the past 12 months are:-

Mooli instead of cabbage or potato in base - not conclusive
More oil in base - conclusive
More garlic in base - conclusive
Seasoned bhajee oil - not conclusive
Garlic paste over garlic/ginger paste in dish - conculsive
Rajah gold madras curry powder in mix powder - not conclusive
No jemon dressing in hotter dishes - conculsive

Although I'm not convienced on some of the variables above put them all together then is this where the last 5% is??

Your thoughts!!!!!!!!

Would you send some to Germany ? I can return the favour with some of our local specialties (anything customs allows).
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Hi Stonecut

Yeah happy to send some to Germany ;D

I'll look into it tomorrow when I pop down the post office, let you know if customs allow it :-X :-X

Hi TT

Why not try and grow some - mine are just starting to flower now - I can send you some seeds if you want to give it a go - pretty easy to grow

Mark

Thanks curryhell

Yeah your right - you are a funny lot

I'm convinced its all down to layers - but understanding how those layers are made up is key - which I still dont fully understand on my quest for example:-

I've cooked 30 bases

used 25 different spice mixes

10 cooking methods

However going back to basics I've got competley messed up results

So back to basics and best to date is the Zeera Restaurant Madras with the RCR 'Mild Takeaway Base Gravy' and spiced oil

Hi Razor

Yeah came up with idea about 9 months ago - working well for me and believe its another 5% closer

Although only first post here I've been on RCR for 4 odd years now and been on the same quest as you guys here on CRO - cooking curries for 20 + years 

Funny when I joined RCR and started with some of there standard reciepes - its wierd as I'm now getting closer to that BIR taste - but the reciepes have not change - as far as I concerned its all down to the first 2 minutes in the pan and technique !!!

Thanks for the welcome

Back on thread will be cooking Curry 2 Go base from ebook tomorrow!!!!!