Topic: Mick's/Taz's Curry Base Gravy

[Cory Ander]

This was original posted here (http://www.curry-recipes.co.uk/curry/index.php?topic=4149.0 by Achmal and moved to the Curry Base section by CA

Mick's/Taz's Dopiaza recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4165.msg37738;topicseen#msg37738

Hi All, as requested,, Demo by a local T/a chef in my curry shed,

Taz's Base Gravy,
A very simply spiced base,
Taz is from Pakistan and says he uses some differing methods from Bengali chefs, (to what you may be used to)
One being the use of English Onions, he says that Dutch or Spanish onions are too watery, just his take on things...
You may notice also that there seems to be a lot of oil in this base,
This will be explained when you see his method for cooking the actual curry,
You will also see that whole coriander and cumin seeds are used, my blender isn't as powerful as Taz's and I found the odd coriander seed husk left in the gravy, I may be tempted to grind the seeds before using in the next base,

Taz's Base Gravy

6 tennis ball sized English Onions
5 Garlic Cloves
2 inch x 1 inch piece of Ginger (chopped)
1 Average sized Green Pepper
400 ml of Veg Oil
2/3 of a tablespoon of Salt
1+1/2 tablespoons of Turmeric
1+1/2 tablespoons of Coriander Seeds
1+1/2 tablespoons of Cumin Seeds
2 litres of Water
200 grams of Tinned Tomatoes

Put all ingredients except Tinned Tomatoes in pan,
Bring to the boil, with lid on,and gently boil for 1 hour,
Then add the Tomatoes and simmer for about 15 minutes,
Allow to cool a little and blend until smooth, Add more water at the end of blending to get that soup like consistency.
Once blended bring back to the boil and simmer and when some oil becomes visible floating on the surface of the base , the base is ready,

I personally have since upped the oil to about 450 ml just so a little more is released on the first reduction,

Mick/Bob

[haldi]

Thanks very much for posting this
I will be trying it

[Paul1980]

Best base I have made nice one Mick/Bob

[PaulP]

Hi Paul1980 - Have you cooked a curry with it yet?

I really like this base too. Nice and simple and the curries I have made with it are some of my best.

[Paul1980]

I made the joshallen Jalfrezi version it was the best I have made so far. I have tried this reduction method before and prefer it and make better curries this way.
Onto a Pathia version now!!!

[Paul1980]

The missus wanted me to try a Korma with this base so I made one last night first attempt at a Korma she gave me 10/10 and said it was EXACTLY as our regular BIR or TA. This curry and the Jalfrezi are the two best curries I have made by a mile using this recipe and reduction technique. Also thanks to CA as i used his ingredients for the Korma onto the CTM tonight.

[Paul1980]

Made A CTM with this base on Friday night again the best CTM I have made all out of base now     I will be making another batch this week!

[PaulP]

Hi Paul,

I'll be making another batch of Taz base this week. I've only tried 3 bases from this site: SnS June 2008, Cory Ander base and Taz and for me Taz comes closest to what I like to eat.

I'm surprised more people here haven't tried it.

PaulP.

[Derek Dansak]

Hi Paul, i will try this base at some stage. i know its a good one. keep us all posted of any developments? is there a madras recipe to go with it?  thats the acid  test  of any new base!!

[PaulP]

Hi DD,

We only have the dopiaza recipe but we do have the Taz spice mix recipe.

For madras you would have to experiment but I would say the usual suspects:

Garlic, ginger, 2 or 3 teaspoons Taz mix powder, chilli powder, methi, tom puree, salt - you know the score.