Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Stephen Lindsay on January 02, 2013, 05:05 PM
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Adapted for the Taz base from Kris Dhillon
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Stephen I've noticed you're saying these recipes are adapted for the Taz base whereas it might be more accurate to say they're adapted for the Taz method as these recipes could probably use any base (perhaps with a touch of extra oil added). That aside though this and your other recent Christmas curries are looking very nice.
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The aromatic whole spices come through nicely
Aromatic whole spices are often used in Indian cooking but you're not really using whole spices in this dish, are you?
What you appear to be using is 'home made curry/mix powder'. How does the aroma compare with, say, Rajah Mild Madras?
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Hi George
There's no curry powder in the dish so I can't answer your question about the comparison with Rajah Mild Madras. Yes you are correct there's not whole spices in the dish, I am merely referring to the aromatics which come through in the dish, i.e. fenugreek, cinnamon, cloves, cardamom.
Steve
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Stephen I've noticed you're saying these recipes are adapted for the Taz base whereas it might be more accurate to say they're adapted for the Taz method as these recipes could probably use any base (perhaps with a touch of extra oil added). That aside though this and your other recent Christmas curries are looking very nice.
SS you are right up to a point. In my opinion the Taz base and method go together - for example the recipe does not start with a chef's spoon of oil to which an onion/pepper tarka are added. Therefore if someone was going to do these recipes then they would have to make allowances for the level of oil in the Taz base otherwise they'd end up with an overly greasy dish I think. That said I take your point and think they would be easily adapted for another base which is a good thing I think.
Thanks for the feedback, both in terms of suggestions and the compliments, I have been having quite a good time faffing with curries today - I have even made poppadoms from scratch though they didn't turn out too well but it was fun nonetheless.
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Mmm, that's definitely got sex appeal about it SL. A little more up my street. I like the "chefs" garam masala (whole spice) This could well go on the to do list when i have a little more time as there is a bit of "faffing" involved, unlike my dynamite phall i've just cooked ;D I try not to food colouring to final dishes though, the only exception being CTM if it needs it. I'll take it naked and as it comes ;D ;D. A good base should do it justice as i'll be cooking it the conventional way. Any reason for using the coconut cream rather than the powder which must be easier? Sorry to hear about the poppadums but 10/10 for trying. I'll just open up the packet of rajah. Must go now, dry saag bhaji to cook to go with the phall ::)
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Looks top dollar - very nice and the recipe reads well too.
best, Rich
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cheers Rich
Steve
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Grind the whole spices (cinnamon, fennel seeds, fenugreek seeds, peppercorns, cardamom seeds and clove) in a pestle and mortar.
Result: home made curry powder. What else can it be?! Didn't it have a smell?
I just wondered how that mix of powder compared with proprietary blends of something labelled either 'curry powder' or perhaps 'garam masala'.
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No worries George I understand what you are saying. From my own experience I can only say that ground whole spices is a bit like grinding coffee beans - fresher is better.
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Another one to go on my to do list.
SL try the Balti Tamarind Chicken from the cook4one site, this was my favourite by far, just a wonderfully tasting dish.
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thanks for the heads up on that dish UF - I'll give it a try.