Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Onions on August 16, 2014, 04:25 PM
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Here: http://www.curry-recipes.co.uk/curry/index.php/topic,8947.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8947.0.html)
Thanks to Stephen Lyndsey for this one. It was great- really smokey; quite an interesting method too- se the recipe, how you put the gravy in first. Not sure I've come across that method before? -and tbh, I did wonder if it was a mis-print, but it seemed to work! Cheers bro.
PS: Just remembered it was chicken tikka but also using up some prawns too. Combo!
(http://i707.photobucket.com/albums/ww80/zero-minute/DSCF3130_zps84d9107b.jpg)
The missus's, with mushroom bhaji or aloo or somesuch.
(http://i707.photobucket.com/albums/ww80/zero-minute/DSCF3134_zps9b464905.jpg)
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It's one of my favourites, DO ;D
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I can see why mate I don't think I 'bigged it' enough in my post- gotta be one of the tastiest I ever had- and there's something about it that makes me think it would be on the 'Specials' section of the menu!!!
What do think about the base going in first?
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I think there is a lot of (moderated) talked on here sometimes about the exact way that BIR curries "have" to be cooked. Just goes to show there's more than one way to skin....etc etc
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Thanks to Stephen Lyndsey for this one. It was great- really smokey; quite an interesting method too- se the recipe, how you put the gravy in first. Not sure I've come across that method before? -and tbh, I did wonder if it was a mis-print, but it seemed to work! Cheers bro.
Excuse me "a mis-print"! That's the Taz base and method! :o
;D
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*hides*
Cheers Stephen! Haven't made the Taz base yet, so missed that.
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This is a firm favourite on my Wednesday Darts/Curry night still make it to this day a wonderfully tasting dish.
DO the Taz base and method is well worth trying, no special ingredients either, for me anyway it added another way of cooking BIR curries.
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This looks good, can't wait to try this out ;)
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This is a firm favourite on my Wednesday Darts/Curry night still make it to this day a wonderfully tasting dish.
DO the Taz base and method is well worth trying, no special ingredients either, for me anyway it added another way of cooking BIR curries.
Unc ;) do you reckon the base is good with all other curries? Just that if I make a pot (4l) I want it to work with the usual suspects?
I'm on JB's base right now- nearly finished! Maybe the Taz next?
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I shall be trying this recipe, DO jb base is far better than the Taz base IMO
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Only cooked about 5-6 curries with JB's base so i can't say but Taz's base is so simple to make and you can really get the spices and base down to a very thick paste, i have tried nearly every recipe posted on here for the Taz base and have not been disappointed.
Here's a couple
Murgh Makhani using Taz base and recipe by Stephen Lindsay
(http://www.curry-recipes.co.uk/imagehost/pics/d21e1977f7eb3b02140210fb0eedfb20.JPG) (http://www.curry-recipes.co.uk/imagehost/#d21e1977f7eb3b02140210fb0eedfb20.JPG)
Chicken Bengali by Stephen again
(http://www.curry-recipes.co.uk/imagehost/pics/62e517d73cbea1278d09ea8b37f4fedd.JPG) (http://www.curry-recipes.co.uk/imagehost/#62e517d73cbea1278d09ea8b37f4fedd.JPG)
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They both look mighty fine!
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They both look mighty fine!
Aye, Stephen's recipes are top-notch fare! :)
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Just my opinion but I find the oil content a little high, also the use of whole spice in a base is never BIR but traditional cooking!
Substituting for powder spice is a better option IMO, also a reduction in oil would make the base usable And a lot more versatile for me regarding sweeter curry cooking.
But your food looks great to me ;D
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Littlechilli the whole spices are dry roasted then ground, has for the oil you always spoon off, but you don't add any oil what-so-ever when cooking the dishes.
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also the use of whole spice in a base is never BIR but traditional cooking!
It should be remembered that the name Taz comes from the supplier of the recipe - a BIR chef. Having said that I use powdered spices always when I make Taz base. The oil content allows the spices to be fried and no oil is added when making the dish.
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I got this from a local TA last week - Lamb Lal Toffan....
(http://www.curry-recipes.co.uk/imagehost/pics/25d4343b196439e9b76583f322e70b00.jpg) (http://www.curry-recipes.co.uk/imagehost/#25d4343b196439e9b76583f322e70b00.jpg)
It was very good (a bit spicy for me) but the point is that I think I can replicate it using Stephens Punjabi Masala as a starting point, as it's quite similar in taste/texture. Will skip the ketchup and add a little mango chutney, some finely chopped onions and green chilli......looking forward to it already.
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Seem to remember a good one of them from Surma's in Stopley. Look forward to replication!
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Thanks Stephen I remembered seeing whole spice floating in the photos for Taz Base in the original post, could be wrong but I just checked so I'm not ;D
So this explains a lot grinding the powder as coriander is not cool whole :o
I may give it a go if I get the chance guys ;)
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Littlechilli i leave my base overnight, covered and unblended then blend the next day.
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Thanks UF agreed I also leave my base overnight to develop flavour and darken.
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Hi Garp just done a little digging into Lal Toffan, most pages come up with it being a beer but there are a few that have the same description Special Red Sauce, found this one http://stopsleysurma.co.uk/restaurant-menu-stopsley-surma/special-dishes_5.html (http://stopsleysurma.co.uk/restaurant-menu-stopsley-surma/special-dishes_5.html)
Saying it uses Naga chilli. Might be start for you.
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Thanks Frank.
I've done the same and ended up with Lal Toofan (Indian beer apparently).
But restaurants/takeaways just make up names for Chefs Specials like Tikka Taj Mahal etc etc.
My local TA describes it as:
lal toffan
Special red sauce,onions,green chillies,coriander,ginger,garlic & spices sweet & spicy
Thanks for the effort. mate :)
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Hi Garp just done a little digging into Lal Toffan, most pages come up with it being a beer but there are a few that have the same description Special Red Sauce, found this one http://stopsleysurma.co.uk/restaurant-menu-stopsley-surma/special-dishes_5.html (http://stopsleysurma.co.uk/restaurant-menu-stopsley-surma/special-dishes_5.html)
Saying it uses Naga chilli. Might be start for you.
Yes as I said, I've had that, and if it can be replicated, that would be the discovery of the decade. Amongsr many other! :)
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I've done the same and ended up with Lal Toofan (Indian beer apparently).
And a very nice Indian beer it is too :P. It knocks spots of the ***** Kingfisher **** ***** >:(. Definitely on par with the other good accompaniment which is obviously Cobra ;) IMHO anyway.