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)
It's one of my favourites, DO ;D
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?
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
Quote from: Double Onionist on August 16, 2014, 04:25 PM
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
*hides*
Cheers Stephen! Haven't made the Taz base yet, so missed that.
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.
This looks good, can't wait to try this out ;)
Quote from: Unclefrank on August 16, 2014, 09:08 PM
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?
I shall be trying this recipe, DO jb base is far better than the Taz base IMO
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)
They both look mighty fine!
Quote from: Double Onionist on August 18, 2014, 08:29 AM
They both look mighty fine!
Aye, Stephen's recipes are top-notch fare! :)
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
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.
Quote from: littlechilie on August 18, 2014, 09:54 AM
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.
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.
Seem to remember a good one of them from Surma's in Stopley. Look forward to replication!
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 ;)
Littlechilli i leave my base overnight, covered and unblended then blend the next day.
Thanks UF agreed I also leave my base overnight to develop flavour and darken.
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.
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 :)
Quote from: Unclefrank on August 19, 2014, 09:37 PM
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! :)
Quote from: Garp on August 19, 2014, 09:49 PM
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.