Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: emin-j on January 18, 2011, 09:06 PM
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Hi all,
Making this Base on Friday and there seems a lot of positive comments about the Base on the Forum,just wondering what could make this Base any different from the others that have been tried and tested the ingredients or method don't seem anything special. ???
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Hi emin-j, I guess you'll have to make your own mind up after you've eaten it.
I've tried about 5 bases from this site and none of them have beaten the Taz base for the finished curries for me. What I like:
Simple to make
No carrots, potatoes, cabbage etc.
No fresh corriander or dried methi (I prefer to add these flavours when making the final curry)
Tastes quite nice on it's own
Simple balanced spicing
If you make it to spec be aware that the whole cumin and corriander seeds take some blending. I have tried it both with whole seeds and ground powder and find the whole seeds give the base a pleasant nutty flavour.
You can use any spice mix you like when making the final curry with this base as the base spicing is quite low.
Finally when cooking with it make sure you get the base nicely reduced, at least the first 200ml or so, as this creates the deep flavours in the curry.
One downside to this base is that if you are making a korma or CTM there is probably an excess of oil in this base. Not that these dishes don't work - it just piles up the calories.
Paul
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Moved (wrong thread)
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does the taz base have quite a strong spicy flavour, like eg ashoka base, or is it mild and soup like?
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Hi DD Taz base is mild and soupy, not heavily spiced.
Cheers,
Paul
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Hi emin-j, I guess you'll have to make your own mind up after you've eaten it.
I've tried about 5 bases from this site and none of them have beaten the Taz base for the finished curries for me. What I like:
Simple to make
No carrots, potatoes, cabbage etc.
No fresh corriander or dried methi (I prefer to add these flavours when making the final curry)
Tastes quite nice on it's own
Simple balanced spicing
If you make it to spec be aware that the whole cumin and corriander seeds take some blending. I have tried it both with whole seeds and ground powder and find the whole seeds give the base a pleasant nutty flavour.
You can use any spice mix you like when making the final curry with this base as the base spicing is quite low.
Finally when cooking with it make sure you get the base nicely reduced, at least the first 200ml or so, as this creates the deep flavours in the curry.
One downside to this base is that if you are making a korma or CTM there is probably an excess of oil in this base. Not that these dishes don't work - it just piles up the calories.
Paul
Thanks' Paulp,
I wont be using the reduction method ( not doubting it works ) but prefer to use the more usual BIR method.
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Hi emin-j, the recipe for Taz calls for approx 400 ml of base per portion.
For the first 150 to 200 ml of base you add to the pan, if you don't reduce this down so there is virtually no water content, and the oil shows through, you will cook a very bland curry and probably write-off the base.
During the reduction the vegetables in the base get a chance to caramelise and you get that smokey flavour. Taz himself cooks in a small wok which I believe makes this process easy. So reduce and scrape back into the middle of pan.
I'm not saying don't pre-fry g/g and spices if that's your method but please follow the Taz instructions and get that first half of base reduced to nearly zero water content or it won't taste good.
Cheers,
Paul
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Hi emin-j, the recipe for Taz calls for approx 400 ml of base per portion.
For the first 150 to 200 ml of base you add to the pan, if you don't reduce this down so there is virtually no water content, and the oil shows through, you will cook a very bland curry and probably write-off the base.
During the reduction the vegetables in the base get a chance to caramelise and you get that smokey flavour. Taz himself cooks in a small wok which I believe makes this process easy. So reduce and scrape back into the middle of pan.
I'm not saying don't pre-fry g/g and spices if that's your method but please follow the Taz instructions and get that first half of base reduced to nearly zero water content or it won't taste good.
Cheers,
Paul
Thanks' again Paulp,
If the success of this Base is by following Taz's method of cooking a Curry ( reduction method ) then it's not for me :( This 'reduction method' is not the method I have experienced when I have been in local T/A kitchens and I would prefer to follow their method and one local T/A makes the best tasting T/A Curry I have tasted. Personally I need to master the T/A Curry using local T/A methods and to produce a very nice tasting Curry any other way is just not the same :(
Thinking about it it seems Taz's ' Reduction Method ' should be receiving all the praise not the Base ???
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Maybe we are talking at cross purposes, but on all the TA videos I've watched the first lot of base is cooked under high heat and bubbles away for a few minutes - surely that is reduction?
I would say if you don't cook it like Taz it will taste bland.
Good luck whatever you decide to do :)
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Maybe we are talking at cross purposes, but on all the TA videos I've watched the first lot of base is cooked under high heat and bubbles away for a few minutes - surely that is reduction?
I would say if you don't cook it like Taz it will taste bland.
Good luck whatever you decide to do :)
Could be Paulp :D is the G/Ginger ,Tomato Puree, and Spices Fried in Oil first before the first ladle of Base goes in ?
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I highly rate the Taz base, but agree that its not easily translated to the sweeter stuff - CTM, Korma... If Mick has any of Taz' methods on these that would be hugely appreciated.
But the point I wanted to discuss more was the notion of "reduction". Almost every chef video we've seen the chef starts with (depending on the curry) garlic, ginger, tom puree, spice mix and chilli. Then they add watery base gravy, and the vast majority of the of the cooking time is spent reducing this down. This must be a critical part of the BIR taste. If they all aimed for efficiency, they would make thicker base and have quicker curry cook time.
Perhaps part of this reduction theory is why I rate my curries using this base so highly, as the method forces you to do a complete reduction.
Some have commented negatively against the Taz method, as it doesn't follow the usual "fry spices and pastes in oil". However it does provide a focus on the reduction part.
Just an observation I thought I'd share.
-- Josh
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Maybe we are talking at cross purposes, but on all the TA videos I've watched the first lot of base is cooked under high heat and bubbles away for a few minutes - surely that is reduction?
I would say if you don't cook it like Taz it will taste bland.
Good luck whatever you decide to do :)
Could be Paulp :D is the G/Ginger ,Tomato Puree, and Spices Fried in Oil first before the first ladle of Base goes in ?
I would fry the g/g in a little oil before adding some base. For the tom puree and spices I would just dump these into the first lot of base. If you really believe they must be fried then also fry your tom puree and spices before adding the base.
I don't really believe that frying is necessary for the spices/tom puree as I believe they will cook just fine in a hot oily base that is being reduced. Just my opinion but JerryM said he spent ages perfecting the frying of spices Bruce Edwards style only to find it doesn't make much difference missing out this step.
Cheers,
Paul
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I've made my mind up to try Taz's Base but will be frying everything before the first lot of Base go's in then reduce and so on.
Thanks' All ;)
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i carefully observer the evaporation stage in a bir. and basically they just blitz it with tons of bubbles coming through the base until its reduced. there was little technique involved , accept knowing when to stop!
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Edit: Never mind, missed Razors post on previous read through: http://www.curry-recipes.co.uk/curry/index.php?topic=4163.msg52941#msg52941 (http://www.curry-recipes.co.uk/curry/index.php?topic=4163.msg52941#msg52941)
Hi All
Planning to make a batch of this tomorrow. I gather the base releases quite a lot of oil when ready?
Is the best thing to do with this base to stir it back into the liquid before portioning up? or to skim it off and use to start dishes off with etc?
Many thanks
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Hi SP,
I would stir back in before you divide into freezer portions.
I've just finished off my last 3 litre Taz base made to spec except for adding a third of a block of coconut and using 500 ml of the spiced oil.
The curries I produced were very flavoursome although I found the need to reduce the spicing for the final dishes by about a third to compensate for the flavoured oil.
Cheers,
Paul
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Hi SP,
I would stir back in before you divide into freezer portions.
I've just finished off my last 3 litre Taz base made to spec except for adding a third of a block of coconut and using 500 ml of the spiced oil.
The curries I produced were very flavoursome although I found the need to reduce the spicing for the final dishes by about a third to compensate for the flavoured oil.
Cheers,
Paul
Many thanks for the advice :)
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so which madras recipe do people recomend for the taz base? it sounds like a good contender for the madras group test. i plan on making that taz base next week
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Hi
If all goes to plan, I was going to try the Zeera Restaurant Madras (http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0)) with the Taz base and Taz spice mix tomorrow.
Might be a worthy contender?
cheers
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I've made my mind up to try Taz's Base but will be frying everything before the first lot of Base go's in then reduce and so on.
Thanks' All ;)
Am gonna make this base this week and that's the method I will be using.
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Have you seen chewytikka's post - http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0)
That's the way to do it ( best Punch and Judy voice :) )
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Have you seen chewytikka's post - http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0)
That's the way to do it ( best Punch and Judy voice :) )
Hi emin-j,
Are you saying ...that is the only way to do it?
Regards,
Mick
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Have you seen chewytikka's post - http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0)
That's the way to do it ( best Punch and Judy voice :) )
Hi emin-j,
Are you saying ...that is the only way to do it?
Regards,
Mick
As regards BIR Curry it is for me Mick,although with your standard domestic Gas Hob you could never achieve that kind of heat but the method of cooking is exactly like I have seen in the three BIR kitchens I have been lucky enough to have watched my Curry being made.
IMHO everything needs to be fried in Oil to release the best flavour and not simmered in Base Sauce.
ATB.
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Have you seen chewytikka's post - http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0)
That's the way to do it ( best Punch and Judy voice :) )
Hi emin-j,
Are you saying ...that is the only way to do it?
Regards,
Mick
As regards BIR Curry it is for me Mick,although with your standard domestic Gas Hob you could never achieve that kind of heat but the method of cooking is exactly like I have seen in the three BIR kitchens I have been lucky enough to have watched my Curry being made.
IMHO everything needs to be fried in Oil to release the best flavour and not simmered in Base Sauce.
ATB.
Hi emin-j,
I would agree that most BIRs cook in the way that you have seen, this is the case in the majority of kitchens that I have been into and watched/filmed.
It is worth pointing out that Taz is a BIR chef , albeit he is Pakistani not Bengali.
I have seen him cook using this method in his takeaway as well as at my home in the curry shed.
I think the method is being lost somewhat if you think the spices are simply simmering in base gravy.
Regards,
Mick
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Have you seen chewytikka's post - http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0)
That's the way to do it ( best Punch and Judy voice :) )
Hi emin-j,
Are you saying ...that is the only way to do it?
Regards,
Mick
As regards BIR Curry it is for me Mick,although with your standard domestic Gas Hob you could never achieve that kind of heat but the method of cooking is exactly like I have seen in the three BIR kitchens I have been lucky enough to have watched my Curry being made.
IMHO everything needs to be fried in Oil to release the best flavour and not simmered in Base Sauce.
ATB.
Hi emin-j,
I would agree that most BIRs cook in the way that you have seen, this is the case in the majority of kitchens that I have been into and watched/filmed.
It is worth pointing out that Taz is a BIR chef , albeit he is Pakistani not Bengali.
I have seen him cook using this method in his takeaway as well as at my home in the curry shed.
I think the method is being lost somewhat if you think the spices are simply simmering in base gravy.
Regards,
Mick
Hi Mick,
I made the Taz Base this afternoon and for a matter of interest will try a 'the reduction method ' on the first ladle of Base when I make the Mrs & My Curries tomorrow night, however, I feel if I am trying to emulate our favourite T/A's Curry ( Bangladeshi ) I need to follow their method which is as in chewytikka's post and even if Taz's method tasted as good or even better than our T/A I would prefer to follow the ' Bangladeshi ' method, but that's just me ;)
ATB.
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Yes mate, I understand where you're coming from but as his base is a bit more oily than most because of his reduction method I would perhaps reduce the oil content unless, of course you wanted to use the excess to start your curry.
The base itself is quite a simple one, some like it some don't.
let me know either way.
Regards,
Mick
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I was going to say the same as Mick - if you fry your g/g, tom puree and spices first you will probably end up swimming in oil. When I cook with the Taz base I usually pre-fry some garlic then add the base but if you are frying dry spices you will need more oil than I need for frying a bit of garlic.
You can always spoon off the excess.
Paul
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Right then,made Taz's Base Yesterday and I used 450m of Oil from my dedicated Bhaji fryer, I dry roasted the Coriander and Cumin seeds and then ground them.
All went well with the cooking of the Base and the Oil that surfaced at the end of the simmer I stirred back into the Base.
Cooked our Curries tonight ( 2 x Madras ) and started by frying the G/G ,Tom Paste (watered down) then the Spices,first ladle of Base went in and I reduced this down as much as I dare having the Spices etc in the pan,second ladle of Base,pre fried Chicken then last ladle of Base,pinch of Garam Masala squirt of Lemon Dressing,cover pan for last 30 seconds ( as per chewytikka post ).
Job done :D
And the result ........... very very nice ;D
Easily as good if not better than our average local T/A but would have to do a side by side taster to see if it matched our favourite T/A.
As a guide the Mrs usually leaves some of her Sat Curry so She can have a taster Sunday tea time but tonight She ate the lot ! ::)
As Paulp said it was very Oily.
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Right then,made Taz's Base Yesterday and I used 450m of Oil from my dedicated Bhaji fryer, I dry roasted the Coriander and Cumin seeds and then ground them.
All went well with the cooking of the Base and the Oil that surfaced at the end of the simmer I stirred back into the Base.
Cooked our Curries tonight ( 2 x Madras ) and started by frying the G/G ,Tom Paste (watered down) then the Spices,first ladle of Base went in and I reduced this down as much as I dare having the Spices etc in the pan,second ladle of Base,pre fried Chicken then last ladle of Base,pinch of Garam Masala squirt of Lemon Dressing,cover pan for last 30 seconds ( as per chewytikka post ).
Job done :D
And the result ........... very very nice ;D
Easily as good if not better than our average local T/A but would have to do a side by side taster to see if it matched our favourite T/A.
As a guide the Mrs usually leaves some of her Sat Curry so She can have a taster Sunday tea time but tonight She ate the lot ! ::)
As Paulp said it was very Oily.
Hi E-J and All
Concur with your findings!
Made the Taz base & mix and the Chewy Madras all 100% to spec and as specified using reduction method and the results were superb, absolutely superb. Beat my local TA no question.
Regards
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Had another go Saturday using the Taz base this time I scooped some Oil off the top of the Base Sauce that was simmering on the hob and lightly fried the G/G and Tom/paste then added 1 ladle of Base and Spice Mix then reduced it down to a small Cow Pat :D
before adding another ladle of Base (scraping all the time)added the precooked Chicken then another ladle of Base and a pinch of Garam Masala then simmered this for a couple of minutes (covered),the final Curry tasted every bit as good as when I fried everything in Oil before adding any Base.