Agreed, pop those babies in a vindaloo and bingo. Looks beautiful.

Robbo

Sorry to hear that T63
The first dish I made when I bought the Dishoom book was their house black dal and unfortunately I didn't really think it was anything special. Granted, nothing I cook will be as delicious as the dal makhani I first experienced in Ahmedabad, but still disappointing.
Same with their chicken Ruby.
The one thing I keep returning to is their Sheekh Kebab recipe. Makes great keema for rice dishes too.
Spring almost here in Chicago and will soon be able to bring out the grill and cook outdoors for 'proper' kebabs etc.
Robbo

Lovely. 8am and now I'm craving my favorite dish.
Recipe please?

Robbo

I have that Cook4one website bookmarked and have typed up a couple of the base gravy recipes to try. One quick base suggests using canned French onion soup and tomato soup. Not sure about that one but there are so many curry recipes on that site, it's mind boggling.

Robbo

Livo, I have one recipe typed up long ago that uses Taz base.  I just entitled it 'Taz Basic Curry'. Must've been ok for me if I typed it up - I have others from Chef Syed, Romain / Glebe, Rik etc etc

Taz Basic Curry
400ml Taz base
3 TBSP chopped tomatoes
4 cloves garlic
1 1/2 tsp Taz mix powder
1/4 tsp chilli powder
1/4 tsp salt
1 tsp kasuri methi
Pre-cooked chicken

Taz Mix Powder
8 parts turmeric
5 parts coriander
4 parts mild madras curry powder
4 parts cumin
3 parts paprika

Add 200 ml base to pan and bring up to heat
Add tomatoes and all the spices and fry to reduce right down to dry paste consistency
Add chicken to pan and coat well
Add remaining 200ml base and reduce to desired consistency
Garnish fresh coriander

It's been a long time since I made this base, but maybe time for another bash.

Robbo

I honestly can't put my finger on a taste / texture / whatever but I know that a curry made by me at home never comes close to the BIR I grew up with.  Even now, British restaurant curry is better than home cooked of course but it's a bit expensive to fly across the Atlantic for that vindaloo hit I crave....

Tonight it's chicken tikka done in the air fryer then in a nice hot curry of some sort. No base gravy to hand, so winging it from scratch.

Robbo

That's a big NO from me. Making consistently decent curries, and the occasional beaut, but alas, not quite the BIR I miss from my UK life. I was inspired recently by that Latif's video showing old school base gravy that included a chicken just to make the base.
Maybe that's the grail?  Rik's vindaloo base was a winner for me but the quest will seemingly never end for my 'proper' old vindaloo from the 80's and 90's.

We had temps of -10 this weekend, so no outdoor cooking for me.
And yes, that's Fahrenheit. Colder than the temp of my freezer.
Bring on the spring...

Robbo

Lovely winter warmers Rob. Nice.  Fancy some proper northern Cumberland sausages right now.
I tried doing our outdoor grill in winter last year and it was so cold the propane gas turned to liquid. Need to wait till the Chicago winter has passed or just make use of air fryer. 😊

Robbo

Me neither.  I use iPad and even when I reduce image size right down, doesn't work any more.  Site not very good these days.
Robbo

The texture in those pics looks just perfect. Looks like you did a great job as per usual.
I just used my last portion of Rik's vindaloo paste so eager to try something new.  That old school vid of Latif's Inspired (excellent share @livo) will have me adding chicken to the base gravy for sure. Instant Pot, of course.

Robbo