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


Chicken Bengali by Stephen again

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....



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

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.