Way to go Ray, Sounds really excellent,
Can't wait to see the pic's,
I've only ever made one base, but now your results make me want to try this one,
Question Is this a one serving,?
If so how would I size it up for say a 4 person meal, don't want to make 4 separate curry's does one.
;D
Again well done mate

Les (trainee)

Hi Les,

QuoteIf so how would I size it up for say a 4 person meal, don't want to make 4 separate curry's does one.

I understand you not wanting to make 4 separate curries but because this curry requires the reduction method, trying to double up or quad up would make the method extremely difficult to achieve, in my opinion.

Personally, I would make in advance, and do each portion individually, then pour each curry into one larger pan, then reheat when ready to serve.

Sorry to be of not much help mate

Ray

Ray - re your own base - have you thought about tweaking your own base by employing the reduction method? - perhaps that would combine the advantages of both bases?

Quote from: Razor on January 28, 2011, 03:30 PM

...snip...

Anyway, I will give it a go, once I've got through the 9 litres of Taz base that I've made ;D

Ray

Blimey! - that's a big portion (ooo err) did you just treble everything up? 

Cheers

Hi Guy's, thanks to Axe, I've discovered photobucket ;D

Here's the pics as promised.

The Taz base, doubled up version;


Ingredients: Tom puree, mixed with water and GG paste.  Mix powder, deggi mirch, salt and methi.  Lemon dressing.  Fresh coriander


My own chicken tikka, frozen (recipe to follow, wished I'd have developed this for the group test);


Ready to go;


1st lot of base, spices and tom puree in for the first reduction;


Reducing;


1st lot of base reduced;


2nd lot of base, chicken tikka, lemmon dressing and coriander in.


Finished Madras (sorry, picture quality a bit fuzzy on this one)


Last nights supper; (just there in the background are my kubideh's


Better pic of my Kubideh's;

Link to my kubideh recipe, if anyone is interested https://curry-recipes.co.uk/curry/index.php?topic=5077.0

Hope this gives you guys some idea of where I was at with this recipe.

Ray