The Base Gravy

[CurryManUKs]

I'm posting this for reference purposes

Spices/herbs scaled down to 1KG of onions (it is assumed that Taz's base uses 1KG of onions but the recipe doesn't specify a weight).

JB'S BASE

0.75 TBSP turmeric
0.25 TBSP cumin powder
0.25 TBSP coriander powder

ZAAL'S BASE (includes an akhni stock not specified below)

0.4 TBSP mix powder
0.5 TBSP turmeric
0.5 TSP chilli powder

SYED'S BASE

2 TBSP mix powder
1 TSP paprika/red chilli powder
1 TBSP kasuri methi

TAZ'S BASE

1 1/2 TBSP turmeric
1 1/2 TBSP coriander seeds
1 1/2 TBSP cumin seeds

[CurryManUKs]

Thanks for the reply. I've noticed that Taz's base neither fries the spices nor the onions. Do you mean to say that these things change the base for the worse, or do you just think not doing them in that particular base is better? One thing I've noticed, too, is that Taz's base contains a lot of oil -- is there an advantage to this? Certain things "just work", but recently I've been trying to understand ingredients and what they do so if I tweak recipes, I know the effect I'm producing.

When I make Taz base I fry the onions and other vegetables in the large amount of oil it contains, then I add the spices, water etc.

Yes the Taz base does have a lot of oil, but when you cook a curry with it, you don't use any oil. You start with the base and add spices etc. Because of the amount of oil in the base, it fries the ingredients rather than boils them.

Here is an example basic curry to give you an idea of what I mean:

Chicken Medium Curry with Taz Base

Ingredients:

1 portion pre-cooked chicken
400 ml Taz curry base gravy
1 level tbsp tomato puree mixed with 1 tbsp. water
1 tsp garlic ginger paste
1 tsp BE spice mixture

[livo]

Sorry I didn't quote a quote of a quote of a quote. 

Yes. I've used large, medium and small.  Watch Rick Stein's India. They use red ones.

[CurryManUKs]

Looks like I haven't gotten the hang of quoting yet