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Hi everyone. I joined back in January but I have only just got round to attempting a recipe. Before I start on my feedback, I would like to give hi-fives to all who contribute to this site.I have been searching for that missing ingredient which you get in a BIR curry, you know, that sweet, spicy aroma you can smell. In the past I have tried adding sugar, sugared mashed carrot, onion puree with cinnamon, but to no avail. I have now found that missing ingredient thanks to this site!.I made my base gravy using the Zaal recipe but scaled down due to the size of my pot. The mix powder I used is credited to Abdul (8 spice mix) although I omitted the tandoori powder because I didn't have enough spices. The Akhni Stock is that missing aroma and flavour I have been searching for! AMAZING!!I made a vindaloo from a video recipe I found on Youtube. (The secret to takeaway curry by leviteish.)I think either my base is too thick or I added too much mix powder because it tasted a little heavy.I will try again and adjust. Meanwhile, where can I look for recipes on here for other curries?.....Rogan Josh, Madras, Balti and so on.Thanks in advance to all.
Welcome!It's nice to hear you're getting good results. I think the Zaal base is a good one and like you I made up a batch scaled down to try and also like you it did seem to come out quite thick. I think the answer is just to thin it down to what you think is the right consistency which should be quite runny and just cover a spoon but still run off it if you see what I mean.It might be because of the scaling, but even still 4Kg of onions to 2L + 1L of Ahnkni doesn't seem to be the right ratio to me for the right consistency. That's 1.3Kg of onions per 1L of water.The usual base I make is 600g to 1.6L of water which is 375g of onions per 1L of water, quite a big difference.There's a section within Main Dishes that includes recipes for the ones you mention.
