Topic: Zaal - Restaurant Base / Garabi

[SteveyG]

Had a go at this one today. Other than a mishap with the blender it went pretty faultlessly. I probably altered the quantities a bit and the spice mix was pretty much made up but I just went with what felt right but the end result is a very nice sweet base. I very often already add cinnamon to my dishes, so this gives a light hint of the flavour that I'm used to.

I didn't get chance to make anything with it as I thoroughly cooked it through for many hours, so time ran out.

[curryhell]

A good base to choose.  Looking forward to hearing about and seeing the pictures of the results of the finished dishes 

[SteveyG]

Made a Vindaloo with it last night. The results were excellent and the curry tasted exactly like my local take-away Vindaloo. I made the sauce a bit thicker than I usually would, but actually I think I prefer it like this.



Excuse the presentation - just wanted to eat at this point... Lol

[chelters1]

how much water is used for the Akhni stock anyone

[SteveyG]

It's probably not too critical. A litre should be fine.

[Petrolhead360]

Making this base tonight.
General question - Do you crack the cardamom pods open in the Akhni Stock Stage or leave them whole in the boiling process?

[Onions]

Crack them open, so the seed is released 

[curryhell]

Making this base tonight.
General question - Do you crack the cardamom pods open in the Akhni Stock Stage or leave them whole in the boiling process?

You can follow Onions advice who wasn't at Zaal, or do as we were told by the chef - leave them whole and just boil them.

[loveitspicy]

CH - you are right mate - just check them in whole and boil away

best, Rich

[Onions]

LOL!!! Righto  :-X