Quote from: emin-j on November 01, 2011, 09:29 PM
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Could the ' Holy Grail ' really be down to the Maturing of the Base ? We seem to have tried everything else !
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I'm sure the secrets in the base somewhere!!!

How bizarre

Quote from: gazman1976 on July 27, 2011, 09:48 PM
haha this makes me laugh - i used to love phalls and vindaloos - however i cant handle them anymore......................................

Yeah I know the feeling - still my favourite is the vindy but cant touch a phall's any more

20 yrs ago had one a week - infact was challenged by all my work mates to a Phall-off!!!

So after 2 3/4 prawn Phall's in one sitting I'm still un beaten at work to this day - it was painful in the departure lounge afterwards :-X :-X :-X

What's all this meaningless waffle about hypothetical scenarios - thought it was about a cook book - is this a curry forum!!!!!!!!!!!!

And the finished base

Quote from: 976bar on July 18, 2011, 01:58 PM
I thought I would give his new base sauce recipe a go today and I am quite surprised how nice it has turned out. You can definitely taste the heat from the 6 green chilies in the base, and I think that anyone who likes a mild korma dish would not need to add anymore chili to the dish when cooking.
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Thought I'd give it ago last night

Agree on that one 976bar you can taste those chillies - I too followed almost to the letter as only had red chillies - however I used Abduls enhanced base (coz I bought his book you tight wads :-X) Seems very much like the Taz base without the oil

Anyway let you know how it turns out later this week -

Quote from: chrism on July 13, 2011, 12:15 AM
hi, my name is chris and i joined this site as i like indian food. over the years ive tried and failed trying to make a few of these dishes, i hope by joining this site i can get some spot on advice to make the perfect curry and learn from my mistakes.

Welcome Chris - yeah me too :

What I've learnt from this site (very quickly) is that there is not one single reciepe that ticks everyones box for taste, texture and spice.

So my best advise from spending months chasing the holly grail and trying everything is pick a base + spice mix and focus on that - I found myself chasing my tail every week thinking there was a better base and changing base/spice mix and never really finding a benchmark - find that benchmark and build on it with that recipe tweeking different componets and methods of cooking.

TBH the base needs to be simple, I cant see your local TA spending hours preparing some of the more complex bases - one thing I learnt two weekends ago and a massive leap forward - I prepared a curry (50+ servings) for our loacl village fair - started base Friday and let it bubble away on the corner of the Rayburn overnight - by 9.00am Sat there was a pool and I mean a pool of spiced oil ontop of the gravy that I'd not achieved before - the smell was pure TA - so perhaps the quest for BIR style curries is not so much in the ingredients but the method as we dont tend to cook large volumes of base for long periods of time - however for me thats a turning point - oil seems the key

Don't think you will go far wrong with the Taz base and Mick's (CBM) method using that base and CA's spice mix (not Taz spice mix) - its working for me

Happy cooking

Quote from: Razor on July 12, 2011, 02:00 PM
Hey HH, great looking Madras.  Nice and oily, just how I likes them ;D

Quote from: Ramirez on July 12, 2011, 01:36 PM
Looks really nice. What Madras recipe did you use?

Also, what is that white stuff on the left?

Mmm, Rice?  : :

Only joking Ram, looks like yogurt to me mate?

Ray.

Hi Razor

Yeah rice - haven?t quite mastered that one yet!!!

ps - your base is on my to do list - keep you posted

Quote from: solarsplace on July 12, 2011, 01:13 PM
Hi

Thanks! - its lunch time, and I have in front of me a fairly rubbish cheese sarnie.

Then you go and post a picture of a delicious looking chicken madras.

Perfect timing.......

heee - yeah me too yuck tuna sarnie

Quote from: Ramirez on July 12, 2011, 01:36 PM
Looks really nice. What Madras recipe did you use?

Also, what is that white stuff on the left?

Thanks - its working for me, also achieved a retro 80's sauce consistency which I like which the Taz base seems to produce.

Recipe is a bit of everything at the moment, I'll post it up when I get home form work later.

ps white stuff if plain Greek yogurt - funny just like the plain taste of it with the spice