Thanks for the link goncalo 
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#12
Just Joined? Introduce Yourself / Re: Newcomer.
March 21, 2013, 04:10 PMQuote from: spiceyokooko on March 21, 2013, 03:50 PM
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.
I myself used approx 600g of onions (4 x medium sized), 1.5L of water (which is what my kettle holds), plus the Akhni water.
I will plod on and tweak and try the other recipes and when I'm happy with the results I'll post the photos.
Thanks again
#13
Just Joined? Introduce Yourself / Newcomer.
March 21, 2013, 02:47 PM
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.
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.