Quote from: Stephen Lindsay on December 30, 2012, 10:43 PM

Quote from: gagomes on December 30, 2012, 10:28 PM
I nailed the "chicken korma" with the BIR taste. It's a mix of taz base and c2g recipe, using ghee instead of oil. Somehow I find it it's quite oily this time, which isn't very pleasing to my taste, but I'm quite happy. Too a few pictures and will post them later.

Oh, and I also adde banana at the end. De-li-ci-ous!

gagomes did you add ghee at the start of the curry? If so that will account for it being oily. The Taz base contains a huge amount of oil such that you don't add any more when cooking the curries and it isn't inter-changeable with other recipes as the method of cooking is different to the norm. you might want to check out any of my Taz recipes where the method is shown.

Yes, I did indeed Stephen! Thanks for pointing it out, sure next time it's gonna taste better (though I wouldn't try to change the flavour at all, it was great already!
I think now I understand the "oil separation" part better, because I was able to scoop out quite a few TBSPs of oil out of the korma, which, in my previous experience with darthphall's base, didn't happen!

I nailed the "chicken korma" with the BIR taste. It's a mix of taz base and c2g recipe, using ghee instead of oil. Somehow I find it it's quite oily this time, which isn't very pleasing to my taste, but I'm quite happy. Too a few pictures and will post them later.

Oh, and I also adde banana at the end. De-li-ci-ous!

Cooking it at the moment. I've taken a picture, but I'm waiting for the dropbox to synchronize the picture and I'll post it here afterwards :-)

I think I finally get the "onion sweaty smell" which I seem to recall Julian Voigt commenting on about.

Quote from: Stephen Lindsay on December 30, 2012, 07:02 PM
gagomes this is the amended recipe for the Taz base that I use - hope this helps.

Taz Base

Ingredients:

6 large onions, approximately 1kg peeled weight, chopped
5 cloves of garlic, peeled and chopped
2 inch x 1 inch piece of ginger, chopped
1 average sized green pepper, chopped
450 ml of vegetable oil
2/3 tbsp salt
1

Thanks guys!

I should also say that although I've used darthphall's base, I never added chili to the base. I think that's what made it more generic and as far as I can tell, it did not taint a korma in a bad way :-)

Quote from: Stephen Lindsay on December 30, 2012, 06:51 PM
gagomes

you don't need to use whole seeds in the Taz base, just use ground powder and reduce the quantity slightly.

Steve

Thanks, makes sense.

Thanks guys! I just looked at both recipes (CA and Taz) and I realize I'm sort of challenged at the moment as my food weight scale just died yesterday, so while I'm very interested in those recipes, I wouldn't probably not know how to select the quantities without disrupting the ratios greatly

I'm curious about CA's base, as I've used his korma recipe successfully using darthphall's base, but it made me wonder about the use of the seeds in taz' - I seem to have everything I need for both, but taz is likely to be easier as I won't need a scales. Would I be able to grind the seeds before adding them to the pan, so that the blender doesn't let them pass?

On another note, I can't seem to find "english" onions here. I don't know if "english onion" is a type of onion, or the origin. In Portugal (where I am at the moment for christmas holidays) I can only find shallot onions (red'ish) and normal onions with origin from portugal, spain and peru. Any advice would be welcome

That looks stupendous Tommy.. makes me hungry!

Quote from: h4ppy-chris on December 30, 2012, 05:48 PM
good on you mate for havin a go.

Thanks h4ppy-chris! I also should mention I used RobinB's pilau rice recipe and abused on the red color :-)

I'm about to go make another pot of base sauce. I thought my last effort wasn't up to the standards of my very first attempt, so I thought I'd try again, in an even more controlled fashion. However, before I go about it, I was also thinking I should try other base sauce recipes. Perhaps there are easier/cheaper ones than the darthpahll's base, which is the only one I've used so far.

On the other hand, I don't really have a pressure cooker as some recipes seem to call for it. Would anyone have any recommendations outside darthphall's and preferably without requirements for pressure cooker, if that is a requirement at all.

I want to be able to make korma's/jalfrezi/garlic chili/ceylon/madras, so it must be that versatile

This is a cross between Madras and Jalfrezi, which I coined as majaldrezi! It was hardly BIR tasting, but I presume most of the problem in attaining that BIR taste was due to having accidently doubled the turmeric size when making the base. I also think the curry powder I have isn't great, for the simple fact that it is brand-less and yellowish than others (probably high on turmeric too?)

The base sauce is darthphall's recipe, every portion is halfed, except for turmeric (a costly mistake) because I don't have a large enough pot to make 7 litres :-)