Reading this thread, I made the Taz base again, and again adapted the Dopiaza recipe to a standard Madras. Once again it was an excellent curry and reinforced that probably its the best I've made. I did add a splash of Worcs sauce per the Jeera recipe just for a go.

I do wonder though about the fact that the method is a reduction-spice-fry, and how that might skew the goal of the "Madras 2011" exercise.

On the whole spices question, I've been using whole spices and using a blender to puree, instead of a hand blender.  Three or four minutes per batch completely purees the coriander/cumin. I've burnt out several hand blenders trying to puree whole spices.

And yes, the coriander grinds down to about half or less of the equal whole volume cumin, so I think substituting ground spices for whole is not a great idea unless someone figures out a proper conversion quantity.

-- Josh

Hi Ray,

The pizza stone I bought from a local "Kitchen Stuff Plus" - I'm sure there's something equivalent in the UK. It was about $15.

The key is to get the oven as hot as possible. Mine goes to 600 degrees fahrenheit, and the naans cook in about 2 minutes - I'm sure close to a tandoor.

The recipe I use exactly as stated, except omit the additional baking powder.

-- Josh

Quotethe question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.

Jerry, when I make a Vindaloo, I usually make the following changes vs a Madras:

- Triple the extra hot chilli powder (usually from 1tsp to a tablespoon)
- Add a little chopped green chilli pepper
- Slightly less tom puree
- Splash of vinegar instead of a splash of lemon juice
- Precooked potato chunks
- I also add a little whole cumin to the spice frying stage

Curious to know if this similar to how other members approach a Vindaloo?

-- Josh

I highly rate the Taz base, but agree that its not easily translated to the sweeter stuff - CTM, Korma... If Mick has any of Taz' methods on these that would be hugely appreciated.

But the point I wanted to discuss more was the notion of "reduction". Almost every chef video we've seen the chef starts with (depending on the curry) garlic, ginger, tom puree, spice mix and chilli. Then they add watery base gravy, and the vast majority of the of the cooking time is spent reducing this down. This must be a critical part of the BIR taste. If they all aimed for efficiency, they would make thicker base and have quicker curry cook time.

Perhaps part of this reduction theory is why I rate my curries using this base so highly, as the method forces you to do a complete reduction.

Some have commented negatively against the Taz method, as it doesn't follow the usual "fry spices and pastes in oil". However it does provide a focus on the reduction part.

Just an observation I thought I'd share.

-- Josh

I still believe this base/method has produced the best Madras I have made to date.

I have adapted the original dopiaza recipe to produce a Madras, Vindaloo, Bhuna and Jalfrezi. All have been superb.

-- Josh

Luke - for a first effort that looks fantastic. Great work!

-- Josh

QuoteThe only other explanation I can think of is the dreaded winter vomiting virus, or norovirus.

Here they call that the Norwalk Virus. Had it last year. Hits within 15 minutes and you're on the crapper for 24 hours. And then you're still not right for another day.

Not sure if its foodborne or not, but worst ailment I have ever had and wouldnt wish on anyone.

Anyone wanting to know anything and everything KFC, go here: http://kfc.forumup.co.uk

This guy seems to have scientifically broken down the 11 herbs and spices...

SS - I've seen basaar masala in my indian grocery. Not sure if its the oil-laden type, but they have so many varieties of masalas, I'm sure I will find.

Questions: how much basaar do you use? Does this replace the usual spice mix, or as well as? Any how much asafoetida and when?

Cheers,
josh

Ray - how would you compare the curries between using the paste method vs using the base? Which is the tastier curry?

-- Josh