So after 188 posts, What exactly have we achieved here, if anything.
(hope I'm not offending anyone)
Seems to me the only thing that's come out of this experiment is everybody's tastes are different, which we already know.

What can you say, It's what ever Floats your Boat,

CA
Dip does put potato in his onion bhaji  ;D

And it's Goodbye from him/her  ;D

Or you could try this link.

How to make onion chutney and mint sauce

Just as a point of interest, tradinational vindaloo was never made with potatoes, So don't know how potatoes ever got in their in the first place
see link

http://en.wikipedia.org/wiki/Vindaloo

Quote from: PaulP on January 30, 2011, 10:42 AM

Quote from: hotstuff09 on January 30, 2011, 09:49 AM
Looks really good,
BUT is this base suitable for all other curry styles, or just the madras, (which seems a shame if it is)
Les (Trainee)

Hi Les,

You can make any curry with the Taz base e.g. korma, ctm etc.
The only downside is that for curries using added cream you will have more oil/fat content than is really required for creamy dishes. It tastes fine but the calorie count will be higher than is necessary for the flavour.

Cheers,

Paul

Thanks Paul
As i have to watch my fat intake (the ticker aint what it used to be) I think I will have to look for another base i think, The missus loves korma(just as well have a pot noddle) So now need to find a base with less fat content.

Les

Looks really good,
BUT is this base suitable for all other curry styles, or just the madras, (which seems a shame if it is)
Les (Trainee)

Quote from: Razor on January 29, 2011, 03:43 PM
Hi Hotstuff,

I stand corrected mate ;D

With that said, yes, I can see it working for korma because you don't have any spices as such that need cooking.  Essentially, with a korma, you are basically just boiling it anyway.  If you check out the Dipuraja videos, he demonstrates how to cook a korma, and its basically, everything into a cold pan, and boil down to the correct consistency.

However, on the more robust curries such as madras, jal frezi, dupiaza and so on, you need to reduce the first lot of base long enough for the spices to get fried in the remaining oil. Could you imagine trying to scale up x 4, and adapt the reduction method?

You would need to reduce down 800ml of base   It would take forever!

I'm not completely ruling out up-scaling, I just think it will be very difficult and quite lengthy to do, using this reduction method.

If you want to use the fry method, then I don't see a problem, as you are frying/cooking the spices, garlic, tom puree and so on, at the very beginning, however, I wouldn't use the Taz base if you are going to use the fry method because your end dish will drowned with oil

Hope that explains where I'm coming from mate

Ray

Hi Ray,and Mick,
I can see your point with the korma and a more spicer curry,
I bow to your superior knowlege ;D
Les
BTW nice pic's Ray I know what to aim for now

I beg to differ on this one Ray,
In the mains recipes for lamb dopiaza this was mentioned, and you can see it on the video

Quote from: moonster on January 12, 2011, 08:12:26 PM
Mick,

what was that light coloured base to the right of the main dish?

thanks for your quick reply

Alan


Hi Alan,
The pan to the right of the dopiaza was a wok containing 3 chicken kormas reducing down to the right consistency not a base.
Regards,
Mick