Hello LC, yes there are many base recipes and I believe they share more similarities than differences. For a while in this forum, some years ago, the forum seemed to be awash with new base recipes that were being received enthusiastically. There seemed to be a belief that somewhere there was a base with some sort of secret ingredient that held the key to BIR nirvana. I likened this in my own mind with a sort of search for the holy grail. Some members even got their local curry house to supply them with a tub of base and they seemed underwhelmed with what they got.

So yes I do believe that a good curry can be made with any decent base. As far as technique is concerned I am fairly open minded as long as the initial reduction gets enough heat to be brought down. I also remember a time on the forum where some members bought huge gas burners and bottles to ensure the heat was of an incendiary variety. I don't cook on a high heat at all. What I do is start the base of full power (I have an electric cooker) then as soon as it boils I turn it right down and let it simmer for as long as it takes. Consequently my curries can't be finished in BIR time, they take longer but I really don't want curry splatter all over the cooker and walls so that is what I choose to do.

Taz is not the first base I've used. The path to where I am just now has been KD, Bruce Edwards and Ashoka bases. I was really inspired by Panpot's Ashoka recipes which he got from his time in one of their kitchens. Ashoka is a Scottish chain with branches around the country and they do pretty good curries. His recipe for garlic/ginger paste and bunjarra really gave me something to think about and I developed some of my Taz recipes (e.g. Chasni) from his Ashoka posts. At my peak a few years ago I was cooking two curries per night for 4 to 5 nights per week as I went from one Taz recipe to the next and I think this really helped me develop a consistent technique.

So that's where I am at just now,. I don't turn out curries in such numbers now, but enjoy cooking for pleasure and go on a wee splurge every now and then. For example last week I did 2 x CTM, one Chasni and one Pathia. I really wish I could produce a decent naan with the same consistency. I am thinking I should go back to trying the h4ppy naan recipe and see where I get to.

Hope this helps LC.

As regular forum members know I have stuck with the Taz base and method pretty faithfully for the past few years. I find it produces consistently good curries so I've felt no need to change and have spent most of my energy taking existing recipes and adapting them. One of the key features is taking the first reduction of spices, tomato paste and base right down until it reaches a dry thick paste. I find that this really caramelises and intensifies the flavour so I guess it has a pretty good connection with what Phil's post describes.

I use Taz base. There is ground cumin, coriander and turmeric, 1 tbsp of the first two and 1 1/2 tbsp of turmeric to 1kg onions, e.g. about 9 portions. I don't know how that compares to the Zaal base but there's no mix powder in it.

Quote from: vinotinto on February 07, 2017, 08:58 PM
Im a big fan of Rick Steins Indian book, there are some excellent recipes in it

Yes it's a book that I've read and it has good reviews. I also enjoyed the programme of the book. The cooking method on the TV programme owed more to home style cookery than BIR. If you are looking to replicate BIR cookery you won't mind Rick's book much help. However you will find this site helpful.

Hello Hukka and welcome to the forum

I am from Scotland but I had friends who used to stay in Bradford and Huddersfield so I know of the wonderful curry culture in your area. I remember visiting the Bombay Brasserie in Bradford a couple of times but also enjoying a nice curry at the Samarkand in Heckmondwike.

I am a long time member and I like to keep in touch with the forum though it's not as active as it once was. In my opinion this is because some (a lot?) of the members have got to the stage where they are producing restaurant quality curries that faithfully replicate our takeaways and eat-ins. It seems to me we have reached a critical mass in terms of the contribution of knowledge and recipes.

That means then. that there is a wealth of knowledge on this site if you know where to look. My suggestion would be to pick a base, and associated spice mix and recipe then try them out. The base recipes can be found if you go to the forum tab at the top of the site, then scroll down to where it says curry base recipes and have a look there. The base recipe has been akin to a sort of search for the holy grail. You'll see however (in my opinion) that there are many similarities between them.

You mentioned KD and we have one member (Phil) who is a big advocate of that base but if I understand him correctly then I think he has mentioned that the amount of base gravy in her recipes is a bit on the meagre side for one portion. I too have used KD 1 and KD2 in the past and that's what I found. I don't think her spicing is representative of other recipes on here.

There are a few bases that have been tried and tested and you will be able to see from the number of posts which ones they are. I have my own preference and have been getting consistently good results. I won't say what it is, but rather leave you to form your own opinion. I'm sure if you want more detailed recommendations then other members will be happy to help. Just give us a shout and you will get a quick reply from the regulars.

Let us know how you get on?

SL

good post Rob!

Back to work tomorrow  - all the best for the coming year everyone.

That's a cracking looking spread Rob, restaurant quality!

Merry Christmas to all!

Mike, it looks exactly like the kind of Madras I enjoy!