Looks good Stephen,
Go on, be brave, take the base down further...... ;D
Cheers,
Mick

Quote from: Stephen Lindsay on February 25, 2011, 08:56 PM
I always think a beef curry makes an excellent change moonster - post your recipe on here cause we don't see a lot of Ceylon recipes on the site.

Steve

Steve,
A ceylon round my area is nothing more than a madras with coconut added,
Is there much difference in your neck of the woods?
Cheers,
Mick

Quote from: chriswg on February 25, 2011, 09:18 AM
Brilliant video AchMal - did it taste as good as it looked?

I liked his comment about how brown the garlic needed to be. I think that is where the last 5% lies. I can't wait to try it!

Chris

Hi Chris,
He did make some cracking curries and this was no exception. Not the best I've ever tasted but still up there.
The last time I went to that restaurant, a couple of years ago now, Fokrul had gone, apparently working in London.
Cheers,
Mick

Quote from: Ramirez on February 24, 2011, 09:26 AM
after they add the first dollop of base the second spoonful looks slightly more red - not sure if that is something other than base or base with oil that has separated.

Absolutely correct Ramirez,
The second ladle of garabi had some of the red colourerd oil in it.
Mick

Thank you for your kind words CA,

I still stand by what I said, the Taz base relies on the first base being reduced to such a level that the oil fries the spices once the majority of water has been boiled off.

The previously accepted 'normal' method does not need this as the spices are fried/fused in oil prior to the base going in the pan. From then on you could add all the base in one go if you wish and reduce or add it at a chefs spoon at a time for all the difference it makes.
I have seen chefs do this with no difference in taste in the final curry. Only my opinion from what I have seen.

This is and was the only point I was making.

Thanks,
Mick

There was me thinking the Tax base and method were different from many others.  :

CA.
I think you know exactly what I mean when I refer to first reduction for the Taz base ie how far you take it down. Which is different to other methods.
Mick

Nice work Stephen,
I'm glad to see that you have followed the instructions on the first reduction to the letter.
It really does make a difference.
Cheers,
Mick

Quote from: Axe on February 18, 2011, 09:37 AM
Mick, thanks for posting the pics, it's an interesting insight into the pre-cooking of spuds. I don't suppose you have some rough measurements of ingredients used do you?

Can I also ask if the same recipe and technique is applied to the mixed veg and mushrooms?

If that is base in the background, its a very similar colour to the IG base.

@ Axe and Ramirez,
Going by memory and the fact that this was a very large pot of spuds I would suggest the following for home use.
As long as you understand this will be close but may not be totally true to the amounts the chef used..........disclaimer ;D

For 2 lb of potatoes,
150 ml of veg oil
1 tennis ball sized finely chopped onion
1 tablespoon of garlic/ginger paste
Cassia bark 2" x 1" piece
1 bay leaf (Asian)
1 tablespoon of panch phoran
1 teaspoon of salt
2 tablespoons of tomato puree watered down 50/50
2 teaspoons of turmeric powder
1 tablespoon of mix powder
Water to cover

The mixed veg are done the same way.

The mushrooms are a different matter, when I saw the way they were cooked I was very surprised....and thought that they wouldn't be upto much. Having tried the method I can say they are very good and have no complaints when used in mushroom rice or mushroom bhaji for example.
They used sliced button mushrooms simply boiled in water with a little mix powder, when cooked they were drained, put into a suitable container with a little veg oil mixed in. This stopped them drying out until needed in the dishes.

Cheers
Mick

Quote from: Razor on February 17, 2011, 08:04 PM
I will definately be giving micks spuds a go in the very near future (ooo, that sounds so wrong on so many levels)

Ray

Oh will you now, you smooth talking devil....