This topic has been moved to Tandoori and Tikka.

https://curry-recipes.co.uk/curry/index.php?topic=12548.0

Hi djossie.  Check out the tandoori and tikka board in the starters section here:

https://curry-recipes.co.uk/curry/index.php/board,74.0.html

Blades and Mickdabass recipes work really well.  Then prep your sizzling dish, nice and hot, dash of oil, hand full or chopped onion, pop on the cooked tikka/tandoori and a squirt of lemon juice round the edge of the dish to get all that lovely smoke and beautiful smell.

And if you haven't got a sizzler, go here:

http://www.cooksmill.co.uk/c/10669/tableware/indian-tableware/sizzlers

Keep up the good work jb.  The majority on here appreciate any snippets from behind the scenes, as there is still plenty to learn for those of us that don't proclaim to know it all.  I wonder how long it will be before some of this info finds it way elsewhere?   :

I really must get down to Vindaloo and try their namesake 

Very best wishes of the season to all you curry lovers

Glad you enjoyed it fried.  And it obviously has potential to be developed further 

As usual jb, nice work.  Keep on building that relationship.  You can get me in there for a session then ;D  Looking forward to your next post already mate 

Never had stifado but it looks Damn tasty Nsga.  A plate of that mash would do me just fine  I'd have to put some HP on those beans though to give them some taste appeal. Nice one Keith

Looking as good as my original post there Ziggy.  I've resized your pics to 640 x 360 pxl for ease of viewing 

I can see me using this base going forward Andy.  It will be interesting to do a direct comparison to the Zaal using identical timings measurements etc.  I think i already know that this base is going to come out on top in terms of what i'm looking for based on my tastes which are like everybody else's, influenced by their experience of their own local favourite BIRs.
As for the tarka, couldn't agree more.  I really did push the browning of the garlic but i do know when to stop and tipping it in to the base did that perfectly.  And the washing of the tarka pan with the base just underlines you've just created a great canvas for experimentation in the kitchen    I added two large cloves and four baby cloves those in the middle that you avoid using till there nothing else.  Next time i'm gonna go for six good average size  or four large.  I'm sure i short measured the garlic but i'll remedy that with the next batch which will be coming up real soon.

Quote from: Madrasandy on December 13, 2015, 01:46 PM
CH I only use 3Tb , tried 4 but find 3 to be a lot better

Cheers MA.  After the onions, peppers and coriander I reviewed the quantity of ingredients for spices, g/g, oil, blended tomato etc and, they are all pretty much in line with those of the Zaal base.  This put any concern on quanitity issues to bed, other than the ginger garlic, which was well out of proportion.  I therefore only added 3 rounded dssrt spoons of that  ;D .  Anyway, here the onions melting for those who haven't seen melting onions  :



The base after blending:



And the finished product:



Base has very subltle flavour and is very morrish indeed.  As someone has already said you find yourself going back for more and more just to appreciate the taste.  I can only describe as very very mild slightly sweet creamy onion liquor with a hint of tomato just noticeable .  The curry taste is barely discernable and merges very much into the background.  No hint at all of the  coconut but this may be where the creamy flavour comes in.  Probably the best tasting base i've made and has great potential for providing the perfect backdrop to many a good curry.  I know you shouldn't judge how good a  base is by taste alone, so the only way to test it, is to make a nice curry sauce which i'm about to do now, once i've cracked open a bottle of Leffe.  Here's hoping 

Just back from cooking the sauce.  Let's just say that i think the vindaloo journey is going to progress now in the right direction.  I've already gained a point at least on my last effort, but i've got some more experimentation to do yet.  Thanks Jason for taking the time to put this base up.  It definitely deserves its place as one of the best bases posted on the site IMHO, given its popularity and widespread use.  I will do a side by side comp with the Zaal base before i run out.  However, I think i'll be making another batch of jb's base over the weekend.  I believe its going to take my cooking one step further - and that's just after cooking one sauce, but I have been cooking this sauce for along while and the results have not hit this mark until tonight