In the early 90s I took a course of evening classes on Indian cookery.  It was great, 18 weeks long, held by a grumpy Indian lady called Rajnee.  The format was the students turn up one week, watch her cook for a couple of hours and everyone got to try the dishes.  We were given the ingredients list and the following week, we would cook ourselves with her watching and guidance, returning home with a great dinner. 

Anyway, reason for bringing that up is one week she asked if there was a particular dish we would like her to do. I inevitably said vindaloo but remember one guy asked for a Balti, and she was so indignant it was hilarious.

A bucket?? You want me to cook in a bucket?  What is wrong with you? Etc etc

Happy days.


Robbo

Hard to say livo but I have one last portion of my Instant Pot base so will try a repeat and see. My suspicion is that I had a bit of luck and it all just came together. I actually let it sit overnight rather than having for dinner and will be having it for elevenses today.

Robbo

Yes, Pants has a very keen nose when chicken is around.

Robbo

I need to use up my two remaining regular Instant Pot base portions before I dive in properly and experiment with the Taz base I made last week. So this morning I just winged it and have to say I?m very happy with the result.   And that?s a rare thing for me.  I categorize it as madras-like but no way am I posting this in the recipes section as it?s just something I cobbled together.

Ingredients
2 TBSP canola oil
1 TBSP ghee
1 portion Syed?s service onions, about 60ml
1 portion Syed?s tomato pur?e, 60ml
1 TBSP garlic paste
1 TBSP ginger paste
1 portion of stripped rotisserie chicken.
1 portion Instant Pot base gravy
Fresh coriander for garnish

Spice mix
1/2 tsp Taz mix powder
1 tsp extra hot chilli powder
1/4 tsp salt
1 tsp kasoori methi
3 dried red chilies, torn (I don?t know the type, just out of fresh so pulled these I had from the Asian supermarket)

Heat the oil and ghee
Add the garlic and ginger, 30 secs
Add service onion, cook 1 min
Add all the spices and fry 30 secs
Add tomato puree and fry 30 secs
1 ladle base and reduce
Add chicken, mix in
1 more ladle and reduce
Then add all the remaining base and cook down to desired consistency
Garnish with coriander



I freeze Syed?s service onion and tomato puree in these plastic pots.  I think they?re for ketchup but are just right.


I cannot wait to eat this curry tonight.  Possibly the closest I?ve come to BIR taste. It would 100% benefit from use of proper pre-cooked chicken, but I didn?t have any to hand so made do with the rotiss.  No better way to spend a Saturday morning.

Robbo

Thanks Stephen.  I titled the post aiming for those who?d had experience using the base deliberately but maybe wasn?t clear enough.  Either way, you do start with a completely dry pan and just reduce the base down to a paste. Very different to what I?m used to but very effective. The pressure cooking worked just as well as it does on other bases I?ve tried and the consistency / texture of the finished sauce is on point.  I just need to try it with identical spices and ingredients that have got me close to the BIR I seek.
One thing, I just had the base at room temperature, not warmed in a pan, as I would with my usual BIR base.  Made no difference. If it means one less pan to wash, that?s ok,with me.

Robbo

Sorry gang, my mistake, not taking a pic of the base itself in the pan.
Here?s the remaining base portions.


The dry image in the pan is the first stage reduction.  I read in a Mick / Taz thread.  Take 200ml in the pan and really reduce it to a ?dry? state.  Was just wondering if that was far enough if anyone had used this base.

Robbo

Hello all
I had my first go at the Taz base, but instead of the slow cooking for an hour, I put everything in the instant pot and pressure cooked for 40 mins, then used the saut? function to simmer after the addition of the tomatoes.  The resulting base is very good.
The first reduction of 200ml I took down to this.  I think it?s about right, ending up with similar consistency of the early stages of the more familiar method.  It took about 10 mins, not too high heat, as I wanted to really pay attention.

Does this consistency look right?



The final resulting curry was OK, definitely in the ?alright but not quite? category.  The base and technique are sound.  I messed this up by adding way too much chicken, as was cooking for me and the missis, but was a very passable curry.




Looking forward very much to using the remaining 7 portions in the freezer.
Vindaloo next and sod the missis. 

Robbo

In addition to chilies, of course, we are again growing the usual suspects - parsley, oregano, basil, coriander (though that prefers cooler temps), sage, cherry tomatoes, lemon grass, ginger, thyme, rosemary and a good sized catnip plant our kits can just help themselves to.
Love the summer months for this.

Robbo

Scorpions are great in small doses. I prefer them in chilli to a curry myself. Wish I could get naga over here.  Ghosts are close but don?t have that certain taste the naga has.
Are the Hungarians hot?  Similar to anything I?d know?

Robbo

Looking good livo.  Thai are easily my favourite.  This year we decided not to grow habaneros. Although we?ve always been really successful, I end up with too many and no amount of smoking, dehydrating, powder-making, freezing allows me to use them all.
This year we?re going cayenne, poblano, jalape?o.  Couldn?t find seeds or starter plants for Thai, but cayenne should be a good enough substitute I think.


Robbo