Thanks for posting.

Where did the base originate from or is it a recipe you've devised? Also, do you know how much ginger exactly is required?

Thanks Mick. Will definitely be giving this a go at some point - maybe even for this group test.

This sounds very similar to the Madras I make, excluding the ghee.

What is Mouchak - is it a restaurant? Do you have any pics?

I like both ideas, Malc, but unfortunately I don't think either would be feasible. Option 1 would be ideal, but I think to provide a scaled-down version that is as good as the full-sized version, would take considerable effort and a lot of trial and error. This would have to be done for all bases in a group test. It would be great if the original authors could provide a super-scaled-down version, but I don't think that is likely to happen (especially due to the number recipes sourced from restaurants).

In terms of option 2, I just don't think you would be able to make the base as good as it would be were it made as per the recipe. I am willing to be proven wrong, and there are undoubtedly better cooks here than me, but I just cannot see it working.

I don't think we will ever fully circumvent the compromises of the group tests, as they stand currently. Phil's idea may have some legs though and should be considered.

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?

I would also like to quantities if available, please Mick.

OP gives details of the recipes, Stephen.

Chris, it's probably worth updating the OP with details regarding the base and spice mix to be used, just be completely clear.

Shall we just forget the whole thing?

Quote from: hotstuff09 on February 16, 2011, 04:17 PM
George being a mod doesn't mean he cannot have an opinion in my view

You're completely right, it doesn't mean he cannot state his opinion. However, new users seeing a mod make comments like that is pretty harmful to the forum IMO, especially on a small forum like this where new regular-posting users are rare. It isn't appropriate.

I'm happy to go either way in terms of whether we use the base and spice mix stated in the recipe or standardise on one base and spice mix for all. However, the former is clearly going to take much longer. I am more than happy to go with the earlier suggestion of the Taz Base and spice mix.

Quote from: PaulP on February 11, 2011, 10:56 AM

Also, having no pre-cooked chicken I put the raw chicken into the wok after the first reduction stage and sealed the chicken with the reduced ingredients before adding the second lot of base. This seems to give the chicken a good flavour.

Interesting you should mention that, because having used both raw and pre-cooked Ashoka chicken with this recipe, I thought that the raw chicken gave a much more desirable taste.