Quote from: Unclefrank on September 18, 2012, 10:24 PM
Just made a batch of Taz base and would like to know if anybody could give me some pointers on making this recipe, don't usually eat a Vindaloo, on whether black pepper is worth adding and also the vinegar addition, lemon juice or vinegar.

Unclefrank

I cook vindaloo regularly

If you follow the original recipe above

my personal additions/substitutions to the original are to use lemon instead of vinegar, which vinegar IMHO isnt BIR, a good dash of Worcester sauce, a decent grinding of black pepper and a decent pinch of MSG at end of cooking if you dont mind using.

and of course adjust the chilli powder according to your preferred heat level

cheers

Paul

Nice stuff thanks a lot.

I have sent you a PM

Cheers

Paul

Many thanks CA

Paul

hi all

can someone point me or post a link in the direction of mixing or buying panch poran please?

tried the search facility but as usual its a bit crap

cheers Paul

Quote from: curryhell on August 07, 2012, 04:56 PM

Quote from: artistpaul on August 07, 2012, 02:09 PM
Hi CH

dont have the specified tamarind sauce just a concentrate, is that suitable substitute and how much concentrate to use? cheers

I used a concentrate in my other recipe AP. It definitely added a little sour note.   I would say use a 1/4 of a tsp.

many thanks CH

Hi CH

dont have the specified tamarind sauce just a concentrate, is that suitable substitute and how much concentrate to use? cheers

Quote from: curryhell on July 08, 2012, 02:53 PM
Don't know how i missed this .  Thanks for posting Russ.  Well, this certainly clears up the majority of the queries.  Jb, when you made this up for your very tasty looking curry fest the other week, did you add any sugar to the masala sauce?  I still have this nagging memory in my mind of Az tasting it when it was cooking all in the pot and realising there was no sugar.  I think he then proceeded to add 1-2 chef spoons of sugar.  Any help from the other members of the F5 would be appreciated.  I've been doing a little reseach into red masala sauce and want to make it in the very near future and of coursewould like to do it proper justice like the rest of the Zaal stuff

Why not drop the chef an email regarding any outstanding issues?

Welcome to the Forum Yasmin, you will find everything you will possibly need to know right here.

Selamlar

Paul

Quote from: curryhell on April 10, 2012, 11:42 PM
Now that is very plausible Paul and my train of thought too.  If that's the case, it would explain why i couldn't reduce the thickness of the gravy but at the same time some water remained which prevented my from frying the shite out of what was left and burning it. This is what should have happened if i'd have managed to evapourate all the water, which obviously i didn't inspite of the intense heat and prolonged frying. Therefore the moral of this must be to only use so much oil when cooking the base or you'll never be able to thicken the sauce.  I eluded to this when i drew the comparison between this base and the Taz base.  I'm feeling happier now  ;D

Yeah CH

thats right

The thicker than normal/usual layer of oil prevents the steam escaping directly/normally , a bit like a protective skin

IMHO too much oil forms a barrier around what is essentially/primarily a water based base sauce thereby inhibiting a reduction because the water based element cannot  get actual/full contact with the surface of the pan and thus cannot  properly evaporate/reduce by giving off steam.