Quote from: JerryM on January 29, 2011, 03:45 PM
...snip...

anyhow i now know 100% that a hot madras version of vindaloo is not what i'm after - i'd rather stick to other dishes.

Hi Jerry

In total agreement with you. Have been to plenty of places where the Vindaloo 'seems' to be, just a spiced up Madras. The others that really shine for me seem to do something extra - what this is, I'm not sure

Did you make any progress with these suggestions? https://curry-recipes.co.uk/curry/index.php?topic=5376.msg53110#msg53110 - plan to give this a go with the Taz base method myself.

Cheers all

Hi Guys

There is a problem that Admin is looking into with the CR0 image host.

https://curry-recipes.co.uk/imagehost

The error is:

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This means that the images are still there, but the server hosting the images will refuse to serve them to us until they are paid more money? or the clock ticks over to the next bandwidth start window which may be monthly?

cheers

Quote from: Razor on January 28, 2011, 03:30 PM

...snip...

Anyway, I will give it a go, once I've got through the 9 litres of Taz base that I've made ;D

Ray

Blimey! - that's a big portion (ooo err) did you just treble everything up? 

Cheers

Quote from: PhilUK on January 28, 2011, 01:08 PM
Having stained many shirts with turmeric myself- I've found that lemon juice on the stain works wonders- then let it dry in natural light.
Vinegar seems to work too.

Hi

Great tip! many thanks

Quote from: Derek Dansak on January 27, 2011, 11:21 AM
ok i have made the base to the letter. i love the huge amount of oil content. its like no other base i have made (in terms of oil) .

(1)when i make the 1st curry do i add the 1st lot of base and reduce down to almost nothing ( a crust ) or do you need to stop it totally drying out.

2) should the temperature be at high from start to finish?
3) is the cooking time about 10  mins or less?
4) is the aim to reduce the 2nd lot of base as much as the 1 st lot ?
cheers DD

Hi DD

Did you see this recipe that accompanies the Taz base post? (https://curry-recipes.co.uk/curry/index.php?topic=4165.msg37738;topicseen#msg37738) if you read through it, there is a breakdown of each stage. Obviously slightly different for a Madras, but the principals are what I personally followed.

Cheers

Very, very, very, very, very impressive!!!

Thank you for the post. Please post more pics when you have the chance!

That stack of poppadoms alone is amazingly massive - how long did it take you to fry those? 

Hi Ray & Phil

Thanks for the clarification! - looks like I got them the wrong way around!

Must try and think of a way to remember which way round they go in future

EDIT: Yes, obviously I need to plug my brain in, that is why the Zeera recipe calls for 1 heaped tablespoon of kashmiri chilli powder in order to get the necessary heat!

Quote from: Phil (Chaa006) on January 26, 2011, 11:48 AM

Quote from: solarsplace on January 26, 2011, 10:49 AM
I will say though, that I need to find a new favourite TA, because this combination absolutely shat on their Madras without a second thought!

Now that is the best news in a long while  ;D
** Phil.

Hi Phil

TBH, surprised myself - this produces some fantastic results straight out of the box!

I think a lot of people are really going to be very pleasantly surprised with what they get out of this project

Quote from: PaulP on January 26, 2011, 11:41 AM
Thanks to Mick for the recipe - I look forward to trying soon. The only question I have is whether it will be madras hot with 1.5 tsp of deggi mirch. I've got an unopened box of the stuff but don't know how hot it is.

I've been using Natco hot chilli powder and 2 tsp does not produce the heat of a typical madras. I would estimate a whole tablespoon would be required.

IMO the Deggi powder that I have tried seemed to be quite mild, really just a hot Paprika? - we may need to discuss this further!

Have you every tried the TRS extra hot chili powder? that stuff is very powerful!

Quote from: PaulP on January 26, 2011, 11:41 AM
One more question for SP - are you using spiced oil or regular oil both for the base and final cook?

Personally I am a really big fan of the spiced oil, but have run out - so these tests were with plain oil. Usually only use it in the main cook though not the base so far.

BTW - This base really does produce a massive amount of oil, you should have seen the mess round the cooker last night - OMG!

Cheers all

Hi Mick

Is the Methi in powdered or leaf form please?

Hi Ray

In agreement.

Cheers All.

Oh, BTW, did a side by side comparison using Taz base, mix and Zeera Madras (https://curry-recipes.co.uk/curry/index.php?topic=5376.0).

One used the fry, one the reduce, I have to say in all honesty the only differences were that the fry released a greater aroma during the cook, the reduce was far more relaxing and less stressful to cook. The finished products were almost impossible to tell apart.

The wife who was not present and therefore not affected by the cooking process at the time could not really tell a difference.

I will say though, that I need to find a new favourite TA, because this combination absolutely shat on their Madras without a second thought!