Thanks for the replies - I definitely think I have diminished the taste by not following the recipe i.e. whole seeds then blend.

BTW Josh, what are your thoughts on the Ashoka base? - I have that one on my list to try next.

Quote from: michaelpratt on February 18, 2010, 01:12 PM

The base is getting cooked this afternoon. Simple to do and packed with flavour I reckon. I usually use twice as much coriander as cumin, and would use less turmeric than described. Thoughts?

Thanks anyways as always.

I would stick to the recipe for the first time you try it at least. I used to worry when I saw 1:1 cumin to corriander ratios as I don't like the cumin to dominate too much. I also used to worry if I saw too much turmeric. As a result I would think I knew better and tweak recipes before I had tasted them.

Hi DD, I've got the "50 Great Curries Of India" book - I think you recommended it.

What are your favourites from this book please?

Just a comment on the whole/ground seeds issue.

I've made four 3 litre batches of Taz base since finding the recipe. For the latest one I added 1.5 tablespoons of cumin seeds and 1.5 tablespoons of corriander seeds to my coffee grinder (only used for spices) and ground them and added the freshly ground powder to the cooking base.

For the first 3 goes at this I stuck to the Taz recipe 100% and used whole seeds.

I have to say I think it tasted better using the whole seeds despite the nuisance factor to get a smooth blend. Has anybody else tried both methods? I was surprised to be honest - the whole seeds created a stronger flavour for me.

I'll save a 500ml tub of this base and use whole seeds again next time and try to compare the two.

Mustard seeds are often fried at the start for dhal and other vege dishes. They add a pleasant nuttiness to the dish. Once again I'm not sure how useful they would be for trying to recreate BIR curries.

DD,

So far I only use fennel seeds in pilau rice but would be interested in their use in the main curry. I haven't found any requirements yet for methi seeds but I have them in my spice collection. I'm interested in traditional Indian cooking as it may mean I could produce better BIR food through a greater understanding and knowledge of spices and techniques. So far in that direction I only make dhals and keema peas.


From comparing my cooking with my new local takeaway (which is pretty good) there are flavours, especially in the oil, that I really like but just can't put my finger on. The oil has a more intense flavour than I seem to be able to produce.

Paul.

I think we would have enough trouble even agreeing to a best base recipe.

For example I no longer like the idea of carrot, potatoes or fresh corriander in a base sauce. I like to add corriander to taste in the final dish. There is no one correct recipe for a BIR base - there are many variations as we have seen when people have gotten access to real base recipes.

Paul.

Looks good to me Garry.

Just a question - when you slow cooked the lamb what did you put in the slow cooker apart from the meat and I guess some water? Did it turn out very tender?

I do love a lamb curry if the meat is tender and fairly lean.

Paul.

Hi David,

Are you sure you're using enough oil? I find my curries don't generally stick and I put that down to the amount of oil.

Sounds like it turned out better than my chicken paella Gary! That weird paella rice takes much more cooking than I expected.

Glad you liked it - most people who try it seem to like it although for me it is not the final answer and still doesn't get me to 100% BIR. It just has a very rounded and balanced curry flavour. I had a lamb karahi from my new takeaway last night (for the second time) and the lamb was to die for.

The oil (more than I put in my curries) had a fantastic flavour that I can't put my finger on just yet. I believe the Taz stuff will make a good starting point for better tasting curries, for me at least.

Paul.