I would be very surprised if tarragon turned out to be the missing piece. I've never seen it mentioned in any Indian recipes and a google search revealed that it isn't used much in India even though a type does grow wild.

Last night I had a lamb korai from a new local restaurant/TA (The Saffron, Waterloo, Liverpool) and it was very nice and had the aroma and flavour that I think we are still looking for. I couldn't detect any tarragon at all. I tend to agree with others that there is something about the oil to be discovered yet.

Paul

Quote from: Burygas on February 05, 2010, 03:30 PM
Hi

People.

I have just made this base,the oil has separated lovely,although it took longer than 30min,around 1 and a half hour simmering.

Do i stir the oil  back in to the base sauce to seperate into pots for freezing

Peter

If you're not saving some of the oil (reclaim) then yes - stir it back in before dividing into your freezer pots.

I've used some Mr Huda products myself. The Tikka and Kebab preparations in jars are pretty good. Probably better than Pataks but they are quite expensive.

I think they have less preservatives than Pataks but the downside is a six week lifespan after you've opened a jar.

I would be surprised if used by BIRS due to both cost and relative newness of the products.

Let us know how the bhuna goes. Good luck.

PS: Forgot to mention, the Mr Huda stuff does not replace a base sauce, it is more like a ready-made spice mix in paste form.

Paul

CA

Next I'll try this recipe with Taz base and Taz spice mix but I can also try this recipe with Taz base and your spice mix to compare the 2.

Paul.

Hi CA,

I used your base recipe not the Taz one. I followed your recipe to the letter except I didn't use spiced oil and left out the potato.

Thanks,

Paul.

Hi Paul1980 - Have you cooked a curry with it yet?

I really like this base too. Nice and simple and the curries I have made with it are some of my best.

I cooked this for myself last night. It would be too hot for my wife but I was alone for the evening.

I have to say it was one of the best BIR style dishes I have ever made. To me it tasted more like a proper madras than a vindaloo but I guess it depends what chilli powder you are using. I used 1 teaspoon of Natco hot chilli powder and 1 teaspoon of red kashmiri chilli powder. I was wary about ruining it with the vinegar but it turned out great.

Thanks CA, I'll post pictures when I get a minute.

Thanks DD, I have just ordered the book and DVD from Amazon.

A few reviewers have commented that the water content is way out for some recipes and advise adding water slowly rather than following the recipe to the letter.

Should be interesting - I hope.

Photos here (hope this works!)

Base before blend



Base after blend



Cooking chicken ceylon



On the plate



Sorry about my poor presentation 

Paul.

Hi Josh and CA,

My own theory for Taz is that the taste is down to the ingredients more than the method. I like the method as it is hassle-free but as Josh pointed out elsewhere the standard Taz base is too oily for dishes like Korma and CTM where you are adding even more fat due to cream etc. I mean these dishes still work but may work better (and have less calories) with a less oily base.

CA the Chicken Ceylon dishes I made with the Taz stuff and your recipes were very similar but even before I added the coconut to either curry I could tell that I liked the underlying flavour of the Taz sauce more.

I'm going to save some of your base so I can do a comparison when I next make a Taz base and would like to get some friends to do some blind tasting - might even take some to work for a blind tasting curry lunchtime.

I'm not sure if DD has put me off trying the Saffron next, I think it might have to be the Ashoka one for me.

Cheers,

Paul.