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Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Cory Ander on January 09, 2010, 01:46 AM

Title: Mick's/Taz's Curry Base Gravy
Post by: Cory Ander on January 09, 2010, 01:46 AM
This was original posted here (http://www.curry-recipes.co.uk/curry/index.php?topic=4149.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4149.0) by Achmal and moved to the Curry Base section by CA

Mick's/Taz's Dopiaza recipe can be found here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4165.msg37738;topicseen#msg37738 (http://www.curry-recipes.co.uk/curry/index.php?topic=4165.msg37738;topicseen#msg37738)

Hi All, as requested,, Demo by a local T/a chef in my curry shed,

Taz's Base Gravy,
A very simply spiced base,
Taz is from Pakistan and says he uses some differing methods from Bengali chefs, (to what you may be used to)
One being the use of English Onions, he says that Dutch or Spanish onions are too watery, just his take on things...
You may notice also that there seems to be a lot of oil in this base,
This will be explained when you see his method for cooking the actual curry,
You will also see that whole coriander and cumin seeds are used, my blender isn't as powerful as Taz's and I found the odd coriander seed husk left in the gravy, I may be tempted to grind the seeds before using in the next base,

Taz's Base Gravy

6 tennis ball sized English Onions
5 Garlic Cloves
2 inch x 1 inch piece of Ginger (chopped)
1 Average sized Green Pepper
400 ml of Veg Oil
2/3 of a tablespoon of Salt
1+1/2 tablespoons of Turmeric
1+1/2 tablespoons of Coriander Seeds
1+1/2 tablespoons of Cumin Seeds
2 litres of Water
200 grams of Tinned Tomatoes

Put all ingredients except Tinned Tomatoes in pan,
Bring to the boil, with lid on,and gently boil for 1 hour,
Then add the Tomatoes and simmer for about 15 minutes,
Allow to cool a little and blend until smooth, Add more water at the end of blending to get that soup like consistency.
Once blended bring back to the boil and simmer and when some oil becomes visible floating on the surface of the base , the base is ready,

I personally have since upped the oil to about 450 ml just so a little more is released on the first reduction,

Mick/Bob

(http://www.curry-recipes.co.uk/imagehost/pics/b050324a7fb948daab55d8313033a643.jpg) (http://www.curry-recipes.co.uk/imagehost/#b050324a7fb948daab55d8313033a643.jpg)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: haldi on January 12, 2010, 08:30 PM
Thanks very much for posting this
I will be trying it
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Paul1980 on February 02, 2010, 03:01 PM
Best base I have made nice one Mick/Bob
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 02, 2010, 04:51 PM
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.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Paul1980 on February 03, 2010, 01:05 PM
I made the joshallen Jalfrezi version it was the best I have made so far. I have tried this reduction method before and prefer it and make better curries this way.
Onto a Pathia version now!!!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Paul1980 on February 05, 2010, 02:11 PM
The missus wanted me to try a Korma with this base so I made one last night first attempt at a Korma she gave me 10/10 and said it was EXACTLY as our regular BIR or TA. This curry and the Jalfrezi are the two best curries I have made by a mile using this recipe and reduction technique. Also thanks to CA as i used his ingredients for the Korma onto the CTM tonight.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Paul1980 on February 08, 2010, 12:08 PM
Made A CTM with this base on Friday night again the best CTM I have made all out of base now  :'(   I will be making another batch this week!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 08, 2010, 12:25 PM
Hi Paul,

I'll be making another batch of Taz base this week. I've only tried 3 bases from this site: SnS June 2008, Cory Ander base and Taz and for me Taz comes closest to what I like to eat.

I'm surprised more people here haven't tried it.

PaulP.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Derek Dansak on February 08, 2010, 04:55 PM
Hi Paul, i will try this base at some stage. i know its a good one. keep us all posted of any developments? is there a madras recipe to go with it?  thats the acid  test  of any new base!!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 08, 2010, 06:54 PM
Hi DD,

We only have the dopiaza recipe but we do have the Taz spice mix recipe.

For madras you would have to experiment but I would say the usual suspects:

Garlic, ginger, 2 or 3 teaspoons Taz mix powder, chilli powder, methi, tom puree, salt - you know the score.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Bobby Bhuna on February 08, 2010, 09:32 PM
Does anyone have any thoughts as to why this base calls for whole seed, rather than ground. I recently talked to a guy who works in a corner shop who claims to have worked in BIRs and he was chatting about whole coriander seed and creamed coconut, although he had no real recipe. He was adamant that these were fundamentals. To be honest, I can't see why.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 08, 2010, 09:41 PM
Bobby,

As far as I know some people have used ready ground cumin and corriander and others have ground their own and added to the pot with not much difference in reported taste.

I make it with whole seeds but use my jug blender, as the whole seeds are hard to blend with a normal stick blender and I thought I would burn out the motor if I carried on using it this way.

It makes me wonder too, whether it makes a difference but I kept to the Taz recipe 100% and I'm happy with the curries I can make with it.

Paul.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Derek Dansak on February 09, 2010, 12:18 PM
every indian cornershop has a guy who thinks they know the secret bobby! mine swore it was down to cream and ghee.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Paul1980 on February 09, 2010, 01:16 PM
I have made this base twice now once with whole seed and the other with ground spices. I have not noticed any difference to be honest. I will be using ground spices in the future as it's easier and less time spent on blending.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: chanser on February 10, 2010, 08:06 AM
I made this base using ground spices as I didn't have any whole spices in.  Also I only have a hand blender. 

Used it for a Korma which was as close to a takeaway meal as I have had so far.  I will definately be making this base again.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 11, 2010, 09:50 PM
i am trying this base tomorrow and will make a curry that night with it, any ideas ?? i am looking for a madras ??? whos is the best madras on here ? i am from Glasgow, scotland
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Derek Dansak on February 12, 2010, 09:29 AM
as yet there is no madras recipe which is tried and tested with this base. so picking a random madras recipe may not work as expected with this base. i would adapt the taz/mick dopiaza into a madras.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: lagerbreath on February 12, 2010, 04:59 PM
Hi everyone,

I'm new to the site but me and my other half have been trying out curries for the past 6 months or so.

This is a very basic and maybe obivous answer which I haven't seen anywhere...

How many does this basic sauce serve? and the same question applies to the Dopiaza recipe as thats my favourte curry! :)

Thanks alot

James
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 12, 2010, 06:54 PM
Hi LG,

The base recipe makes about 3 litres of base sauce. I make a curry for me and the wife using 500 ml of this base. So this amount of base is good for 6 double curries for us.

You may have bigger appetites than us, however.

The dopiaza recipe posted uses 400 ml of base (approx) and is a large single takeaway sized portion.

Hope this helps

Paul.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 14, 2010, 02:06 PM
ok i made this base, tastes like lentil soup lol, anyone else made this base and what taste did they find ???

Will Be making a madras with it tonight

Garry
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 14, 2010, 02:17 PM
Hi Gazman, it tastes fine to me - but lentils? Doesn't have any lentils in it does it.

Don't worry about the taste of the base and make your judgement after the finished madras. Don't forget the reduction and scraping back techniques when you make up a curry later.

Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 14, 2010, 04:41 PM
any tips paul on how to do that lol? i am a crap cook but love curries lol, how to reduce and scrape back ?
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 14, 2010, 05:21 PM
Hi Gazman,

I'm a bit busy now cooking Taz base and preparing to cook my first paella dish.
Check the original instructions posted by Mick (Achmal on this forum).

You start with about 200 ml of hot base in your pan. Get this bubbling then add all your spices, chilli and any tom paste and garlic/ginger, salt and methi you are planning to use. You did mix up the Taz spice mix first?

Now keep this on the boil as you are going to drive most of the water out of this mixture. As the water reduces you will get brown residues on the pan. Scrape this back into the liquid continuously before it burns.

After about 5 to 8 minutes the mixture should be well reduced and the oil should begin to show clearly. Of course it depends on the heat and type of pan etc.

Then you can do second stage, add more base, pre-cooked meat and simmer to get your desired consistency for the curry.

Good luck!

Paul.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 14, 2010, 06:11 PM
Yeah i have made his spice mix , cheers for the Help Paul


Garry
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 14, 2010, 09:50 PM
Ok my findings

I put 200 ml of base in my pan , i have an electric hob so turned it up full blast , i heated up until bubbling for a few mins and kept scraping back , i then added 1 TBS of the taz spice mix and kept scraping back for another 2 mins , added another 100 ml of the base and kept reducing , i tried it and its got a lovely taste , tastes very like my takeaway below me, on the spice mix i never had the madras powder , so i used curry powder to sub this and only had methi seeds lol, i was experiment over next few days but i believe this is it, tastes same i only think the technique needs perfected

Thank you for this !!!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 14, 2010, 10:11 PM
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.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 15, 2010, 09:03 AM
I Agree, i didnt add any madras powder, i will be making a curry with it tonight and only had methi seeds so will pick up sum dried methi leaves today and i have a leg of lamb in my slow cooker as we speak lol .

Garry
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 15, 2010, 08:07 PM
ok i made a lamb madras , cooked the lamb in my slow cooker for 6 hrs,  i followed the recipe and used the taz spice mix , added extra 1 tablespood of madras power and tea spoon of methi at the end , it was amazing !!!!!!

(http://www.curry-recipes.co.uk/imagehost/pics/7b49b4359d6d793cf1d99c3c6d95c9d7.jpg) (http://www.curry-recipes.co.uk/imagehost/#7b49b4359d6d793cf1d99c3c6d95c9d7.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/bd776e52c7d962686387b6e8341421a2.jpg) (http://www.curry-recipes.co.uk/imagehost/#bd776e52c7d962686387b6e8341421a2.jpg)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Cory Ander on February 16, 2010, 12:27 AM
Hi gazman,

Please post your photos using the cr0 image hosting website here:  http://www.curry-recipes.co.uk/imagehost/ (http://www.curry-recipes.co.uk/imagehost/)

Instructions for loading here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034 (http://www.curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034)

Thanks
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 16, 2010, 09:37 AM
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.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 16, 2010, 03:48 PM
Hi Paul i only put in the leg of lamb and nothing else, i set the slow cooker to high and let it cook in its own juices for 5.5 hrs exactly , when i removed it i used my carving knife to cut the lamb into bite size pieces, i have had lamb from restaurants before and its been very tender, this lamb was even more so, give it a bash , the lamb cost me ?5.50 from morrisons and i could have served 4 curries with it .

Garry
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: joshallen2k on February 17, 2010, 04:55 AM
Interesting. I don't own a slow cooker. I doubt very highly that BIRs use it, even posh ones, but if it help get the meat more tender then good on ya!

Lamb is a meat I can get BIR tender, through long cooking, as you note. Chicken not so much...
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 17, 2010, 11:04 AM
they dont use slow cookers, i have been in the ashoka kitchen they just use very high heat, tip for chicken , buy chicken fillets and put them in a pan , turn the gas up high heat and boil a kettle , when the kettle is boiled put the pan on the heat and pour the boiling water over the fillets and let them boil for 3 - 4 mins , your chicken will be very tender !!!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 17, 2010, 12:21 PM
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.


Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 17, 2010, 09:34 PM
with the whole seeds i would recommend dry roasting them first for a couple of mins in a dry pan then grinding them with the coffee grinder , you will notice more flavour from the dry roasted spices

Garry
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: joshallen2k on February 18, 2010, 03:43 AM
Whenever I've made this base, I've used whole spices as directed, and blended in a blender vs the hand unit.

I remember when I made the Ashoka base (which called for whole cumin) I used the hand blender, and a lot of cumin remained whole. I did notice that after blending, the remaining cumin was white in colour and noticeably smaller.

Dry roasting is a good idea. I find it really helps when I use roasted ground cumin/coriander. Much more fragrant.

I will stick to whole (roasted) seeds in this base.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on February 18, 2010, 01:40 PM
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.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 18, 2010, 04:54 PM
Having another lamb curry tonight lol


(http://www.curry-recipes.co.uk/imagehost/pics/5d4d040755cdfded028a077e36789c1a.jpg) (http://www.curry-recipes.co.uk/imagehost/#5d4d040755cdfded028a077e36789c1a.jpg)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Razor on January 16, 2011, 11:28 AM
Guy's,

Although I'm very happy with my own base, and more than happy to alternate mine with CA's, Friday night I felt like a bit of a change.  So, I had a go at this base, as I had all of the ingredients to hand.

Very easy to cook, and surprisingly, had a very nice aroma during the cooking.  I followed Mick's suggestion and increased the oil from 400ml to 450ml.

The end base looked the business and had a good layer of oil on the top, never had that before with any base.

So on Friday night, I made a Madras using Mick's method.  It turned out very very good indeed, I really enjoyed it.  I reported back to Mick via PM as there was a couple of questions that I wanted to ask him, with regards to sweetness.  Anyway, questions answered, I made another Madras last night.

Wow, different again.  The method I used was pretty much the same except I followed Micks advice, and really let the first lot of base reduce much further than than I would normally.

Using this technique, and the fact that the base had a chance to mature overnight, produced a very very close, good TA style Madras. 

My only gripe with this base is that, if your blender or food processor isn't great, then you will struggle to blitz the coriander seeds, however, I've spoken to Mick and he now uses ground or grinds the spices himself.  So next time, I intend to dry roast the coriander and cumin seed, just a little, then grind them up.

great base Mick, and thanks for the help.

Ray :)

Title: Re: Mick's/Taz's Curry Base Gravy
Post by: George on January 16, 2011, 12:35 PM
when the kettle is boiled put the pan on the heat and pour the boiling water over the fillets and let them boil for 3 - 4 mins , your chicken will be very tender !!!

...and much of the flavour will have been sucked out of the chicken by the water. This really must be the worst way to cook chicken. You could salvage the flavour by pouring the resultant water (stock) into the base sauce or final curry pan but that will benefit the sauce, still leaving the chicken less flavoursome.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: PaulP on January 16, 2011, 06:29 PM
Hi Ray,

I finally got my Taz based chicken korahi finished by about 10:45 last night!

It was pretty yummy but in using the spiced oil and onion/pepper paste I maybe need to think about reducing some of the spicing in the final dish as it was a bit over the top in terms of depth and strength of flavour.

What you have been saying about the sweetness of savoury curries I understand and the oil in my finished curry certainly had that TA quality.

The Taz base is a great lesson in simplicity and shows the importance of reducing your base to get the deep flavours from it.

I just think I need to adjust my final recipe spicing to allow for the extra flavours I've introduced with the oil and paste.

It's not easy getting it spot on, is it?

Cheers,

Paul
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: emin-j on January 16, 2011, 07:55 PM
Gonna give this base a go,probably make Friday for Saturdays Curry  :)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Razor on January 16, 2011, 08:47 PM
Hi emin-j,

Gonna give this base a go,probably make Friday for Saturdays Curry  :)

Well, I don't think you will be disappointed mate.  You WILL, end up with a good layer of oil on the surface of the finished base, which is great for starting off your curry with.  After that, I wasn't sure what to do with it, as I've never made a base that releases so much oil.  With that said, I've never made a base that uses so much oil either but I think it's vital in this base.

I would follow Mick's advice and simply stir the oil back in before you portion it up to freeze (if your freezing it, that is).  Also, I would dry roast the coriander and cumin seeds, and grind them up, rather than using whole, as blending the whole spices can be tricky.

Hi Paul,

Quote
It's not easy getting it spot on, is it?

It certainly isn't mukka but that won't stop us trying, will it? ;D

Ray :)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: joshallen2k on January 16, 2011, 11:43 PM
I still believe this base/method has produced the best Madras I have made to date.

I have adapted the original dopiaza recipe to produce a Madras, Vindaloo, Bhuna and Jalfrezi. All have been superb.

-- Josh

Title: Re: Mick's/Taz's Curry Base Gravy
Post by: rhodriharris on January 18, 2011, 08:21 PM
This truly is a simple and the best base i can find, my takeaway dosen't use sugar to get the sweetness in its curries and i always wondered how the hell they did it.  Now i know where and how the sweetness is obtained, its all in the onions and the oil pulls it out.  I never in my life thought that onions were sweet and that just adding oil to the initial cooking would bring it out.  I realise that longer cooking times may be needed and never set a timer more just wait till my base looks like its cooked, somedays it takes an hour and somedays two. Thanks mick/taz as i couldn't even pay to get this kind of cooking lesson.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: 976bar on January 31, 2011, 08:36 AM
I made this base sauce last week and took pictures but unfortunately cannot post them.

The weekend, I made a Chicken Korma using CA's recipe with a slight modification for my daughter. She won't get one from a take away anymore as she said they don't taste as good as mine :)

I also made a CTM using the tomato soup method with a few modifications which came out top notch.

But the dish that was outstanding for me on Saturday evening was the Garlic Chilli Chicken. It was awesome. This base is really something else, well done and thank you TAZ!!! :)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: peterandjen on January 31, 2011, 08:54 AM
As regards the whole spices for this base, i used the food processors blender jug for blending my base, when i had the last dregs of base in the saucepan, about a pint or so, the whole coriander and cumin had sunk to the bottom of the pan, this was all then added to the blender and blended, because of the smaller amount of liquid it was really a short process to grind/blend them up.
Its funny but i wouldn't have thought that the coriander seeds would sink.
I made two meals with the resulting base and never found a single piece of husk.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: emin-j on January 31, 2011, 09:46 PM
As regards the whole spices for this base, i used the food processors blender jug for blending my base, when i had the last dregs of base in the saucepan, about a pint or so, the whole coriander and cumin had sunk to the bottom of the pan, this was all then added to the blender and blended, because of the smaller amount of liquid it was really a short process to grind/blend them up.
Its funny but i wouldn't have thought that the coriander seeds would sink.
I made two meals with the resulting base and never found a single piece of husk.

I dry roasted the Coriander and Cumin seeds for this base then ground them in my pestle and mortar, first time I have roasted seeds and found it very easy.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: 976bar on February 06, 2011, 09:51 AM
I made Taz's base just over a week ago, but was not able to post pictures then.

I used a spice ball for the whole seeds, which I then emptied into a small food processor with a little of the base. This pureed the seeds into a fine paste without any husks, which I then added to the blended base, simmered for a further 15 minutes until the oil rose to the top, then gave it a stir.

I'm really impressed with this base :)

(http://www.curry-recipes.co.uk/imagehost/pics/4d0f71fa3da628704553df412b7b35be.JPG) (http://www.curry-recipes.co.uk/imagehost/#4d0f71fa3da628704553df412b7b35be.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/12543fc2edea9c6ea588b5ded72f214e.JPG) (http://www.curry-recipes.co.uk/imagehost/#12543fc2edea9c6ea588b5ded72f214e.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/d2f928f2272118c70be50e8ef62e4b88.JPG) (http://www.curry-recipes.co.uk/imagehost/#d2f928f2272118c70be50e8ef62e4b88.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/15371a0011d36d223305aaf17c54e0dc.JPG) (http://www.curry-recipes.co.uk/imagehost/#15371a0011d36d223305aaf17c54e0dc.JPG)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Tomdip on February 08, 2011, 10:41 AM
made up some Taz base yesterday - has anyone else noticed it actually smells really nice while cooking?  Must be the cumin/coriander but it overpowered the usual onion smell. 

Might not get the usual comments from the girlfriend about the kitchen smelling  ;)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: onion on February 10, 2011, 02:56 PM
I have just finished making this base. I have to say it looks great, it's a nice orangy colour with a pleasant aroma, a mild taste with a good flavour. It's the first time I have had the oil seperate from the base like this, I have used this amount of oil before yet I did not get anywhere near the seperation.

At the second stage of simmering the blended sauce, a few spots of oil began to appear, I removed it from the heat, and whilst cooling the rest of the oil just came to the surface.

I have made the mix powder, got my Kashmiri chill powder, got beer and on Friday I am gonna be up to my nuts in curry, can't wait!

Martin.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: moonster on February 14, 2011, 08:48 PM
HI, All

I made this base to spec and also done the madras hot dopiaza tonight. I used Razors spice mix (which for me is the best i have used).

the finished dish( thats what it is all about was definatley restraunt standard). I do define restraunt standard by if i was getting it served would i enjoy and return. in this case yes.

the method was not what i am used too but was really easy to do, only thing it took at least 15 mins longer than the usual method.

positives:-

easy to make

despite the initial high oil content in the base the finished dish is upto a third oil content less than the original method of frying the spices in the initial stage.

main thing for me is the fact that you are creating a spice oil as you make this base.

fool proof in the way you dont over fry spices.(done it so many times)

good quality finished dish.

negatives:-

longer too cook dish

errrrrrrrrmmmmmmmmmmmmm no more negatives!!!

hope this helps

Alan ;D





   
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on February 14, 2011, 08:57 PM
Glad you had success moonster. I have the made a Madras with this base four times now and they are definitely of restaurant standard. Am now experimenting with different dishes using this base and every one has been a winner.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: solarsplace on February 14, 2011, 08:58 PM
HI, All

I made this base to spec and also done the madras hot dopiaza tonight. I used Razors spice mix (which for me is the best i have used).

the finished dish( thats what it is all about was definatley restraunt standard). I do define restraunt standard by if i was getting it served would i enjoy and return. in this case yes.

the method was not what i am used too but was really easy to do, only thing it took at least 15 mins longer than the usual method.

positives:-

easy to make

despite the initial high oil content in the base the finished dish is upto a third oil content less than the original method of frying the spices in the initial stage.

main thing for me is the fact that you are creating a spice oil as you make this base.

fool proof in the way you dont over fry spices.(done it so many times)

good quality finished dish.

negatives:-

longer too cook dish

errrrrrrrrmmmmmmmmmmmmm no more negatives!!!

hope this helps

Alan ;D

 

Hi

Great review! - Posts like this will surely encourage more people to try this method, which is a winner!

Also, don't be put of by the perceived increase in cooking time, this is likely only an uncertainty issue with a new recipe / method. Having now used this several times myself you will get more confident and cook faster and hotter when your confidence and familiarity increase - then the time increase is negligible!

Regards
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: gazman1976 on February 14, 2011, 09:59 PM
i would agree it makes a good curry but i disagree when saying its STILL NOT the missing ingredient for me - used and made this base a few times now - the search goes on ....
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: haldi on March 05, 2011, 07:17 PM
I've been eager to try this for ages
The  base has a citrus aroma, which comes from the blended coriander seeds
Quite different to any base, I have managed to buy
So, something new!
I decided to make the Chicken Tikka Dopiaza recipe, except I hadn't any tikka, so I used deep fried paneer
I've been getting quite a bit of paneer curries lately, I really like it
Mick's recipe produces a restaurant quality curry
A very moorish flavour
I used the Taz spice mix, too
Now THAT is a very nice blend
When I was reducing the gravy and spices, there was a very familiar aroma
I remembered this, from a takeaway I used to visit, four years ago
Excellent stuff, thanks Mick & Taz
I would love to hear more of these recipes
Thank you
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Curry Barking Mad on March 05, 2011, 09:04 PM
Cheers Haldi,
I'm really pleased you have had such a good result
Mick
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Cory Ander on March 06, 2011, 10:15 AM
Mick's recipe produces a restaurant quality curry

I thought you were totally sorted (i.e. able to exactly replicate your local BIR curries) by using used oil (but not oil that had been used for frying fish) Haldi?

How do you think Mick's/Taz's recipes compare to those?

Quote from: Haldi
I used the Taz spice mix, too
Now THAT is a very nice blend

Isn't it very similar to many others here (e.g. Bruce Edward's, IG's, Dipuraja's, LB's, Derek Dhansak's, Secret Santa's, Rajver's, etc)?

Have you tried those too?  How do you think this one differs from those?

What would you say is the thing that differentiates Taz's base and method from many others here?  Is it better, in your opinion?
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: moonster on March 06, 2011, 11:10 AM
Hi CA,

since i have been using this base i have produced the best curries i have ever made  from replicating recipes on this site, yours included.

the big difference for me is the spice inducing in the first reduction with no fear of over cooking the spices i believe you are getting the maximum taste from the spice mix.

another theory is that it takes away the need to use a spiced or used oil.

 I know i am getting better and stronger tasting final dishes using this reduction method.

for example i love your ceylon recipe and have made it several times using your base and spice mix, but since i changed to the Taz base i believe it has taken your recipe to a new level.

Alan ;D





Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Cory Ander on March 06, 2011, 11:21 AM
Hi Moonster,

since i have been using this base i have produced the best curries i have ever made  from replicating recipes on this site, yours included

That's great to hear  8)

Quote
the big difference for me is the spice inducing in the first reduction with no fear of over cooking the spices i believe you are getting the maximum taste from the spice mix

That's interesting.  Two points spring to my mind (although I accept your assessment):

a)  this (Mick's/Taz's) method is not what most BIRs do.  Why not?

b)  if it's down to the amount of oil in the base, what would happen if you added more oil to other bases, and thereafter followed Taz's method (i.e. not pre-frying the spices in oil)?

Quote
another theory is that it takes away the need to use a spiced or used oil

Perhaps.  But ditto "b)" above?

Quote
I know i am getting better and stronger tasting final dishes using this reduction method

I find that interesting as I got a pretty bland result (using Taz's base, spice mix and method).  In fact, so much so that I, thereafter, only used it (in order to use it) in "slow cooked" meat curries. 

Undoubtedly I was cooking it all wrong....and probably need to revisit it.......
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: moonster on March 06, 2011, 01:04 PM
CA

the method may not be used in BIR as it does take longer to produce the finished dish due to the 1st reduction.

i am sorry to hear that you thought it was bland CA it may be due to taz's spice mix. I wouldnt know because i have never used his spice mix i use either yours or razors spice mix in all my currys.

the importance for me when using the taz method is all in the frst reduction. I now personally take it right down until it is a thick paste.

I have noticed a difference in taste for the better when i have reduced it to this level.

I suppose you could add more oil to individual base recipes and use the taz method. I might just do that and see what results it brings

regards

Alan ;D
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Malc. on March 06, 2011, 02:40 PM
Now revived from a curry lull by the ABC curry fest' week i've just had, i'm keen to crack on. I like the idea of the basics of this base but my main reason for trying this particular recipe is to try the reduction process. I have inadvertently done this in the past when making dopiza, more so becuase I have taken my eye of the pan only to return to find it over reduced. ::) But have always enjoyed the result. Of course, I didn't start with base and then reduce as the this method does, I started in the usual way, frying of spices then adding base.

I do have a couple of question/thoughts though.

In consideration of the base itself, does anyone feel that the extra oil has an affect on the finished base (taste, cooking of spices etc.), other than to be used in the reduction process?

I ask because if there is no other effect, then surely you could perform the reduction process in the same way with any base by adding oil and base to the pan together in the final dish rather than in the base?

Title: Re: Mick's/Taz's Curry Base Gravy
Post by: moonster on March 06, 2011, 03:19 PM
Axe,

I do think the method makes a difference as opposed to the frying of spices method.

I say this because in essence the base sauce is not much different to razors in terms of ingrediants other than the additional oil.

i am a big fan of Rays base as i have used it many times, but this method does give me that bit extra when doing the same recipes.

the oil residue on your plate also looks like it would from a BIR.

Alan ;D

 
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: haldi on March 06, 2011, 06:50 PM
I thought you were totally sorted (i.e. able to exactly replicate your local BIR curries) by using used oil (but not oil that had been used for frying fish) Haldi?

I don't like the idea of using really old oil
But it does give a fantastic result, 100% of a takeaway I knowHow do you think Mick's/Taz's recipes compare to those?
There are quite a few different flavoured BIR's near me
This is very like one I sometimes use

Quote from: Haldi
I used the Taz spice mix, too
Now THAT is a very nice blend

Isn't it very similar to many others here (e.g. Bruce Edward's, IG's, Dipuraja's, LB's, Derek Dhansak's, Secret Santa's, Rajver's, etc)?
Along with the base it gives a really nice aroma, just like some of the places I have been.
I think it's the greater proportion of turmeric in the mixHave you tried those too?  How do you think this one differs from those?

What would you say is the thing that differentiates Taz's base and method from many others here?  Is it better, in your opinion?
I don't think I realised the importance of the base reduction
I reported lots of times,how the chef's pan was almost dry when the curry was being cooked.
This is the Taz method, I've seen
For me this is a real breakthrough
I've cooked like it by accident and not known why a curry had gone so right.

Doing it intentionally, is part of becoming professional
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: moonster on March 06, 2011, 08:42 PM
Haldi,

100% agree with everything you say.

i was thinking today, i do wonder if this method was used in the 70's when demand wasn't so high. It did seem that you had to wait longer for your mains.

food for thought for me, maybe the fast food era has lead to BIR frying the spices in the early stage for quickness.

 I could be wrong but the reduction method achieves what i have been used to from the 70's and 80's.

Alan ;D 
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 06, 2011, 10:42 PM
I too have been impressed by how intense reducing the first batch of base makes the curry. It's such a simple technique but if you think about how restaurants reduce a stock or sauce to concentrate flavours then there are clearly parallels with this base.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Malc. on March 07, 2011, 09:34 AM
Hi Moonster,

Thanks for the reply, I don't think I explained myself properly. What I meant to ask was whether it would be possible to perform the Taz reduction using another base recipe by adding oil and base together in the pan before any spices are added?

Having watched the video that Mick posted, I think I have answered my own question to a degree. It has certainly highlighted for me, the importance of reducing and techniques for doing this. Not something that I had looked at previously.

Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Naith on March 10, 2011, 02:27 AM
Can I ask if it's possible to use ground Cumin & Coriander instead of the seeds?  If so, what quantity would I use?

Many thanks
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Malc. on March 10, 2011, 01:22 PM
This was discussed in the Madras 2011 (http://www.curry-recipes.co.uk/curry/index.php?topic=5378.0) and if I recall correctly, you can use powder in place of seed and only need to adjust the quantity of coriander seed to 1 tbls of ground.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 05:07 PM
Can I ask if it's possible to use ground Cumin & Coriander instead of the seeds?  If so, what quantity would I use?

Many thanks

Yup I've made the base with the reduced quantities as Axe mentions and it works fine.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: George on March 10, 2011, 05:19 PM
Can I ask if it's possible to use ground Cumin & Coriander instead of the seeds?  If so, what quantity would I use?

Many thanks

Yup I've made the base with the reduced quantities as Axe mentions and it works fine.

Naith - welcome to the forum. You asked a good question and it's a shame that one of our members used the slightly arrogant and dismissive prefix "yup" when making his response, like it was a bit of a dumb question.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Curry Barking Mad on March 10, 2011, 05:37 PM
Can I ask if it's possible to use ground Cumin & Coriander instead of the seeds?  If so, what quantity would I use?

Many thanks

Yup I've made the base with the reduced quantities as Axe mentions and it works fine.

Naith - welcome to the forum. You asked a good question and it's a shame that one of our members used the slightly arrogant and dismissive prefix "yup" when making his response, like it was a bit of a dumb question.

George, George.... Maybe it's me but I fail to understand how anybody other than yourself can take offence to Stephen's answer to Naith's question.
What difference would it have made if he had started his response with.. Yup,Yep, Yeah, Yes or Aye...? He answered the question resonably as far as I am concerned.

I have to ask what you get out of your high and mighty, holier than thou and at times superior attitude?

Yes Naith, welcome to the forum.

Mick
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 05:48 PM
Thanks for your support Mick!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: George on March 10, 2011, 07:00 PM
Quote from: Curry Barking Mad link=topic=4163.msg55398#msg55398

George, George.... Maybe it's me but I fail to understand how anybody other than yourself can take offence to Stephen's answer to Naith's question.
What difference would it have made if he had started his response with.. Yup,Yep, Yeah, Yes or Aye...? He answered the question resonably as far as I am concerned.

I'm sorry if I'm the only one who finds the use of that term somewhat arrogant, dismissive, high and mighty. I just looked up definitions and can't find anything beyond confirmation that yup = yes. I still reckon it's used mainly by people with the above traits
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: parker21 on March 10, 2011, 07:20 PM
 quote from BAMBI said by Thumper "if you don't have anything good to say don't say nothing at all!"
kind regards
gary
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Razor on March 10, 2011, 07:39 PM
Just found this :o

Yup is a generic term of agreement issued often by a non-listening party, typically used while performing an additional important task, such as watching tv.

If you are the yupper, by yupping someone, you are not bound in any sense by your agreement, since you didn't hear what it was you were agreeing to. If you are later asked to perform the task, you then have the option to admit that you had yupped the person and ignore the task, or pretend that you had really listened & just go along with the yuppee.

If you are the yuppee, and you recognize that you are being yupped, you can call the yupper's actions & state "you're yupping me" or "I'm being yupped", whereupon the yupper may admit the yupping action and feel mild embarrassment, but there will be no permanent damage.

yupping, being yupped, yupper, yuppee are all derived from the root 'yup'

Woman: Oh I got some great shoes at the mall, do you like them dear?
Man (watching tv): yup
Woman: so we're going to go back later, are you coming with us?
Man (watching tv): : yup
*2 hours later*
Woman: ok, let's go
Man: where?
Woman: to the mall? you said you'd come with me later?
Man - option 1: oh, I was just yupping you, I'm staying here
Man - option 2: yea that's right, let me grab my coat


WHAT A LOAD OF OLD TWODDLE!

Yup, yeah, aye, all fine by me.  All those in agreement, say YUP

Rayup ;D
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Peripatetic Phil on March 10, 2011, 07:47 PM
I'm sorry if I'm the only one who finds the use of that term somewhat arrogant, dismissive, high and mighty. I just looked up definitions and can't find anything beyond confirmation that yup = yes. I still reckon it's used mainly by people with the above characteristics.
I think the statistics are against you, George.  I can think of only one person on this forum who could reasonably be described as being arrogant, dismissive, high and mighty, and as far as I can tell, that person has never once used the word "yup" other than when citing the words of others.

** Phil.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Curry Barking Mad on March 10, 2011, 07:48 PM
[quote author=Curry Barking Mad link=topic=4163.msg55398#msg55398
George, George.... Maybe it's me but I fail to understand how anybody other than yourself can take offence to Stephen's answer to Naith's question.
What difference would it have made if he had started his response with.. Yup,Yep, Yeah, Yes or Aye...? He answered the question resonably as far as I am concerned.

Quote
I'm sorry if I'm the only one who finds the use of that term somewhat arrogant, dismissive, high and mighty. I just looked up definitions and can't find anything beyond confirmation that yup = yes. I still reckon it's used mainly by people with the above characteristics.

I know in my heart of hearts I should just leave this alone now and virtually walk away shaking my head in disbelief but...
even though you can't find anything to support your point you still attack another member as arrogant, dismissive, high and mighty.  :o or is there another agenda?
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: George on March 10, 2011, 07:51 PM
Yup is a generic term of agreement issued often by a non-listening party, typically used while performing an additional important task, such as watching tv.

Yes, that fits with my take. But, having made the point, I'll be happy to delete all the 'yup' related posts if all the contributors indicate their agreement.

I don't think the word 'yes' features in wedding vows but if it did, I'm sure the congregation would feel anyone using slang like 'yup' and 'yep' wasn't being sufficiently serious, with a touch of contempt. Maybe a jury would look down on, say, a police officer or anyone who used those words as a witness in court. Or perhaps I'd be eliminated from a Jury if lawyers realised the type of person I am.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: solarsplace on March 10, 2011, 08:38 PM
Please do not delete this thread or any of its posts before 10:00 tomorrow. I need to print this out!

Makes me laugh out loud :) - There was me thinking this was a forum for curry lovers  :P

Thanks

EDIT: Yup  ;D
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 08:46 PM
quote from BAMBI said by Thumper "if you don't have anything good to say don't say nothing at all!"
kind regards
gary

Thank you Gary.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 08:47 PM
Just found this :o

Yup is a generic term of agreement issued often by a non-listening party, typically used while performing an additional important task, such as watching tv.

If you are the yupper, by yupping someone, you are not bound in any sense by your agreement, since you didn't hear what it was you were agreeing to. If you are later asked to perform the task, you then have the option to admit that you had yupped the person and ignore the task, or pretend that you had really listened & just go along with the yuppee.

If you are the yuppee, and you recognize that you are being yupped, you can call the yupper's actions & state "you're yupping me" or "I'm being yupped", whereupon the yupper may admit the yupping action and feel mild embarrassment, but there will be no permanent damage.

yupping, being yupped, yupper, yuppee are all derived from the root 'yup'

Woman: Oh I got some great shoes at the mall, do you like them dear?
Man (watching tv): yup
Woman: so we're going to go back later, are you coming with us?
Man (watching tv): : yup
*2 hours later*
Woman: ok, let's go
Man: where?
Woman: to the mall? you said you'd come with me later?
Man - option 1: oh, I was just yupping you, I'm staying here
Man - option 2: yea that's right, let me grab my coat


WHAT A LOAD OF OLD TWODDLE!

Yup, yeah, aye, all fine by me.  All those in agreement, say YUP

Rayup ;D

Cheers Ray.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 08:50 PM
Quote from: Curry Barking Mad link=topic=4163.msg55406#msg55406
I know in my heart of hearts I should just leave this alone now and virtually walk away shaking my head in disbelief [b
but[/b]...
even though you can't find anything to support your point you still attack another member as arrogant, dismissive, high and mighty.  :o or is there another agenda?

Mick I appreciate you not walking away from this and while I don't know if there is another agenda I did report George's post to the moderator - but wait a minute isn't he a moderator now? So maybe I am reporting him to him! If I get a reply he will have exceeded his role for sure?
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 08:55 PM
I'll be happy to delete all the 'yup' related posts if all the contributors indicate their agreement.

Excuse me but what gives you the right to delete posts with "Yup" in it? Your role was to weed out spam was it not? Let me state quite clearly you do not have my permission to do so, not least because you are the only person who seems to have found it offensive. If I didn't know you were serious I'd be having a laugh like solarsplace. My god what must Naith be thinking about this forum.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 09:00 PM
I just looked up definitions and can't find anything beyond confirmation that yup = yes. I still reckon it's used mainly by people with the above traits

hahaha
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 09:02 PM
I don't think the word 'yes' features in wedding vows but if it did, I'm sure the congregation would feel anyone using slang like 'yup' and 'yep' wasn't being sufficiently serious, with a touch of contempt. Maybe a jury would look down on, say, a police officer or anyone who used those words as a witness in court. Or perhaps I'd be eliminated from a Jury if lawyers realised the type of person I am.

hahahahahaha

Good job me and Naith aren't getting married then.

I think the jury's well and truly out.

 ;D
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 09:07 PM
[quote author=Phil (Chaa006) link=topic=4163.msg55405#msg55405
I think the statistics are against you, George.  I can think of only one person on this forum who could reasonably be described as being arrogant, dismissive, high and mighty, and as far as I can tell, that person has never once used the word "yup" other than when citing the words of others.

** Phil.
[/quote]

I have saved the best to last and can only respond

hear hear!

Thanks Phil.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Naith on March 10, 2011, 09:11 PM
Excuse me but what gives you the right to delete posts with "Yup" in it? Your role was to weed out spam was it not? Let me state quite clearly you do not have my permission to do so, not least because you are the only person who seems to have found it offensive. If I didn't know you were serious I'd be having a laugh like solarsplace. My god what must Naith be thinking about this forum.

Hi guys
I've just checked to see if anyone answered my question and was astonished to find 2 new pages!!!  Then I read the new posts and almost felt guilty ;D (and I thought it was just in the Middle East where there's tension...)

Honestly, I didn't take any offense at all from Stephen's reply at all. I appreciated his input. To me if someone uses "Yep", "Yeah", "Sure" or whatever, I don't mind - as long as my question is answered I'll be happy  :)

So, I'm going to work through the 'Madras 2011' thread (30 pages - man alive!) to be sure of the exact amount of ground spices to use. I warn you all - please expect lots more questions as I'm a 'newbie' in the world of curry (just make sure your replies don't include the word "Yep"  ;D) 
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 09:22 PM
No worries Naith and I'm sorry that my innocuous reply to your question has attracted so much attention. I'm glad you did not feel offended and your confirmation of this does suggest that my reply was appropriate.

In any case, you will most certainly find that there's a lot of friendly members (in the main) who will happily do curry chat so ask away.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 10, 2011, 09:23 PM
Honestly, I didn't take any offense at all from Stephen's reply at all. I appreciated his input.

This is for you George.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: billycat on March 10, 2011, 10:20 PM
George why dont you F**K OFF
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Willyeckerslike on March 10, 2011, 10:34 PM
George,

I cannot remember the exact wording or spelling for that matter...

but did you or did you not pledge to delete and only delete obvious spam?

please reply yep or nope ::) or yup lol
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Graeme on March 10, 2011, 10:59 PM
I have no idea what has changed but please can we all just talk
about curry and cooking.

Now lets all have a big hugg and make up     :-* :-* :-*
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Jeera on March 10, 2011, 11:00 PM
George, this thread and some of your stuff is getting a bit petty here imho. That said, I've found your curry views & insight honest and refreshing over the years.  I respect that.

Keep cool brother.

Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Graeme on March 10, 2011, 11:05 PM
 :-* :P :-*
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: George on March 11, 2011, 12:45 AM
George,
I cannot remember the exact wording or spelling for that matter...
but did you or did you not pledge to delete and only delete obvious spam?
please reply yep or nope ::) or yup lol

That's right, before I changed my mind.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 11, 2011, 01:33 AM
That's right, before I changed my mind.

Then you have misled all the members here.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Vindaloo-crazy on March 11, 2011, 06:48 AM
Yup, Cr0's own Gadaffi...
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Ramirez on March 11, 2011, 09:32 AM
How are people getting on with this group test? Not sure when Chris is hoping to publish the results, but I am hoping to have them all finished by Tuesday next week (only one remaining).
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Peripatetic Phil on March 11, 2011, 09:35 AM
How are people getting on with this group test? Not sure when Chris is hoping to publish the results, but I am hoping to have them all finished by Tuesday next week (only one remaining).
I say, old chap, isn't this a category error ?  Should this not be under Bombay Aloo Group Test (http://www.curry-recipes.co.uk/curry/index.php?topic=5537.0) ?  If so, then mine are complete, and the numeric results and textual analyses already lodged with Chris.

** Phil.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Ramirez on March 11, 2011, 09:38 AM
Cheers Phil!  ;D
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Malc. on March 12, 2011, 04:48 PM
Just finished making my first attempt of the base, it smells great. I'll have to reduce the quantities next time, or buy a bigger pan though!

I didn't use whole spices and it seems ok, though despite thoroughly blending, you could still feel a little 'grit' on the bottom of the pan.

(http://i173.photobucket.com/albums/w56/_Axe_/taz_base_1.jpg)

(http://i173.photobucket.com/albums/w56/_Axe_/taz_base_2.jpg)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Naith on March 12, 2011, 04:50 PM
Can anyone suggest a decent Chicken Tikka Masala recipe to use with this base?
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Stephen Lindsay on March 12, 2011, 06:12 PM
Naith

I haven't yet made CTM with this base but I intend to do so within the next 2 weeks. I'll post my results and let you know how I get on.

Steve
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Naith on March 12, 2011, 06:27 PM
Thanks a lot. The problem is I've got all the ingredients in to make it on Monday! I may have a look round the site to see what there is...
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: bamble1976 on March 12, 2011, 07:26 PM
Hi Naith

Mick (CBM) tikka masala goes well with this base.  I would give that a try as it is my current favourite having tried many recipes!

Barry
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Naith on March 12, 2011, 10:33 PM
Thanks Barry. I'll have a look at that one  ;)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Naith on March 12, 2011, 10:45 PM
Am I right in thinking it's only available in the form of a video on the net? (can't seem to find it on here...)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Curry Barking Mad on March 13, 2011, 12:21 AM
Am I right in thinking it's only available in the form of a video on the net? (can't seem to find it on here...)

Here it is Naith,...

Chicken Tikka

Ingredients
1 kg of chicken breast,
Cut each breast once lengthways.
Marinade
1 teaspoon of Mix Powder,
? teaspoon of Garam Masala powder,
? teaspoon of Salt,
2 tablespoons of Pataks Tikka Paste,
1 tablespoon of Pataks Tandoori Paste,
1 teaspoon of Mint Sauce (in jars),
1 tablespoon of Vegetable Oil,
1 tablespoon of chopped fresh Coriander,
? teaspoon of Orange food colouring powder,
1 tablespoon of Lemon Juice,
100 ml of plain Yoghurt, (Sainsbury?s basics is ok)

Red Masala Paste

Ingredients
2 Tablespoons of Tomato Puree,
2 Tablespoons of Patak?s Tandoori Paste,
2 Tablespoons of Patak?s Tikka Paste,
500 ml Yogurt (Sainsbury?s basics is ok),
1 teaspoon of Mix Powder,
? teaspoon Garam Masala,
? teaspoon Salt,
1 teaspoon Mint Sauce,
1 teaspoon Red Food Colouring Powder,

Tikka Masala

Ingredients
8 pieces of Pre-cooked Chicken Tikka,
4 tablespoons of Coconut Powder,
3 tablespoons of Sugar,
250 ml Hot Base Gravy,
150 ml Single Cream,
4 tablespoons of Red Masala Paste,

Method
Add sugar and coconut to the pan and warm
through,
Add base gravy, stir, bring to the boil,
Add red masala paste and mix in well,
Add Chicken Tikka,
Add Single cream, stir again and boil on
medium/high heat for a few minutes, stirring
regularly until meat is heated through and the
sauce has reduced to your desired consistency,
Quick stir and serve with a drizzle of fresh cream
on top and garnish with fresh coriander.

Excess Chicken Tikka and Red Masala Paste can be frozen ready for your next CTM
Cheers
Mick
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Naith on March 13, 2011, 02:02 AM
Thanks for that  ;)

The only problem is I haven't any Mix Powder, Tikka Paste, Tandoori Paste, Mint Sauce  :(

I think it looks as if I'll have to try to find a recipe that I already have the ingredients for (although this looks great on the video - I'll have to try it when I finally get everything, although it's not easy when you don't live in the UK)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: bbdom on June 10, 2011, 07:13 PM
Well I've just tried this base gravy with a couple of variations.

I added three carrots - I love carrots but my wife hates them. By putting them in the base sauce and not telling her I feel I've got one over her ;)

Secondly I used powdered spices but a bit less than stated (by accident - I misread the tablespoons as teaspoons) - I added a bit more later with no ill effects.

Lastly I used all 400g of a tin of chopped tomatos.

I made a Chicken Tikka Jalfrezi from this recipe : http://www.curry-recipes.co.uk/curry/index.php?topic=5429.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5429.0)

According to the wife and stepson, its my best curry to date (in 10 years of curry cooking) - it looked and tasted authentic and all three plates were cleared :)

I agree about cooking half the sauce down to a paste - I cooked my veg in it while it was reducing and everything was perfect.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Achille17 on May 28, 2012, 01:14 PM
How many grams 6 tennis ball sized English Onions stand for, please?

Thank you!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Curry Barking Mad on May 28, 2012, 01:45 PM
How many grams 6 tennis ball sized English Onions stand for, please?

Thank you!

I would go with 1200 grams,
Mick
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Edwin Catflap on September 16, 2014, 10:01 PM
Hi

Just made my first batch of this and i guess I shouldn't be surprised but the smell is quite different. I ground the spec qty's of whole seeds so it had that citus smell from the coriander but it also had a strong turmeric smell. Is this what you guys also found?

Ed
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: ELW on September 16, 2014, 10:08 PM
How many kg of onion did you use Edwin, roughly?
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Edwin Catflap on September 17, 2014, 08:02 AM
Hi ELW

1200grms as per Mick

Cheers

Ed
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: ELW on September 17, 2014, 09:52 AM
I found this also Edwin. 1.5Tbl of turmeric/cumin/coriander seed is a lot in 1.2 kg onion & 2ltr water.

You could try diluting it further & simmering the blended mixture for longer to try & mellow the turmeric.

I normally use 1Tbl cumin & coriander seed(whole) in 3kg onion, which softens & blends fairly easily with a handheld waring blender.
Then about 1.5 Tbl turmeric.
Turmeric has an awful flavour & smell on its own imo.
Have only made it once but I wasn't keen on the Taz base

ELW
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Edwin Catflap on September 17, 2014, 12:11 PM
Having looked at CBM(Mick)'s e book he uses 1 tbsp of turmeric (and similar amounts of coriander and cumin) in his base in book 1 with only 750 grms of onions, BUT, there are several other ingredients to mask the smell/flavor as opposed to Taz's base which is just turmeric, coriander and cumin, so it may just be that??

Ed
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Jontoman30 on November 11, 2014, 05:11 PM
Just made the jalfrazi with the taz curry base amazing best curry I've ever made
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: littlechilie on November 11, 2014, 05:28 PM
Great news Jontoman30, it's always a good feeling when a good curry is spot on ;)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Madrasandy on November 11, 2014, 05:30 PM
it's always a good feeling when a good curry is spot on ;)

The best feeling

Well done Jontoman, great base is mick/taz's
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: littlechilie on November 11, 2014, 05:48 PM
MA, I'm cooking myself up a feast for tomorrow, hope to post my efforts in the appropriate place :) Will be working on my Naan tonight.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Edwin Catflap on November 13, 2014, 12:20 PM
Hi

I've made a madras with this base twice now. The first one was great but the second didn't seem to release any oil and then it tasted greasy as if the oil was suspended in the sauce. Anyone know what I could have done wrong? I did use about 50 per cent more base to have more sauce as the first time it ended up a bit dry

Ed
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Secret Santa on November 13, 2014, 02:34 PM
Hi

I've made a madras with this base twice now. The first one was great but the second didn't seem to release any oil and then it tasted greasy as if the oil was suspended in the sauce. Anyone know what I could have done wrong? I did use about 50 per cent more base to have more sauce as the first time it ended up a bit dry

Ed

Apart from the extra base did you use any other ingredients in the second attempt? In particular any that could lead to increased emulsification such as coconut powder?
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Madrasandy on November 13, 2014, 07:49 PM
Edwin, try putting a pan lid on and give it a blast on high heat for the last 30 seconds, oil should separate  :)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: ExpatBride on November 15, 2014, 09:21 AM
I'm going to make this later today with pre-ground coriander and cumin.

Would the seasoned curry chefs among us recommend going with with a 1:1 ratio or scale it back to say 2:1 to account for using ground spices instead of whole?

Edited to say:  Nevermind, I found my answer on page 7.  Carry on!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Edwin Catflap on November 16, 2014, 10:50 PM
Hi guys sorry about the tardy replies but:

SS - no extra ingredients
MA - yeah I will do that as I do when I make CT,s madras

Cheers

Ed
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: mickdabass on November 17, 2014, 09:06 AM
I would try watering the base down slightly first

Regards

Mick
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: KormaDown on March 26, 2015, 02:12 PM
I made this base last night and I am really looking forward to trying the Dopiaza!  :) I like the amount of oil as it should give good caramelization. The idea of not using oil in the main curry is a great compensation so that it does not end up too heavy!

Thanks!
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Secret Santa on March 26, 2015, 03:10 PM
The idea of not using oil in the main curry is a great compensation so that it does not end up too heavy!

Not really as if you use oil to make the curry the base sauce doesn't need to be overly oily so both methods work out equal in the end. And, of course, when the curry is finished you can always spoon off any excess oil that is released (as it will be if cooked properly).
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: KormaDown on March 27, 2015, 12:31 PM
Hi SS, I think in some way we agree. To clarify I was just pointing out that they should be similar in the end. In other words having lots of oil in the base and then having oil in the main curry would result in it being too oily. This would mean that you would have to drain the oil as you mentioned.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: Bengali Bob on April 08, 2015, 09:37 AM
Been trying out Taz base with a couple of modifications that I feel are in line with what's used hereabouts.

(http://www.curry-recipes.co.uk/imagehost/pics/03df9ba80ef57ecb021998774b23d460.jpg)

No tomato.  Half the amount of water.  Including King of Spice Basaar (mild), bit of ajwain, black and white peppercorns.  Light blending.  Leaving it thick.  Really thick.   Producing some mighty fine and interesting dishes with it, stone cold from the fridge, lid-on style.

Rob  :)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: littlechilie on April 08, 2015, 12:02 PM
Interesting findings Rob, I do like to keep my base in the fridge, sometimes up to 6 days and I find the flavour very good.
For storage I use an IceCream tub with lid on, how did you find the ajwain worked in the base? I find it has a strong flavour that penetrates.
I first discovered this spice in my mushroom fried rice when visiting North Wales, very nice report looking forwards to more of your findings.
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: DalPuri on April 08, 2015, 02:38 PM
Quote
Including King of Spice Basaar (mild)

Is that the blue packet Rob?
Been on the search for that for a long time!
What's the flavour like compared to the original?
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: littlechilie on April 08, 2015, 06:20 PM
Here is a link for any new members picking up on Basaar mixed spice, good reviews and discussion about its uses.

http://www.curry-recipes.co.uk/curry/index.php/topic,8823.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8823.0.html)

http://www.curry-recipes.co.uk/curry/index.php?topic=8515.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8515.0)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: BRISTOL86 on December 03, 2015, 10:32 PM
Newbie here, making my first curry this coming weekend using a 'base' and here's how my first attempt came out. Doesn't look too dissimilar from the others so hopefully I've not gone too far wrong :-)

(http://s27.postimg.org/f2fkjgws3/image.jpg)
Title: Re: Mick's/Taz's Curry Base Gravy
Post by: 976bar on September 11, 2018, 09:21 PM
I make this base sauce for at least 200 covers. I roughly grind both the cumin and coriander seeds, then I wrap them in blue J Cloth and ad them to the cooking base. At the end, I simply discard them as they have served their purpose. I then blitz the base sauce with a commercial blender and then pass it through a chinois. A perfectly smooth base sauce is achieved every time...