Hi
If anyone is interested the asiancookshop.co.uk sells TRS Tej Patta (Indian Bay Leaves)
Might be of use to those not near Asian shops.
M

Hi Paul
Fenugreek/methi seeds are used in Panch Phoran this is a nice spice when added to Veggie dishes near the end of cooking , there's recipe in the spices section.
Matt

Please don't get me wrong, though, UB.  This relatively simple base, relatively simple spice mix and relatively simple method still produces very nice curries...which just goes to show how keeping it simple can still be very effective, I suppose.

Interesting interpretation of a method used by a restaurant chef-

Relatively simple spice mix-
The Taz spice mix appears to be very similar to nearly every spice mix i've looked at predominantly Tumeric,Corriander,Cumin and Curry powder, indeed the first 3 ingredients make up 70% of Taz mix compared to 62% in yours and the ingredients are exactly the same as a mix from Secret Santa described as being direct from a restaurant.

Relatively simple base-
The base contains Onions, garlic,ginger,pepper,tomato,oil and spices again similar to nearly every other base I've looked at. Other bases may contain a few variations carrot,potato, and fresh corriander.
But basically not alot of difference.

Relatively simple method-
This to me is where the main difference from other techniques lies, spices are not cooked in hot oil at the beginning as in most techniques but added initally to the base.
As the base evaporates using high heat it thickens and the extra oil which the base contains starts to cook the spices in what i found to be a far more controlled way. This is not relatively simple and requires experience in evaporating the base sufficiently and gauging when the spices have released their flavours.
Beyond this stage the method becomes similar to other techniques.

As with most things it comes down to personal taste but I have produced some excellent curries with this technique.
I would suggest that the cooking technique could be used with any base and spice mix so anyone wanting a change from their current method why not give it a go.
Ramblings over
Matt

Cheers for that CA suspected I was on the wrong trail.
Matt

Hi Chilli


Next time you make some try combining a couple of ideas on here by adding the dry spices to the chopped onion (and finely matchsticked potato) and leaving for a few hours to draw out the water from the onion. Dont use too much salt though or the results wont be very nice. Then add the gram flour to make the batter with no extra water unless needed. Then give them a quick fry. Leave to cool for a few hours. Then give them a final cook when ready to eat.

It sounds like a lot of work, but it really isnt. you just need to start the first stage either early in the morning, or the previous night.

Hi Chris
I use the method you refer to above and it produces spot on results, particularly the pre cooking and then the final cook later.
I have also found that experimenting with cooking temperature is important, to hot and the outside cooks to quickly and leaves the middle uncooked, not hot enough and they can get a bit soggy.
All just trial and error, I also freeze mine after the  first pre cook  then defrost and either finish in the oven or back in the fryer.
My ramblings FWIW.
Matt