Author Topic: Zaal - Restaurant Base / Garabi  (Read 109774 times)

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Offline SteveyG

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Re: Zaal - Restaurant Base / Garabi
« Reply #60 on: June 02, 2013, 11:18 PM »
Had a go at this one today. Other than a mishap with the blender :o it went pretty faultlessly. I probably altered the quantities a bit and the spice mix was pretty much made up but I just went with what felt right but the end result is a very nice sweet base. I very often already add cinnamon to my dishes, so this gives a light hint of the flavour that I'm used to.

I didn't get chance to make anything with it as I thoroughly cooked it through for many hours, so time ran out.


Offline curryhell

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Re: Zaal - Restaurant Base / Garabi
« Reply #61 on: June 03, 2013, 08:04 PM »
A good base to choose.  Looking forward to hearing about and seeing the pictures of the results of the finished dishes  ;)
So singe baby singe, the curry's getting better ..........


Offline SteveyG

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Re: Zaal - Restaurant Base / Garabi
« Reply #62 on: June 05, 2013, 11:36 AM »
Made a Vindaloo with it last night. The results were excellent and the curry tasted exactly like my local take-away Vindaloo. I made the sauce a bit thicker than I usually would, but actually I think I prefer it like this.



Excuse the presentation - just wanted to eat at this point... Lol


Offline chelters1

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Re: Zaal - Restaurant Base / Garabi
« Reply #63 on: June 06, 2013, 07:41 PM »
how much water is used for the Akhni stock anyone


Offline SteveyG

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Re: Zaal - Restaurant Base / Garabi
« Reply #64 on: June 06, 2013, 09:49 PM »
It's probably not too critical. A litre should be fine.

Offline Petrolhead360

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Re: Zaal - Restaurant Base / Garabi
« Reply #65 on: February 10, 2015, 09:04 PM »
Making this base tonight.
General question - Do you crack the cardamom pods open in the Akhni Stock Stage or leave them whole in the boiling process?
From Vesta to BIR.
Always searching for the magic! But then I give up and had a curry instead ;)

Offline Onions

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Re: Zaal - Restaurant Base / Garabi
« Reply #66 on: February 10, 2015, 09:19 PM »
Crack them open, so the seed is released  :)


Offline curryhell

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Re: Zaal - Restaurant Base / Garabi
« Reply #67 on: February 10, 2015, 10:33 PM »
Making this base tonight.
General question - Do you crack the cardamom pods open in the Akhni Stock Stage or leave them whole in the boiling process?
You can follow Onions advice who wasn't at Zaal, or do as we were told by the chef - leave them whole and just boil them.
So singe baby singe, the curry's getting better ..........

Offline loveitspicy

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Re: Zaal - Restaurant Base / Garabi
« Reply #68 on: February 11, 2015, 03:12 AM »
CH - you are right mate - just check them in whole and boil away

best, Rich
Founder / Worked at Curry-Nights taking bir ready meals to 247 supermarket stores Internationally and Nationwide.

Offline Onions

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Re: Zaal - Restaurant Base / Garabi
« Reply #69 on: February 11, 2015, 11:52 AM »
LOL!!! Righto  :-X


 

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