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Topic: Julians Madras (Read 1994 times)
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Edwin Catflap
Spice Master Chef
Posts: 547
Julians Madras
«
on:
March 04, 2015, 02:28 PM »
Madras being my favourite curry, I have a couple of faves - CT's and Madrasandy's. BUT I am always trying new ones so I tried Julians. Well it made a really nice Madras, the combination of cumin, tandoori powder and GM made a great difference. Well done Julian.
(I used CA's base, powders)
Here's his vid, which is in the public domain, and my pics with a cheats naan!
https://www.youtube.com/watch?v=GlThV2STccM
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Peripatetic Phil
Genius Curry Master
Contributing member
Posts: 8406
Re: Julians Madras
«
Reply #1 on:
March 04, 2015, 02:50 PM »
Bit too red for me (the tandoori masala, perhaps) but nonetheless makes me feel rather hungry. Unfortunately I have 3/4 of a 2kg pork joint to finish up, so this evening is more likely to be sweet-and-sour pork than a nice chicken Madras ...
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fried
Spice Master Chef
Posts: 743
Re: Julians Madras
«
Reply #2 on:
March 04, 2015, 03:53 PM »
I reckon the redness of a curry is more down to the chilli powder used. I'm using up some standard TRS chilli powder at the moment, in preference to my usual kashmiri mirch, the result is a quite a different colour.
Have you tried 1/2 tsp of Priya ginger pickle in a madras? If not it certainly adds a little something extra. I think CT might've mentioned this.
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curryhell
Jedi Curry Master
Posts: 3213
Re: Julians Madras
«
Reply #3 on:
March 04, 2015, 08:57 PM »
I'll pardon the naan based on the evidence given by the madras. I'd like to sink a spoon into that bowl right now
The only put off, the coriander which i don't believe to be fresh
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Edwin Catflap
Spice Master Chef
Posts: 547
Re: Julians Madras
«
Reply #4 on:
March 04, 2015, 09:29 PM »
You sussed me CH, it was some that I had frozen
Ed
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