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Author Topic: Zeera Restaurant Madras  (Read 27725 times)

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Offline moonster

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Re: Zeera Restaurant Madras
« Reply #10 on: January 20, 2011, 07:54 PM »
Hi chewytikka,

is the Zeera restraunt that you are referring to on ocean rd south shields?

if so it is a very good restraunt by all accounts

regards

alan ;D
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Offline moonster

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Re: Zeera Restaurant Madras
« Reply #11 on: January 20, 2011, 08:07 PM »
Hi chewytikka,

do you have a recipe for there mixpowder and currybase?

regards

Alan ;D
Even the hound is a curry moonster and just cant get enough


Offline joshallen2k

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Re: Zeera Restaurant Madras
« Reply #12 on: January 20, 2011, 10:20 PM »
Quote
the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.

Jerry, when I make a Vindaloo, I usually make the following changes vs a Madras:

- Triple the extra hot chilli powder (usually from 1tsp to a tablespoon)
- Add a little chopped green chilli pepper
- Slightly less tom puree
- Splash of vinegar instead of a splash of lemon juice
- Precooked potato chunks
- I also add a little whole cumin to the spice frying stage

Curious to know if this similar to how other members approach a Vindaloo?

-- Josh

Offline gazman1976

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Re: Zeera Restaurant Madras
« Reply #13 on: January 20, 2011, 11:25 PM »
In scotland we don't have potato and only diff is extra chilli powder and green chillies doubled, well that's glasgow

Offline chewytikka

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Re: Zeera Restaurant Madras
« Reply #14 on: January 21, 2011, 12:43 AM »

the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.

Hi JerryM
Yes, its the upgrade to Madras, without the lemon and worcestershire,
just a double up on the chilli powder and a splash of white vinegar.
Again black pepper powder seems to have been lost in time, along with the lonely potato.

Similar to Roghan Josh starting off life as a Dopiaza then finished off with a
topping of flash fried Tomato, Onion and sugar.

Chewy
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Offline emin-j

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Re: Zeera Restaurant Madras
« Reply #15 on: January 21, 2011, 04:12 PM »
Excellent post chewytikka , thank you very much  ;)
Science is a wonderful thing, but it is not a prerequisite for innovative technology.

Offline JerryM

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Re: Zeera Restaurant Madras
« Reply #16 on: January 21, 2011, 04:37 PM »
josh, chewytikka,

many thanks for extra info - i'm still at the thinking stage so much appreciated - real good pointers.

i know exactly what i'm after but unsure how to get there. currently intend to try out what we know ie CA's (really liked it when i made it) and Dipuraja's vindaloo's (not made) followed by a look at the ashoka South Indian Garlic sauce (got potential).

black pepper, green chilli, extra cumin, less tom puree sit well.

Offline Tomdip

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Re: Zeera Restaurant Madras
« Reply #17 on: January 28, 2011, 10:11 PM »
Made this tonight - had a curry-window of opportunity with the missus out for the evening.  Followed recipe as close as possible - except used Rajah Hot Madras instead of spice mix, and passata instead of puree.

Results - oooooowwww too hot for me!!! :)

My wimpy palate found it hard to pick out the subtler flavours over the chilli - however I manfully perservered and cleaned my plate (2 pints of milk helped!).

All in all very nice - though I will half the chilli next time and see if I can pick up the lemon & worcestershostocestoshire sauce


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Offline chewytikka

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Re: Zeera Restaurant Madras
« Reply #18 on: February 01, 2011, 01:26 AM »
Made this tonight - had a curry-window of opportunity with the missus out for the evening.  Followed recipe as close as possible - except used Rajah Hot Madras instead of spice mix, and passata instead of puree.

Results - oooooowwww too hot for me!!! :)

My wimpy palate found it hard to pick out the subtler flavours over the chilli - however I manfully perservered and cleaned my plate (2 pints of milk helped!).

All in all very nice - though I will half the chilli next time and see if I can pick up the lemon & worcestershostocestoshire sauce

Tomdip
Looks excellent!
A nice clean, fresh and light sauce, on what looks like a bed of Jeera rice.
I'd be happy to sit down to that dish any day, as it looks very much like my own cooking
except it's a couple of shades lighter in colour, which will be down to the passata, instead of puree.
Did you use Kashmiri Chilli Powder?
I love the stuff, adds great flavour and colour to the dish.

This restaurant just uses the famous five for their spice mix:-
1 part Basic Curry powder
2 parts Turmeric powder
1 part  Coriander powder
1 part Cumin powder
Half part Garam Masala powder
 

Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline solarsplace

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Re: Zeera Restaurant Madras
« Reply #19 on: February 01, 2011, 09:56 AM »
Hi CT

Thanks again for posting the Madras recipe and your tips on the Vindaloo, which I plan to try ASAP.

Made the Madras a number of times now, and my personal quest for the perfect Madras has been satisfied.

For me, I can't actually taste the Worcestershire sauce, but notice something missing when it is not there!

As usual here are some pics:



In case anyone is wondering where there are two dishes, they are both cooked with the Taz base & mix, however one is the reduction method and one is the fry - cannot remember which way around now though. This is in relation to the "Madras 2011" project that is happening over here: http://www.curry-recipes.co.uk/curry/index.php?topic=5378.0

EDIT: I think the one on the right is the fry as it looks to be more oily.

Regards


 

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