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The first mouthful went in and the immediate flavours were a good prevelent "curry flavour" for want of a better expression which had plenty of depth of spice flavouring and a slightly sweet aftertaste. I didn't detect any tomato even in the background which is very common with madras although the garlic was evident. Nor did i detect any sharpness from lemon or any other souring agent. Once the initial flavour explosion was over the heat started to come through, a very warming but pleasant level that soon subsided.
Now that's a madras as it should be. I prefer it tomatoey to differentiate it from vindaloo but other than that I couldn't have described it better myself.
None of this tart/bitter taste from Patak's shite or sourness from lemon dressing nonsense.
I'll have to have a crack at a UK style Madras to CH's recipe. I had a stab at something similar a couple of weeks ago - turned out ok but maybe over lemoned it - I'll forget the fruit next time
Looks greatMy favourite Indian Restaurant in North Brisbane, Maharanis, is run not by Bengalis but by people actually from the Madras (Chennai) area. I was blown away by their lamb madras which contains a lot of coconut milk and is fairly sweet. I expect the red BIR variety is based on North Indian versions?