Author Topic: The Madras 100% Clone (of my local BIR)  (Read 209664 times)

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Offline sistermoon

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #30 on: February 20, 2006, 07:18 PM »
Hi DARTH  - I havent been here a little while and only just noticed your recipes - have copied and will certainly have a go!!   

Thank you very much, indeedy  ;D

Offline DARTHPHALL

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #31 on: February 20, 2006, 10:38 PM »
Sistermoon.

Let me know how yours turned out.

yours .....DARTHPHALL.....


Offline TheBlitherer

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #32 on: February 27, 2006, 03:24 PM »
When you add the spices to your base gravy, do you allow them to fry in the oil at all before adding the initial half litre of water?

Cheers

TB

Offline DARTHPHALL

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #33 on: February 28, 2006, 09:12 AM »
I don't fry more than a few seconds.
If you wish to, i suggest add some Oil at this stage & fry the Spices off, then add the water.
Hope this helps.
.....DARTHPHALL.....


Offline Fandango

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #34 on: March 04, 2006, 10:17 AM »
Darth Mate

When you say 3 bags of curry sauce is that 3 500ml bags?

Sorry to be thick. It just sounds a lot of sauce.

Cheers

\f

Offline DARTHPHALL

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #35 on: March 04, 2006, 11:41 AM »
Yes that is correct,when i make the actual Curry i use 3 500ml portions which will give you a large pot of Curry i generally get 8-9 home sized portions from this,(home sized portions down here are twice the size of normal Take-away portions).
Also i cook all my Curries in this large format & now i don't get the odd uncertain "bad" Curries like i have in the past following 1-2 portion recipes.
Hope this helps anything else ,just ask. :)
It is very convenient to make Curries in this way as i freeze them all & they keep for months & taste Bloody marvelous  ;) 8) 
« Last Edit: March 04, 2006, 02:38 PM by DARTHPHALL »

Offline DARTHPHALL

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #36 on: April 11, 2006, 08:55 AM »
As with the Vindalloo recipe i have edited this recipe.
Passata quantity in the second stage is now 500grams (was 700grams).


Online George

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #37 on: June 06, 2006, 10:50 AM »
Thanks Darth - I finally got around to trying your stage 2 and 3 100% clone Chicken Madras recipes last night. I have nothing to compare it with really - I never buy Madras in a restaurant - but, in absolute terms, the curry tasted very good indeed.

I should mention that I used Terry's base. Your base may be even better and more compatible with your stages 2 and 3. I will try your stage 1 base next time.

Regards
George


Offline DARTHPHALL

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #38 on: June 06, 2006, 11:51 AM »
Good to see more people trying my recipes  ;D.
George please do try my base gravy,i give you my guarantee that it will make the best tasting Curries you have ever made (how`s that for confidence  :D),only because i know that this part is correct for my fave local Bir,the other one i visit uses a variation of the Kd base which turns out a more watery Curry which lacks the full flavor of the 100% clone base.
If only more would try my recipes. :( ,but its their loss  :P.

Offline Panpot

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Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« Reply #39 on: June 06, 2006, 02:09 PM »
Hi Darthphall,

As a beginner to the site making quantum leaps with my cooking as a result. I wondered if you could point me in the right direction to begin following your lead. I like medium curries like Butter chicken and bhoona lamb and other wonderful concoctions you find in big portion giving Glasgow IRs .

I am back to the UK tonight and intend buying a fresh supply of all I need to follow the Bruce Edwards approach especially his base sauce.

Is there anything else I will need to get up to speed with your approach as I am willing to become your apprentice for a while given your confidence.

Thanks for all the encouragement anyway

Cheers

Panpot


 

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