Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: h4ppy-chris on December 28, 2012, 10:38 AM
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you will need:
2 chefs spoons of oil.
1 Tsp G&G 50/50.
half chefs spoon tomato from a tin of plum tomatoes blended.
a good pinch of methi (dried fenugreek leaves)
1 heaped Tbsp fresh chopped coriander.
1 Tbsp mix powder.
half Tbsp diggi mirch.
half Tsp chilli powder.
quarter Tsp salt.
350ml base gravy.
1 Tsp lemon dressing is best, or use lemon juice.
1 portion of precooked chicken
Madras curry cooked at home takeaway style. (http://www.youtube.com/watch?v=W4xYv0R2UJw#)
(http://www.curry-recipes.co.uk/imagehost/pics/fad24e3b2ad4572f955dce4f347ce8da.jpg)
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I could definitely eat that plate of food for lunch :P. Interesting ordering of ingredients Chris. Are you following the lead from the BIR that does your South Indian Garlic chicken?
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I could definitely eat that plate of food for lunch :P. Interesting ordering of ingredients Chris. Are you following the lead from the BIR that does your South Indian Garlic chicken?
yes mate and from a fishing buddy who owns a TA, he used to be the head chef at the TA where i videod the SIG.
he was at my house the other day for 2 hours talking curry and offered to come round in January and cook some curry. ;)
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I hope you were taking notes at the time and are now writing them up to share with the rest of us ;D. This has got loads of potential and could result in a flying start to 2013 ::) ;)
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"There Ya Go Madras" ;D well done
Big change from your first Madras vid Chris ;)
Really good when members nail this technique.
Your Tarka sequence is near enough, but you could try burning the spices a little
before you add the Garabi and my little tip of sticking another pan/lid on top
to max the heat into the sauce.
Good quick Video, thanks for sharing
cheers chewy
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I hope you were taking notes at the time and are now writing them up to share with the rest of us ;D. This has got loads of potential and could result in a flying start to 2013 ::) ;)
I did more than take notes, i recorded the hole conversation (YES AM BAD) :P
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thanks chewy.
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Thanks for the video - very interesting. I will adopt your technique of letting the base sauce reach a high temperatue on one side of the pan. It makes more sense to me than, for example, worrying about pressures at the top versus the bottom of a pan.
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well done hc watched a chef cook a curry last week and he done exactly the same as you by putting the spices in and some base then didnt touch it for a while
great video
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Thanks for the video - very interesting. I will adopt your technique of letting the base sauce reach a high temperatue on one side of the pan. It makes more sense to me than, for example, worrying about pressures at the top versus the bottom of a pan.
Thank you George, i hope it helps you and others out on the road to BIR.
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Thank you michael.t.
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h4ppy-chris,
you've entered the premier league for sure.
a couple of thoughts worth trying: leave out the 1st lot of coriander (the methi suits a hard fry) and leave out that 2nd addition of base leaving the existing ingredients to cook off more checking the bottom of the pan now and then and no stir
ps will give this a try. i want to see how a higher mix powder works and never used as much deggi before. i will use lemon dressing
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h4ppy-chris,
you've entered the premier league for sure.
a couple of thoughts worth trying: leave out the 1st lot of coriander (the methi suits a hard fry) and leave out that 2nd addition of base leaving the existing ingredients to cook off more checking the bottom of the pan now and then and no stir
ps will give this a try. i want to see how a higher mix powder works and never used as much deggi before. i will use lemon dressing
Try it as to the vid and recipe Jerry, it will be good to know what you think. try it out with the mix powder i have put up.
http://www.curry-recipes.co.uk/curry/index.php/topic,11271.msg85464/topicseen.html#new (http://www.curry-recipes.co.uk/curry/index.php/topic,11271.msg85464/topicseen.html#new)
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I did more than take notes, i recorded the hole conversation (YES AM BAD) :P
Could this possibly be realeased as a talking book in the near future Chris? ;)
A great vid as per usual and I'm looking forward to putting the recipe and technique into practise.
Thanks for putting this up on the forum.
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I did more than take notes, i recorded the hole conversation (YES AM BAD) :P
Could this possibly be realeased as a talking book in the near future Chris? ;)
A great vid as per usual and I'm looking forward to putting the recipe and technique into practise.
Thanks for putting this up on the forum.
Thank you and your welcome. Let us know how it works out for you mate.
Could this possibly be realeased as a talking book in the near future Chris? ;)
Sorry tommy i would like to but i don't think it would be right.
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Some great little tips there for us provisional chefs, i think i been using to much tomato paste, tendency to put to much in. Thanks Chris.
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Good stuff there. I on instinct wait till the base is bubbling away before mixing it in fully, seems to be best way to keep the flavours going. I normally put the corriander in after the second base though and give it a medium heat for a few mins at the end like the chef does at the TA.
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(http://www.curry-recipes.co.uk/imagehost/pics/fad24e3b2ad4572f955dce4f347ce8da.jpg)
this is fantastic
It looks just like I want it to look like
Thanks for posting
I must try this
Have you got a base from the same chef/place?
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Some great little tips there for us provisional chefs, i think i been using to much tomato paste, tendency to put to much in. Thanks Chris.
your welcome currylover40 always h4ppy to help.
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Good stuff there. I on instinct wait till the base is bubbling away before mixing it in fully, seems to be best way to keep the flavours going. I normally put the corriander in after the second base though and give it a medium heat for a few mins at the end like the chef does at the TA.
Thanks harley.
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(http://www.curry-recipes.co.uk/imagehost/pics/fad24e3b2ad4572f955dce4f347ce8da.jpg)
this is fantastic
It looks just like I want it to look like
Thanks for posting
I must try this
Have you got a base from the same chef/place?
Thanks haldi, the next time i make my base i will do a video & recipe for you.
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Excellent vid Chris! Good skills mate. Madras looks absolutely lovely. Nice to see another fan of chips too.
Rob :)
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between chewy and yourself you have the makings of a film production company! Loved it when the smoke alarm went off - that happens all the time with me! Thanks for posting this Chris, curry looks great.
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well done happy looks the biz! thanks for posting :)
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Excellent vid Chris! Good skills mate. Madras looks absolutely lovely. Nice to see another fan of chips too.
Rob :)
cheers Rob, It's the wife that loves the chips & madras.
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Looks great, i love chips and a naan with a curry, well done.
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between chewy and yourself you have the makings of a film production company! Loved it when the smoke alarm went off - that happens all the time with me! Thanks for posting this Chris, curry looks great.
Thanks for your kind words Stephen. If it wasn't the smoke alarm it would be the dog.
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well done happy looks the biz! thanks for posting :)
Your welcome Unclebuck.
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Looks great, i love chips and a naan with a curry, well done.
Thank you stevejet66.
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It makes more sense to me than, for example, worrying about pressures at the top versus the bottom of a pan.
Well good for you George! Why do you have to add something negative/antagonistic to almost of your posts? ???
The question of the possible effect of pressure on cooking a curry base arose in a thread about why "I" can't replicate the taste and aroma of BIR curries. A perfectly legitimate question.
The question was associated with whether there is a difference between cooking a small scale curry base and a large scale curry base.
Natterjack offered this as a potential difference. Plausible, I'd say. And certainly worthy of scrutiny.
The answers, I think, went some way to saying whether the scale of making the curry base is significant or not.
Nevertheless, NOT ONE person has said they have tried both and have, or haven't, discerned a difference between small scale and large scale.
PS: perhaps you should post your comment in the relevant thread (instead on enticing highjacking of another one again?) :-\
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well done chris, we need more videos like this!... lots of fun to watch :)
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well done chris, we need more videos like this!... lots of fun to watch :)
cheers mate.
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mmmmmmmm very nice indeed Chris , ive just rattled up a large batch of Tikka , so guess what were having on New Years day !!!
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Made this today mmmmm loverrrly , i used a modified Dips base, i also substituted tomatoes for puree and added some green chillies split down the middle in the last minute of cooking just to add an extra kick, for me this is the best madras ive made so far and will be making it again :) , thankyou ......pictures to follow
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Made this today mmmmm loverrrly , i used a modified Dips base, i also substituted tomatoes for puree and added some green chillies split down the middle in the last minute of cooking just to add an extra kick, for me this is the best madras ive made so far and will be making it again :) , thankyou ......pictures to follow
Glad you enjoyed it Yakmandoo, looking forward to your pix.
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Madras new years day
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Nice work Yakmandoo. Madras is looking very good :P. One suggestion though so we can savour the food in all its glory, before uploading your images to the image host is to reduce them using paint or an image programme to about 600x400 ish. That way we get to see ALL of the lovely curry porn rather than just 2/3rds ;D Any probs, just shout :) Damn good job mate
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Cheers curryhell , yep i can see your point with the photos, i uploaded them using my nexus 7 tablet and they looked just fine ill take your advice and make them smaller next time mate