Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on August 05, 2013, 01:25 PM
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Be interested to hear peoples' thought on mango used to make a curry. Particularly, the mighty BIR madras. Anyone come across mango as an ingredient in a madras, or other curry (apart from the obvious, e.g. Mango chicken)? Not mango chutney. The reason I ask is that I had a restaurant TA recently. First time order. The mains were chicken madras and chicken naga bhuna. A nice little chef tester. Initially a tad disappointed with the madras, as I felt there was too much lemon (dressing), so let it cool down and popped it in the fridge to have the next day. The naga bhuna was very, very good. In fact, exceptional quality. There was mango in it for sure. Not sweet chutney. I'm guessing canned pulp, or blended slices. The flavour balance with the naga was something very special.
Anyhoo, next day the madras was warmed up. The overly sharp lemon had subsided somehow. This madras tasted really nice, and the mango was also evident here. Was it better than, say, Chewy's madras? Well no, not really, both top notch dishes; just different. This wasn't I didn't feel cross-over mango (i.e the chef using the same pan to make both dishes). The level was very noticeable. There was also mango in the mint dip. Could perhaps be the chef's "signature" approach to cooking. I'll be doing a bit of experimentation on this front. I should also be able to get access to the restaurant kitchen to see what goes on. Finger's crossed. Here's a pic of the madras:
(http://www.curry-recipes.co.uk/imagehost/pics/0b45c9d3aa3e97a6c5ad31503dc46127.jpg)
Look's quite good doesn't it?
Rob :)
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I've never come across anything perceivable as mango chutney in a curry sauce, nor even a subtle taste. However, I've used some mango chutney back in january (evidence found here (http://www.curry-recipes.co.uk/curry/index.php/topic,11018.msg86265.html#msg86265)) and I loved it. However, it's very easy to over-do. Although I wrote a TSP, in hindsight, I think may have used slightly more than a tsp.
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I regularly add Mango (chutney) to tomato based curries, such as Madras, as I find they need a little balance from the bitterness of methi and lemon juice.
I made Chewy's Madras for the first time a few weeks ago and with a heaped teaspoon of Mango chutney, it turned out amazing.
Don't know about plain Mango, but I can imagine the smooth texture would be pleasing to chew on in a BIR curry.
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I've never come across anything perceivable as mango chutney in a curry sauce, nor even a subtle taste. However, I've used some mango chutney back in january (evidence found here (http://www.curry-recipes.co.uk/curry/index.php/topic,11018.msg86265.html#msg86265)) and I loved it. However, it's very easy to over-do. Although I wrote a TSP, in hindsight, I think may have used slightly more than a tsp.
Have tried mango chutney in a madras before following Dan Toombs' recipe. But no obvious chutney in the madras shown here. Real mango fruit taste. Not overly sweet either. A hint of sweetness, plenty of sour.
Rob :)
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1. Big Drums (always Blue, any Brand) of sweet Mild Mango Chutney
2. Big tins of Kesar Mango Pulp
3. 400g tins of Mango Slices
All used in various recipes (Curries and Sauces) in my restaurants.
A very good flavour combo to try is 2tsp Mango Chutney, 2tsp Pataks Balti Paste 1tsp Mr Naga.
cheers Chewy
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Thanks for those Mike. Will try out shorty. Any ideas for a combo involving Patak's madras kebab paste? Do like this one and had some success using it by itself in the past. Cheers.
Rob :)
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I have made this but using mango pulp instead of chutney
http://www.greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-a-curry-house-favourite/ (http://www.greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-a-curry-house-favourite/)
Fruity is the word.
I have made a Cocktail Chicken Madras for friend who asked me to do something different, so out came the tin of fruit cocktail http://www.tesco.com/groceries/Product/Details/?id=258556632 (http://www.tesco.com/groceries/Product/Details/?id=258556632)
He and his misses loved it wasn't really my kind of dish but i did eat my helping, i also used Chicken Tikka when i made it.
Right at the end of Undercover Curry book there is a recipe for Chicken Tikka Masala using tinned fruit cocktail blended, tried this too it's not like anything i have tried local to me but it is well worth giving it a go for something unusual from the normal Chicken Tikka Masala.
Bengali Bob you should really take a look at this site http://www.cook4one.co.uk/c2/index.html (http://www.cook4one.co.uk/c2/index.html)
This is the Mango pulp i use http://www.mysupermarket.co.uk/tesco-price-comparison/tinned_fruit/natco_mango_pulp_sweet_alphonso_450g.html (http://www.mysupermarket.co.uk/tesco-price-comparison/tinned_fruit/natco_mango_pulp_sweet_alphonso_450g.html)
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Thanks Frank. Which are the mango recipes on the Cook4one site? Can't find any. Got these similar tins the other day. Look OK. Reckon I'll try making a Mango chicken. Might have the slices as a pudding as well.
(http://www.curry-recipes.co.uk/imagehost/pics/b69282e99e75be19aa4417ae4ef4d20f.jpg)
Rob :)
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Went with the madras and mango earlier this evening. Very pleased. Texture nailed; straightforward minimal sep/floc. Colour; not bad. Taste; significantly better than the restaurant. No lemon overload either.
(http://www.curry-recipes.co.uk/imagehost/pics/81dd0a7228b7d9bf534869a371898a58.jpg)
Chewy's madras sauce recipe strikes again.
Rob :)
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Nice Bob. Just to clarify... What form of mango?
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Nice Bob. Just to clarify... What form of mango?
Pulp. Quite a bit. I'll post a few more pics in the picie section later on.
Just looking through the menu for this restaurant and the chef does seem to like his mango. There's an Aam Chicken starter (fresh pieces of chicken seasoned with spices, cooked in a mango sauce). In the Chef's Recommendations there's a Chicken Meva (chicken cooked with mango and lychee fruits in a mild and spicy sauce). Ooh, hang on, Sizzler Selection. Sylheti Jalfrezi (diced chicken cooked with onions, capsicum and chillies, in a an achari (pickle) sauce. That sounds promising.
Rob :)
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Large tins of KTC Mango pulp on special offer at Morrisons.... ?1 each.
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Had another TA from the restaurant.
(http://www.curry-recipes.co.uk/imagehost/pics/4274533f9f488fd424b734cc0c62e7bb.jpg)
Sylhetti Jalfrezi, Chicken Vindaloo, Tandoori Platter, and Egg Fried Rice.
Chicken Vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/443ae15bb44afb50d40a33dbd67daa73.jpg)
Awesome! Hang on a minute. This looks familiar.
(http://www.curry-recipes.co.uk/imagehost/pics/7625f9d021cfaba55856d07a5c2aebf5.jpg)
Ooh look what I've found! There's a spud in it.
Rob :)
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What distinguishes this jalfrezi as sylheti? I've searched it up as soon as I've read your comments earlier in this thread, seeing as the shatkora is grown in sylhet (and also where most bengal chefs came from) so I was intrigued to find out what made it different, but the descriptions on the various menus do nothing to highlight what's so special about it. Look forward to hear your thoughts about it Rob :)
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What distinguishes this jalfrezi as sylheti? I've searched it up as soon as I've read your comments earlier in this thread, seeing as the shatkora is grown in sylhet (and also where most bengal chefs came from) so I was intrigued to find out what made it different, but the descriptions on the various menus do nothing to highlight what's so special about it. Look forward to hear your thoughts about it Rob :)
Not sure as yet goncalo. Could be one of those names just to entice the customer. So Sylhetti Jalfrezi sounds more interesting than Chicken Jalfrezi perhaps. It is the only jalfer on the menu. Was good though with the mango pickle. Very nice touch. Also mango pulp in it judging by the background sweetness and colour. It's not so bad dishes looking a bit similar I suppose providing that they don't all taste the same. He is mad on mango this chef though. The tandoori platter came garnished with fried onions, and I swear he had also mixed some pulp into these!
Rob :)
Just remembered one chef I know has mentioned a Bangladeshi jalfrezi. I shall ask him.
There is this by Dan Toombes.
http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/ (http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/)
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There is this by Dan Toombes.
http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/ (http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/)
Have you tried it Bob? As I am short of base, I am a little too keen on trying it out.
It asks for 2 tbsp of garam masala :o
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There is this by Dan Toombes.
http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/ (http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/)
Have you tried it Bob? As I am short of base, I am a little too keen on trying it out.
It asks for 2 tbsp of garam masala :o
Hi goncalo. No, not tried Dan's recipe. Here is a pic of the restaurant Sylhetti Jalfezi.
(http://www.curry-recipes.co.uk/imagehost/pics/6d81fa5710659d85436bc46534d146a5.jpg)
Not exaacty sure, but I think if was trying to reproduce this I'd start with a standard BIR recipe, add some blended mango pickle (Ahmed or Shezan brand), a little mango pulp, some juice, a couple of extra green chillies, and some soy sauce. Possibly a little chat masala or amchoor. Reckon this wouldn't be far off.
Rob :)
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I had a go at making the Syhletti Jalfer last night. Came out pretty good, but there was something missing. It wasn't really the taste, which was great, more the overall feel/texture of the dish. I remember when I had this from the restaurant it didn't seem like an average BIR jalfrezi. I thought it had a noticeable Chinese food feel to it, if that makes any sense. In the picture above the dish looks quite oily, but it was in fact quite light. So, it's not a puddle of separated oil, bottom left, for example. More like a juice, or another sauce. Does anyone know how this is made/done? I have never attempted to cook a Chinese meal. Is it perhaps an effect of cooking with a wok, or is a different type of light oil used or something? Very nice effect, would like to be able to reproduce this at home.
Will post a couple of pics of my effort in the piccy section later.
Rob :)
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Thanks for the additional info/pic. How much of the mango pulp would you use in a vindaloo and at what stage would you add it?
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Thanks for the additional info/pic. How much of the mango pulp would you use in a vindaloo and at what stage would you add it?
Oops. Forgot to answer your question goncalo. I think I put a good 2 cs in a madras; probably start with that for a vinders. Added soon after the first ladle of base gravy.
Just been looking back at the Syletti Jalfer when I first mentioned it. It was on the sizzler menu! Wonder what's gone on? No way that saucy curry was going on a sizzler.
Rob :)
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Thanks Bob. Just to confirm, 2 chef spoons of mango? sounds a lot to me.. :)
I can't see how that jalfrezi can be as depicted on the sizzler menu... in fact, the majority of jalfrezis on this site/youtube hardly can. :)
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Just your lack of restaurant knowledge, Jal frezi can be and is served in a karahi sizzler with a wooden base
all part of the drama and also spikes the flavour. I think CH bought a couple last year.
Chewy you Mr.Knowitall, hic. hic. ::) just trying to help.
Anyhoo stop messing with Madras Bob, whatever next, Coriander in a Korma. :o ;D
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Jal frezi can be and is served in a karahi sizzler with a wooden base
all part of the drama and also spikes the flavour.
I think you could be right Chewy. This is the full sizzler selection. There's also a couple more "standard" jalfers on the menu that I missed.
(http://www.curry-recipes.co.uk/imagehost/pics/2f27258308766eae04e4791c8c15371d.jpg)
I must admit I have always thought of a sizzler dish as a dry(ish) affair. Come to think of it, a sizzling bowl of curry sauce hereabouts is usually called, a Balti. :D
Anyhoo stop messing with Madras Bob, whatever next, Coriander in a Korma. :o ;D
I am a bit of a messer aren't I? What do you reckon to a Chocolate korma? Seem quite popular these days. ;D
Rob :)
Yup, 2 big ones in a madras goncalo. Start with 1 if you like. Adjust to taste.
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What do you reckon to a Chocolate korma? Seem quite popular these days. ;D
I reckon a korma would be the one curry where you could reasonably add chocolate without making it uneatable. You've given me ideas now!
Oh and if a madras has mango added it ain't a madras!
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Hi Rob
Lol ;D just noticed, you've got a Karahi / Sizzler.
http://www.curry-recipes.co.uk/curry/index.php/topic,12206.msg97938.html#msg97938 (http://www.curry-recipes.co.uk/curry/index.php/topic,12206.msg97938.html#msg97938)
A few restaurant dishes served in these pots. Heated mad hot (empty) on the burner, then the curry
is added to it and is served smoking to the table.
cheers Chewy
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Just your lack of restaurant knowledge, Jal frezi can be and is served in a karahi sizzler with a wooden base
all part of the drama and also spikes the flavour. I think CH bought a couple last year.
Chewy you Mr.Knowitall, hic. hic. ::) just trying to help.
Anyhoo stop messing with Madras Bob, whatever next, Coriander in a Korma. :o ;D
This one post has made me laugh so much
cheers chewy
best, Rich
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Tried Chicken Tikka Madras yesterday (Chewytikka recipe) with 2 CSP Mango Pulp... nice flavours. Not quite as sweet as you might expect.
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Oh and if a madras has mango added it ain't a madras!
Good point. I wonder if I should get onto Trading Standards. ;D
Found another place today. Zeera Lamb Madras on the menu. I quite like the sound of that. They also have a dish called, Red Mullet Fantasy. Sounds tasty as well.
Rob :)
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Bob, that looks fabulous!
I love the taste of mango in our curries :)
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Just your lack of restaurant knowledge, Jal frezi can be and is served in a karahi sizzler with a wooden base
all part of the drama and also spikes the flavour. I think CH bought a couple last year.
Well, "lack of restaurant knowledge" would imply every restaurant does things alike, but I speak from experience, being a jalfrezi head, I have always gotten dryish versions of the same dish I'd order for delivery whenever it was served on a sizzler plate in the restaurant. In fact, there is a video from Viceroy Brasserie where this can be seen. I suppose different restaurants do things differently, but... I'd imagine overflowing a sizzler with sauce would not suit the effect. I don't actually own a sizzler, so I can't say for sure.