Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Cory Ander on August 02, 2007, 02:49 AM
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(Originally posted by Lorrydo and moved to this section by CA)
Ingredients
4 Tbsp?s Veg Oil
A little Red or Green Pepper, finely sliced
? tsp Tomato Puree
1 tsp Spice Mixture
1 level tsp Chilli Pwdr (max)
? tsp Methi leaves
2 pinches salt
7 fl oz?s Curry Gravy
2 tsp Lemon Juice or Small Piece whole Lemon
Pre-cooked Meat/Chicken
Coriander Leaves
Method
Heat Oil, add Pepper
When frying add Tomato Puree, Spice Mixture, Chilli, Methi Leaves and salt
Fry for a few seconds then add Curry Gravy and Lemon if used
Simmer for 2 min?s then add Meat/Chicken
Add Coriander
Remove whole Lemon if used
Serve
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(Originally posted by Mike Travis and moved to this section by CA)
Hi lorrydoo, ;) The Bruce Edwards Madras looks good I might have a go at the weekend. Is that half a tsp tomato puree/ half tsp of Methi leaves? its just reads ? tsp. Is the spice mix on here?
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Bruce Edward's "Spice Mix" recipe can be found in the "Suppementary Recipes" section here Mike: http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0
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Cheers CA, ;) thanks for moving me again mate, :-[ regards...mike
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hi lorry
did you use bruces' base? i use my own base (Rajver) base to make his chicken chilli masala and turn it in to garlic chicken chilli masala and both taste like dishes i have eaten from my local Rajver. in fact i did this on thursday night ( as well as doing the missus a vindaloo) and had it again last night yummy you can use any good simple base and use these recipes and get fab results :)
regards
gary
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I already posted this in another thread, but thought I might repost it here...
Still searching for the elusive BIR Madras, this evening I tried Bruce Edwards recipe.
This was the one. No question that the "taste" was there.
The recipe looked a little too simplistic on the surface (no onions, garlic, ginger...) but it was perfect.
I used the Saffron base, and pre-cooked the chicken in about 3T of curry base until sealed. My only add was a quarter tomato.
CA's was good. Darth's was close. This was it. Best of all it was about a 7 minute job.
J
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I will put this on my list to try.
Thanks for the report
Stew
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Hi all, whats the general concensus on this madras recipe? does it need tweaking in any areas? or is it the real deal?. I am going to try this with safron base, and will report back how i get on
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This is my usual. I don't tweak anything personally. There are number of "excellent" Madras recipes on this site, but the simplicity of this one does it for me.
-- Josh
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This is the standard and if you have a look round a lot of the other recipes on here are very similar to this as a base curry.
If you are going for a madras I would omit the pepper, that maybe a regional thing but it's not something I find in a madras from any of my locals.
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going for a madras I would omit the pepper, that maybe a regional thing but it's not something I find in a madras from any of my locals.
I couldn't agree more. I add the pepper in a Bhuna but never a Madras!
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I think Bruce wrote in his most recent base/curry post that the pepper is used to gauge the temperature of the oil moreso than an ingredient. I don't bother with it, as a few slivers out of a perfectly good red pepper isn't really necessary.
That said the impact on the taste isn't a bad one.
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Hi all, i tried this recipe on saturday with a fresh batch of safron base from my early saturday morning cooking marathon! :) For me, it did not have the taste, and was a bit lacking in the depth of flavour department. Interestingly, i made it a second time with additions of: 1 tsp chopped garlic, and 1 heaped tsp chopped ginger and 3rd tsp tumeric and it worked a lot better. I am going to have another bash at this tonight, and see if i can get the taste!
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Hi Derek,
I would add more spice mix to the recipe if you find it is lacking in flavor.
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thanks CK. does the increase in BE spice mix increase the bir "taste", which was definatly there in small amounts. Or is the "taste" more likely to increase if I master the spice cooking stage (before adding the base) ? cheers DD
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A bit of both I think DD, it will certainly have more flavor with more spice mix but if the spices are under cooked or burnt at the beginning that would ruin it regardless of how much you use.
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There is not much spice mix added at the 'dish preparation' stage of Bruce's madras, probably because he puts relatively large amounts in his base.
So if anyone is making this recipe using a different base, it WILL lack depth of flavour unless the quantity of spice mix is increased accordingly.
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thanks for the info mate. I thought it tasted a bit bland. Now i know why, wrong base! i am sticking with the safron base for the mo. my main aim is to work out by trial and error one awsome madras recipe for safron base. i am going to give it another try tonight. can't wait!!
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I use a thinish base, and typically use 3 lev (5ml) tps per 450 mls of base, plus extra chillie etc etc