Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: SnS on June 30, 2008, 09:08 PM
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This is a Madras recipe to go with the SnS's Base June 2008. Base recipe can be found here
(http://www.curry-recipes.co.uk/curry/index.php?topic=2757.0)
(makes 1 portion)
About 250 ml of SnS's base per portion
garlic paste
tomato paste
ginger paste
about 1 tsp of each gently fried in 2-3 tbsp of veg oil for about 1-2 minutes (without burning)
then add
0.5 tsp coriander
0.5 tsp cumin
0.25 tsp turmeric
1 tsp chilli
0.5 tsp kashmiri mirch
some dried methi
gently fry until toffee aroma, then turn heat up to medium/high.
after a few seconds add some base
fry (it should sizzle)
after a few seconds add some more base
fry (it should also sizzle)
add a little water (keep the heat up)
add pinch of MSG (or salt if you prefer)
add pinch of garam masala
add more base (keep stirring)
add more water (to keep it from sticking, turn down the heat)
add more base
add prawns (or precooked meat) and heat through
reduce until right consistency
The above method should take about 15 minutes and takes a little practice.
Enjoy
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My Pics of this recipe using the base shown in the thread above.
Cooked on a high heat probably for 10 mins in total. I used a lid this time to help stop the splattering from the curry sauce. This also helped me achieve the madras consisteny as the water does not evaporate easily.
This is 100% BIR Madras.
My only tip is you must must use Rajah Madras Powder in the spice mix and Deggi Mirch. The Deggi Mirch is really spicy and deep red which gives the madras its distinctive colour...i am 100% sure this is now what is used in a Takeaway. I always wondered how they get that immediate spicy heat...well here is it...Deggi Mirch.
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Nice clear photos Stew. Is this your new camera?
When you say you added Rajah Madras Powder to the spice mix - I assume you are referring to the Madras recipe - not the base (it's already in the recipe). Also, whilst you used 1 x tsp D.Mirch instead of 1 x tsp chilli in the Madras (ok cos they're both hot), there is also the 0.5 tsp K.Mirch - did you use 0.5 tsp paprika instead or did you just leave it out.
The recipe uses chilli for hot (sub D.Mirch), and K.Mirch (sub paprika) for red colouring plus taste.
I suppose the perfect solution would be K.Mirch AND D.Mirch resulting in a red, red-hot Madras.
Regards
SnS :o
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Good looking curries, but the rice (in either) is not really very BIR-like is it (in texture or presentation)?
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Hi Tamala,
Unfortunatly the rice is my downfall and has been neglected, i really need to start working on it and try the Pilau Rice recipes on this site.
Stew
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I wouldn't worry about it Stew. The curry, which is the main topic of this thread, looks great to me.
I've had some real mushy, overcooked, underspiced rices served at BIR's.
At least yours looks fresh, very edible and healthy - and without all those non-essential food colourings. I often like plain boiled rice too - there is nothing 'non-BIR' about it.
SnS ;)
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Looks great to me Stew - I'm not into food colours in rice, not needed.
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we tried this madras again last night and it's without doubt top notch.
we're particularly sold on the spice mix. i can't comment on the kashmiri as i've not got any yet. we would reduce the cumin - but that's personal preference only. i used 1/2 tsp per portion of the methi before grinding and still amazed i'm using it having previously added it direct after frying and discounted it on taste.
For info i used a derivative of the CRO2 base making 2 identical batches: one the Raj way, one the oil reclaim way - no discernable difference in taste. (will post details in the relevant post)
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Good looking curries, but the rice (in either) is not really very BIR-like is it (in texture or presentation)?
Not everyone eats Pilau rice... most BIRs sell boiled as well.
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Great curries, great efforts... and nitpicking the rice. :-\
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for me you're all barking mad eating rice with curry - it's got to be naan or similar ie chappatis ;D
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Hello boys, can I join in for a threesome? ;D
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BB,
Did you use a Wok to cook that?
Stew
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BB,
Did you use a Wok to cook that?
Stew
No, just my Tefal deep frying pan. What makes you ask?
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It looks a bit congealed, which i find happens with nonstick surfaces...is the pan non stick?
I have moved up to using stainless steel saucepans with the lid on to keep the moisture and cooking on full heat stirring now and again.
I find this stop the viscosity and keeps the base more fluid like...which i find is more like a madras.
Id be interested to know if its a nonstick pan?
Stew
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It looks a bit congealed, which i find happens with nonstick surfaces...is the pan non stick?
Yes, the pan is non-stick. I think it looks the way it does because there's practically no water there - just oil ;D
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BB - I notice cumin in your pilau.
Is it regular or the "black" variety? I've read/heard the use of Black Cumin in rice. They don't stock it in my local Indian grocery :(
Just wondering if the difference is significant.
Anyone?
-- Josh
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BB - I notice cumin in your pilau.
Is it regular or the "black" variety? I've read/heard the use of Black Cumin in rice. They don't stock it in my local Indian grocery :(
Just wondering if the difference is significant.
Anyone?
-- Josh
I cook my rice with a pinch of normal cumin, a pinch of fennel, a couple of green cardomom pods and sizeable piece of cassia (sometimes yellow food colouring). I do this simply because I have rooted around in my favourite BIR's rice and that's what they put in. Mine's not as good though - their grains are really nice and dry, and there's another flavour I can't establish.
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Cloves maybe?
A recent add I've been making to my rice since having it at a restaurant where they identified it in the description of the rice, is Rosewater. Adds a really nice undertone. I just mix a couple of swigs worth in the regular water when boiling.
-- Josh
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Now that's interesting. Rosewater. I've read so much about it in authentic curry books but not heard of it being used in BIR's.
Anyone got any experiences with this - new thread I reckon. Would you like to start it off Josh (Lets Talk Curry section perhaps)?
SnS
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Right! Phew... my first BIR curry and attached a pic of it! First thing I noticed is how authentic it smells :) I will be eating it tonight and report back in the morning!
Sorry about the size... if someone can reduce it thanks :)
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Right here's my report back :)
Firsty it was an exceptional curry and we all enjoyed it thouroughly. Two observations...
It didn't have the takeaway flavour. Not sure what was missing but it simply wasn't like you would buy. Secondly it wasn't anywhere hot enough for a Madras. No where near spicy enough. Saying that I really enjoyed making it and NOTHING was left so thumbs up :)
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Good report Bod68 - well done.
However, as this is your first effort (which is great), it really is not surprising that you haven't matched the BIR taste ... this will come with a little practice (eg: did you get the toffee aroma when frying the spices?)
If you found this is not as hot as you would expect from a Madras, look at the chilli powder you are using. There are many different types and some are hotter than others. Chilli powder needs to be adjusted to taste, but if you like it hot then you need to add 'extra hot' chilli powder rather than using more of a 'medium hot' chilli powder as this tends to thicken the curry unnecessarily. It is also important that you don't add too much of the base as this will dilute the finished taste.
Regards
SnS ;)
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Ah ok thanks for the tips there SnS :)
I used a standard chilli so I will try EXTRA HOT next time and perhaps a tad more. I think I did get the toffee aroma but all in all it took about 10 minutes to cook instead of the 15mins you stated so perhaps I didn't do the original bit long enough...
As I stated before I wasn't totally convinced I made 2.65litres of the base so would check that to make double sure next time.
I wont be giving up though it was lurrrrvly :)
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...... but all in all it took about 10 minutes to cook instead of the 15mins you stated so perhaps I didn't do the original bit long enough...
Not necessarily - the original frying 'bit' is important to release the spice flavours - but equally important is the simmering 'bit'. This is when all the individual flavours blend together to give the final taste.
Look forward to seeing your next report. ;)
Rgds
SnS
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I used a standard chilli so I will try EXTRA HOT next time and perhaps a tad more.
Bod68, when I first started cooking my own curries I inadvertently used the standard chilli. Unless you're a major chilli-head be careful when 'adding a tad more'. Extra-hot is MUCH hotter than standard, at least for the brands I've used. At one point I was using 4 or 5 tsp of standard in a Madras. Now its usually 1 tsp in a Madras and 1 tbsp in a Vindaloo with the extra-hot.
Glad its working out for you.
-- Josh
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Thanks for the tips :)
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I use Rajah extra hot chilie, they do a 'normal' chilie too. I have not tried their normal chilie, but the extra hot is much hotter than swhartz. 1 to 1 and a half lev teaspoons (tps) of extra hot gives the same level of heat in my madras as 2 lev tablespoons (Tbs) of the Swhartz. The Rajah gives a much more convincing 'BIR' taste also! Havn't looked back!
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[/quote]
I cook my rice with a pinch of normal cumin, a pinch of fennel, a couple of green cardomom pods and sizeable piece of cassia (sometimes yellow food colouring). I do this simply because I have rooted around in my favourite BIR's rice and that's what they put in. Mine's not as good though - their grains are really nice and dry, and there's another flavour I can't establish.
[/quote]
Could it be Black Cardamom? Itys like a smoked taste, i have been experimenting but have some way to go.
Steve
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Steve, I always use the Pilou Rice recipe from CurryQueen elsewhere on the site, perfect.
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Panpot, where is Curryqueens recipe, I can't see it in the 'Pilau Rice' sections of 'Starters and Side Dishes'?
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I printed it off a couple of years ago and just make it from it notes. I am returning home tomorrow I will look it out and get back to you by Sat morning.
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Adriandavidb, I have looked out my old copy of the recipe and it is dated July 29,2005,09:23:15. The way I have printed it,it doesn't have who posted it but I have always thought it was CurryQueen. Hopefully Stew or someone else can reinstate the thread or recipe as it seems to have been edited out. It is by the far the best one I have been able to use. If they cant I will see if I can post it myself.
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Thank's for looking anyway, Panpot.
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I have used this madras recipe with the SnS base for over six months now. I have to confess, that as a TOTAL newbie to curry cooking, it was the first one I looked at on this forum and I fancied giving it a go. I have probably made about 6-8 curries with it. My finished curry never seemed to taste or look much like any BIR I have tried, in fact, it seemed bland overall and tasted a bit like spicy curried soup if you know what I mean. I guessed I must be doing something wrong. To cut a long story short, I believe that the 2 major mistakes I were making are as follows:
1. Not letting the spices fry enough. To me, the smell of 'toffee' seemed to be there as soon as I started frying them. I was paranoid about burning the spices, so I think they were never releasing the full flavour.
2. Using a larger stainless steel pan instead of the non-stick pan I was using. I am now almost stir-frying the spices and base. I found that this frequent method of stirring on a fairly high heat meant that I did not have to add any water.
My final method of producing what I class as the best curry I have ever tasted to date is a bit of a variation of this madras recipe as follows (for 2 people):
1. Base gravy - same (I used 400ml in the end)
2. Double up on the spices, garlic, tomato paste and ginger. I added 1 tsp of Rajah curry powder to the spices.
3. Seal and partly cook the chicken in another pan with some chunks of red pepper and onion in oil with a teaspoon of curry powder. Set aside.
4. When the madras recipe says add the pre-cooked meat, add the chicken, pepper and onion mix in and add 2 thirds of a can of coconut cream (milk) to it. I used blue dragon.
5. Simmer for 20-25 mins.
I had to reclaim some oil, but the end result in my opinion is amazing. I will add some pics later.
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Hi All,
I really fancy having a go at this base today but my problem is I've got no carrots and the shops are closed (Sunday). Do you think the flavour would be wildly different if I left them out? Could I or should I substitute something else or increase one of the other veg? Should I just forget it for now? ;D
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Made a King Prawn Madras today and it's the closest yet to a BIR that I've achieved. Used the SnS 2008 base and the only difference to the recipe posted was that I didn't use Rhaja Madras powder, used a shop bought variety, also added extra water to achieve 2.65 litres.
(http://)
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Hi All,
I really fancy having a go at this base today but my problem is I've got no carrots and the shops are closed (Sunday). Do you think the flavour would be wildly different if I left them out? Could I or should I substitute something else or increase one of the other veg? Should I just forget it for now? ;D
Hi Currymonster
A bit late coming back - sorry.
No, carrots are important - as are all the other ingredients.
Regards
SnS
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The final curry. Things did not go to plan as far as eating times, so I had to put it in a plastic container and store it in the fridge for a couple of hours. Some may say it is too oily, but this is how I have seen many BIR's and it really tastes so much better than it looks.
(http://i143.photobucket.com/albums/r159/gixxer_thou/madras-1.jpg)
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The latest one I have made did not include the peppers and onion. I also used less oil. The final result is even better. The sauce is really good and thick with no separation. See first pic. The second pic is the remaining curry plated up and left overnight in the fridge. Some oil has seperated, but it still looks VERY good. Unfortunately, I will have to eat it for research purposes. For my taste, I am getting closer to the perfect curry every time.
(http://i143.photobucket.com/albums/r159/gixxer_thou/madras-2.jpg)
(http://i143.photobucket.com/albums/r159/gixxer_thou/madras1.jpg)
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Hello SnS and all :)
I'm new to this place - superb website! I've always wanted to try to make a BIR curry but never knew how, so I'm looking forward to trying out pretty much every recipe on here! ;D
So just tonight I tried this base and madras and what can I say except 'wow'!
Followed it almost to the letter (with the exception that I added a stick of celery instead of potatoes in the base. Oh, and quorn fillets instead of meat/fish, being a veggie :)). Absolutely delicious and what with having nearly 2 litres of base left I reckon I might make more tomorrow!
Here's a pic of my attempt - perhaps not as brown as it should be (or is it?) but definitely up there with the best of any BIR madras I've ever tasted!
(http://i262.photobucket.com/albums/ii111/Miklatov/SnSMadrasweb.jpg?t=1237234768)
So, thanks for the awesome recipe and I look forward to trying more! :D
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Are you serious??? That's your first curry from the site! :-X
That looks absolutely perfect! Brilliant effort! That looks better than any of my curries and I've been knocking out hundreds! Well done! Looks like we have a real natural!
Also, SnS June 2008 is my favourite base, I've tried nearly all of them. Many other members would disagree however, but the base really caters for my taste buds.
I look forward to seeing your subsequent posts!
All the best,
BB.
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Whoa. Great first effort! :o
The colour is spot on for me. Great oil balance too.
You've got a bright BIR future ahead of you 8)
-- Josh
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Hi Miklatov
Welome to the forum.
If it tastes as good as it looks - brilliant.
SnS ;)
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Hi
1st time post just to let you know that I followed the base and Madras and it did just what it said on the packet. Bang on. The heat for me was just right and there was no over powering aftertaste as with some other curries I've tried to follow. I might just add a bit more tomato to the base and Madras (only 'cos I like them)
I've frozen a portion just to see what it's like when reheated.
Sorry there are no pics as it was eaten before I thought about it. But with plenty of base left I'll try and get a piccie next time.
Once again thanks for the recipes.
Slowhand
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Hi Slowhand
Welcome to the forum. Pleased your first attempt came out okay - quite rare, as typically it requires a little practice to get a 'bang on' curry.
Look forward to seeing some photos of your latest conquests.
SnS ;)
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anyone tried adding lemon juice to this madras? curious to hear if that improves it
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anyone tried adding lemon juice to this madras? curious to hear if that improves it
I'm not sure whether adding lemon juice 'improves' it as this is simply personal preference. Some (particularly in the North), swear that a Madras is not a Madras unless it has lemon juice added to it. I prefer it without.
SnS ;D
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I've tried it with and without lemon juice, and with and without Worcestershire Sauce. It's slightly different each time but to honest not particularly better or worse whichever way.
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Hi everyone - my first post here. I chanced upon this site doing a Google for "Mr Huda" products and I'm so glad I registered.
I made the SnS base very close to the recipe (June 08).
For the madras I changed things a little because my wife would not enjoy a BIR madras strength curry. Things I changed were:
Marinaded chicken pieces in natural yoghurt with some Rajah mild madras powder mixed in.
Cooked finely chopped onions in a separate pan and added one broken green cardamom and one whole one, plus cinnamon stick.
Added chicken pieces to part cook with some chopped green pepper, finely sliced mild green chile and some tomato quarters. Then I added the contents of this frying pan to the main madras sauce pot and cooked for about 15-20 minutes.
I also added some coconut milk (wife insisted) but only used about an eighth of a standard block.
I also used a little more garlic paste, ginger paste and tomato paste than was in the recipe, probably about 50% more. I slightly reduced the proportion of cumin as I'm always worried about over egging the cumin.
The only chilli powder used was the bright red Kashmiri stuff from spicesofindia.
The end result - my best ever home cooked curry. If somebody had brought this to my house and said this is from the new Indian takeaway I would have believed it and given it 7 or 8 out of 10.
Mine is a bit lighter in colour to the others on here probably due to the yoghurt marinade and coconut milk.
Thanks to everybody - This dish, the base recipe and the technique have resurrected my interest in BIR style cooking. :)
I'll try to attach a photo..
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Hi SNS, tried the madras recipe with my own base, and it was one of the best madras i have made in 3 years. great work sns. look forward to trying your next recipe. The main reason it worked well seemed to be the lack of commercial spice mix in the spicing. and also the replacement of salt with msg. and the garam masalla. A simple madras recipe, but deadly ! respect ! ;D
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Hi SNS, tried the madras recipe with my own base, and it was one of the best madras i have made in 3 years. great work sns. look forward to trying your next recipe. The main reason it worked well seemed to be the lack of commercial spice mix in the spicing. and also the replacement of salt with msg. and the garam masalla. A simple madras recipe, but deadly ! respect ! ;D
Hi DD
Pleased you enjoyed it. The pinch of Garam Masala and MSG requires a little practice to get just the right amount ... otherwise it can be overpowering.
SnS ;)
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Hi SNS, its the first time i used msg. i guess i put in around half a level tsp. maybe a bit less. does that sound the right amount? or is it too much. cheers DD
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Hi SNS, its the first time i used msg. i guess i put in around half a level tsp. maybe a bit less. does that sound the right amount? or is it too much. cheers DD
For one portion of curry I probably use about 1/4 to 1/8th tspn (whatever volume I pick up between thumb and index finger - a pinch!)
;)
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... same with the Garam Masala!
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Do many BIR's actually use garam masala in their curries then?
Having said that, I agree that it can perk up an otherwise tasteless curry when added towards the end of cooking.....but I'm not convinced BIRs typically use it?
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Do many BIR's actually use garam masala in their curries then?
Having said that, I agree that it can perk up an otherwise tasteless curry when added towards the end of cooking.....but I'm not convinced BIRs typically use it?
Don't know CA, but it appears that you've answered your own question anyway.
SnS ;)
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Don't know CA, but it appears that you've answered your own question anyway.
I think not...my question was, do many BIRs use garam masala?
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... and your own answer was
.....but I'm not convinced BIRs typically use it?
However, I did ask my local TA over the weekend and yes they do use Rajah GM.
SnS ;)
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Oh, thanks for clarifying that then... :-\ :-X
Now I'm convinced, but of what I do not know! ::)
Do they add a pinch to their madras then?
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Do they add a pinch to their madras then?
Only to perk up an otherwise tasteless curry when added towards the end of cooking..... ::)
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Yeah, great constructive feedback SnS, as usual ::)
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Yeah, great constructive feedback SnS, as usual ::)
Do they use GM in all Australian BIR Madras recipes then? ;)
As I've pointed out recently CA, there is no generic recipe for BIR Madras. I'm sure some add it and some don't. ;D
... but I dont think its added just to perk up an otherwise tasteless curry - is it?
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So basically you don't know your arse from your elbow then....but your sure about it...nothing new there then ;)
Perhaps let someone who knows answer the perfectly valid question SnS; you'll only end up embarrassing yourself again ::)
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So basically you don't know your arse from your elbow then....but your sure about it...nothing new there then ;)
Perhaps let someone who knows answer the perfectly valid question SnS; you'll only end up embarrassing yourself again ::)
Leave out the GM then CA ... obviously you dont agree with using it.
Perhaps Kris has a point eh CA?
http://www.curry-recipes.co.uk/curry/index.php?topic=2446.50
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OFFS SnS, the simple question was "do BIRs use garam masala"?
It's a perfectly valid question (I would think) and not a question of "personal preference"!
If you don't know the answer, just say so and let others contribute with their observations on it's use in BIRs :-\ ::)
I've already said that I use it to perk up an otherwise tasteless curry didn't I? ;)
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OFFS SnS, the simple question was "do BIRs use garam masala"?
It's a perfectly valid question (I would think) and not a question of "personal preference"!
If you don't know the answer, just say so and let others contribute with their observations on it's use in BIRs :-\ ::)
YES THEY DO!
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Thankyou...
....and not to question your esteemed judgement on the matter (heaven forbid ::)), can anyone else verify it's use in BIRs?
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You're Welcome CA
... and yes I too would like to hear whether it is commonly used or not (and in what).
;D
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I'm new to this and I tried this recipe for the first time today. Absolutley stunning!! For my first effort it actually tasted better that my local takeaway. I want to make a passanda for my missus now. Will be sticking to this recipe all the time now.
p.s. i used deggi mirch instead of kashmiri mirch. Is there much difference or does it matter which one i use?
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Had another crack at your Madras today, but with changes. First of all, used your base, albeit with reduced chili powder in it. The Madras itself was made with one and half teaspoons of tomato paste instead of one. Secondly I used 1 Tsp of Deggi Murch and 1 of Kashmiri Murch, and no Garam Masala. Another addition for me was that, the oil was one Tbl spoon of reclaimed oil and one corn oil. Actually quiet a removal from yours.
This is now moving in the right direction for me. As for the use of Garam Masala in BIR's, I don't know, but I left it out on this occasion and it seemed the right thing to do. The precooked Chicken was also different, in that it was only boiled in water with half a Tsp of Tumeric as the Chicken I usually use has to much flavour and I did not want this to affect the final outcome.
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I'm new to this and I tried this recipe for the first time today. Absolutley stunning!! For my first effort it actually tasted better that my local takeaway. I want to make a passanda for my missus now. Will be sticking to this recipe all the time now.
p.s. i used deggi mirch instead of kashmiri mirch. Is there much difference or does it matter which one i use?
Hi Ian
The MDH brand of Deggi Mirch is hotter than the MDH Kashmiri Mirch. It is discussed here http://www.curry-recipes.co.uk/curry/index.php?topic=2791.0
Both of these, in my opinion, are less pungent than standard chilli powders.
RGDS
SnS :)
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Phew.......
Just looked in the cupboard and found that my Kashmiri Chilli Powder is indeed Kashmiri Mirch ;)
I am going to be making this this week using SMS's base. I'll let you know how it turns out :)
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Actually, I couldn't wait and have just made the SNS base. I'm going to make the madras later with some Turkey Tikka I made yesterday.
Just one note about the method of making the madras on here, if using pre-cooked meat, I would reduce the sauce to the right consistency before adding the meat, otherwise it could turn out as tough as old boots, especially prawns.... :)
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Here are some pics (if they come out!!!!)of the SNS base I just made and have stored them at 500ml in pour and store bags apart from the 250ml carton I have kept aside for later. I have to admit it tastes wonderful on its own and is what I have been looking for, for a long long time :) There is also a picture of some Turkey Tikka I made yesterday.... Can't wait for later.... Turkey Tikka Madras :)
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Hi,
Been cooking curries for about 10 years and have never managed to get the BIR taste that I love so much, then someone recommended this site for recipes on avforums. I made SnS's base and madras tonight and me and the wife both absolutely loved it, thanks for sharing your recipe and am going to use your base to make a pathia next.
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that tikka looks awesome, how did you make it?
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hello
planning on giving this one and the base a try this weekend. really can't wait! :)
just wanted to check before I start - someone mentioned at the start of this thread about using Madras powder. Should this be added? I've always used it in other recipes on here before.
:)
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Hey ho everyone, my first post!
I've been cooking the recipes off here for a while now, with some good and some bad results....
I have stuck with SnS's for a while now as it has been giving me good results. Although, I have started to modify ever so slightly with superb results last time.
I have been frying the onions before making the base and cooking the base till there's about 100ml's of oil on the top - an hour+ of simmering. I then use some of the reclaimed oil to make the madras by following SnS's recipe and damn is it tasty! The reclaimed oil is very dark brown and smells great.
Thanks for all the info everyone - love the site! :)
Jon
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jonhatto,
u're clearly going up the learning curve for sure.
the SnS base does make very good oil.
love the site too.
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This is by far the closest I've come to a genuine BIR curry, but I'm still having a major issue. What I can't get is that fusion where the curry darkens and the oil seperates. This for me is part of the BIR madras as I know it. I've followed this recipe exactly, and have tried to gently fry the sauce but no seperation. I'm wondering whether maybe the problem is that I'm not heating the pan hot enough before adding the first ladle of sauce. Any suggestions? :-\
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davidr - how long are you simmering the curry for?
The oil separation tends to occur as the base is reduced down to its finished consistency.
SnS directions for the Madras is very well detailed. Did you follow exactly?
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I will try it again. It found that it started to happen a little when I didn't stir but then the curry would stick to the pan. I guess I'm just not doing it for long enough, or maybe I'm cooking it too gently. SnS's photo of when it fuses looks exactly how I want mine too, so I guess I'm on the right track. How long would you say it takes to get from adding the first sauce to this stage?
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Hi David,
Are you sure you're using enough oil? I find my curries don't generally stick and I put that down to the amount of oil.
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Hi David
Try the method in the recipe I just posted (CWG Madras 2.0), it should give you the results you are looking for. The key for me is not stirring the pan for as long as you can bear, and then leaving it another 30 seconds. Constant pan shaking and stirring will mean no oil separation.
Chris
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I'll give it another go. Thanks guys :), I'll let you know...