Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Curry King on May 01, 2009, 09:20 PM
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After many different recipes and experiments here is my Madras recipe
To make a standard BIR madras:
Curry gravy (any decent one 'should' do)
2 Tbs spoons of oil fresh or from the gravy
Precooked meat
Finely chopped fresh chili (optional)
Tsp of chili powder
Tsp G&G paste
Heap tsp of tom puree\paste
Chopped fresh coriander
Salt to taste
Put the oil on heat
Add the fresh chili until soft, a minute or two
Add puree's
Add chili powder
Add some gravy and then the precooked meat
Add more gravy until it looks right
Sprinkle in some coriander
Add salt to taste
Done
To make it a posh one you can add a sliced tomato and some whole fresh finger chilli's near the end.
I find this is as close as I can get to replicating a madras from my local BIR. Resist the urge to put in methi and spice mix it and you may be surprised how good it turns out. I can't say how well it will work using a particular gravy but I have tried it with my own and the ashoka and although slightly different both were spot on.
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No spice mix? Just chili powder? No methi or lemon juice either...
I'm planning on Sunday to do the head-to-head of the BE Base/Madras against the SnS08 Base/Madras. I might as well throw this one in as well.
Your CTM was simple yet awesome. I must try this.
-- Josh
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I haven't been able to produce a descent madras yet so looking forward to reading your conclusions on the head to head...head
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the spec sounds exactly what i would shout out on a blind tasting from my fav TA.
funny thing is before joining the site and using the KD1 base i finally arrived at something sort of similar (for info 1/2 tsp Asian chilli sauce which i think contained garlic & ginger, 3/4 tsp tom puree, pinch garam, 1/2 tsp salt, fresh coriander)
it's only since joining the site that i've adopted g/g past and spice mix. for me i'm now well suited on passata and also add dash worcester sauce when the mood suits. i've also recently adopted a little tandoori masala.
will defo give this one a try.
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gave this one a go - could not resist.
amazing! i really gelled with it - it's so simple yet very very close as CK's says.
i also made a 2nd with 1/4 tsp paprika and 1 chef of passata - even better for me but the boss preferred CK's original.
now that i cook in the garage i keep ea recipe on a yellow "sticky" - if it's no good the sticky gets dropped off for recycling.
the sticky for this for sure is sitting with the rest my regular recipes - thanks CK
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I've been looking for a simple but great Madras recipe for ages, I will definitely give this a go and let you know the results! :)
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This sounds very simple to make. Will try with SnS 08 base and see how it compares with SnS Madras, which I have to say is pretty damm good.
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Want to give this atry!
CK, how much base sauce to you use?
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i used my norm 300ml of base to produce ~200ml finished ie 1 off portion.
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Made both yours and SnS's Madras's today, using Uncle Bucks precooked Chicken.I used Sns 2008 Base and Kris Dhillons base, which i had left over from making her Badami Lamb Pasanda, which I will go into more detail on another thread.
Having made four curries today, here are my findings.
SnS's Madras with his base is the best so far.
SnS's Madras with the Kris Dhillon base is good, but I think the lack of spicing in the base detracts from the final curry.
Both these curries used the Kris Dhillon Garam Masala as that's what I had made up and left over from making the Lamb Pasanda.
Curry Kings Madras with the heavier spiced base of SnS 2008 was good, but I felt the inclusion of the chopped Corriander took it away from the BIR Madras and also think it could do with more Chili as it didn't have enough heat as a Madras should.
Curry Kings Madras with the Kris Dhillon base was not there at all. These are not criticism's of CK's Madras just my opinion.
Would be interested in other peoples thoughts.
In my opinion the SnS Madras made with his base, sets the bench mark for a BIR Madras.
One other thing, by using the Kris Dhillon base,the taste of the spicing in UB's Chicken is more defined.
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qprbob
it may just be me but i feel there is a red and brown version of madras. the "red" is all about tomato, garlic and fresh coriander (added with the base). for me it would not contain methi or garam however small the amount. i think the choice is simply down to where in the country you've been brought up. for example literally i can't eat curry in Bradford not to say they're no good (several mates swear by them - but brought up on them). similarly i hold back from going to rusholm as both version seem to meet there but there's nothing visible outside the restaurant to guide you on the type "colour" of the food "madras" inside.
intersting observation on the bases. i used the rajver which i feel is at the "complex" end of spicing and it worked very well with this madras. contrary i think i actually liked it more than my own std madras. i intend to make the saffron base next (very similar to SnS's June base) and am now intrigued if this madras will taste as good with a "simple" spiced base.
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Hmmm.., I tried this with the SnS June base and didn't get on with it very well atall. Although, for some reason I don't think this is my greatest batch. I thought when making it that this would go really well with the Rajver, which already tastes like curry.
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I'm with you on this JerryM, that there are a red and brown version of the Madras. Having never been to a BIR futher North than Northampton, I'm keen to know what they're like further up country. It seems to me that those north of the boarder prefer a sweeter curry and was wondering whether that applied to the Madras as well?. Here on the Isle of Wight, Madras's vary from restaurant to restaurant.
One further observation on yesterdays Madras is that the use of Garam Masala in SnS Madras seemed to come through to much. Whether this was the fact that I was using Kris Dhillons for the first time, whereas before I had used Pat Chapmans. Another reason it could be that my pinch was larger than usual.
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qprbob,
i've not tried BIR in the south. i'm from near brum originally and have BIR travelled mainly to the west and as far north as carlisle. i've ventured across our boarder "the pennies" a couple of times and was not impressed witht curry - very different to what i'm used to.
i would say i would go for a sweeter curry but not sure on what a national map would look like - i'd probably go for pockets around specific areas.
i too find the variation immense.
given BB's comment i now expect to get the same outcome when i make CK's madras with the saffron base - i was probably spoiled hitting it with the best "type" of base on the 1st go.
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I think this madras will ultimately depend on how good your base is because of no extra spicing, for me it is just right I spent years trying different madras recipes and this is as close as I can get.
The chopped coriander is more of my own thing as that's how I like it so maybe drop that out if don't feel the need for it.
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CK - which base do you use, or if its your own describe what's in it (better yet post it ;D )
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CK I would also be interested in the base that you used in your first attempt.
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Could someone please point me in the right direction for the Rajver Base. Ive seen it in a post , but is there a post with set out as a list format that makes it easier for printing off.
Thanks in advance.
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Could someone please point me in the right direction for the Rajver Base. Ive seen it in a post , but is there a post with set out as a list format that makes it easier for printing off.
Thanks in advance.
I think the following is as good as it gets (format wise) qprb:
1) Rajver vindaloo sauce: http://www.curry-recipes.co.uk/curry/index.php?topic=2041.0
2) Rajver curry base recipe ("revisited"): http://www.curry-recipes.co.uk/curry/index.php?topic=720.0
3) Rajver curry gravy ("revisited"): http://www.curry-recipes.co.uk/curry/index.php?topic=1175.0
4) Rajver recipe for onion gravy: http://www.curry-recipes.co.uk/curry/index.php?topic=278.0
Heaven knows which is the one people refer to, it has always confused me! :P
Perhaps Gary could work with a moderator to clean up and clarify things?
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Good point CA.
I've always wanted to try the Rajver base. Some rate it highly.
Problem is navigating that damn thread.
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i use CA's link no 1 for the base and this for madras http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717
(http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717)
there is no nice listing of ingredients.
i found the various posts a tantalising read but each to his own.
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HI all,
I found it worked great with the Ashoka base and my own which can be found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=179.0
The only thing I would add about my base is to simplify things make each spice measurement and the salt a tablespoon rather than a heaped desert spoon. The minimal spicing in the curry itself can handle a well spiced base so the base should be pepped up a bit.
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Thanks for the info on measurements CK. You say you have used the Ashoka base, while Bobby Bhuna dismisses it. Would love to know why there is two differing views. I suppose we are all trying for the same taste, but living in different parts of the world and each one of us has differing taste buds, we will never really agree on that definitive taste.
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for info i've added a pic of "red" version madras. alas the madras is not one of mine.
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You say you have used the Ashoka base, while Bobby Bhuna dismisses it. Would love to know why there is two differing views.
Real interesting question and one i'm currently trying to get a better feel for. what i do know is there seems to be a threshold above which any base has the potential to produce a very good curry. there are also some specific ingredients that people either gel with or not (eg coconut, marg, celery). for me there are 2 areas that are of particular interest - veg & spice. on veg for example i know fresh coriander makes a difference, i'm still undecided on say green pepper, carrot is essential (for me). on spice i know basic spicing works (coriander, turmeric and paprika & cumin to suit personal taste). i also know the addition of curry powder and garam sometimes works but not always.
in short i'm not sure your question can be answered. the main difference in the ashoka is the use of marg which i've adopted in all bases i make. once u've made the ashoka u can pick out the marg in the photo of the red madras i added. how widespread it's use is i don't know. i know a lot of members were not impressed with it either. into the personal taste buds i guess.
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I'm going for this tonight, and will let you know how I get on.... I am using the Bruce Edwards base as I have a batch left.......