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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: chilli head on June 06, 2009, 12:32 PM
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Hi,This is my madras,here go's
Take a large high sided frying pan if you don't have use a wok
1, 1 heaped tablespoon ghee or 3 tablespoons veg oil
2, 4 Finley chopped birds eye chilies (for extra heat put an extra 4 chilies in liquidizer with a little water and reduce it to fine mass)
3, 1 teaspoon Chile powder
4, 1/2 teaspoon paprika
5, 3 ladles chili heads base sauce
6, pre cooked chicken or lamp etc
7, 2 level teaspoon garam masala
8, 1 teaspoon level cumin powder
9, 1 teaspoon coriander powder
10,1 teaspoon tom pure
11, 1 tomato cut in to quarters
12, big handfull chopped coriander(I love the stuff)
method
Heat the oil in the pan add the chillies and tom pure and cook for a few Min's till just cooked add chilie powder then add paprika and now the base sauce keep the heat high add the meats to the sauce and cook for a 2 Min's turn down to low and add the garam masala, cumin,coriander powder and toms and cook for another 2 Min's then add coriander and cook 1/2 min or so and serve (if sauce not thick enough just cook longer to reduce down)
And serve
Hope i not forgot nothing ::) Andy
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Way overspiced for me
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Yes 2 tsp of garam masala would be overpowering.
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chilli head,
appreciate u posting the recipe - i'll give it a go.
like the others i'm not sure it's going to be on the lines of what my taste buds crave. the garam and cumin standing out as difficult for me - particularly the cumin. the rest sits very well.
i've liked the use of garam in the Ashoka bhuna korahi so who knows.
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chilli head,
a further thought. the recipe reminds me very much of what i call the "brown" version of madras - which i know a lot of people prefer. i put the key difference being down to the inclusion of cumin.
would appreciate your thoughts. particularly if u also make the red version. i know the dilshad makes the red version for example. i'd also say i can't remember coming across the brown version in the midlands only in manchester and bradford.
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ps for anyone serious about madras please get voting on the survey
http://www.curry-recipes.co.uk/curry/index.php?topic=3563.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3563.0)
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I see your point on the garam masala but remember my ladle is about 120mls so its for a slightly bigger portion you could reduce to suit your tastes and i use rajah spices not my own made one that turned out really aniseedy tasting and not worth the effort lol.
I would really appreciate any comments good or bad.
Thanks Andy