Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Cory Ander on March 05, 2010, 12:56 AM
-
Ingredients:
- Several pieces of preooked lamb
- about 300ml of curry base gravy (here: http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0))
- 0.5 tsp salt
- 1 tsp dried fenugreek leaves (methi)
- 1 tbsp mix powder/spice mix (here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0))
- 1 tsp ginger/garlic paste
- 1 tbsp tomato puree
- 1 tbsp chilli powder
- 1 tsp lemon juice
Method:
- Put cold oil into pan
- Add salt, dried fenugreek leaves, mix powder/spice mix, garlic/ginger paste, tomato puree and chilli powder
- Place on moderate flame and add lemon juice
- Add precooked lamb
- Add curry base gravy (cold)
- Mix and fry for about 3 to 4 minutes, stirring occasionally
- Serve
Video link here:
How to make lamb madras (http://www.youtube.com/watch?v=Zv0zEG5-1Nk#normal)
-
The Chef makes it look so simple. You would think that we are all capable of replicating this dish 100%. Have you tried this recipe CA?
-
No I haven't tried any of his recipes yet Mick.
I admit I'm a little taken aback by him lobbing everything into cold oil....and adding cold base....is it really THAT simple? Interesting though....
I really would like to see his base too...hopefully he will post it soon...
Lemon juice in a madras too...tsk tsk ;)
-
No wonder curries don't taste like the 70s if thats the technique that some chefs use :o
Matt
-
Well I for one am really pleased that someone has come out of the woodwork to show us. He has good technique, is obviously a REAL chef and displays nearly everything I've seen on Video from many places and from different cook houses.
Kudos to him I say, some will never be pleased but at least it confirms a lot of things, if at least only to me. ;D
-
Maybe it is that easy, someone needs to give it a go asap.
BTW I'm pretty certain that is a bottle of lemon dressing rather than lemon juice. Adding that much juice would surely overpower the curry.
I'm looking forward to him posting an onion bhaji recipe - I have requested one. I wonder if he puts potato in it?
-
I assume Vindamikka is you Mikka. Looks like most of his comments are from CR0 members.
-
I'd like to know if his garlic ginger paste is precooked. If he is adding it cold to cold oil and only simmering for 2 - 3 minutes surely it would still be raw.
-
Does anyone live in or near Penrith that could give them a go?
-
Aye Cap'n tis me. ;D
I assume Vindamikka is you Mikka. Looks like most of his comments are from CR0 members.
-
thats ktc lemon dressing not lemon juice, need base gravy now
-
I do get the feeling however because it looks so simple that some may not find it to their tastes? After all its what goes in it as regards garam masala and spice mix too.
I do wish I could meddle my pan properly on this infernal stove. :-\
-
he's still top man for me - he's real enthusiastic for sure.
the technique is great to see. it's not for me to comment - he's obviously making money from what he does. i'd love to see the place when they are cooking orders. the "lobbing in" is not that simple except for the korma type of dish ie where the ingredient has a bigger impact over the technique.
-
thats ktc lemon dressing not lemon juice, need base gravy now
Maybe UB, but he called it "lemon juice". I suppose only he can confirm one way or the other.
-
he's real enthusiastic for sure
Errr, he seems anything but to me!
he's obviously making money from what he does
You have absolutely no evidence to suggest that Jerry :-\
the "lobbing in" is not that simple except for the korma type of dish ie where the ingredient has a bigger impact over the technique
What?
-
I must admit I wasn't too impressed but without tasting the dish it is pointless to guess at the taste.
Paul.
-
without tasting the dish it is pointless to guess at the taste.
I agree. As Chris says, without knowing how to make his base (and maybe garlic/ginger paste) it's difficult to even replicate his recipes. Hopefully these will become clearer soon...
-
Hi Guys
Can someone help me out please?
My computer is not showing me the video link, what do I need to reset? Im running Explorer 6 and XP
Cheers
Paul
-
Wow Paul that is an ancient Browser.
It could be a number of things. You say link but do you mean the actual video please?
Hi Guys
Can someone help me out please?
My computer is not showing me the video link, what do I need to reset? Im running Explorer 6 and XP
Cheers
Paul
-
BTW I'm pretty certain that is a bottle of lemon dressing rather than lemon juice.
That's exactly what it is chriswg, and I wouldn't even add that! And I think people are taking his demo too literally. I doubt very much that he cooks this way for real. It will be the usual warmed base, G/G into hot oil etc.
Also this guy is doing kebabs, pizzas, and god knows what else too. Jack of all trades...master of none!
-
CA I assume you're just typing what he says for ingredients and quantities. If so I suggest you watch what he adds, the quantities are way off what he actually says.
-
All going according to plan then. Poor guy. :-\
you know what I'll stick with it because pretty much what I KNOW and what I see are starting to align themselves. Also....
Still waiting on members videos? How do you cook? What is your style, do you skimp on stuff?
You can see what I did readily which was really good frankly except too much garlic.
PLUS:
Unless you've been under the heat of a video you'll never know just what it takes to create one, so just go try it.
-
CA I assume you're just typing what he says for ingredients and quantities. If so I suggest you watch what he adds, the quantities are way off what he actually says.
No, with weights andf volumes I went partly with what he said (when it seemed about right) and partly with what I thought was about right (when he didn't say or seemed wrong).
Please feel free to suggest amendments, it is hard to tell from a video and a "chef's spoon" and a "ladle" etc.
Regarding ingredients, when he said "lemon juice" I wrote "lemon juice". Otherwise I really would be second guessing and maybe wrongly so. And I might then be also wrongly tempted to say he added two ladles of ghee and not curry base....... ;)
-
Looks like his base has been posted here: http://www.youtube.com/user/dipuraja1#p/a/u/0/Ap4UvNoVsXY (http://www.youtube.com/user/dipuraja1#p/a/u/0/Ap4UvNoVsXY)
-
artistpaul,
switch u're browser to firefox - miles better.
-
And I think people are taking his demo too literally. I doubt very much that he cooks this way for real.
this what what i was getting at in terms of enthusiasm. i can see the chappy is stuck - he seems to want us all to improve our cooking but at the same time does not want to give the whole story away.
there is definitely much learning to be had. i think on the measurements it's what u see as the amount not what he says as he's unlikely to have used measuring spoons in the whole of his life. "intuition" and eyesight is all. i must admit i'm warming to it having seen this video. i find for example when making instant coffee i never use a spoon but rely on sight only (student days when spoons were a luxury).
there's not enough smoke in the place for me. i saw a "UB" pic on my travels of the extract attached to my garage - i'll try and take a photo. in the mean time if u look at the extract for any TA based on this video u'll question why they have them. the smell in the street gives an immediate answer.
ps the lemon juice is lemon dressing - the bottle is exactly the same as mine.
-
the lemon juice is lemon dressing - the bottle is exactly the same as mine.
You simply SHOULD NOT say it's DEFINITELY lemon dressing Jerry! You're probably right, but HE said "lemon juice" and it would be misleading to presume it's DEFINITELY something else, irrespective of the packaging....in the same way as I could say it's DEFINITELY ghee because the container he's using is the same as mine! It would be ERRONEOUS to do so!
-
Looks like his base has been posted
Thanks Josh, I have posted his curry base recipe here: http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0)
-
Well for me this guy rocks. Each Chef is going to have his little additive to separate his from theirs as it were. If he told you his then someone would be bound to say that its nothing like their local right?
The more videos I see the clearer it becomes, I'm pretty certain newer members will be benefiting from this a whole lot which is nice for them too.
Now then I would like to know his take on the Vindaloo onion/hot sauce additive. ;)
Please ;D
-
Has anyone tried these recipes/methods?
-
i agree with Mikka,
any video like this has got to be a bonus..the guy obviously wants to share his knowledge(depsite his slightly off putting demeanour :P ) AND clearly will respond to questions.comments etc..
i doubt he produces the kind of bir fare that would knock you for six,but with a bit of luck he'll show more tips/tricks..
dont know if anyone lives near Penrith?...only time ive ever seen it is on withnail and i,and that was in ms BlatherHatchet's tea room ;D (for those that have seen the film )
-
FYI:
Re:G/G Paste and base
ABOUT GARLIC AND GINGAR I MAKE IT ALL YOU HAVE TO DO IS BLEND THE GARLIC AND GINGER WITH SOME OIL AND WATER RAW.I HAVE MY OWN TAKE AWAY IT CALL DIAL-A-CURRY THANK YOU FOR YOUR MASSAGE I WILL UPLOAD MORE DISHES SOON.
-
Posted by Mikka in another thread and moved to here by CA
have some delicious precooked beef and will be doing the madras later. Will let you know.
Oh. He's probably inundated with people asking things? That's why I've just commented on what he's doing here and there. Would be nice though but I expect he's had other offers too.
Following post by Mikka on the topic moved to here by CA
Well I cooked it exactly to spec with a modified KD1 base which basically means an EXTRA GREEN PEPPER.
Pretty darned good, you do have to watch the garam masala but the whole thing took me 5.5 minutes to complete with prep. The main thing for me missing in this was my G Cardamom and just a tinge of cinnamon. Great meal amplified by some beef you just wouldn't know from any other red meat.
So
Did anyone else bother?
-
there's not enough smoke in the place for me. i saw a "UB" pic on my travels of the extract attached to my garage - i'll try and take a photo.
as u can see i've had to mod my garage a fair bit.
(http://www.curry-recipes.co.uk/imagehost/pics/6a3035a482a0c824e0dcfac6c9edc25b.jpg) (http://www.curry-recipes.co.uk/imagehost/#6a3035a482a0c824e0dcfac6c9edc25b.jpg)
-
I have to say that Dipuraja's method (i.e. lob it all into a pot with cold oil and heat) makes a bit of a mockery of those who feel that 'the secret" lies in "the technique" :P
This is why I was particularly interested to see his curry base recipe. But that doesn't seem to be anything out of the ordinary either...unless he really does reduce all the veggies without adding any water (which I find that hard to believe).
As with Malik and East Tandoori, I feel that someone really needs to go and try his curries before we get too enthusiastic and hung up about them and his recipes.... :-\
-
@ Cory
Ah yes. On this I did think about it. You only get 10 mins airplay on YouTube (Unless someone knows different?). So I naturally assumed he had a hot pan (Normally) which is what I did but no way near how hot I usually have it. I'm one of those for which the court is directly out on this. I'm more concerned like you about what is in everything?
-
Ah yes. On this I did think about it. You only get 10 mins airplay on YouTube (Unless someone knows different?).
I don't know if you only get 10 mins Mikka. Nevertheless, his madras recipe is less than 4 mins long and his curry base recipe is only about 2 mins long. I can't think why he would show us something that he doesn't actually do (like just lob it all in to a pan with cold oil)?
-
Neither do I Cory?
However like I've said before its not as easy as standing there cooking when the camera is on. It doesn't really bother me that much to be frank and the videos are clearly out of hours too.
I take it that again I'm the only one who has actually tried this? Yah know you could just make the sauce? Still waiting for other folks vids too ;)
I don't know if you only get 10 mins Mikka. Nevertheless, his madras recipe is less than 4 mins long and his curry base recipe is only about 2 mins long. I can't think why he would show us something that he doesn't actually do (like just lob it all in to a pan with cold oil)?
-
When I had a curry cooking demo at the local BIR most of the ingredients were added to a cold pan. I didn't think a lot of it at the time. I have to assume either method works and as CA said - the missing link lies elsewhere.
Maybe once we finish cooking the curry we should either leave it under hot lamps for 10 minutes, or put it into metal takeaway containers and drive them around for 10 minutes.
-
Which is exactly what I've been saying since I started doing this.
I'm more concerned like you about what is in everything?
(A Few posts above).
Most of what I've eaten when compared to the real thing is frankly.......... well.......... tepid by nature. I'm a lot nearer now that I've strayed away from the REGULAR recipes. Simple stuff really. If I don't put sugar in my tea it isn't sweet. Same applies to Indian food, at least I think so though others appear to distinctly disagree.
When I had a curry cooking demo at the local BIR most of the ingredients were added to a cold pan. I didn't think a lot of it at the time. I have to assume either method works and as CA said - the missing link lies elsewhere.
Maybe once we finish cooking the curry we should either leave it under hot lamps for 10 minutes, or put it into metal takeaway containers and drive them around for 10 minutes.
-
CA I assume you're just typing what he says for ingredients and quantities. If so I suggest you watch what he adds, the quantities are way off what he actually says.
I agree. I'm not doubting this might be an honest account of how he cooks a madras at his BIR. The odds are against it being one of the better-tasting BIRs though. There's one way to find out. Buy one dish from the actual BIR and compare it to one made at home. Are either of them very good? I live too far away to call there myself.
-
CA I assume you're just typing what he says for ingredients and quantities. If so I suggest you watch what he adds, the quantities are way off what he actually says.
I agree
George,
I have already answered SS's question here http://www.curry-recipes.co.uk/curry/index.php?topic=4372.msg40001#msg40001 (http://www.curry-recipes.co.uk/curry/index.php?topic=4372.msg40001#msg40001)
If anyone thinks that I have over or underestimated the quantities (I don't think I have) they should feel free to suggest specific amendments and I will update the recipe as appropriate.
-
I have to say i didnt fully understand your post mikka ;D Now i'm more confused though!
There seemed to be something interesting there but i couldnt grasp it. I think you were saying that the recipes with different ingredients/techniques were giving you the best results. And something about sugar ;D
-
I'm doing his tonight using the same method because I'm very intrigued. My madras' always turn out beautifully using all the other recipes on here so this will be a big test.
Report to follow.
-
Well. I just made a very small portion of this sauce using a few well-guessed 'lobs' in the pan.
It was very yummy. the wife and kids all had a teaspoon full of it straight out of the pan and loved it. Very pungent, just how I like it. It also started to go toffee-like almost instantly.
An initial thumbs up from me. I'm definitely using this tonight now.
-
Yes thats what I found too (Pungent). That's the Garam Masala at work I suppose.
Quick, easy and a good meal.
Well. I just made a very small portion of this sauce using a few well-guessed 'lobs' in the pan.
It was very yummy. the wife and kids all had a teaspoon full of it straight out of the pan and loved it. Very pungent, just how I like it. It also started to go toffee-like almost instantly.
An initial thumbs up from me. I'm definitely using this tonight now.
-
I made this too, but without the main ingredient
On first tasting, it seemed a little disappointing
But I tried a bit, half an hour later, and was really impressed
Very good
I made it three times, the third being the best
I only used 1 teaspoon tom puree and half a teaspoon of g/g
I have seen chefs cook curry, using a very similar method
Honestly folks, it IS this simple
Minor differences but no amazing techniques
I also used his base
This was very interesting because I didn't add any water to it, until after blending.
With the heat turned down low, and occasional stirs, it makes it's own water.
The vegetables reduce right down to almost nothing, as in his video
And it is really sweet tasting!
I am so looking forward to his posts
I spent a small fortune finding out, what he is showing for free!!!
-
I also used his base
This was very interesting because I didn't add any water to it, until after blending.
Glad to hear you got a good result doing it this way, but I think we have established that he does add water (though not how much) to the veggies and boils them Haldi?
-
he does add water (though not how much) to the veggies and boils them
try 20% of the initial onion volume (300ml per 800g onion). this is what i use as std.
-
i made the tikka chicken version.
the madras & vindaloo recipes are very similar with the key difference being the amount of chilli.
i currently only have the TRS hot version chilli powder (it's too hot to be versatile) and although i used 1 tbsp i feel the result was hotter than madras but not quite vindaloo (no lip burn). the heat was spot on for me. i have tasted this madras in BIR and do like it.
the recipe in terms of madras is very good. i don't feel it's a pukka vindaloo recipe (just a hotter version of madras).
it's quite different to the madras i make as std using Secret Santa's chilli sauce. i don't feel i'm going to switch. i do think it's down much to personal taste.
the pic does not really do justice to how red it was. i cooked it using the hot method.
during the week of cooking i was taken aback by how well the large amount of mix powder works (1 tbsp). in the past the most i've used is 2 tsp and currently using 1 tsp. for some reason i seemed to be able to tolerate the methi and generally found the dishes more like BIR. it was quite a suprise to me.
i need to try the same amount of the other mix powders i rate as i don't think it's specifically down to the actual mix powder just the larger amount.
(http://www.curry-recipes.co.uk/imagehost/pics/6c440115ce23b21617f89112847e7838.jpg) (http://www.curry-recipes.co.uk/imagehost/#6c440115ce23b21617f89112847e7838.jpg)
-
going to try making this one tonight. will let you know how i get on
-
well i tried it and it was top notch!! stomachs a bit off now though haha 8)
-
i have just made this to spec, using razors base and its really nice ! you should all defo try it, all cold into the pan also , i used chicken instead of lamb
-
Just watched that Video, and I'm sorry but that does not look anything like a Madras to me. I don't know where you all come from and what you are used to, but.............
I said the same about his bhuna too, haven't paid any attention to much of his stuff after that.
This is not quality BIR.............
-
that does not look anything like a Madras to me...I said the same about his bhuna too...This is not quality BIR.............
I'm with you 100% on that 976bar. I really think the state of BIRs nationwide is declining rapidly if people think this is how it should be. BIR R.I.P! :'(
-
Hi Santa,
On Tuesday this week I made one of CA's Tarka Dhals. I went out with my friend to my favourite BIR that evening and took a take away container with me. I asked the manager if he would heat it up and taste it with us, to which he did.
He said it was very nice but too spicy, more like the kind of thing they would put in a dansak. When I told him there was ketchup in it he laughed and said, we never ever use ketchup, and our tarka dhal is much less spicy than that, but did agree on the use of a whole bulb of garlic and some chilli powder.
We also got talking to him about BIR's in general and he said there is no money in it anymore, everyone is producing cheaper curries of far less quality than ever before and he went on to say that he doesn't think the BIR will be around in 10 years time, it will change completely.......
This is a very very good quality Indian restaurant. He also said that they don't use much base sauce but cook each dish fresh, and I can see that from the varied menu they have.
I'll try and scan in there menu over the weekend for everyone to see.
-
Oh, by the way this is not a slur on CA's Tarka Dhal. I and everyone else I have given it to thoroughly enjoy it!! :)
-
We also got talking to him about BIR's in general and he said there is no money in it anymore, everyone is producing cheaper curries of far less quality than ever before and he went on to say that he doesn't think the BIR will be around in 10 years time, it will change completely.......
Agreed, most of the T/A's round have gone over to being kebab/fried chicken shops, those that still do curries try to survive by being ever cheaper, 4 curries 4 a tenner including delivery with a free 1.5 litre bottle of coke is the benchmark these days, and yes you do get what you pay for if you see what I mean.
Yuk
CoR
-
i can guarantee BIR style and quality restaurants will still be around in 10 yrs time, its the nations fav food after fish and chips, and where i live in Glasgow we are spoilt for choice for quality restaurants that produce amazing curries . i am just back from pitlochry which is north of perth and they had 2 curry shops, i asked the staff what 1 was the best and so i ventured and had a sit in meal with my wife, lets just say i WONT b going back anytime soon as it was rotten . If you ever get the chance to come to Glasgow then you wont be dissapointed with the currys up here !
Garry
-
i can guarantee BIR style and quality restaurants will still be around in 10 yrs time, its the nations fav food after fish and chips, and where i live in Glasgow we are spoilt for choice for quality restaurants that produce amazing curries . i am just back from pitlochry which is north of perth and they had 2 curry shops, i asked the staff what 1 was the best and so i ventured and had a sit in meal with my wife, lets just say i WONT b going back anytime soon as it was rotten . If you ever get the chance to come to Glasgow then you wont be dissapointed with the currys up here !
Garry
LOL Gazman. As it is the nations favourite dish, and I would argue that it may be more so than fish and chips these days, there will still be BIR restaurants around, but they will certainly not be quality as we know it today or even more so as we knew it back in the 70's and 80's........
Not sure how old you are, (maybe the 1976 gives us a clue?) but maybe you weren't of age when the good era of BIR was on the menu.......... :)
Annnnnd if there were only 2 "curry shops" which staff did you ask? the ones of the restaurant you ate in? ::)
-
I have been eating curries since the 80's and i have noticed they have changed , however there are still loads of good ones in Glasgow that you get perfect BIR quality the same as when i started eating them ! maybe the immigration control will stop that but i doubt it , i read recently on the bbc website our population will increase by 20 million and mostly because of immigrants , i asked the hotel staff and a few people who were staying in the hotel so i could make an informed choice - on a serious note if u ever get the chance to visit glasgow, inform the forum and ask for good choices, u will Defo not be dissapointed !
-
just made this again, replaced the chilli powder with deggi mirch and also added 1 teaspoon of extra hot chilli powder , was very nice and i would say it was madras hot the way i like it, also added frozen garlic crumbs ( ten or so of at the start ) - asda are now selling them in the frozen section ( obviously )
http://groceries.asda.com/asda-estore/search/searchcontainer.jsp;jsessionid=a7MHZ3ueI0hZiHvCBUEEOA (http://groceries.asda.com/asda-estore/search/searchcontainer.jsp;jsessionid=a7MHZ3ueI0hZiHvCBUEEOA)**.oses4004-atg03?trailSize=1&searchString=frozen+garlic&domainName=Products&headerVersion=v1&_requestid=148284
only 64p per pack = result !
-
I have been eating curries since the 80's and i have noticed they have changed , however there are still loads of good ones in Glasgow that you get perfect BIR quality the same as when i started eating them ! maybe the immigration control will stop that but i doubt it , i read recently on the bbc website our population will increase by 20 million and mostly because of immigrants , i asked the hotel staff and a few people who were staying in the hotel so i could make an informed choice - on a serious note if u ever get the chance to visit glasgow, inform the forum and ask for good choices, u will Defo not be dissapointed !
Hi Gazman,
I worked up in Scotland back in the late 80's and we stayed in a small hotel on Sauciehall Street. Well, the day we got there, we decided to go for a curry. We found one on Sauciehall street just up the road from the hotel. Went to go inside and this Indian waiter opened the door for us. He must have been about 7 feet tall, in a white shirt and black waiters trousers, black as the ace of spades....... and said to us in what must have been the most broadest Glasweigan accent, "Alright lads so you want a curry?" Well after we'd finished falling all over the place with laughter (as I would never ever had expected an Indian waiter to talk with such an accent) we went inside and had an amazing curry.
What I could not get used to was the size of the naan breads, it was almost 3 feet long. Of course we'd all ordered one and I think it lasted us about 3 weeks in the back of the van when we got peckish!! :)
-
hahaha the nan breads are still massive, i ordered a garlic nan when up in pitlochry and it was smallish and was very sweet tasting , could barely taste the garlic on it - think i will be sticking to what i know from now on and when i am on my travels probably have steak pie and chips lmao