Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Martinwhynot on August 08, 2010, 09:03 PM
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Hi everyone,
Despite the paucity of posts on this site I have been cooking restaurant style curries for around 20 years - always searching for the classic Scottish style curries, I was immensely impressed with Panposts offerings. I gather there has been a shout for a madras for this style - here's mine. It replicates the Scottish curry experience (Punjabi, not Bangladeshi) very well indeed.
3 TBS oil
1 TBS Ashoka garlic/ginger paste
3 TBS Ashoka Bunjara paste
1 TBS Tomato Puree
1 heaped tsp chili
base sauce (I use the Taz base but any decent one will not overpower the bunjara, which is a key flavour).
lge pinch methi
lge pinch garam masala
about 1/2 tsp lemon juice
lge pinch coriander
Heat the oil.
Add the above in order, when cooking nicely add base sauce a little at a time until you've added around 240 mls (that's 6 chef's spoons!)
about half way through add the methi and the pre-cooked meat/chicken to heat it through.
Stir in coriander
Serve.
(as a guide you're aiming to have a total of approx 280-300ml of bunjara/base mixed together and cooked through).
This gives you what you'd get in a Central Scotland Indian restaurant - if you adapt it to suit what 'you think it needs' you'll alter the results you get. Would like to hear of adaptations from those who understand the difference between this style and the style that dominates England and Wales (which is excellent but different).
Happy cooking.
Martin
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cheers for that Martin - I have my pal coming through from Edinburgh next month for a curry night and as he is a Madras-head I will give this a go.
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Hi Martin would you say this curry is the same as an ashoka meal in glasgow or is it still missing that missing taste ?
Garry
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Garry,
This is the real deal my man - if you know what a Ashoka curry is like, get the garlic/ginger paste and the bunjara paste made NOW!!!!!
That's an order!!!!!
;D
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Hi Martin have you tried this recipe with the Ashoka base ?
And if so what is the difference in taste.
I used the Ashoka base for a CTM ( http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0)) the actual recipe not the base and omitting the coconut , for my other half and well it wasnt all that good she said it didnt taste anything like a CTM.
Could be my cooking though ;D
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Can someone who has experienced a range of both Scottish and English BIR restaurants perhaps summarize the differences between the two?
There seem to be a number on this forum that swear by the "Ashoka" style curries. I've made some very good mashups of my own in the past using the Ashoka base and bits of the technique. But then when I read through some of the recipes, a number of them simply do not resemble their English counterparts. If I recall correctly, there wasn't even a Madras on offer at the Ashoka.
Can anyone comment?
Thx,
Josh
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josh - I posted this on 8th August on my thread "3rd Anniversary" in reply to a similar question by Razor
This is the link
http://www.curry-recipes.co.uk/curry/index.php?topic=4860.msg46633#msg46633 (http://www.curry-recipes.co.uk/curry/index.php?topic=4860.msg46633#msg46633)
This is what I posted
Thanks JivyJ and Razor, good to hear from you both.
re the difference between Scottish and English curries my own take on it is I think it's fairly complicated cause although there are differences I expect they are more and varied than simply the difference between one country and the other. I think the Ashoka chain probably represents their style of cooking more than it does your average Scottish takeaway which is pretty dire. There is a big cultural difference between the West and East coasts of Scotland which I am sure gazman will agree with. It would therefore be logical to expect that this would be borne out by differences in curries too. One thing which is noticeable in Scotland is that the Chicken Chasni is a hugely popular dish, possibly more so than CTM, and especially so in Glasgow. My best stab at describing what it is would be to take, say a Pathia sauce, to get the sweet and sour flavour, and finish it off with cream, so it is kind of a cross between Pathia and CTM and along with Irn Bru and Mars Bars deep fried in batter it could be regarded as a Scottish national dish! Finished off with loads of beer of course.
My main experience of eating curries in England has been in Yorkshire - Huddersfield, Bradford and Halifax, though this was some time ago. I didn't find that there was a huge difference but the main thing was perhaps stronger use of spicing in Scotland, so a Scottish Madras in Scotland would be like a Vindaloo in Yorkshire. My pal also lived in Dorset for a few years and he said pretty much the same.
However there are posts on here that refer to a South-East English curry and a London Dhansak and so on which suggests to me that the variations are maybe more about region than one country as a whole. As I said I've a bit of experience to go on but I wouldn't hold much faith by it.
If you are interested in the Ashoka posts I'd encourage you to give them a go and see what you think. Panpot did a huge amount of work on them (last year I think it was) and it sounds like there's a few folk who have been pretty impressed by the results, myself included.
I've taken to working with BE base more recently, as it's much simpler than Ashoka which requires 3 separate recipes to be prepared in advance. However I've been thinking about taking the best elements of both and seeing where it leads so I will report on that if and when I get moving on that.
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Thanks Martin thats all i needed to know - and yes the ashoka does a lovely Madras curry
Garry
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Hi Martin have you tried this recipe with the Ashoka base ?
And if so what is the difference in taste.
I used the Ashoka base for a CTM ( http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0)) the actual recipe not the base and omitting the coconut , for my other half and well it wasnt all that good she said it didnt taste anything like a CTM.
Could be my cooking though ;D
Hi, in Scotland they do make some of their dishes almost completely differently. Panpot's recipes do replicate the Scottish taste (for the want of a better expression!) CYM in many Scottish restaurants is something that many chefs have used to go 'off piste' with. My old local Omar Kayam in Denny, Stirlingshire, even has a section for curries with alcohol in it. I'd say that if your not looking for the taste you'd get in the Glasgow area don't use the Ashoka recipes - they're not likely to give you what you're after (I've lived on England for over 25 years and never tasted anything close to this style). I'm not saying it's better just different, and due to a lack of awareness of the sheer diversity of curry styles UK wide is the only reason for the 'iffy' results people were saying on the Ashoka recipes. All that said, I do use a third of the salt when making up the Ashoka base (which I don't feel is crucial to the results).
Hope this gives more clarity than confusion!
Martin
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That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.I too have been eating curries for around 30 odd years and have tried a varied amount to date from nearly everywhere in England and a few abroad but never have i tried one from Scotland (well one from Dunfries) so i just need to know "what is the difference?".And what is "that taste".
What makes the Ashoka recipes different from various recipes around this great isle we live on.
Thanks.
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That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.
Please clarify - which recipe is "the only bad one"?
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That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.I too have been eating curries for around 30 odd years and have tried a varied amount to date from nearly everywhere in England and a few abroad but never have i tried one from Scotland (well one from Dunfries) so i just need to know "what is the difference?".And what is "that taste".
What makes the Ashoka recipes different from various recipes around this great isle we live on.
Thanks.
Hi Frank,
I'll try to answer to the best of my ability but the best thing would be go there and try one ;D
The bunjara is very strongly flavoured (if you've never made it up). It has notes that I would describe as Moorish (from the cinnamon), sweet and has a beautiful warmth to it. This flavoured addition to the base sauce does 'elevate' the flavour to a more complex dish that you just quite can't put your finger on if I'm honest - it's just a wonderful blend of slightly sweet/tomato/subtle cinnamon/coriander taste that I've just not had in England (and I've lived in Hants, Herts, Gloucester, London, Kent, Belfast & Berks so have been around a few!). The sauces are more reliant on the bunjara than a mix yet the taste is a bit stronger than in England. In the restaurant in Scotland (speaking generally!) the portions are much bigger - I have relatives who visit London regularly and refuse to eat Indian there - too expensive and half the amount they say.
To sum it up, if it's possible, I'd say slightly more play on the tomato, cinnamon and coriander blend. I'd pick a West Coast/Glasgow curry out of a taste challenge every time.
I hope (but doubt!) that helps. If you're just curious try it. If you're somewhere in England trying to replicate your local favourite restaurant I'd say forget this but perhaps the bunjara will inspire you to make your own speciality dish.
Incindentally, my parents are down visiting me just now and we've just finished an 'Ashoka' bhuna. We had my 'normal' bhuna on Friday night and my dad did say the Ashoka one tasted 'local' and he much preferred it.
Happy cooking!
Martin
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Thanks Martin will be giving the bunjara a go with the Ashoka.
And cheers for time to explain.
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That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.
Please clarify - which recipe is "the only bad one"?
Its in the earlier post George a CTM.
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Hi all!
Thought I'd make you all a bit jealous as I'm sitting in Spain on holiday just now and last night I made an Ashoka style madras.....mmmmmm! ;D
I achieved this by taking frozen base and bunjara well wrapped and vacuum packed in a cool bag. When I got to the apartment it was still frozen! I do this most years and curries on holiday do taste a bit nicer somehow (mind you not cooking it and having an Ashoka next door would be even better of course!)
Happy hols!
Martin
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So basically you're referring to an SIR and not a BIR ;D I hope the Irish and Welsh don't kick in cos i couldn't cope with that many abbreviations :o
Rob.
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Ha ha Canicant.
I think you will face the wrath of our Scottish friends for you 'SIR' comment. Scotland is, afterall, in Britain, lol
Ray ;D
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Ha ha Canicant.
I think you will face the wrath of our Scottish friends for you 'SIR' comment. Scotland is, afterall, in Britain, lol
Ray ;D
Don't think many of us Scots would be unhappy referring to SIR, whether referring to the curries or the people who eat them.
Wouldn't be upset about you referring to a MIR either Razor!
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Hi all!
Thought I'd make you all a bit jealous as I'm sitting in Spain on holiday just now and last night I made an Ashoka style madras.....mmmmmm! ;D
I achieved this by taking frozen base and bunjara well wrapped and vacuum packed in a cool bag. When I got to the apartment it was still frozen! I do this most years and curries on holiday do taste a bit nicer somehow (mind you not cooking it and having an Ashoka next door would be even better of course!)
Happy hols!
Martin
Maybe you could teach the spanish how to turn a giant pan of paella into a big pan of Biryani? (Ashoka style of course!!) lol :)
Have a great holiday my friend!! :)
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;D
Buenos Dias mes amigos! (hope that's right)
Paella? Does that stuff have chilli in it? If not I've never tried it, lol.
Martin retires to the bar for another cervesa grande, smug in the knowledge that he has enough base and bunjara left
for 2 more madras, he he he
Coupon iPhones and their small keyboards!
Feelin' hot hot hot!
Martin retires to the bar for another cervesa grande
Feelin' hot, hot, hot!!!
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(http://lh6.ggpht.com/_8ZixU3Nbf9c/THPsj1HDqLI/AAAAAAAAAfY/XcVrchUQg8U/s800/paella.jpg) (http://picasaweb.google.com/lh/photo/ZBFh5jg8UQJyVIOCGviLwA?feat=embedwebsite)
Just picture that turned into a Biryani. People could just grab a massive naan and jump right in!
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(http://lh6.ggpht.com/_8ZixU3Nbf9c/THPsj1HDqLI/AAAAAAAAAfY/XcVrchUQg8U/s800/paella.jpg) (http://picasaweb.google.com/lh/photo/ZBFh5jg8UQJyVIOCGviLwA?feat=embedwebsite)
Just picture that turned into a Biryani. People could just grab a massive naan and jump right in!
FCUK the Naan, show me the diving board!!!!!!!!!!!!!!!!!!!!!!!! ;D lol
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Tried this the other day (Wednesday) and must admit the smell was lovely but the taste (with no chicken in) wasnt that impressive very oily and no texture at all, but left it for about 3 hours to cool having already cooked the sauce for a good 2 hours. Having put raw chicken in and cooked again until chicken was cooked (about 30-45 mins), shared this with some friends (which they all loved) with naan breads and chapatti and it was absolutely wonderful a very full bodied taste and excellent texture this is a must have recipe for anybody liking a full rich tasting madras.
A lot of work preparing the Bunjara and garlic/ginger paste but this is well worth the effort, if you havent tried this recipe yet you are missing out.
Martin cheers for posting this recipe.
10/10 Excellent.
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Used the bunjara and garlic/ginger paste and then used this recipe http://www.curry-recipes.co.uk/curry/index.php?topic=674.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=674.0)
Cooked the ginger/garlic paste first until it just starts to bubble then added the bunjara and raw chicken stirring all the time and making sure the chicken was coated with the mix, once chicken was sealed (white on all sides) i added the madras recipe to the pan and cooked until the chicken was cooked about 10 mins or so on a low to medium heat.
(This came from a friend that i gave the two different madras recipes to and he came up with this).
What a taste explosion absolutely excellent, this has to be tried.
Dont know if anybody else has tried this if so sorry for double posting.
But i have to add please give this a go.
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i have tried darth's base and was extremely dissapointed to be honest - tried the bunjarra and GG mix ages ago - very nice with the ashoka recipes ;D
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Hi gazman you have to give this a go. It suprised me how tastey it was, reminded me of a mid 80's madras.
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did you use darths base and madras recipe?
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I've missed this thread before and I am delighted The Ashoka recipes are back in folks awareness. I have travelled extensively around the British Isles and much further afield with my work and have eaten Curry everywhere I have been with only the odd exception. Unless you have travelled you Wont really be aware of regional differences but they do exist. The comment above about small portions extends to Chapatis and Nans in particular when you are used to Glasgow portions. Size in this case is everything. Bunjarra and the G/G Paste were the missing secret in my search for Glasgow BIR duplication. Without following the recipes to the full you won't know why it is as close as we can get at home to perfection for Glasgow tastes and smells. 4/5 Years ago there was a hotly debated thread about an Onion Paste type secret that when I tried it it got me almost there but many of the posters back then didn't get it. It convinced me then that Regional variation is a real and relevant matterand an onion paste would be where I would find the hidden secret and with Bunjarra I did. For the record Deep Fried Mars Bars and other myths about Scotland are just that. Just because Rab C wore a dirty string vest doesn't mean we all do and very few people will wear a kilt on a daily basis. Glasgow has a wide range of Indian Restaurant's and increasingly are raising the excellent standards to an even higher level. I have found when entertaining English friends and business associates in the city to curry they are genuinely amazed at the quality of the entire experience especially the liberal helpings and range of options on the menu. To be honest life is too short and once you have found the taste and smell you are looking for like I have with The Ashoka recipes it's hard to break away to cook anything else.
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Just picture that turned into a Biryani. People could just grab a massive naan and jump right in!
FCUK the Naan, show me the diving board!!!!!!!!!!!!!!!!!!!!!!!! ;D lol
Do we really need the same photo displayed twice within a few inches, or anywhere?
Perhaps we need a forum editor. Also why use 4 letter words, thinly disguised? Do we want the forum to drop down to that level of the gutter?
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Yes gaz i did, i made the 100% madras clone recipe all three stages but omitting the chicken but still added the chicken stock (homemade) instead of the chicken water as stated in the recipe. Whether its the chicken stock that added that extra flavour i dont know but it was delicious.
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thanks uncle frank but i am with panpot - once u have tried the bunjarra and g/g paste with the ashoka recipes i wont be going back as i am from Glasgow and i have found what i have been looking for
Garry
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thanks uncle frank but i am with panpot - once u have tried the bunjarra and g/g paste with the ashoka recipes i wont be going back as i am from Glasgow and i have found what i have been looking for
Garry
With you on that one, Gazman.....I have put myself in early curry retirement based upon what Panpot gave us all - just need a South Indian style Ashoka recipe and I think I can rest (Panpot, are you listening? lol!)
Regards to all
Martin
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this looks as if it is creeping into contention for my next curry adventure on the stove this weekend :)
i've made a couple of curries recently with onion paste and to me they had a certain something that I like
anyone tried this recently and if so......how good/bad was it ??
thanks :)
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That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.I too have been eating curries for around 30 odd years and have tried a varied amount to date from nearly everywhere in England and a few abroad but never have i tried one from Scotland (well one from Dunfries) so i just need to know "what is the difference?".And what is "that taste".
What makes the Ashoka recipes different from various recipes around this great isle we live on.
Thanks.
Hi Frank,
I'll try to answer to the best of my ability but the best thing would be go there and try one ;D
The bunjara is very strongly flavoured (if you've never made it up). It has notes that I would describe as Moorish (from the cinnamon), sweet and has a beautiful warmth to it. This flavoured addition to the base sauce does 'elevate' the flavour to a more complex dish that you just quite can't put your finger on if I'm honest - it's just a wonderful blend of slightly sweet/tomato/subtle cinnamon/coriander taste that I've just not had in England (and I've lived in Hants, Herts, Gloucester, London, Kent, Belfast & Berks so have been around a few!). The sauces are more reliant on the bunjara than a mix yet the taste is a bit stronger than in England. In the restaurant in Scotland (speaking generally!) the portions are much bigger - I have relatives who visit London regularly and refuse to eat Indian there - too expensive and half the amount they say.
To sum it up, if it's possible, I'd say slightly more play on the tomato, cinnamon and coriander blend. I'd pick a West Coast/Glasgow curry out of a taste challenge every time.
I hope (but doubt!) that helps. If you're just curious try it. If you're somewhere in England trying to replicate your local favourite restaurant I'd say forget this but perhaps the bunjara will inspire you to make your own speciality dish.
Incindentally, my parents are down visiting me just now and we've just finished an 'Ashoka' bhuna. We had my 'normal' bhuna on Friday night and my dad did say the Ashoka one tasted 'local' and he much preferred it.
Happy cooking!
Martin
Just found this thread, and having apparently followed Martin around the UK and Scotland (albeit unwittingly) on the curry quest, he's absolutely bang on about the differences.
My Scottish hunting ground was the West Coast (I lived and worked in Irvine and Glasgow), and after being used to "soft southern nancy" curries most of my life I was blown away by the intensity of the curries up there, and have been chasing that taste ever since.
Needless to say, I'm delighted to have found this and I'm champing at the bit to give this recipe a go, so will report back next week on completion of a hopefully successful mission.
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this looks as if it is creeping into contention for my next curry adventure on the stove this weekend :)
i've made a couple of curries recently with onion paste and to me they had a certain something that I like
anyone tried this recently and if so......how good/bad was it ??
thanks :)
I'd pencilled this in a while ago, I can't see it making a madras as I know it, but should be pretty good. The Ashoka stuff is fairly unique bir imho
ELW
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may need to ramp up the heat a little with some scotch bonnets :)
definitely gonna try this out this weekend.
will post results here.
If it fails I can always return to Chewys excellent madras or Abduls excellent Dynamite Chicken :)
can't really beat a good Glasgow curry IMO.
i gotta say that coz I stay there.lol
I've tried Indian curries in London, Leeds, Manchester,Bournemouth, Poole,Birmingham, Kent, Belfast and Corfu among various places but the Glasgow ones to me are the best.
maybe it's just what you're used to.
I've seen various debates on here about regional variations and the same is said for Glasgow.
You can have a Madras in the East end and it will vary tremendously from one in Drumchapel in the West.
cheers :)
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may need to ramp up the heat a little with some scotch bonnets :)
definitely gonna try this out this weekend.
will post results here.
If it fails I can always return to Chewys excellent madras or Abduls excellent Dynamite Chicken :)
can't really beat a good Glasgow curry IMO.
i gotta say that coz I stay there.lol
I've tried Indian curries in London, Leeds, Manchester,Bournemouth, Poole,Birmingham, Kent, Belfast and Corfu among various places but the Glasgow ones to me are the best.
maybe it's just what you're used to.
I've seen various debates on here about regional variations and the same is said for Glasgow.
You can have a Madras in the East end and it will vary tremendously from one in Drumchapel in the West.
cheers :)
I'm finding the Ashoka recipe's to work really well now my cooking bir skills have improved. I don't think the Ashoka taste defines the curries we're used to in Glasgow, they're nothing like Shish Mahal, M India, or recently tried Rasoi(formerly called millenium platter) or any of my locals, but they do give me something good to aim at. Loads of garlic ends up in the dish, from the base/banjarra & dish itself. It's the first thing I can smell when i'm in any of their places.
The bunjara is very strongly flavoured (if you've never made it up). It has notes that I would describe as Moorish (from the cinnamon), sweet and has a beautiful warmth to it. This flavoured addition to the base sauce does 'elevate' the flavour to a more complex dish that you just quite can't put your finger on if I'm honest
That quote from the op, which I've only just read, is similar to what I posted recently after getting the stuff to work. It tasted no better than a Pataks paste until I learned the initial technique. It really comes alive in a dish, with no special cooking technique involved(just stir it in). It's use & creation really is the work of someone who understands flavours. I could never have came up with this of my own back. How it works in a madras I'm not sure, but I think I'll give this a bash to find out
The Ashoka bir method is definitely different to alot of methods on here.
@ mrmojorisin - My experience of curries down south is too limited to warrant a mention. I don't know why a curry produced in Glasgow would be any different say NE England? In Glasgow I often detect methi & what I think now may be singed garam masala(essentially a mix powder), which fly's in the face of things. There is a definite underlying hint of something strong, which I've seen descibed as intense. If I was to cut the GG content from the Ashoka stuff, I may have a foundation for some kind of 'Glasgow taste'....or I could be well wide of the mark............again :), but I'll keep at it
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may need to ramp up the heat a little with some scotch bonnets :)
definitely gonna try this out this weekend.
will post results here.
If it fails I can always return to Chewys excellent madras or Abduls excellent Dynamite Chicken :)
can't really beat a good Glasgow curry IMO.
i gotta say that coz I stay there.lol
I've tried Indian curries in London, Leeds, Manchester,Bournemouth, Poole,Birmingham, Kent, Belfast and Corfu among various places but the Glasgow ones to me are the best.
maybe it's just what you're used to.
I've seen various debates on here about regional variations and the same is said for Glasgow.
You can have a Madras in the East end and it will vary tremendously from one in Drumchapel in the West.
cheers :)
Madras i'm used to must be 1 TBLSP chilli, pretty hot. If there's any left the following day, I notice alot of the sourness has gone & I can actually taste & smell the lemon. Think I'll make this at the weekend also using Taj frozen G&G blocks to make the Ashoka ratio, they're so smooth they will mix together with a spoon. Those things are the new rock n roll for me
ELW