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Messages - dave3310

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Madras / Re: My Madras
« on: October 11, 2020, 10:19 PM »
Just revisited this recipe after many years and much practice on other curries. It's one of the first ones I made when I joined this forum and now I actually know ( sort of ) what I'm doing, this is a banging recipe. Really enjoying it. Hope you're still around to get this praise.  :like:

Glad you enjoyed.

please start another thread in the appropriate section of the forum or better still, add to those that already exist.

Why should he? SS makes a very valid point only to be shouted down by you and (breaking forum rules) by dave3310.

Whatever... George

SS...... You talk s**t

For your info in my local cash and carry veg ghee is CHEAPER than veg oil, so there goes your logic.

It wasn't long ago that I asked a few selective customers of mine to give me feedback on the ghee v oil.  All but 2 preferred ghee and the 2 that didn't were undecided.

Veg ghee for me----- and more so because it's cheaper than oil.

This recipe is the real deal.... :) :) :) :)

Tandoori and Tikka / Re: Takeaway tikka marinade
« on: January 31, 2016, 11:48 AM »
JB... You mentioned in post 1 that the green masala sauce contains mint, but a few posts later you list the ingredients for it, but no mint is mentioned?
Please could you clarify


Madras / My Madras
« on: January 24, 2016, 10:04 AM »
Straight to the point -- Here's my madras recipe that I find stunning.


1 and a bit Chefs spoon seasoned oil
1 Heaped teaspoon garlic and ginger
Half chefs spoon blended plum toms
1 teaspoon methi leaves
1 Heaped teaspoon mix
1 Heaped teaspoon chilli
1 teaspoon ground cumin
2 pinches salt
2 tablespoons fresh coriander
Squirt of lemon juice
6 drops of worcester sauce
Half teaspoon sugar
300ml base (JB's)
Pre cooked chicken

1/   Heat oil and add G & G     (30 secs)
2/   Add blended toms     (1 min)
3/   Add methi     (30 secs)
4/   Add mix, cumin, chilli, salt     (30 secs)
5/   Add 100 ml base and reduce slightly    (2 mins)
6/   Add 100 ml base and keep cooking     (1 min)
7/   Add 1 tablespoon fresh coriander along with the lemon juice, worcester sauce, sugar     (1 min)
8/   Add pre cooked chicken and 100 ml base     (3 mins)
9/   Serve and garnish with remaining fresh coriander     Done

The real key, I find, is the heat level that this is cooked with.  I use an Aga and always cook this on the hottest hob stirring the dish for most of the cook time. 

I also only use an aluminium pan as it will caramelise the sauce as it cooks, unlike a non stick wok.

Give it a go and see what you reckon.   :D

Stumbled across this thread a couple of days ago and glad I did.

Knocked up the base yesterday afternoon and before going out last night made a madras sauce......... I can honestly say it was the mutts nuts.  Best I've tasted in many many years.  Will be definitely sticking with this one.

A true BIR taste.

Nice one JB   ;D

Made this base last night, then knocked up a madras ------ very very impressed.

Looks fantastic SP.

Which exact model is this?

Anyway, moving on....

Goncalo, it looks like the SS2 Ultima.

I took delivery of mine about a month ago and I've been firing it up about 3 times per week.  It's a hell of a bit of kit.  The real advantage is when it comes to doing the naans.

Thank you for your kind comments and your totally incorrect judgement of character........

Fair enough, but with your post count of 9 (as of the time I wrote my comment) and the previous post being from 2006 and with a straight-forward (not really elaborate of your experience) your you can't held me guilty for suspecting on intentions.

Have you ever tried to post comments on the forum from a cell ??

Easier said than done mate

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