Topic: Madrasandy base

[Madrasandy]

Stage 1

2 Kg Onions, peeled weight, sliced finely
100g Garlic , chopped
20g Ginger, chopped
100g Cabbage, finely sliced
30g Carrot
200ml Vegetable Oil
2 ts Salt
1 1/2 ts Turmeric
1/2 ts Chilli Powder

Blend garlic and ginger with a little water
Heat oil to medium and fry g/g, do not brown
Add 250ml water and the salt
Add all other ingredients
Keep adding 250ml of water at a time while stirring and breaking up onions, until water is level with top of onions
Bring to boil , then turn down to lowest heat possible
Half cover pan with lid and very gently simmer for around 3 hours, until onions are sweet and you can smell the 'vinegary' smell,(onions should melt apart when pressed with back of a spoon)
Stage 1 done

Stage 2

2 ts cumin seeds
2 ts coriander seeds
1 ts fennel seeds
2 dried kashmiri chilli
2 inch cinnamon stick
2 bay leaf
2 green cardamom
1 Tbsp garlic/ginger (blended)
1/2 Large onion finely grated
1 chef spoon Blended plum tomatoes
100ml oil

Dry fry the fennel, cumin and coriander seeds, allow to cool
Dry fry the kashmiri chilli's, allow to cool
Grind spices
Heat oil gently fry the cinnamon,bay and cardamom to flavour the oil
Add onions and pinch of salt and gently fry until beginning to caramelize , remove whole spices
Add g/g fry for 1 minute
Add ground spices and fry until aromatic ,30-60 seconds
Add Tomatoes and cook for 10-15 minutes until darkened
Stage 2 done.

Add stage 2 to stage 1 and simmer for 30minutes.
I then left mine to cool overnight
Mash the base with a potato masher and return to heat
Bring to boil and hard boil until the froth disappears, then simmer very gently for 30 minutes or so

[Edwin Catflap]

Anybody tried Andy's base yet, if so whats the verdict?

Ed

[George]

Anybody tried Andy's base yet

I'm afraid not, and the reason is that there's no background, commentary or intro - just a plain recipe. We don't even know what the OP thinks of it, because he doesn't say - well, not on this thread, anyway.

Suggestion - only post recipes which have some merit and, given that, tell us why, and 'sell' the recipe to us.

If the OP would care to compose a bit of promotional text, I'll be pleased to add it to post #1.

[mickdabass]

Anybody tried Andy's base yet

I'm afraid not, and the reason is that there's no background, commentary or intro - just a plain recipe. We don't even know what the OP thinks of it, because he doesn't say - well, not on this thread, anyway.

Suggestion - only post recipes which have some merit and, given that, tell us why, and 'sell' the recipe to us.

If the OP would care to compose a bit of promotional text, I'll be pleased to add it to post #1.

Hey George,

All I want to see is the recipe. Ive seen  the photos of the finished curry.

I don't need the Hard Sell.

Is anyone going to post a recipe that they think is rubbish?

I certainly wouldn't.

Oh, and by the way, Thank you for sharing it with us Andy!

Best Regards

Mick

[Secret Santa]

I'd be interested to know where this current - and to my mind barmy - fad for mashing the base comes from. What curry house in their right mind is going to hand mash the quantities of base they make?

When did you last see a lumpy BIR base?

[fried]

That'll be the missing 5% then SS, elbow grease.

[Onions]

...but shurely that would curdle...? 

[Madrasandy]

I'd be interested to know where this current - and to my mind barmy - fad for mashing the base comes from. What curry house in their right mind is going to hand mash the quantities of base they make?

When did you last see a lumpy BIR base?

Hi SS, The base can be blended ,your choice, the onions are cooked until they are so soft that they can be mashed which also leaves a little bit of texture to the base, which I like, and the base I order from my Restaurant is never completely smooth.

[Madrasandy]

Anybody tried Andy's base yet

I'm afraid not, and the reason is that there's no background, commentary or intro - just a plain recipe. We don't even know what the OP thinks of it, because he doesn't say - well, not on this thread, anyway.

Suggestion - only post recipes which have some merit and, given that, tell us why, and 'sell' the recipe to us.

If the OP would care to compose a bit of promotional text, I'll be pleased to add it to post #1.

Hi George
What is OP?
This base is a base that I have been working on , with some help from others, I have tried many different ways and combinations and this produced a very good base indeed. The spicing is based on a lot of research into Bengali spicing, as a lot of BIrestaurants are Bengali run.

[George]

Hi George
What is OP?
This base is a base that I have been working on , with some help from others, I have tried many different ways and combinations and this produced a very good base indeed. The spicing is based on a lot of research into Bengali spicing, as a lot of BIrestaurants are Bengali run.

madrasandy - OP stands for original poster, I think. I should have used your member name, so sorry for that. I'm also sorry I forgot it was you who'd done a lot of hard work formulating a Madras. The trouble is, there is so much material here, it's easy to forget or get confused. That's why I always reckon that a bit of introductory information, like you've now done, must make sense.