Topic: Zaal base (tweaked with hints of Jb's)- Test madras

[LouP]

First base was Zaal to spec (maybe slightly over spiced by my over zealous hands)and the second was Zaal to spec (correct spicing) and 20grams coconut cream and 1.5 cloves garlic tarka added.
new base at the top (slightly lighter)


I then made exact copies of Madras. Weighing everything exactly....
Original (first) base


New (second) base


Photos dont really do them justice(They look gloopy and they weren't)  they were both lovely and smooth. The new base produced a lighter fresher curry and I think I shall stick to that base (with the tweaks)as it hasn't changed it too much, just enough for me.
I did have an epiphany though as I made two curry sauces after.
I usually put my oil, then onion/chilli, then garlic/ginger but with one sauce I fried the chopped garlic in a mini frying pan, put this in the main pan and then did my usual routine and this made a MASSIVE difference. You could taste and smell a hint of nutty sweet garlic in the background and especially this morning when I have tasted it stone cold.
It is a flavour that was definitely in the Madras I ate at the local Indian restaurant last week.
I will be doing that again for sure.
So glad I have sauce left for today:)

[Madrasandy]

Great work Lou, they both look lovely.
Nice to see more people doing side by side comparisons , best way to find out what's working and what's not. 

[Madrasandy]

How did the curries taste the following day Lou?

[littlechilie]

Food looks fantastic Loup, judging by the colour of these currys I will guess you used very little tomato in your sauce.

[LouP]

The next day the sauce with the extra Garlic tarka was amazing!!

I used 1/2 a tin of blended tinned toms in the base and I use 2 tablespoons of the same blended tinned toms in the curry.