Topic: Madras

[Naga]

I've just re-read my opening post and realise that I forgot all about the coconut! I'm now not sure about incorporating it in the BIR-style version as there would be no chance of comparing against the traditional-style dish, never mind my standard version.

I think I'll just leave it out this time around. After all, there is coconut in JB's base so at least the ingredient will be present in some form.

Looking forward to curry No.3 of the weekend!

[JerryM]

Love this type of post. Holding breath for BiR outcome.

Nice prompt for me on the spicing - need to dig out my copy of the Gurkha book.

[fried]

Cheers for the recipe, I'll be knocking this up for tea, using lamb.

[Naga]

Cheers for the recipe, I'll be knocking this up for tea, using lamb.

Much jealousy here!

I've just amended my notes on Chewy's recipes (Lunchtime Madras and Zeera Madras) to reflect the traditional ingredients. Results to follow later tonight.

In the meantime, it's soup and a sandwich for lunch!

[fried]

Just out of curiosity, did you use the curry leaves? I couldn't see any in your dish. I forgot to buy some this morning . I love them things.

[Naga]

...did you use the curry leaves?

Aye, I did. But I chopped them finely before cooking. Don't really know why I did that, mind you - it just sort of happened before I realised what I was doing!

[chewytikka]

Hi Naga
Just an suggestion.
Sometimes my BIR meat precook becomes virtually a finishd traditonal curry.

If you have any left, use the traditional dish as a precook meat for a Madras or Bhuna.
you'll get the deep Indian spice flavour from the Lamb/Beef covered in a lucious BIR sauce.

I often do the very same and is what I did with half of the Buckhara Lamb, Gav brought round.

cheers Chewy

[mickdabass]

That looks the biz Naga and the freshly ground spice mix looks sexy too lol. Look forward big time to reading about the bir version
Regards
Mick

[mickdabass]

Oh yeah and lunch for me was a banana slimfast milkshake [emoji22]

[Naga]

...If you have any left, use the traditional dish as a precook meat for a Madras or Bhuna. you'll get the deep Indian spice flavour from the Lamb/Beef covered in a lucious BIR sauce.

Too late, I'm afraid, Chewy. Trad. curry portion No. 2 was consigned to the freezer yesterday for a later date. But it's a great idea - after tasting the fantastic marinated beef, I was thinking along the same lines myself for future curries.

But fear not, it'll be poached chicken a la Chewy tonight, so I'm looking forward to some juicy and tender meat in the BIR version.