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Correct me if I'm mistaken, but it is my understanding that fenugreek leaves/seeds (unsure which is preferable) and kashmiri chilli powder (I've also seen MDH Deggi Mirch Masala mentioned) are pretty important for chicken madras.
Back in 2014 I did a conversion of a traditional style Madras recipe from a book
Quote from: livo on June 26, 2020, 12:56 AMBack in 2014 I did a conversion of a traditional style Madras recipe from a bookNo such thing as a traditional style Madras as it is a BIR invention. Unless you mean a curry form Madras which formed the basis for the BIR Madras?
Quote from: britishcurries on June 25, 2020, 08:21 PMCorrect me if I'm mistaken, but it is my understanding that fenugreek leaves/seeds (unsure which is preferable) and kashmiri chilli powder (I've also seen MDH Deggi Mirch Masala mentioned) are pretty important for chicken madras.It depends what you're local is using as they don't all make them the same. Personally I don't like kashmiri chilli because it has a slightly bitter taste (some brands much worse than others ) that I haven't detected in any curry from a restaurant or takeaway. But I love deggi mirch for its flavour and colour.Equally I can't abide the addition of lemon juice ... it was the eating of a sour madras in a restaurant that was the straw that broke the camel's back for me and I never ate takeaway or restaurant curries since. Others will say lemon juice is an absolute essential ... no accounting for taste.Some may use kasoori methi and some may not but you have to try that if you haven't already. Fenugreek seeds or powder have no discernable effect on the flavour for me but Phil and others swear by them. Go figure!
There's a few BIR near me that use aniseed/fennel in their madras. Depends what you've experienced. I like the addition and have known it being used since the 90s but wouldn't say it's essential or part of a classic nationwide madras. Some do some don't and I use it on and off and still get the lovely cooked BIR madras flavour without.Fenugreek powder is another nice addition, I think it adds a certain smell and smokey flavour of BIR in general and I also use leaves mostly. In my mix powder I use kashmiri powder. With aniseed I just use the hard spice in the ally pan and remove it at the end. I've tried aniseed ground bought in a packet to save me the time of grinding it but the flavour gets very diluted even with a lot in so one or two star aniseed whole do a better job. You could also bias your spiced oil with aniseed/fennel.Madras is my fav and it's pretty basic hot but tasty curry really with room to put your own distinguishing note on it, some like lemon, lots of coriander, aniseed background and so on.After 8-10 years I've got a consistent BIR flavour coming through even with just a standard madras mix power. I've been down the road of trying this and that many times in the early days.