Topic: Got an invite to my local resturant kitchen!

[kid curry]

Where should i post the spice mix?

[chowie]

I would guess just keep putting all your findings etc in this thread.

[JerryM]

Kid curry,

like everyone else this is fascinating stuff and madras the fav of a lot of members.

please post the spice mix in the thread for now (can be made into it's own post later).

pls re think whether all the measurements are in chef spoon (mine is 4 tbsp so on my spoon there would be 4 tbsp of spice mix in the madras c/w 2 tsp that i use normally for a std 200ml portion).

keep going. Brill

ps I like the chef - no lemon for me too

[Bobby Bhuna]

So do you know what's in the spice mix then?

[kid curry]

Sorry it's late guys, but football called last night!!

Yes, it was definitely a chef's spoon.  As for the mix, here goes:

Kid Curry's spice mix!

equal measurements of:

cumin,
coriander,
tarmarind,
curry powder

Like they said, one of the most important parts, is not to cut corners using garlic paste or ginger paste.  You must always blend your own!

Like I've said in earlier posts, I've tried to remember everything but I'm sure if you ask the questions, I'll (maybe) remember something I've forgot!

Do you want me to post the base here and then you can move it?   

[joshallen2k]

Tamarind? Are you sure? Not turmeric?

[JerryM]

Kid curry,

i would put the base here for now so it's all together.

tamarind is certainly different - presume it's the black liquid concentrate. i would add it separately to the powders and guess that's what they do.

will certainly give the madras a go over the weekend.

Many thanks once again KC.

[kid curry]

Sorry! sorry! sorry!

Tumeric not tarmarind :-[

[kid curry]

Kid Curry's Restaurant Base.

6 large onions,
1 large carrot,
1/2 green pepper, (because of strong taste)
1 stick of celery
5 cloves of garlic,
1 inch square piece of fresh ginger,
200 mls of vegetable oil,
1 heaped tbspn of spice mix,
1/4 tbspn of chilli powder,
1 heaped tspn of salt,
fresh tomatoes, equivalent to one small tin,
Water - 1 ltr to 1.5 ltrs of water.

Roughly chop everything up.  Place into cooking pot with oil, spice mix, chili and salt.  Fill pot with water level to the ingredients. Boil for around 45 minutes then liquidise.

The colour should look yellowish.

Now simmer, uncovered until the colour turns darker, adding the rest of the water as you go along.  Remember you can add, but you can't take away.

After around 2 hours the base will turn a darker colour with a thin layer of oil on top. Basically the longer you simmer the better the taste (apparently).

 ;D

[JerryM]

KC,

i'll give this a go this weekend. I like the spec other than missing coriander stalks which I feel to be a must in a base.

the 1st thing that hits me though is that this spec is not that different to what i've made before and can't see it closing the last 5%.

there are some interesting features though that i have on my list to check out:
1) i'd recently ditched using green or red pepper in base
2) the carrot proportion is probably higher than what i've been using (looks like 15% of the onion c/w 12% my spec)
3) i tried celery a while ago (ronnoc's base) and although not a fan thought in the right proportion it may just have it's place

i'll compare the base against my current norm - so should be interesting.

i'll try and make the no base madras if i can get to it.

i?m sure this comparison will finally convince me that the last 5% lies elsewhere ie not in the base.

very much appreciate your efforts and enthusiasm which we all share.