Topic: Rajver madras sauce

[parker21]

hi guys/gls
got a demo of rajvers' madras sauce for free and got the sauce for nothing as well.

2-3tbsp curry oil( his is reclaimed from the curry gravy i asked )
3 ladles of runny curry gravy
1tsp tomato paste
1tsp curry powder(mixed in these quantities, 4 turmeric 2 curry powder 1 coriander 1 cummin 1/2 paprika)will post in right section later)
1tsp chilli powder
1 chefs pinch fine chopped garlic
1 chefs pinch of methi
1 chefs pinch of fresh coriander
1tbsp lemon juice
1 chefs pinch of salt

1) heat pan (medium  heat)
2) add oil to pan heat for 10 seconds
3) add garlic to pan stir a little when it floats remove from heat
4) add salt, curry powder, chilli, tomato paste and return to heat turn up to full stir well when you smell toffee add 1 ladle of curry gravy mix and well
5) add the lemon juice stir well then add the 2 ladles of gravy stir well
6) add the methi and the coriander mix in
7) stir frequently ( as i did... yep they let me in on the action haldi) cook until you have the  right consistency . approx 5 minutes and it's done

it is basically the same as the vindaloo recipe and method save for the lemon juice and the amount of chilli powder.

all you have to do is add the chicken or lamb after the last ladle of sauce in each recipe/method

the whole thing was cooked in total about 6 minutes, but what a buzz totally recommend it.

hope you enjoy the read, would have given you the story in full but don't have the time right now.

regards
gary

[Curry King]

Thanks for sharing this Gary I think this is spot on and how I have been making my final currys for ages.  A couple of differnces being full heat and a ginger\garlic puree mix in place of the chopped garlic.  Do you think he toned the heat down as it was a demo?

Cheers
cK

[Cory Ander]

Hi Gary,

Thanks for sharing your curry house cooking experiences and recipes with us Gary

It's always a pleasure to hear of people's first hand experience of cooking real BIR curries in real BIRs and takeways 

I think your observations go a long way to substantiating those of several other members here. 

Please keep 'em coming! 

[mike travis]

Hi gary,  . Looks good. What curry gravy do you recommend. As for the curry oil, I had a takeaway the weekend and no matter how hard I squeezed the bag I only got a drop or two. Other than that I fancy a crack at it.  ;D cheers

[haldi]

This is exactly the kind of thing I have been trying to do
Just the extra curry sauce
I'll try this recipe

This all hinges on the curry gravy being exactly right, doesn't it?
The recent demo I had was even simpler
It only added the spiced oil and tomato puree to the gravy

Chef took a can of spiced oil from the fridge
The oil becomes thick when cold and looks most "un oil" like
He took two desertspoons of this and heated it in a pan for about two minutes
The gas flames were running up the side of the pan
He then added three desertspoons of tomato puree and stirred this round the pan for a minute
The tomato puree is straight from a can
Not diluted and made by "white tower"
Chef then put in two ladles of curry gravy and boiled it for about three minutes
All the time, little spits of oil were igniting at the side of the pan
This was giving an amazing BIR aroma
You would recognise it
Chef turned down the flame and added a teaspoon more of tomato puree and maybe half a ladle of curry gravy
He cooked on this lower heat for a couple of minutes then the sauce was finished
He put half of this into a foil container with a cardboard lid
This was the finished extra vindaloo sauce

If nothing else I want, to get this right
Thanks for the recipe Gary

[parker21]

hi mike
try the Rajver base i posted with the vindaloo demo as the title says Rajver . it is quite esy with no real mystery ingredients. the more the oil you put in it should give you enough to reclaim.

try using the rajver curry powder mix as well i mixed mine the other night and except the colour difference they smelt the same maybe the colour will alter with the quantities they mix up.

these recipes couldnot be simpler but it is mastering the technique and not burning the garlic and spices. if you acheive toffee like smell you are all but there


good luck
regards
gary

[mike travis]

Thanks gary,  will give it a go asap....  ;D

[haldi]

I can't work this out
I am 100 per cent sure that Gary's recipe is accurate
But I'm not getting a result, I am totally satisfied with.
Not using this or any recipe
I think this "extra" sauce recipe is the hardest thing to make
If you make a complete curry, then it hides missing flavours by adding others.
I am getting a very tasty curry sauce but it's not quite there.

Have you had an exact result, Gary?
I took the recipe a little slower this time
I got what you describe as the "toffee" aroma
When I made it the first time, I didn't remove the pan from the heat and overcooked the garlic.
That makes a big difference to the end result

I want to be able to put a bought sauce next to mine, and say there is no difference.
I can't do that, and I am at a loss to know why
The only thing I can think of, is the curry base has extra qualities that become only apparent when cooked
You think you have matched it, but haven't

Sooner or later I will have to try a full size base to test the "making in large quantity" theory

By the way I think the "secret santa" spice mix is spot on

[joshallen2k]

How much is a "chef's pinch"? 1/2 tsp?

-- Josh