Topic: SnS's Madras using SnS's Base June 2008

[SnS]

This is a Madras recipe to go with the SnS's Base June 2008. Base recipe can be found here


(makes 1 portion)

About 250 ml of SnS's base per portion

garlic paste
tomato paste
ginger paste

about 1 tsp of each gently fried in 2-3 tbsp of veg oil for about 1-2 minutes (without burning)

then add

0.5 tsp coriander
0.5 tsp cumin
0.25 tsp turmeric
1 tsp chilli
0.5 tsp kashmiri mirch
some dried methi

gently fry until toffee aroma, then turn heat up to medium/high.

after a few seconds add some base
fry (it should sizzle)
after a few seconds add some more base
fry (it should also sizzle)
add a little water (keep the heat up)
add pinch of MSG (or salt if you prefer)
add pinch of garam masala
add more base (keep stirring)
add more water (to keep it from sticking, turn down the heat)
add more base
add prawns (or precooked meat) and heat through
reduce until right consistency

The above method should take about 15 minutes and takes a little practice.

Enjoy 

[Yousef]

My Pics of this recipe using the base shown in the thread above.

Cooked on a high heat probably for 10 mins in total.  I used a lid this time to help stop the splattering from the curry sauce.  This also helped me achieve the madras consisteny as the water does not evaporate easily.

This is 100% BIR Madras.
My only tip is you must must use Rajah Madras Powder in the spice mix and Deggi Mirch.  The Deggi Mirch is really spicy and deep red which gives the madras its distinctive colour...i am 100% sure this is now what is used in a Takeaway.  I always wondered how they get that immediate spicy heat...well here is it...Deggi Mirch.

[SnS]

Nice clear photos Stew. Is this your new camera?

When you say you added Rajah Madras Powder to the spice mix - I assume you are referring to the Madras recipe - not the base (it's already in the recipe). Also, whilst you used 1 x tsp D.Mirch instead of 1 x tsp chilli in the Madras (ok cos they're both hot), there is also the 0.5 tsp K.Mirch - did you use 0.5 tsp paprika instead or did you just leave it out.

The recipe uses chilli for hot (sub D.Mirch), and K.Mirch (sub paprika) for red colouring plus taste.

I suppose the perfect solution would be K.Mirch AND D.Mirch resulting in a red, red-hot Madras.

Regards
SnS 

[Tamala]

Good looking curries, but the rice (in either) is not really very BIR-like is it (in texture or presentation)?

[Yousef]

Hi Tamala,

Unfortunatly the rice is my downfall and has been neglected, i really need to start working on it and try the Pilau Rice recipes on this site.

Stew

[SnS]

I wouldn't worry about it Stew. The curry, which is the main topic of this thread, looks great to me.

I've had some real mushy, overcooked, underspiced rices served at BIR's.

At least yours looks fresh, very edible and healthy - and without all those non-essential food colourings. I often like plain boiled rice too - there is nothing 'non-BIR' about it.

SnS 

[Unclebuck]

Looks great to me Stew - I'm not into food colours in rice, not needed.

[JerryM]

we tried this madras again last night and it's without doubt top notch.

we're particularly sold on the spice mix. i can't comment on the kashmiri as i've not got any yet. we would reduce the cumin - but that's personal preference only. i used 1/2 tsp per portion of the methi before grinding and still amazed i'm using it having previously added it direct after frying and discounted it on taste.

For info i used a derivative of the CRO2 base making 2 identical batches: one the Raj way, one the oil reclaim way - no discernable difference in taste. (will post details in the relevant post)

[Chris303]

Good looking curries, but the rice (in either) is not really very BIR-like is it (in texture or presentation)?

Not everyone eats Pilau rice... most BIRs sell boiled as well.

[joshallen2k]

Great curries, great efforts... and nitpicking the rice.