Topic: Easy Madras

[Peripatetic Phil]

See link below which won't work, but not sure how to just type the bloody URL without it showing the non working vid .

I find that sticking it in a "code" group achieves the desired effect; the link is inactive but visible --

Code: [Select]

http://vimeo.com/39792361
** Phil.

[curryhell]

Cheers for that Phil

[curryhell]

Wasn't going to have a curry tonight but half an hour or so on the site soon got my juices flowing and the urge to eat curry arrived.  Besides, I had an untested base in the fridge that needed to be reviewed
Couldn't  decide where to write the review of the curry made with the new base which i reviewed here:

http://www.curry-recipes.co.uk/curry/index.php?topic=5346.msg80700#msg80700

Decided to do it here as this is the dish i chose to cook.  Having made it a few times with the Zaal base, Abdul's enhanced and C2G's it had always produced very tasty results that i was more than happy with.  Any deficiency would be sure to show up unless the chef had an off night
Anyway, here's the end results and the porn:








I had it with



got half way through and thought i'd leave some for tomorrow ;D



Colour of the finished curry was a little more golden orange than the one i made last week.  I put this down to the ratio of tomatoes used to onion volume, far more onions used in the Zaal base.  The texture of the dish was as i would expect, a good liquid consistancy, not thick and which poured off the spoon.  The curry was giving up a nice amount of red oil and had that flocculated appearance.  The aroma was good, nothing untowards and no overwhelming smell of whole spice but a hint of aniseed from the star anise / fennel combination.
Now the crunch.  Would i have paid for it in a restaurant.  Most definitely yes.  Heat wise, it was at the bottom of the scale which you'd expect with only just under 1 tsp of chilli.  The sauce had some depth to it but it lacked aftertaste and richness that i'd got when i cooked the dish last week. This was in spite of a heavy reduction of the first half of the gravy.  The flavours had all merged well and surprisingly there was no distinct tomato taste although it did have a bite to it.  All in all, a very decent curry.  I will have no hesitation in using the rest of the base.  IMHO it's definitely in area with many others, in spite of my initial thoughts on Sunday.  The base reduced well during the cooking stages and was not overly aromatic given the whole spice.  I will be checking the empty kahrai dish in the morning for aromas ;D