Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: joadt on January 30, 2013, 08:21 PM
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Made this following Chewytikka's video and using his base sauce. First 5 attempts at this produced something which I thought was a bit oily. Had trouble getting the sauce to thicken. Cut back on the oil to a half chef's spoon and started getting great results - lovely, thick, rich sauce. With less oil in the pan once I put the spices in after the tomato dilute I get more of a paste in the pan. Seems to work for me and the resulting curry is nice and hot. It's very quick to cook - 8 mins for this one I think. Get great pleasure from eating it and love the cooking process too. Want to try his Jhal Frezi next but having problems finding the patak pastes to make the red masala.
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Certainly looks good and well done but you really need to resize those pics before posting. ;)
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Sorry about that. How's this?
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And another...
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A perfect fit, and a nice colour too. No sign of oil separation, though, which makes me wonder whether you overdid the oil reduction.
** Phil.
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Looks great, joadt - and the sauce consistency looks spot-on to me, too. Not so thin that it runs everywhere and soaks the rice, but too thick, either. Just how I like my Madras!
Would agree with Phil about the lack of oil separation, but how much you decide to use is down to personal preference. Indeed, I've seen videos of a pro chef in action who also favours the minimal oil approach (see about half-way through http://www.youtube.com/watch?v=WCA_BbVJdEs (http://www.youtube.com/watch?v=WCA_BbVJdEs) ).
Anyway, keep up the good work!
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Mmmmmm. As we know pics do not often truly represent colours etc on here. Maybe the oil is ok. Just cannot see it
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Ah, thanks for your comments.
how much you decide to use is down to personal preference. Indeed, I've seen videos of a pro chef in action who also favours the minimal oil approach
Yeah, I don't like an oily curry. That's just a personal preference from my very limited curry making experience (I've only attempted a Madras!). My local BIR's Madras is not an oily curry but has great flavours and heat and is lighter in colour and I suppose I was combining the knowledge I had gained from Chewytikka's video and my experience of my local. I was getting seperation when using the full chef's spoon of oil but the resulting curry was disappointing both to the eye and on flavour. I have found cutting back the oil to half creates a sauce I like and there is a subtlety of flavour which comes through which was not present before. Good to know that some pro chefs use smaller amounts of oil too! Thanks for pointing that out.
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I reckon joadt has got it just right. That is exactly how a madras should look in Manchester. Silky smooth, light, and saucy; flecks of oil separation, as seen in the o/p first pic. Spot on is that.
Rob :)
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I think it looks very good too. Well done!
Paul
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Joadt you have hit the chilli on the head. What works for you is key but One thing I have personally gained from this forum is the confidence and indeed desire to try new things. It is so easy to make the same tried and tested meal time and again but my regular table top critics are now demanding different things all the time now they also realise that Dad can make something different now and again that they may actually like just as much as their regular fare if only they were also willing to try it. .
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Hi joadt
That looks a nice clean Madras with great colour and texture.
Really glad your having fun and enjoying your efforts.
Excellent that you made my base and followed on and made my Madras, cutting back on the oil is fine with me and I should do it more often.
Here's a screen grab from the my vid, and the two curries are very close indeed.
(http://www.curry-recipes.co.uk/imagehost/pics/62c4773cd176bb8c2d971985940635fd.jpg) (http://www.curry-recipes.co.uk/imagehost/#62c4773cd176bb8c2d971985940635fd.jpg)
As for the Jhal Frezi and my Red Masala, just add any Tandoori Masala powder and Garam Masala powder
instead of the Pataks pastes. 1 rounded tsp of each should do the trick.
Nice to see somebody currying, instead of reading all the crap
from Phill and Co. (All the Time)
Good on ya joadt ;)
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Based on the pics, i'd definitely pay money for it. Do you deliver? ;D Don't get hung up on the oil separation. Looking at the finished product it probably did separate but because of the reduced quantity, it's difficult to see. Good to see some tweaking to achieve the result you are looking for, having cooked the original first. Keep up the good work ;)
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I don't know what to say...thank you all very much for your kind comments. I thought people were going to laugh at it! Am I the Susan Boyle of curry making? ;-)
Thanks for your comments Chewytikka - watching your videos and reading the information on this forum has been a great learning experience! Thanks for the help with the red masala mix! I'm bursting to give the Jhal Frezi a go! I'm almost getting to the stage where preparing and cooking the curry is becoming more fun than eating it - bad, very bad.