Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Edwin Catflap on October 03, 2013, 12:08 PM
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Here's my latest attempt at the ever tasty CT's madras
Yummy!!
(http://www.curry-recipes.co.uk/imagehost/pics/c408b632c0e91bc1ec7d0b36198cf5ce.jpg)
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Gorgeous Edwin. That's tonight's dinner decision sorted. Balti madras.
Rob :)
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I make this a lot and that looks bang on the money, EC. Nice one.
CT's Madras has been my No. 1 default dish for a good while now, and highly recommended to those who have yet to try it (don't be tempted to leave out the Lea & Perrins!)
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Aye! An excellent dish and an excellent recipe. :)
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That does indeed look yummy, Ed.
Nice one :)
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It's a shame you don't all live a bit nearer. I could dial in my order, have you deliver it and assess all your dishes for you. I'd do it for free of course ;)
Very professional looking dish there EC :P
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Nice one ED, Madras on Glass. :D
It does become addictive. ;) ;D
cheers Chewy
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That looks like one of the finest curries ever made. Have you got a link to the original recipe and any hints/diversions to achieve this miracle? ;D
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That looks like one of the finest curries ever made. Have you got a link to the original recipe and any hints/diversions to achieve this miracle? ;D
No problem, watch the master at work here. Just remove the underscore at the start of the link ;)
_http://vimeo.com/33663388
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Thanks for the link. Much appreciated.
This one in this thread is quite a bit redder. Is that because of more kashmiri chilli powder?
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It could be down to the chilli powder, the base, the mix powder, the tomato paste (with possible food colouring or containg tandoori masala, to name but a few or simply the effect of the flash. Ignore the colour and just go for it. You won't be disappointed ;)
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I'm with CH on this one, I don't get caught up in whether a curry is the right shade or not. Some people on the forum talk about "old style" curries, i.e. from the 70s or 80s and I certainly do recall from the late 70s / early 80s that curries were more brown and less red but hey I've made a Madras that is brown and I've made one that is red (I went through a red phase using colour), but as long as it tastes right that is the main thing.
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Well made it last night and it was really nice. Mind you I thought Kashmiri chilli powder was meant to be mild but not the MDH one I used. Was quite hot.
To make it a bit calmer for my other half I added a small cup of water/coconut powder and half tsp sugar and the feedback was very positive.
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Hi Donnie
Glad you liked it, its a good recipe. With the coconut you have essentially made a Ceylon!
Ed