Here's my latest attempt at the ever tasty CT's madras
Yummy!!
(http://www.curry-recipes.co.uk/imagehost/pics/c408b632c0e91bc1ec7d0b36198cf5ce.jpg)
Gorgeous Edwin. That's tonight's dinner decision sorted. Balti madras.
Rob :)
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!)
Aye! An excellent dish and an excellent recipe. :)
That does indeed look yummy, Ed.
Nice one :)
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
Nice one ED, Madras on Glass. :D
It does become addictive. ;) ;D
cheers Chewy
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
Quote from: DonnieH on October 22, 2013, 08:51 PM
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
Thanks for the link. Much appreciated.
This one in this thread is quite a bit redder. Is that because of more kashmiri chilli powder?
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 ;)
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.
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.
Hi Donnie
Glad you liked it, its a good recipe. With the coconut you have essentially made a Ceylon!
Ed