Howdy,
Ive got a couple of pics of my base sauce from yesterday. It's CA's sauce using his spice mix.
I've also got a couple of questions about his madras
Do i need to use his spiced oil or not?
If im making the madras for 6 people this weekend, should i do it in one pot at the same time, or is it better to follow the recipe and do it in 3 smaller batches?
Pre-blending base sauce....
(https://lh4.googleusercontent.com/-I1GYqr851cU/UwZxFU6op2I/AAAAAAAAMZ4/TC4JkA17E2c/s512/20140220_205947.jpg)
Base sauce after blending....
(https://lh5.googleusercontent.com/-9WXyknoVu1s/UwZ7lnE0pJI/AAAAAAAAMZY/xJlus7ajyxA/s512/20140220_220231.jpg)
All tubbed up - 5 300ml portions for freezing and one ice cream tub with 900ml in it for this weekend.
(https://lh3.googleusercontent.com/-4gTBpPzqLy0/UwZ-UrNOTXI/AAAAAAAAMZo/zn9AdK4xRGg/s512/20140220_221412.jpg)
3 x 2 is definitely better than 1 x 6, and while you don't /need/ to use the spiced oil, it will (a) do no harm, and (b) may well add something to the flavour.
** Phil.
You don't need to use spiced oil. Better if you're new to BIR cooking to focus your time and attention on getting the basics sorted. It's likely to take you a good few tries before you're happy with the results (certainly did for me!) and after that you can start chasing the mythical final 5%!
Cook your curries in no more than double portion sizes, to ensure you can get the spices cooked correctly.
Thanks guys, i'll take your advice on board and see how i get on later. Pics to follow.
Treat it as an experiment. Cook four double portions and compare the results, it's interesting how much the taste can vary even with simple ingredients.
Watch a couple of videos and try to get your technique down, I'd also be wary of the spiced oil until you know what the basic recipe tastes like.