Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: london on August 24, 2014, 06:46 PM
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Does anyone use star anise powder in madras, if so how much.
London.
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Have never seen the ground powder although somebody posted about a restaurant chef grinding his own and adding a touch, just like garama masala at the end of the cooking.
But i have used whole star anise in my madras:
http://www.curry-recipes.co.uk/curry/index.php/topic,8786.msg78408.html#msg78408 (http://www.curry-recipes.co.uk/curry/index.php/topic,8786.msg78408.html#msg78408)
I have also read of others trying it too and reporting positive resuts thereafter :D
I think it adds a good flavour providing it isn't overdone.
Finally, this post may have been better placed in the BIR Main Dishes chat section rather than the recipe section ;). Perhaps George will housekeep it
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Does anyone use star anise powder in madras ?
No (at least, I don't), but I always use it (whole) in pulao rice. It was my wife who identified it as the missing element, and since then my pulao has always been spot on.
** Phil.
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CH,
I've tried using whole star anise and for me the taste didn't come through enough. The last time I was in my favorite Asian super market i saw ground star anise and thought it might give a bit more Taste. Maybe I'll Start with a quarter of a teaspoon and go from there.
George if I've posted this in the wrong place please feel free to move to the right place.
London
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Hi London I can add that I purchased and ate a fantastic madras one evening after work. The curry contained a whole star anise hidden in its depths ??? But I'm quite sure this came from the base gravy they used to create the dish.
The dish was heavy with the illusive BIR flavour we all search for.
Hope this helps.
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Hi
I've had in the Birmingham area what I term a "wet balti" with whole Star A, C bark, A bay, green cardamon and even a little piece of dried orange peel. On tasting it was the ground GM that gave the flavours and they were there just for show. I looked at my friend and asked about people eating them and she said Asian people eat with there eyes open and don't just shove it down there mouths.
Regards
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I use star anise in my Madras recipe, at the start it is fried with the onion then removed before other ingredients are added, I also use it in my rice
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Yep I second that MA use it in my rice also.
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I add to all dish via chef garam. I see it as important spice and essentially -as a quad not trio of spice.
Don't see it as an individual spice for madras.
Quite intriguing commis words. I've wrestled with adding in whole spice at dish fry but never got to it (do BIR really pick them out before serving, never had BIR with them in). I know it's real hard to get whole spice into the curry and suppose I've doubted the effect at dish fry - it takes time for the flavour to be taken on board.
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Finally, this post may have been better placed in the BIR Main Dishes chat section rather than the recipe section ;). Perhaps George will housekeep it
Good idea! I assume you mean the whole thread rather than just your post, so I moved the thread.
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I think if powdered it would be one of those aromatics which quickly loses it's punch. I'm surprised you don't find whole Star Anise strong enough. I use 1 whole star in the preperation of a Jalfrazi and it comes through perfectly balanced and is a key contributor to getting the correct Jalfrazi flavour profile (at least the ones I'm familiar with). And like the others mention, it's key in Pillau rice. I'd suggest sticking with whole and just add more if you can't get the flavour through.
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I also add to Madras. I put it in with the oil at the beginning, add onions, garlic/ ginger then remove before the spices:)
Works a treat :-*
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:)