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Curry Photos & Videos => Pictures of Your Curries => Topic started by: Edwin Catflap on March 04, 2015, 02:28 PM

Title: Julians Madras
Post by: Edwin Catflap on March 04, 2015, 02:28 PM

Madras being my favourite curry, I have a couple of faves - CT's and Madrasandy's. BUT I am always trying new ones so I tried Julians. Well it made a really nice Madras, the combination of cumin, tandoori powder and GM made a great difference. Well done Julian.
(I used CA's base, powders)

Here's his vid, which is in the public domain, and my pics with a cheats naan!

https://www.youtube.com/watch?v=GlThV2STccM (https://www.youtube.com/watch?v=GlThV2STccM)

(http://www.curry-recipes.co.uk/imagehost/pics/631d0470c4b7db154fc28ced46dfaf49.jpg) (http://www.curry-recipes.co.uk/imagehost/#631d0470c4b7db154fc28ced46dfaf49.jpg)

Title: Re: Julians Madras
Post by: Peripatetic Phil on March 04, 2015, 02:50 PM

Bit too red for me (the tandoori masala, perhaps) but nonetheless makes me feel rather hungry.  Unfortunately I have 3/4 of a 2kg pork joint to finish up, so this evening is more likely to be sweet-and-sour pork than a nice chicken Madras ...

Title: Re: Julians Madras
Post by: fried on March 04, 2015, 03:53 PM

I reckon the redness of a curry is more down to the chilli powder used. I'm using up some standard TRS chilli powder at the moment, in preference to my usual kashmiri mirch, the result is a quite a different colour.

Have you tried 1/2 tsp of Priya ginger pickle in a madras? If not it certainly adds a little something extra. I think CT might've mentioned this.

Title: Re: Julians Madras
Post by: curryhell on March 04, 2015, 08:57 PM

I'll pardon the naan based on the evidence given by the madras.  I'd like to sink a spoon into that bowl right now  :P  The only put off, the coriander which i don't believe to be fresh  :o

Title: Re: Julians Madras
Post by: Edwin Catflap on March 04, 2015, 09:29 PM

You sussed me CH, it was some that I had frozen  ;)

Ed