Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: mike travis on March 10, 2007, 10:39 PM
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Hi all, I decided this week just to take a bag of Darth`s base and experiment.
1 tsp. Rajah ginger puree
1 tsp. Rajah garlic puree
3 medium sized onions finely diced
tin of plum tomatoes (drain juice and blend tomatoes)
cooked chicken
bag of Darth`s base
salt
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp hot madras curry powder
1 tsp dried fenugreek leaves (soaked for 10Min's)
vegetable oil
fresh coriander
Heated some oil in a wok, added garlic and ginger stir fried until golden brown then added onions. Cooked this on medium heat for about 15-20 Min's. Added base/chicken/salt and chili powder, cooked for 5Min's,turn down to low heat. Added garam masala/cumin/curry powder/tomatoes/fenugreek and coriander and cooked for a further 2-3 Min's. Served with rice...
Nothing new here I can hear you say, but for me its a big plus. When I have a Madras at my local BIR the sauce has a chutney style texture and a hot sweet taste. The texture and sweetness come from the onions. I know the longer you cook onions the sweeter they become and that also gave me that chutney texture.
Next time I do Darths Madras I will give the onions a good slow fry to release that sweetness, and that for me will be the Madras I adore.......regards mike
;D ;D ;D
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Excellent my good man, keep Cooking them Curries muhahahahaaaaa & experiment, experiment.
Your humble Comrade in Curry. 8) 8)
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Cheers Darth ;) The light from your sabre has truly shown me the way and I thank you.
;D ;D ;D
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You are very welcome my good friend, & what are you doing up this time of night...lol.
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Nice one Mike - I'll be right over with the Kingfisher. :)
CC
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I was up late enjoying a few cans of the draught "Irish black stuff" :P after a most satisfying evening in the kitchen cooking the "brown stuff" :P
;D ;D ;D
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Hi folks. ;) cooked this again tonight with a couple of changes.
(1).. Fried the spices after onions had browned and before adding base.
(2).. Popped a 2" deseeded green chili in the blender with plum tomatoes.
(3).. Added 2 tsp of tomato puree.
The result was very good, but maybe next time, as the serving was for two people, I will try a smaller chili as it seemed a bit over powering. But it has the sweetness/texture and the sting of the sort of Madras curries I love. All in all a good afternoons experimenting, specially since I was suppose to be finishing decorating the bathroom....oops..
;D ;D
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If you like releasing the sweetness in onions and want to try another base have a go at the one i have been using
http://www.curry-recipes.co.uk/curry/index.php?topic=1581.0
I think you will like.
Stew
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Hi stew ;) thanks for that. I will put it on my to try list (along with all the other things I want to try but never seem to get the time). When I do I will post the results..
Keep up the good work...... ;D ;D