Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Curry King on November 25, 2008, 10:04 PM
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My latest creations
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CK - I must have stared at that Madras for at least two minutes. Awesome.
Have you ever posted your Madras recipe?
I've actually never ever tried a Dopiaza...
Great work.
--- Josh
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Thanks Josh, I will post recipes for both, my madras is how I like it though and probably not standard BIR.
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Thanks CK - looking forward to seeing it. I don't think there is standard BIR Madras.
Some members swear on with and without both/either lemon juice and methi. I have always included both, but am very curious to see other variations.
-- Josh
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Both look great CK.
Jerry made a good point though in another thread....I have also rarely (if ever) seen chunks of dried fenugreek (or fresh coriander) floating around in a BIR curry....have you?
Having said that, I do the same.... :P
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Jerry made a good point though in another thread....I have also rarely (if ever) seen chunks of dried fenugreek (or fresh coriander) floating around in a BIR curry....have you?
They look great CK
I never tire of curry pictures
As for the question above
I've only seen loads of dried fenugreek, in meals which boast it in their title.
Coriander, on the other hand, is always used very sparingly
Sometimes just a couple of leaves!
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CK,
i was only expecting 2 pics and felt duped until the 3rd pic appeared on the scroll. wow - looks my kind of madras for sure.
i've just put passata in as u suggested - well pleased with the result (used 1 chef spoon initially ie 4 tbsp and then tried 2 chef spoon - i think the 1 chef spoon is enough). many thanks.
i'm also interested in the dupiaza as i've had it in restaurant and liked it despite i believing it's being based on bhuna. the mixture of soft and more crunchy onion was what sold it.
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Sweet work CK.
I also love looking at curry pictures and sometime find this section to be the most rewarding on CR0.
Stew
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Jerry I find the addition of passata or tin tom juice is the key for me in a madras, lovely. The chopped coriander floating in it I actually copied from a BIR near where I live, all their dishes come served like it unless you specify otherwise, I go over the top sometimes as I love the stuff :D
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i always add all the plum tomato juice into the base , with a few plum toms for good measure. would you guys avoid adding tom puree and pasatta together in a madras?
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Hi Derek,
I find adding tom juice to the curry at the start adds the tomato flavour I like, adding more puree doesn't work. I use this in a madras and a vindaloo.
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Curry King thanks for the pictures they do look the business. At the Ashoka the chef opened a catering can of tomatoes and used the sauce/juice inside in one of the dishes. Cheers Panpot
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CK - juice or pasatta?
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A nice bit of oil there CK
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on the topic of a standard bir madras. my experience of madras from quite a few takeaways around the country, have been very similar. They have all tasted lightly spiced, with plenty of the 'taste', tomatoey, slightly sour + sweet, garnished with coriander, and very very very moorish. I do find the bhuna and rogan josh vary a lot between bir's.
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I always use either tinned tom juice or the 'blitzed' contents of tinned toms ( a tin of plum tomartos blended with their own juice).
Firstly I fry a chopped chilie "Bruce Edwards'" style, add a small ladle of base to help prevent the spices burning, add the spices and fry this right down, and repeat with another ladle of base. The process seems to caramelize the sugars in the the pureed onion within the base, and consequently adds to the flavour; as well as cooking the spices to 'toffee' without burning. The the chopped chicken goes in, I don't pre-cook chicken 'cos it only takes 10 minutes to cook.
Next I add the rest of the base in stages, allowing each addition to come up to the boil, TOGETHER with the tinned tom juice a a quarter tps of worchester sauce (no more than that, that's important!), total base volume is 450ml at start.
I tried pretty much everything in my currys to get the right sourness: vinegar (wine, rice, malt, cider), lemon juice, lime juice, tamarind paste. Nothing worked really well until I tried tomarto juice. I got the idea from Camella Punjabies book (traditiona Indian stuff), in which she stated that tomarto can be used for souring as well as sweetening. I use tom puree for sweetening (bhunas stc).
I was was quite pleased to note that C.K., who writes a lot of good sense stuff here, had found the same thing, although his technique is slightly different.
I am REALLY happy with my madras now, have have moved on to trying to get other dishes right!
I wrote the method I use in the C.K.s madras thread somewhere asI recall, I hope he didn't mind, I wasn't trying to steal his thunder so much as reinforce what he said. But in any one is interested my spice mix for madras is:-
-4 lev tps Bruce Edwards' spice mix (with paprika), using Rajah mild madras as the curry powder (the hot madras is not necessary as chillie goes in as well, and anyway it tastes to strongly of bayleaf.
-2lev tps Rajah extra hot chilie powder
-1/2 lev tps (or just less than that) salt
-1 lev tps (or a tad less) brown sugar
-1/4 lev tps of GROUND dried methi leaf.
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I use either passata or tin tom juice both work quite well I find. I think I discovered it by accident, ran out of tom puree and had to improvise and found it worked really well.
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Sorry the toal amount of tinned tom juice I use 3or4 tbs ( the big old fashioned table spoons), so that's proabably slighty more than 3 or 4 lots of 15ml!
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there's so much in this post - i can't believe it.
CK me too - i love the lashing's of fresh coriander - i actually add it after the base has gone in ie not as a garnish.
in terms of tom juice or passata - i feel the passata would be best but have not tried the juice (only tried passata). it really did put the last piece of jigsaw in for me.
Adrian - i too feel there is significance in frying off some of the base. i actually use water with the spices and tom puree and fry off and then add 1/2 ladle of base and fry off again.
are u reducing the 450ml original base down to 200ml - i've been toying with how much "thinness" is needed and originally used 300 to 200ml then went to 400 to 200 and have gone back to 300 to 200ml.
DD - i can't believe it but i've recently taken all tomato out of the base. i feel irrespective of whether u put it in the base or not both tom puree and passata to be vital to achieving madras.
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I tried a Madras tonight, usual recipe with the following changes:
- Used Ashoka's garlic/ginger/turmeric pre-mix
- Used 3 tbsp passata once the g/g paste was frying
- Added a tsp of Ashoka's green chilli paste after the base was added
- No methi
- No lemon juice
Very different to my usual! I relented at the end and crumbled some methi in. Removing the lemon juice changes the curry pretty significantly. The green chilli adds a real extra "bite" without adding searing heat throughout. Could be why some have noticed their BIR Madras to be hotter than what they make at home. Different sort of heat to raw red chilli powder.
I thought it was very nice and might restrain myself from the methi as an experiment next time round.
Looking forward to CK posting the recipe for "that" Madras though...
-- Josh
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Josh,
u're going in the right direction for me. this is "red" curry that you're aiming at as opposed to "brown". it is as u say very different. once smitten though. did u add tom puree as well as the passata as for me it's an "and" not an "or". i'd go 4 tbsp of passata to get closer to the BIR taste.
i've come across the green chilli effect in admins jalfrezi. for a madras though u need that chilli powder - i use 1/4 tsp (so that my wife is ok with the heat). i think restaurant madras would need 1 tsp (but it does depend on the chilli powder itself)
very much looking fwd to CK's recipes too.
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Jerry
I guess I reduce the 450ml of base down to 250/300ml ish. But that's just a guess, I havn't measured! By base is a fairly thin one, and the curry ends up like BIR consistancy at the end.
I too use loads of fresh corry, about a third Of a small (Morrisons) bunch.
having madras tonight in fact, I start to get withdrawal symptoms after about 5 days!
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Adrian,
thanks for the figures - i reckon we are about the same on thinness (your's if any a little thinner). i was interested in whether the evaporation the longer it goes on makes a difference. i'd previously convinced myself that it doesn't and your figures confirm it - thanks appreciated.
i have base left and intend a madras tonight. the ladies don't seem to get the withdrawal symptoms and my good lady is therefore the only difficulty in adopting a regular weekly curry night or 2. ;D
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u're going in the right direction for me. this is "red" curry that you're aiming at as opposed to "brown". it is as u say very different. once smitten though. did u add tom puree as well as the passata as for me it's an "and" not an "or". i'd go 4 tbsp of passata to get closer to the BIR taste.
i've come across the green chilli effect in admins jalfrezi. for a madras though u need that chilli powder - i use 1/4 tsp (so that my wife is ok with the heat). i think restaurant madras would need 1 tsp (but it does depend on the chilli powder itself)
very much looking fwd to CK's recipes too.
Yes, a heaped tsp of puree as well as the pasatta. Didn't find that the Ashoka g/g puree made a noticeable difference, I assume they do that primarily for always having it on hand. Looking forward to your report on the Ashoka marinade and the onion paste.
-- Josh
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Didn't find that the Ashoka g/g puree made a noticeable difference,
Josh,
having made the pre fried stuff i now think whenever i've used garlic/ginger paste in the past i've not cooked it enough to get the rawness out of the ginger (the garlic has started to brown before the ginger has cooked out properly).
what the pre cooking seems to do for me is that it takes the hit and mis out at the dish frying stage.
in terms of taste absolutely right no difference with the above proviso.
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Nice photos! Both look very tasty!
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Thanks Josh, I will post recipes for both, my madras is how I like it though and probably not standard BIR.
Any word on your recipes CK? I'm looking forward to trying them! ;D
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Thanks Josh, I will post recipes for both, my madras is how I like it though and probably not standard BIR.
Any word on your recipes CK? I'm looking forward to trying them! ;D
I forgot all about them to be honest BB, I have been very busy lately with work, not even enough time to cook curry :(
When I find some time I will post them up.