Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: chinois on January 10, 2009, 10:37 PM
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My Chicken Madras using the Ashoka kit. The result was perfect replication of my favourite BIR madras. Thanks Panpot for getting these recipes for us!
I used the Ashoka recipes (base here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.msg28544#msg28544 and pastes here: http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0) but:
* used 170g evaporated milk, instead of margarine, in the base
* used less salt in the both the base (about 3tsp) and the onion paste (about 1tsp)
* used my own madras recipe (below) including my own spice mix (2 part coriander, 1 turmeric, 1 cumin, 1 generic curry powder, 1/4 paprika, big pinch salt). I would advise you to use your own spice mix or a tasty curry powder, dont think you have to make mine just for this recipe. I made it like this to be generic/average.
I have made a video of me cooking this exact dish. Please bear with my while i find out how to get it up here. It's taken on my mobile but the quality is pretty good as long as it's not on full screen as it's a decent phone.
My method for cooking the final madras was as follows:
Madras: on high heat i cooked 1tbs garlic in banjura oil until lightly brown, added 1tbs ginger garlic paste and cooked for about 30 secs. Then added 1tsp methi, 1/2 tbs salt, 1/2tsp chilli powder, 1tbs of my spice mix, 4tbs tomato puree mixed with equal parts water and 2 quarters of fresh tomato. Then i added the marinated raw chicken. Next i added about 4tbs banjura and started adding base after about 30 secs. I didnt use much base (2 chef's spoons maybe) and added a bit of water as i had cooked my base down thicker than normal. I added juice from half a lemon and a bit of fresh coriander after the first bit of base and 1 tsp MSG near the end.
The result was just like my favourite madras from the light of bengal in winchester. Melt in the mouth consistency with a strong savory spicyness that was delayed by a second. Just how i wanted. I had thought that carrot might be used to get that 'melt in the mouth mellowness' for some reason but have now realized that a base like combined with banjura achieves this result.
Thanks Cory for help on the text front! Very quick in helping there 8)
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I made this Madras recipe using Chinois' directions and the Ashoka kit.
9/10. I think next time if I halved the bunjarra and halved the garlic it might be spot on. I followed CK's tip of mixing the bunjara into the base while its heating away.
-- Josh
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My Chicken Madras using the Ashoka kit. The result was perfect replication of my favourite BIR madras. Thanks Panpot!
That looks exactly right
Where's this recipe?
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Looks great Chinois 8)
If I remember correctly, you used the Ashoka recipes (base here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.msg28544#msg28544 and pastes here: http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0) but:
- used 170g evaporated milk, instead of margarine, in the base
- used less salt in the both the base (about 3tsp) and the onion paste (about 1tsp)
- used your own madras recipe (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.msg29320#msg29320) including your own spice mix (2 part coriander, 1 turmeric, 1 cumin, 1 generic curry powder, 1/4 paprika, big pinch salt)
Are the the main changes Chinois?
I'd also love to see a pic of your korma, if you have one, Chinois 8)
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That's looking good, chinois. How did you cook the chicken, pre-ccoked or raw from the marinade? Like I said looks really good either way, well done.
CoR
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Totally inspired Chinois,thanks Panpot.
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Looks great Chinois 8)
If I remember correctly, you used the Ashoka recipes (base here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.msg28544#msg28544 and pastes here: http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0) but:
- used 170g evaporated milk, instead of margarine, in the base
- used less salt in the both the base (about 3tsp) and the onion paste (about 1tsp)
- used your own madras recipe (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.msg29320#msg29320) including your own spice mix (2 part coriander, 1 turmeric, 1 cumin, 1 generic curry powder, 1/4 paprika, big pinch salt)
Are the the main changes Chinois?
I'd also love to see a pic of your korma, if you have one, Chinois 8)
Wow thanks Cory, hugely helpful! That is indeed correct. I'll edit the first post now to list all of this.
My method for cooking the final madras was as follows:
Madras: on high heat i cooked 1tbs garlic in banjura oil until lightly brown, added 1tbs ginger garlic paste and cooked for about 30 secs. Then added 1tsp methi, 1/2 tbs salt, 1/2tsp chilli powder, 1tbs of my spice mix, 4tbs tomato puree mixed with equal parts water and 2 quarters of fresh tomato. Then i added the marinated raw chicken. Next i added about 4tbs banjura and started adding base after about 30 secs. I didnt use much base (2 chef's spoons maybe) and added a bit of water as i had cooked my base down thicker than normal. I added juice from half a lemon and a bit of fresh coriander after the first bit of base and 1 tsp MSG near the end.
The result was just like my favourite madras from the light of bengal in winchester. Melt in the mouth consistency with a strong savory spicyness that was delayed by a second. Just how i wanted. I had thought that carrot might be used to get that 'melt in the mouth mellowness' for some reason but have now realized that a base like combined with banjura achieves this result.
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That's looking good, chinois. How did you cook the chicken, pre-ccoked or raw from the marinade? Like I said looks really good either way, well done.
CoR
I cooked it raw from the marinade. I had always precooked it previously but this way seems to make sense, save time and also doesnt seem to require longer cooking. This curry took 7 mins to cook.
I got my girlfriend to take a video of this as well which came out alright. I think i might need some help in uploading it from mods. It's a 30MB MP4 file. I've tried to convert it to AVI already but the sound got distorted. I suppose i need to try again with different codec settings but should i be aiming for AVI with MP3 audio? Actually as i remember you need it be hosted in t/internet already dont you?
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I made this Madras recipe using Chinois' directions and the Ashoka kit.
9/10. I think next time if I halved the bunjarra and halved the garlic it might be spot on. I followed CK's tip of mixing the bunjara into the base while its heating away.
Thanks for trying it Josh! Did you put all of the bunjara in the heated base or did you add some later? I too found a few days later when using some thawed base that it needed something to reinforce it so i used the same method. It works well.
I added the bunjara at the frying stage. I havent tried adding it towards the end but will do.
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Did you put all of the bunjara in the heated base or did you add some later?
Actually when making this, I was curious about CK's observation of putting the bunjara in the base, but wanted to stay as close to your method as possible. So what I did was put 2 tbsp of it in the base, and added 2 tbsp directly to the pan, when you specified 4 tbsp.
Really tasty end result, but just a little too garlicky for my taste. Some minor tweaking and I think it would be closest BIR Madras yet!
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That looks great! ;D
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I cooked it raw from the marinade. I had always precooked it previously but this way seems to make sense, save time and also doesnt seem to require longer cooking. This curry took 7 mins to cook.
Right, I'd also precooked the chicken or lamb in big batches and then frozen, seems like it would be easier just to marinate and then freeze uncooked in individual portions, less hassle all round.
CoR
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Actually when making this, I was curious about CK's observation of putting the bunjara in the base, but wanted to stay as close to your method as possible. So what I did was put 2 tbsp of it in the base, and added 2 tbsp directly to the pan, when you specified 4 tbsp.
Really tasty end result, but just a little too garlicky for my taste. Some minor tweaking and I think it would be closest BIR Madras yet!
Good plan with the bunjara, sounds a good way of doing it. I did a similar thing when using frozen base but using 4tbs in the finished dish as well.
Fair enough on the garlic, i just did the amount on sight and i guess i sometimes use a bit less. Having said that i always make sure it is well cooked (brownish) by the time the base goes in so didnt taste pungent like undercooked garlic. My girlfriend couldnt taste the garlic specifically.
Thanks for the complements and glad you think it worked well!
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Right, I'd also precooked the chicken or lamb in big batches and then frozen, seems like it would be easier just to marinate and then freeze uncooked in individual portions, less hassle all round.
CoR
Agreed! With the ashoka marinade it's very quick to do so it's easy to do it fresh in small batches as well. It lasts in the fridge for 3 days. Maybe 4 but i shouldnt realize advise this with chicken(!)
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I got my girlfriend to take a video of this as well which came out alright. I think i might need some help in uploading it from mods. It's a 30MB MP4 file. I've tried to convert it to AVI already but the sound got distorted. I suppose i need to try again with different codec settings but should i be aiming for AVI with MP3 audio? Actually as i remember you need it be hosted in t/internet already dont you?
Send me the original file and ill try to work with it. UB.
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I agree, with chicken,fish and prawns I will just cook from the marinade. However the lamb needs the 2 hours of pre cooking and the result is outsatanding especially with the Jaipuri recipe. Ive frozen some in freezer bags so will check out in due course.
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Hi Chinois,
Did I see somewhere that you also used only 50g of creamed coconut, in the base, rather than the 200g specified?
If so, I think you'll agree that your base is significantly different than the Ashoka base specified (i.e. evaporated milk, no margarine, significantly less coconut, significantly less salt)?
That's not to say that your base is any worse off (and maybe better) for the changes, of course, but it's significantly different nevertheless.
Maybe yet another one to try! :P
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Hi Chinois,
That looks perfect, very impressive 8)
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Brilliant looking Madras Chinois - well done.
SnS ;)
ps: Did you really add 1 tsp MSG - that is a lot :o
(nothing a gallon of water won't cure I suppose)
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Hi Chinois,
Did I see somewhere that you also used only 50g of creamed coconut, in the base, rather than the 200g specified?
If so, I think you'll agree that your base is significantly different than the Ashoka base specified (i.e. evaporated milk, no margarine, significantly less coconut, significantly less salt)?
That's not to say that your base is any worse off (and maybe better) for the changes, of course, but it's significantly different nevertheless.
Maybe yet another one to try! :P
Yes that is true :o, i thought one of the 50g packets within the box might be what was called for as 200g looked way too much.
Obviously it seems i got it wrong! I agree i do seem to have made quite a different base. It was really nice though and seemed pretty much perfect. I'll try to stick to the letter next time and weigh up the differences. I do think the evaporated milk is a good trick and is not as unhealthy as marg. Obviously i cant comment on that as i havent tried it.
Did anyone find their attempt at the ashoka base too coconutty then?
I seem to be having problems editing my original post. The edit or ammend button seems to have gone missing so i cant correct!
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Brilliant looking Madras Chinois - well done.
SnS ;)
ps: Did you really add 1 tsp MSG - that is a lot :o
(nothing a gallon of water won't cure I suppose)
I'm not convinced it has made much difference in my curries to be honest, which is why i gradualy upped the amount to 1tsp. It's not noticeable like in a packet of crisps or a dehydrating chinese. I guess they use more?
I really need to do a control experiment. The main reason i use it is that 2/3 of the restaurant kitchens i've been in use it.
If you're concerned or more sensitive to MSG then it's fine to leave it out.
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The video of this actual curry being cooked can be found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=3272.0
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Hi
This recipe looks really good and can't wait to try it, just one question though - what is bunjara? Probably really silly question but can't find what it is anywhere!
Thanks
beckylou
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Hi
This recipe looks really good and can't wait to try it, just one question though - what is bunjara? Probably really silly question but can't find what it is anywhere!
Thanks
beckylou
Hi beckylou and welcome.
i know what you mean, the ashoka recipes are getting lost, its in the lets talk curry section 3 pages deep [Admin any chance of a ashoka board??]
heres a link
http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0
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Hi Unclebuck
Brilliant, thank you very much for that...I understand now!!
So many recipes it's hard to know where to start but think i will try this one first!
Will let you know how mine turns out when i get round to making it.
Thanks
beckylou
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hi all/
i second that idea, cant have good curry lost in the mix :(!!
windybum