Hi All,
I finally got around to putting my two favorite Base recipes head to head by making a Madras curry with each.
Comments to follow the pics.
1 - The two base sauces simmering away. The SnS was noticeably more orange/red than the BE, which was decidedly yellower/greener.
2 & 3 - Ingredients Ready to go. I cooked both curries more or less simultaneously. Both Madras recipes were exactly as written by Bruce and SnS.
4 - The finished SnS Madras (just missing coriander at this point)
5 - The finished Bruce Edwards Madras
6 - In Serving dishes - The BE is on the left, the SnS on the right.
OK, so observations...
- the consistency of the SnS was a little better (I put this down to the specific technique that SnS prescribes in the Madras recipe)
- they were both the same "hotness", which I wasn't expecting. I found the SnS base noticeably hotter than the BE, coupled with the added half teaspoon of Kashmiri Mirch in the recipe, meant I expected SnS' Madras to be hotter. That wasn't the case. Weird.
- the SnS yielded more oil in the finished curry than the BE, again unexpected as the BE starts with a full 4 tablespoons of oil.
- in terms of flavour, I could not pick between the two which one had decidedly better taste. I was equally happy with both.
So, to try and break the deadlock I had two other people (not particularly Madras fans) each try a forkful of chicken and sauce. Both gave me immediately the same reply as to which they preferred... which I put down to the....
Colour!! - the SnS yielded a redder curry, while the BE was noticeably browner. I too preferred the look of the SnS.
Now on to try CK's Madras...
-- Josh
hi josh great work mate and 2 outstanding curries! what would they have said if you had blind tested them? as we are all fooled by our eyes. ::)
regards
gary
Hi Gary - it really was a pick'em. The blind taste could have gone either way. There was a greater depth of flavour in the SnS. Could be down to the pinch of garam and MSG, not sure. One thing I DID miss out, was the 2 tsp of lemon juice in the BE. It got down to curry time, and I noticed I was out of lemon juice. To me that is a MUST in a Madras. That alone could have swayed my vote. That said, I've never tried lemon juice in the SnS Madras, which I will do next time.
-- Josh
Awesome post! I knocked up some SnS base yesterday. It's good stuff!
Well done Sir! It's a lot of work doing tests like this, but I think it's the only way to go.
Great post Josh, Thats dedication for you! both of those dishes look up to high restaurant standards i would go far as to say Ive seen and ordered worse.
Thanks UB.
Excellent post.
Both dishes look fantastic.
Josh,
real good stuff as always.
it would have been interesting to have blind folded the 2 testers - before reading the observations i'd already decided i liked the SnS version as opposed to the BE. i wonder if that preconceived judgement does make a difference. i've made both of these myself at different times. i've checked back my photo's and the SnS for me was slightly redder too. i did however make a BE version with deggie making the colours equal.
really looking fwd to the CK madras result.
Great report Josh.
(personally I don't like lemon juice in Madras though)
SnS
Have I missed something, has BE had more material published, or is this from the Curry Mag articles? That must be about 20 years old now. I know he did a general curry piece on here, dont recall a Madras though.
Hi Naga Dave,
Bruce published an updated curry base on the site here last year. The post is here: http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0
The Madras itself is indeed the old recipe, but when he published the base last year, he provided a standard "curry" recipe as well. It was unchanged from the older version, so I felt safe using the original madras recipe.
Hope this helps.
-- Josh
OK thanks for that. I just wondered if we were comparing like with like. If the recipe is the old one, it seems we aren't. Pity we haven't got an updated version. Seems he was a bit ahead of the rest of us and will probably have moved on a little since then. And of course BIR currys have changed quite a lot since then too.
D.