Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: jamieb728 on June 15, 2010, 08:25 PM
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Had some time to kill needed some new base so thought id stick it up.
Ca's base but double the quantity thats posted fed up of running out missus not to happy about the freezer space though ;D
(http://www.curry-recipes.co.uk/imagehost/pics/f3828c15d9543cf873281d1370e7f9c5.JPG)
Half way there
(http://www.curry-recipes.co.uk/imagehost/pics/c1c3a08a0a0668f18741055f21114145.JPG)
Finished base
(http://www.curry-recipes.co.uk/imagehost/pics/6ad232e8445fabe4b1e5145d6b277d55.JPG)
Here is my UB's chicken pathia
(http://www.curry-recipes.co.uk/imagehost/pics/5317a4ae0e704aed9a2eba3afa645fba.JPG)
And this was CA's chicken madras only i forgot the tandoori masala so didn't get the dark colour of my usual madras
(http://www.curry-recipes.co.uk/imagehost/pics/390b171696d3286d1592f8c8e71fb84d.JPG)
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It looks very good Jamie!! :)
I wouldn't bother with the tandorri masala in a Madras. It should not be dark in colour but an amber colour which you have achieved. In fact maybe just a pinch of Orange food colouring to enhance that a bit too.
I would also recommend 2 teaspoons of fresh lemon juice in the final stage of cooking which all GOOD Madras's should have plus a good handful of freshly chopped Coriander!! :)
Apart from that it looks yummy :)
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Hi bar
did have the lemon juice in it and a bit of fresh coriander tasted ok but not 1 of my best the pathia was good though ;D
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Looking at the picture, it looks a little watery, can I suggest you cook the base sauce down a bit more to evaporate the water from the initial input of 100 mls. Let it sweat off a bit more before adding more base, this will give the sauce more depth in flavour.
After 200mls of sauce and sweating down then add your chicken and cook for around 8-10 minutes if using raw chicken.
If using pre-cooked chicken then reduce your sauce to about 3/4 of what you desire before adding the pre-cooked chicken to just warm up.
You'll be impressed with the results :)
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Ferkin hell i could just eat that, nice one jamie.
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Hi Jamie,
Good effort mate, looks really good. I know what you mean about the colour and the Tandoori masala. I DO add it and it does change the colour slightly, as well as the taste, and for the better IMO. If you make CA's Tandoori masala, there is food colouring in it, so that will sort the colour out.
Well done on two good dishes though :)
Ray :)
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That looks bang on!
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Nice looking dish the sauce looks spot on , not a thick stodge which can so often happen.
M
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Just looking at those pictures is making me crave a curry - and its only 9:30am.
Looks very nice!
Wondering... I always do a double portion of CA's base too, but mine always comes out a much deeper color? - maybe I'm miss-measuring the spice quantities?
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I would also recommend 2 teaspoons of fresh lemon juice in the final stage of cooking which all GOOD Madras's should have
Laugh!
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jamie how did it go from being red in the 'half way there' pic to light yellow in the 'finished base' pic? ???
It's a while since I made this one but I seem to remember the finished base being very much redder.
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Hi SS
My base always comes out this colour changes at the blending stage i think it when the air gets into its the same as blending tomatoes they go a lighter sort of colour than what they are at the start thats what i think it is anyway
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Hi Bar
the suggestions about getting rid of water i understand but it actually oil in the pic not a very good pic i know and i don't like oil either ;D
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Hi Bar
the suggestions about getting rid of water i understand but it actually oil in the pic not a very good pic i know and i don't like oil either ;D
Hi Jamie,
From my original reply to you this still actually looks a good dish. In no way was I critising anything just offering some help which I found along the way by intensive cooking myself.
I stopped posting on here a while ago, because everything given in good faith got turned around for a free for all, slagging each other off.....
Everyone knows that each region has its own ways, similary if you think about it that happens with all the regions in India and probably the rest of the world too....
It still looks a very good dish, but in my opinion I would not use Tandoori masala in a madras... but carry on the good work :) I am sure you are producing great curries :)
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Hi bar
no problems mate i take any advise on board it all helps, the madras did go a bit tits up though i had to much on the go at the same time teach me to try and multi task :P