Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: parker21 on February 09, 2011, 02:51 PM
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please post comments and questions here
regards
gary
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hi guys i also add some spiced water
500ml hot water
a piece of cinnanmon bark
1 black cardamom
3 green cardamoms
2 cloves
1 star anise pod
2 bay leaves
just allow the water to extract some of the whole spices aroma/flavour to soak for 20 mins before adding strain the water into the first boil of the base.
regards
gary
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hey Gary
Am struggling to understand this recipe to be honest. I can see that it is spicy water but I don't know how this become a Madras curry?
Steve
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please post comments and questions here
This looks as if it is a continuation of a conversation in another thread, but I can't work out which one; would it be possible to add a back-link, please ?
** Phil.
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I'm pretty sure the spiced water bit is to be added to the base. I've seen recipes like this before.
Cheers,
Paul
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please post comments and questions here
This looks as if it is a continuation of a conversation in another thread, but I can't work out which one; would it be possible to add a back-link, please ?
** Phil.
Phil, there wasn't a previous conversation as far as I am aware.
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Hi Ram,
Phil, there wasn't a previous conversation as far as I am aware.
Surely there must have been, or else, what is it that were suppossed to post comments or questions on? lol
please post comments and questions here
regards
gary
That's the first post in this thread but I could have swore that I saw the recipe in this thread previously?
Ray :)
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This thread isn't really a continuation of a previous conversation - Gary has created separate threads, one for the recipe, one for discussion.
The recipe: http://www.curry-recipes.co.uk/curry/index.php?topic=5545.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5545.0)
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Cheers Ram,
I see now. I knew I'd seen the recipe.
Still, it's a bit confusing lol
Ray :)
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hi guys oops put it in the right section with the base, in my madness trying to make it easier and so to preserve the main recipe for base and madras.so decided to cross reference each recipe with the discussion/ chat topic section
sorry :P
regards
gary
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no one got anything to say? oh well
regards
gary
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Gary
I think the problem is with the layout of your post (for me anyway) as I'm not sure what I supposed to be commenting on. It would be easier having everything on one thread.
sorry
Steve
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in that case post away mate ;D
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parker21,
i think i pickup up from your other post that you are working at the mouchak - if so then can't pretend i'm not very envious.
i know a big ask would be to do same for the vindaloo.
on the madras recipe i'm well sorted since adopting Secret Santa's chilli sauce. it's interesting though if all members made this how many would feel it produced BIR result. why i say is the spec is very similar to a lot that have gone before. for sure the mouchak mix powder is top notch and will make difference. the smaller proportions of mix and tom puree sit well with me too. of course the base is pretty good on paper too and the infused water is a must.
i presume they don't put anything in the tom puree other than water for the spices.
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hi jerry unfortunately i don't work there but i'm sure if i enquired for a job they would take me on mate. been meaning to ask them about their tomato paste/puree but keep getting side tracked lol. am sure that it is just white tower tomato paste mixed equally with water, but they do blend their garlic with oil and not water.
regards
gary :)
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parker21,
many thanks for clarification. i'm sticking to recipe refinement as this is where my need is. i have a few outstanding general areas of interest of which tom puree/garlic is one - they are very low priority though.
fyi the rest being: lemon in base, mustard oil in base, kashmiri chilli at dish frying, chicken stock (of some form in base).
best wishes,