Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: benmitchell88 on September 07, 2012, 01:58 PM
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Just noticed this guy has popped up on YouTube 'TheCurryGuy1', sharing some 'apparent' British Indian Restaurant style recipes which should be interesting to watch (and also to see if they mirror anything on here lol)
His base seem's a very unusal orange colour and the thickness of it is unlike anything I've ever seen but each to their own etc... :)
Give them a watch, see what you think! :D
http://www.youtube.com/user/TheCurryGuy1?feature=watch (http://www.youtube.com/user/TheCurryGuy1?feature=watch)
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He's been around for a few years with his site, some very good recipes on it.
Been on his mail list for a few years myself.
Very helpful guy.
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Dan is a top bloke. Learned many things from his website when I first started up. Still make his chicken madras recipe with mango chutney; love it. Not keen on the look of that Lamb Saagwala though. To be fair its not my fav dish anyway. He's started doing some smoked spices recently that look very interesting.
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I couldn't decide if he's an American who's lived in the UK for a while or a Brit who's lived in the States for a while. I think from his strange (non British) pronunciation of 'madras' that he must be a Yank.
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I thnk hes from Australia originally and now lives in the UK.
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I believe he is American from California, he lives in North Yorkshire and runs a business selling promotional items etc.
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I wouldn't fancy a slice of his Madras though.
He must frequent some strange restaurants.
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Dans chicken madras recipe. Made this many times with Mick Crawfords and Julians base and its wonderful. Quite a lot of mango chutney in there and it works a treat I think. With Jalpur gm added at the end its awesome.
http://www.greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-a-curry-house-favourite/ (http://www.greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-a-curry-house-favourite/)
He is from the USA. I have no idea why I thought he was an Aussie.
:)
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Dans chicken madras recipe. Made this many times with Mick Crawfords and Julians base and its wonderful. Quite a lot of mango chutney in there and it works a treat I think. With Jalpur gm added at the end its awesome.
http://www.greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-a-curry-house-favourite/ (http://www.greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-a-curry-house-favourite/)
He is from the USA. I have no idea why I thought he was an Aussie.
:)
Mango chutney and GM added at the end...definitely not typical BIR madras.
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He's from California, got a taste for all things Chilli there and on moving to the UK he fell in love with Indian Food. I've been on his list for a while.
I tried his base a couple of times, Prefer Curry 2 Go's version - lately he's been branching out into some strange "fusion" stuff like spice encrusted salmon fillets etc etc, maybe he's running out of ideas.
I've made his Sagwala with fresh pureed spinach and it turned out ok.
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Dans chicken madras recipe. Made this many times with Mick Crawfords and Julians base and its wonderful. Quite a lot of mango chutney in there and it works a treat I think. With Jalpur gm added at the end its awesome.
http://www.greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-a-curry-house-favourite/ (http://www.greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-a-curry-house-favourite/)
He is from the USA. I have no idea why I thought he was an Aussie.
:)
Mango chutney and GM added at the end...definitely not typical BIR madras.
Theres no tomato in the recipe either, but its very nice with the mango. I added some fresh curry leaves at the start and my own mix powder, and the gm at the end finished it off nicely. Perhaps it should have a name of its own? the TA/BIRs near me also do a madras that could do with new name as well. Honest some of them are totally rank. Theres a new one opened recently that I havent checked out yet though. Can't make up my mind if its worth the effort. Thing is they do a "Stuffed and Puffed" deep fried naan main (stuffed with your fav curry). Now that sounds like another wrong un to me. Although it would be quite filling I suppose. But. Any suggestions for a proper bir madras Santa? I'm thinking about trying 976s recipe. Rob. :)
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Any suggestions for a proper bir madras Santa? I'm thinking about trying 976s recipe. Rob. :)
Honestly, no.
A proper BIR madras is the kind (in my opinion) that was available everywhere in the early eighties and that appears to be available no more. None of the recipes on this site match it and my own version, which is little different to those, doesn't matches it either.
In general though I think a madras should be very simple. It has to be more tomatoey than a vindaloo (that'll conflict straight away with other opinions) so it needs some tomato puree. Then it's just some mix powder, a decent amount of chilli, a bit of methi, all purpose seasoning, g/g paste, base sauce and spiced oil and a few wedges of tomato at the end. Definitely no souring agent such as lemon, lemon dressing or worcester sauce. All of those take a madras a million miles from those I knew in the eighties and again, in my opinion, make it (a lot) worse for it. And, as with any basic, savoury curry, no sugar should be added as any sweetness should come from the base sauce. Chicken stock is optional but definitely adds to the savoury flavour.
Oh, and the GM added at the end is an absolute no-no. That's an authentically Indian way to spice a curry but it gives it a very 'flowery' overtone that is just not natural in old style BIR curries. If you use GM then don't overdo it and make it part of the mix powder so that it gets added at the start and has time to mellow.