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Messages - jadeoboe

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Lets Talk Curry / Re: Orange curries, please help!!

« on: February 21, 2017, 03:54 PM »

Thank you so much MushroomMike, that's great - yes I did like the Taz base when I used it before but will try your suggestion of using less oil...

Lets Talk Curry / Re: Orange curries, please help!!

« on: February 21, 2017, 03:15 PM »

Thanks MushroomMike, it's ok I'm not afraid of a bit of oil

I have used the Taz base in the past, with Stephen Lindsay's recipes - what is your madras recipe if you don't mind me asking? You don't add extra oil do you as I thought the Taz base just used the oil already in the sauce....

Lets Talk Curry / Re: Orange curries, please help!!

« on: February 21, 2017, 05:52 AM »

Wow, I've really started something here...! Ok, I don't mean orange as in bright orange, probably red. I don't know, it doesn't really matter, It's just that I know that if my curry looks nothing like that then it doesn't taste anything like it either. Even the texture seems to be wrong - I don't understand the confusion as if you have been in any Indian restaurant in the past 20 years then this is what you get!!

By the way I already use red colouring...

Lets Talk Curry / Re: Orange curries, please help!!

« on: February 19, 2017, 03:44 PM »

Oh yeah, here's a post from littlechillie:

?Hi for me we always tend to over complicate a Real BIR Madras sauce, but when it comes from a TA it is light on spice and subtle of flavours and deep on heat.
IMO 60% of a madras is in the base sauce and if this is over spiced then it's never going to happen...."I am able replicate my TA Madras no problem with 1 spoon oil, half a teaspoon of mix powder and half a teaspoon of ground fenugreek leaf + 1 teaspoon Kashmiri chilli powder + pinch of salt + half teaspoon of tom puree, little tamarind and a slice of lemon. That's all it takes along with a very lightly spiced base gravy and the correct cooking and reducing."

Seems I'm not going crazy then....

Lets Talk Curry / Re: Orange curries, please help!!

« on: February 18, 2017, 04:19 PM »

Thank you everyone for your advice, but I have had 20 years' experience - started with Pat Chapman (as everyone probably does!) then moved to Kris Dhillon, Mick Crawford's 2 e-books, more books/e-books, the "other" curry forum, then finally this forum. Ok I have made some great curries over the years but not really what I'm after...the search continues

Jade x

Lets Talk Curry / Re: Orange curries, please help!!

« on: February 18, 2017, 07:30 AM »

Ok, a bit of confusion going on here. I obviously didn't describe it very well. I just mean I have been unable to reproduce curries from my favourite restaurants/takeaway. I was originally in Bournemouth, now London - obviously a madras is spicy but when I try my sauce cold the next day it just tastes so overpowering and nothing like the restaurants. (I've always found you can tell more what a sauce is like once it has cooled down). I'm obviously the only one who has this problem so I'm sorry I bothered you...

Lets Talk Curry / Orange curries, please help!!

« on: February 17, 2017, 07:54 PM »

Have tried so many base sauce/madras recipes over the years but none have come close to what I am after....there must be someone out there who knows how to create an orange coloured curry typical of what you get nowadays? Lightly spiced, thick sauce but not overly oily, with a nice subtle flavour. I have tried reducing spice content to 1tsp but that doesn't work, it just ends up bland. I see a lot of brown coloured madrases being made on this forum which is not what I am after at all. If anyone knows how to help me I will be eternally grateful!!

Curry Base Chat / Indian restaurant Youtube channel, anyone seen this??

« on: December 23, 2016, 01:07 PM »

Hi all, I think this is my first ever post, but been cooking curry for 20 odd years. Just accidentally came across "Indian Restaurant Cooking" channel on youtube, these are the ones that interested me....

base gravy: https://www.youtube.com/watch?v=SBi-XEg288U&t=2s

tomato paste: https://www.youtube.com/watch?v=YEMLSW1dj6A

madras: https://www.youtube.com/watch?v=e4AB6ghgtv0

They use evaporated milk in the base and red food colouring in the tomato paste which explains why curries look so red...

Anyway I hope this is of interest, I will be trying this base once I have used up my current one which is from Mick Crawford's first book...

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