Hi,

thanks a lot for this and looks interesting...however I would need a recipe where tamarind is in the form of a paste as I cannot get whole tamarind here...and also coconut should be in the form of milk or cream....I also wonder there is no curry base used in this recipe?

Any other links appreciated.

Regards,
Emann

Hi 976bar,

thanks for the reply...i will surely try this method when back home from my overseas work in about 2 wks.

with regards to putting in the spices of the remainder of the recipe, at which point should i introduce them; would i get the same results if i start with frying the spices as per the start of the original recipe and then once this is done i proceed from your point from where the rice is ready from washing and drying and ready to go in the pan?

thanks
emann

Hi,

I have tried this recipe for three times now in a gas oven and positioned in the middle.

The aroma of the rice is great and the taste resembles very well to my local TA.

The only thing, and a major one dreadfully, is that I cannot get the timing and water amount right in all three trials.  First of all it is taking me way more than 12-15 min as advised in the recipe - at 15min, when i taste some rice, it is still too hard.  I add some water to ensure it does not burn and stick to the pan and try it out every 3-5 min and maybe top it up with a tiny amount of water....unfortunatley, by the time i take it out, mix the food colour and leave for the last few minutes....voila...the rice seems to come out over cooked and instead of having separate grains and being fluffy, i sort of finish with rice in lumps.  Mind you, the taste and the hardness are just great but when i cook rice by boiling, the texture comes out much different.

Any help as to how I may overcome this issue.

Regards,
emann

Hi there and thanks for your quick reply.

I think i have the information required to give this method a go.

Something else, what sort of food colouring do you use (like the ones used in when cooking deserts?) and when doing the maths, 1250g making 23 portions works out to about 55g...this is considered a single portion?

thanks
emann

Hi All,

following your advise I made the second run with 1 tbspn spice mixture and 1 tbspn kashmiri chilli....and yes the colour, texture and taste is getting there...

tonight I will do another run for the madras maybe increasing these a bit more....hopefully i will achieve the taste long sought after.

what would be the next step...try another curry base maybe...which one is recommended for a madras (for me) and a korma (for the lady).

thanks
emann