Quote from: JerryM on June 21, 2008, 10:50 AM
Bobby/Sns,

please confirm if i've got the right stuff - i have "deggi mirch" which i've recently bought but not yet used - looks and tastes impressive

is this "kashmiri mirch".

on the rest i'm speechless - i just can't imagine saffron being improved. your cooking credentials for me are top notch so i expect i will have to eat my hat (as long as it's a curry one).

setting off for ingredients!

I just bought a 500g box of Kashmiri Chilli. Mirch or Mirchi means chilli in Hindi. Kashmiri Mirch (chilli), so I'm told, is just a blend of different red Kashmiri chillies. It has similar heat to normal Chilli powder but a more distinct flavour.

Quote from: JerryM on June 22, 2008, 10:40 AM
i've completed the extra simmer aiming for the moorish taste on 1/2 the batch.

That's a totally different colour to mine. Mine is a vibrant orange, due to the red pepper, Kashmiri Mirch and whole can of tomatoes. That's far too brown IMHO.

Quote from: parker21 on June 22, 2008, 02:43 PM
hi sns
the lemon juice gives the sour element to the madras definition  "hot and sour" on pretty much every curryhouse menu. admittedly as i have said this will be regional. have you not read the bruce edwards articles?
and the msg may as i ifindforus' base recipe be used in the base but i would not put it in the final dish. i suggest you try the same quantity of salt in the madras in place of the msg and i'm sure you will be pleasantly surprised. but hell what do i know!
regards
gary

Hey Parker,

I'm not big on lemon juice in my Madras. They tend not to do it up here in Edinburgh and I really notice it standing out when I have got a Madras with it in. It's really just what you're used to I think.

As for MSG, I add salt also. I personally have never found the MSG making any notable difference in my curries, this one included.

I have also tried adding MSG to Grolsch while indulging in a beer / curry maing session. I have to say, I prefer it without the MSG ;D It's not great on popcorn either. It makes it sort of meaty and gives you a serious thirst!

Bobby,

your right i was unable to use kashmiri mirch. i went to my local store a few weeks ago and the man i've grown to trust sold me MDH Deggi Mirch. It says on the tin "packet", "chilli powder for curries".

it's clearly not the real stuff although it has a place as a substitute for chilli where as - as i understand it the kashmiri is substitute for paprika in this recipe.

on the brown stuff picture - i divided the finished as spec batch (other than the kashmiri mirch) into 2 containers. one 1/2 remains as spec the other 1/2 i simmered for a further 2 hrs and reclaimed the oil - that's why it looks darker (this is now how i make my saffron base except i only simmer an extra 1 hr).

i am targeting cooking with both batches tomorrow night. i don't question yours and SnS words on this base. it's currently sitting 4th in my fav bases - i just don't know yet (until i cook with it whether it's in the top 3).

the only niggle is that i have not used the kashmiri mirch and the spice mix that has gone into the base is v.similar to what i use at frying stage so overall the net result for me may not be so different - i hope it is as striving towards BIR is our sole and collective goal.

Maybe someone can clarify... what exactly is it that Kashmiri Mirch is adding to this base/Madras?

I actually used Lal Mirch (another mild but quite red chilli powder) for the base, and used paprika in place of Kashmiri Mirch in the Madras.

If there's something flavour-wise in this type of chilli could someone explain. BB seems to be very firm on this point.

I always assumed that the differentiator between chilli powders (deggi, lal, resham patti, extra hot...) was the heat level. Granted they come from different types of chillies, so I'm really not too sure any more.

--- Josh