Hi guys and gals, i am looking for tips from any serious curryheads on what to do to improve my rather bland madras. I am using the saffron base (which tastes very similar to the base used at my excellent local BIR). I am using the typical ingredients below:
1) spice mix (the usual !)
2) chilly powder
3) garlic ginger puree (watered down)
4) tomato puree
5) small amount of lemon juice
6) additional tumeric powder (this idea was from a demo at local BIR)
7) half chopped onion + a little chopped green pepper
lots of salt.
This is same technique seen at BIR demo, however it tastes disappointing. Can anyone suggest how to get rid of the bland flavour. I have tried different quantities of the above ingredients but it still lacks something. Any help would be massivly appriciated. Cheers DD.

Hi DD

This is a simple recipe which makes a reasonable Madras style curry using the Saffron base.

https://curry-recipes.co.uk/curry/index.php?topic=2603.0

SnS 

Thanks for that SnS. I like the sound of the brown sugar and plum tomato juice. Thats sounds like it might fill the missing gap in the existing recipe i am using. I will try this out soon. For now, i am sticking to the saffron base as it tastes similar to a real BIR base i was lucky enough to taste last week. Strangely, the real BIR base i tasted, had a very mild chicken taste, possibly from chicken stock. I spoke to the main cook, and he said some restaurants use chicken soup in there base. He did not indicate if he used it himself, i suspect not. However, he did say he used lots and lots of onions, and some carrot. Compared to the KD base, infunduro base, and the 15 garlic base, featured on this site, i would say the safron base is the closest base this site has to the BIR base i tasted last week. The real BIR base did not taste nice on its own. But resulted in great curries anyway!

DD

I do recommend that you try my new Base Gravy June 2008 next.

Although it is generally based on the Saffron recipe (almost same ingredients), it is simpler to make, tastes better and makes less (only 2.65 litres) - but it does require a slightly different approach when cooking with it.

I reckon it is better than the Saffron Base and well worth trying - especially as you already like the Saffron.

SnS  ;D

i use the saffron a lot. i'd also try the rajver at some point.

u should be able to produce a top notch madras from the saffron - i do repeatedly and i've only managed it by following the posts on this site - so i'm sure we can help u crack it.

i would try the latest SnS madras to start with (the technique works very well and will work with the saffron)https://curry-recipes.co.uk/curry/index.php?topic=2783.msg24753#msg24753

i would also make sure u are getting the "toffee" smell - see gary's method https://curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717

i would also get some rajah hot madras curry powder to add to your spice mix.

can u spell out the steps and proportions as this would help to compare with what i do - my steps are at https://curry-recipes.co.uk/curry/index.php?topic=2444.0

Thanks Jerry, its good to hear you guys have finally got this recipe 'licked'. I am sure with a little help i will soon. Looks like its that time of the week to knock up another batch of curry gravy! I will be making that stuff in my sleep soon ! Cheers DD. PS, i will spell out those steps and proportions and compare with yours asap. i like the idea of that! 

you may be interested in a few "minor adjustments" that i've made to the saffron base over a number of batches and have adopted going forward. i need to add that the as spec saffron is very good and the adjustments just fine tuning the taste to my personal up bringing:

1) upto adopting oil reclaim i ended up reducing the oil from 500 ml to 100ml
2) added 7 off cardamom and removed before blending (I would also now include 7 bay leaves and 1 anise)
3) added full tin of tomatoes
4) reduced cumin from 5 tsp to 4 tsp, reduced turmeric from 5 tsp to 1 tsp
5) doubled the garlic 25gm to 40gm (1 large bulb)

my finished volume is always around 4.5l a nice thin consistency.

i must add that most of the improvement in the overall curry has come from the later stages ie frying & spices - not the tweaks in the base - once a base passes the threshold it will produce a top notch curry now matter how much better than the threshold it is.

best wishes.

Quote from: JerryM on July 03, 2008, 08:07 AM
you may be interested in a few "minor adjustments" that i've made to the saffron base over a number of batches and have adopted going forward. i need to add that the as spec saffron is very good and the adjustments just fine tuning the taste to my personal up bringing:

Hi Jerry

Due to the number of changes you have made to the original Saffron recipe, perhaps you should now consider posting your complete recipe (new thread) with your recommended method in it's entirety (call it Jerry's revised Saffron Base - or something similar).

Regards
SnS 

SnS,

i am sure everyone makes a few minor changes as they get to know a recipe - my recipe books are covered with "adjustments".

i've made quite a few saffron batches (at least five to spec - all consistently fantastic i add) and these minors have been gradual iterations across all the bases i make. i now make the same changes in principle to all the bases i make.

i don't recommend them to anyone as i feel the as spec Saffron to be something special and i would not want to change or dilute it.

i only raise them here in case any are of interest to Derek and also to encourage him not to be afraid of going with his gut feeling in cooking - make a few changes - not to the base but the technique and spice mix - i am sure it is these areas where he can achieve the biggest step improvements.

i think at some point once i've worked on the CRO2 development base some more i will follow your suggestion. i still need to do more on the onion/oil/water ratio at start of base cooking and then perhaps add some veg. but I?m really targeting sort of principles that can be applied to existing bases as this site clearly already has many that are capable of delivering BIR.

Thanks for your kind thoughts and will keep you all informed.

Hi all, thanks for the tips and various helpful links last week. Thanks to your help, I made a very respectable madras on saturday which tasted on par with the lloyd grossman madras sauces you buy in tesco, but better! Cheers DD.