I agree about the blank canvas Ray. I'm already thinking about adapting my Pathia recipe for the Taz base and reduction method. I really think this process has a lot going for it.

Steve

Quote from: George on January 30, 2011, 11:01 PM

unlike this oil-laden chicken madras!

George,
This madras should have roughly the same amount of oil in the final curry as most other Madras's.The base has a higher oil content than most but that is offset by not adding oil as you would if you fried your garlic, spices etc in the 'normal' method.
Mick

Quote from: Razor on January 30, 2011, 10:28 PM
Hi George,

I think that's the beauty of this recipe, you can easily identify the gaps and adjust to suit.  That's exactly what I did on my second effort, tweaked it ever so slightly, and got virtually a clone of my local TA's madras.

Ray

Ray,
You make a very good point. I knew this recipe would not be all things to all cooks,
Every curry can be very different from outlet to outlet as we know but with the right changes you can get it where you want it.
Cheers,
Mick

Quote from: AchMal-Curry Barking Mad on January 31, 2011, 07:29 AM
This madras should have roughly the same amount of oil in the final curry as most other Madras's.The base has a higher oil content than most but that is offset by not adding oil as you would if you fried your garlic, spices etc in the 'normal' method.
Mick

Yes, the oil in the final curry looked about the same as you'd get with a BIR curry, i.e. excessive, so the recipe looks spot on from that point of view. Nobody ever said BIR curries are healthy.

Quote from: PaulP on January 26, 2011, 11:41 AM
The only question I have is whether it will be madras hot with 1.5 tsp of deggi mirch. I've got an unopened box of the stuff but don't know how hot it is.

I've been using Natco hot chilli powder and 2 tsp does not produce the heat of a typical madras. I would estimate a whole tablespoon would be required.

Also, when using this much chilli powder do we drop back on the spice mix quantity?

I did a comparison of deggi mirch with regular chilli powder and found the latter to be hotter. I used 1.5 tsp and in my portion, without cutting back on mix powder and it was fine, could have even got away with more chilli.

Quote from: George on January 31, 2011, 09:10 AM

Quote from: AchMal-Curry Barking Mad on January 31, 2011, 07:29 AM
This madras should have roughly the same amount of oil in the final curry as most other Madras's.The base has a higher oil content than most but that is offset by not adding oil as you would if you fried your garlic, spices etc in the 'normal' method.
Mick

Yes, the oil in the final curry looked about the same as you'd get with a BIR curry, i.e. excessive, so the recipe looks spot on from that point of view. Nobody ever said BIR curries are healthy.

Sorry if I misunderstood you George, its just that I thought you were making a point that "unlike this oil-laden chicken madras!" this base produced a far oilier curry than others.
Mick

Have had another go at the Madras and rather than add in some tweaks I decided to change one thing - less salt just a pinch. For me the balance was right the second time so I am very pleased with the results.

I have to confess I have been pleasantly surprised by the base - simple and quite mild in flavour but combined with the reduction method I ended up with a strong and flavoursome curry.

May I also add that, after an uncertain start, I enjoyed the way that group members got stuck in and got on with it. Therefore thanks must go to Derek Dansak for proposing this idea.

I am going to be doing this curry for a third time on Friday so I'll report back with any other thoughts.

I made this at the weekend, and it was 2 steps back for me. it was sickly sweet , far to oily , and a horid texture. nothing like the madras at my 2 favourite bir. If you like battered sausages and fried mars bars then it might be your thing.

I could not work with a base that is this oily. the oil just deep fries everything. i can understand why some members like this taste, as its very sweet.    the 2 bir chefs i know, use far less oil. the texture of there madras is in a different league to this.   

The only good thing about the base is the spicing, i really liked that ratio of coriander tumeric, and cumin, spot on.
If i am in the minority on this view, then its time for me to leave this project. in a nice way ! i dont mean any disrespect to anyone, as we all have our own likes and dislikes. especially with food. Its good some people have had positive results.  how many members would prefer to seek another base ?   

Quote from: Derek Dansak on January 31, 2011, 05:38 PM
I made this at the weekend, and it was 2 steps back for me. it was sickly sweet , far to oily , and a horid texture. nothing like the madras at my 2 favourite bir.

I thought the level of oil is similar to many BIRs (i.e. excessive) but I didn't notice any sweetness. Where do you think that comes from? Also, the texture seemed OK.

Hi DD,

QuoteI made this at the weekend, and it was 2 steps back for me. it was sickly sweet

Of all the things that can describe this Madras, sickly sweet, was not what I was expecting

I actually do like a little sweetness in my curries (not like korma or CTM) but I didn't pick up a sweetness with this one.

Quotethe 2 bir chefs i know, use far less oil.

Do they use the reduction method DD?  There is a hell of a lot of oil in the base but because of the method, I would say that by the time the curry is cooked, you should be at a similar level of oil, that you would find in a fry method curry.

What a shame this is, as it was you who got the ball rolling with this particular group test, and yet, it's let you down somewhat.

I'm up for another base and madras test, as I think that that was the intention from the start.  However, I've got a shed load of the Taz base to use up first, lol

Ray