here is the recipe for Mouchaks madras

madras

8 pieces pre-cooked chicken/lamb or whatever veg or prawns

1 dsp garlic puree

1 chefs spoon veg oil  ( or from the top of your curry base)

1 dsp tomato paste/ puree (mixed with water 50/50)

1 dsp mixed powder

1 dsp chilli powder

300-400ml curry base sauce ( https://curry-recipes.co.uk/curry/index.php?topic=5544.msg54113#msg54113

1 dsp lemon juice/dressing or 1/4 wedge lemon

1 tsp butter ghee

2 tbsp fresh coriander ( some to add to the dish whilst cooking and some for garnish)



heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat

then add the mixed powder and chilli  and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam  until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the lemon and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins, add the butter ghee just before the end of cooking . scoop off any excess oil and garnish with coriander and serve.



as you will have cooked it you need to go outside and clear your nose or you will not appreciate your cooking. if you have a lid for your frying pan put that on and put in a warm oven this is the time that you would be coming home with the curry in foil containers from the takeaway and will alow the spices to settle.

regards
gary

hi guys post any comments/questions here

https://curry-recipes.co.uk/curry/index.php?topic=5547.msg54120#msg54120

regards
gary

still cannot believe no one has anything to say
gary

Hi Gary

My only comment would be that I tend to standardise my single portions as having ten pieces of meat. I was once served a curry in a BIR with only 5 pieces of meat and I felt somewhat short changed!

Steve

This sounds very similar to the Madras I make, excluding the ghee.

What is Mouchak - is it a restaurant? Do you have any pics?

Interesting point about leaving in in the pan with the lid on, takeaway curries must be in the containers for at least 10-15 mins till you get them home, even longer maybe if they are being delivered, maybe thats the missing secret!! plus food never tastes so good when you have cooked it yourself for some reason!!

Quote from: Stephen Lindsay on February 17, 2011, 05:43 PMMy only comment would be that I tend to standardise my single portions as having ten pieces of meat. I was once served a curry in a BIR with only 5 pieces of meat and I felt somewhat short changed!

Greedy b****r    I made a curry for one yesterday, to accompany one of the Bombay Aloo group test experiments, included six pieces of chicken and ended up eating only three !  Mind you, my "pieces" may be considerably larger than yours ...

** Phil.

Can this be made with Coryanders base?