Chicken madras (hot) vs Chicken jhol (very hot)

[Kashmiri Bob]

What base are you using Bob?

It's one of Chef Moike's bases Mike, with an orange.

Rob 

[Invisible Mike]

Thanks Bob. I cannot seem to find it though. I am intrigued by this orange. Can you please put up a link?

Thanks

[Kashmiri Bob]

Thanks Bob. I cannot seem to find it though. I am intrigued by this orange. Can you please put up a link?

Thanks

Hi Mike.  Keep meaning to post the recipe.  Will do.  Not really any surprises ingredient wise.  It's more to do with how it's cooked, which I think applies to any base gravy.  I did add a tennis ball sized orange in the boil stage this time, including peel. 2 kg onion batch.  Mighty fine, but it's a quality restaurant base to start with, as are several of the base recipes already posted on the forum.

Rob       

[Kashmiri Bob]

Stage one, veg boil.

Based on using a handi pan with 6 l capacity.

Add about 2 kg of peeled Dutch onions.  Halved. Quarter any big ones.

Add 1 small/medium sized red pepper.  Cut into 8 or so pieces.

Add 1 small/medium sized green pepper. Cut into 8 or so pieces.

Add 2 small/medium sized carrots.  Peeled and rough chopped.

Add 1 green chilli

Add a 400 g tin of plum tomatoes. Blend them first.

Add approx'

[Invisible Mike]

Thanks Bob I will try this base next. I notice you mention to use Dutch onions, I have started using these with better results now.

Just to make sure, do you blend the whole orange skin n all?

Thanks

Mike

[Kashmiri Bob]

Yes, peel and pips all went in.  I'll put stage 2 up when I get chance.  Straightforward.  No whole spices; for this one I rely on the pre-cooks, chicken etc, for the typical Bengali BIR flavours (e.g green cardo, cassia, tej patta).

Rob 

[Invisible Mike]

Nice one. I'll try this one next and report back with the results.

[Kashmiri Bob]

Really do keep meaning to post a complete recipe for the base I use.   Just making another batch.  Here's the stage one ingredients again for 2 kg class II Dutch onions. 

 

Rob 

[Onions]

Great pic! and great colours, a bit of Monet in there eh

[Invisible Mike]

Still not got round to trying this Bob! I've got butter ghee, would that make any difference?

Also have you ever posted any videos of chef Moike anywhere?

All the best