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[emin-j]

Hi All ,
For sometime now I have been making our Saturday night Madras using the sNs Base / Madras Recipe , I have tried other Recipes but end up going back to sNs , but lately we ( me and the missus ) haven't been finishing our Curries  as they have tasted a bit ' rich ' and although the Curry tastes fine at the start becomes a bit sickly halfway through. I have tried cutting back on Spice and adding water to the final Curry but it still has that over rich taste.
Our local T/A can on occasion  : produce a lovely flavoured but light on the palette Madras with a sort of ' Malty  ' flavour which is a light sandy Brown colour , does anyone know of a Base / Madras Recipe to try that achieves this light Brown colour.
One thing , I do use about 1/2 Tb spoon of Butter Ghee + Veg Oil to make our Curries , perhaps this could not be helping with this ' over rich ' taste ?

[Chilli]

Emin-j

I tend to keep things prety simple with regards to a madras. Using Bruce E's base, This is my Madras for two.

1 and a 1/2 Cooks spoon of Veg Oil
1 tsp Garlic/Ginger mix. (freshly made)
1tsp Ground Coriander
1tsp Ground Cumin
1/2 tsp Tumeric
1/2 tsp Garam Masala
1 tsp Curry Powder
Fresh Chillies finely chopped (how much is up to you)
Pinch of sugar
1/2 tsp Salt or to Taste
1 Tbsp Tomato puree
Freshly Chopped Coriander
4 Cooks spoon of Base Sauce and a little water if needed.

Hope you can give it a try.

[jimmy2x]

glad to hear your wife is eating your curries 

the fad of me cooking curries has vast dimminished for her, and i just have to make myself one now, heck it just means more for me now though ehh!!!


she still likes my chicken tikka though and mint raita.

whats wrong with curry 3 times a week 

[Secret Santa]

One thing , I do use about 1/2 Tb spoon of Butter Ghee + Veg Oil to make our Curries , perhaps this could not be helping with this ' over rich ' taste ?

If you think that's rich then don't go to the East take away: http://www.easttakeaway.co.uk/webcam.php . I watched the chef make a dhansak, at the end he added a tarka of fried garlic slices and he used a heaped chef's spoon of ghee!

That's about eight 6 - 8 tablespoons!   

Myself I don't like adding ghee to madrases, vindaloos etc., I reserve it for the creamy dishes like CTM and korma.

[Mikka1]

What I noticed is the same rag being wiped on the stainless steel then wiped on the rim of the saucepan.

It's great to look clean, but better to be clean no?

If you think that's rich then don't go to the East take away: http://www.easttakeaway.co.uk/webcam.php . I watched the chef make a dhansak, at the end he added a tarka of fried garlic slices and he used a heaped chef's spoon of ghee!

That's about eight 6 - 8 tablespoons!   

Myself I don't like adding ghee to madrases, vindaloos etc., I reserve it for the creamy dishes like CTM and korma.

[Secret Santa]

What I noticed is the same rag being wiped on the stainless steel then wiped on the rim of the saucepan.

It's worse than that Mikka, that same cloth gets used to clean anything and everything. They clean the ironwork of the cooker with it for example, and not just the stainless steel front that you noticed. That cloth is then used to variously wipe spoons, spice containers, etc., etc.

[Mikka1]

Oh dear...... : I doubt this is the extra essence everyone is looking for though I suspect the person involved had been clearly told to make it look clean?

I hope you are wrong, though things being what they are.

It's worse than that Mikka, that same cloth gets used to clean anything and everything. They clean the ironwork of the cooker with it for example, and not just the stainless steel front that you noticed. That cloth is then used to variously wipe spoons, spice containers, etc., etc.