pat / gagomes, this is the routine I follow for a Madras which was shown me by the chef at our favourite t/a and is very similar to chewy's post above.
Prepare and have to hand all the ingredients you need for the curry you are making.
Line them up in order of using next to the hob so as you add the ingredient move the just used ingredient to the back then on to the next ingredient ( hope that makes sense :
)
1, place pan on medium heat
2, add veg oil to pan enough to cover the bottom of the pan
3, add a pinch of dried methi leaves and wait for them to start sizzling
4, add a heaped teaspoon of garlic/ginger puree (50/50 mixture) and stir vigorously , when g/g stops sizzling remove pan from heat .
5, add 3 tablespoons of watered down tomato puree ( consistency of tomato ketchup )
6, add spice mix and chili powder
7, back on heat and stir vigorously, continue to stir until a toffee like aroma is noticed.
8, add precooked meat and stir in coating the meat,add some base gravy if the mixture is becoming dry.
9, add first ladle of gravy stir in and turn up the heat to a high but manageable level.
10, keep stirring until the mixture has ' cooked down ' and become a thicker consistency.
11, add second ladle of gravy and stir
12, add salt to taste (approx 1/4 - 1/2 level teaspoon ) and stir
13, add a large pinch of finely chopped fresh coriander and stir
14, add third ladle of gravy and stir keeping heat up
15, add a squirt of lemon dressing
16, add a small pinch of garam massala ( optional )
17, continue to stir on lower heat and simmer for a couple of minutes ( covered with a gauze splatter guard if available ) oil should start to show on the surface of the curry.
18, serve into dish garnish with fresh coriander.
Topic: Adding powdered spice ( 18,500 )
