A few pics from Saturday night.
This is chewys madras sauce. Recipe followed pretty much to spec. With c2go bangla base and CBM mix powder 1. Added a tsp of rajah chilli powder in addition to the 1 tbsp of kashmiri. The sauce was made in a standard ally chefs pan. Changed the method for reducing the sauce, as struggle with high heat and halogen (too much splatter). Thus, after the base (I used 300 ml) had been added and brought to the boil, it was transferred to the pan shown. The pic was taken after about 3 mins cooking. The dual ring hob is on 10 (maximum warp).
After another 3-4 mins its getting there. The steam escaping from the lid rim has stopped more or less by now, but still venting through the little hole like a good un. I will try to photo this properly some time. Next, I lowered the heat to half and stirred in some CBM pre-cooked chicken; after a few mins the pan was taken off the hob, and curry moved to a TA tray.
Here it is. Took this pic after about 15 min (busy sniffing and tasting). The chopped coriander (wasnt that fresh but was all I had) has wilted, and spoiled the appearance of the dish somewhat, but the texture is shown reasonably well. A bit too dry/thick I felt; prefer a bit more sauce in my madras. Also, the chicken was OK, but needed to go in much earlier in the cooking process (as done normally), to soak up the flavours. However, both the aroma and taste of the sauce was very special. If I can find a TA that does a good madras I would like to compare them side-by-side.
Need to keep practicing this one and try a few things out; timings, etc. The reduction with the lid on is pretty fierce, as I found out the previous night, when 2 (chicken and lamb) dishes ended up in the bin. Having the base too thick to start with didnt help. I bought a shallower pan yesterday, which might help seeing whats going on better. It is great fun messing about though. So far, so good. Any advice much appreciated.
Rob
Topic: More madras (Read 7685 times)
