Topic: A breakthrough at last

[George]

I presume that George meant that he didn't use Worcester Sauce (or any other ingredients, other than those he mentioned) to make the Madras sauce (some add Worcester Sauce when making a Madras).
Must have been a particularly piquant curry base, or mix powder, to make a Madras without adding any extra chili though?
I sometimes do very similar to make a medium curry or madras (one portion):

Yes, you're correct,  thanks. I meant no W sauce was added to the stage 2 process. The inspiration for W sauce came from CT, so I'm not sure Frantheman's comment will go down very well with many people. Ill refrain from deleting or editing his post, since it concerns me directly.

I'm interested to hear that you sometimes cook a similar, very basic sauce. My sauce also has quite minimal ingredients. If your result is as good as mine, you must be well pleased. If my previous experience is anything to go by, I'll probably fail to repeat it. That's the fear but at least I know there are no secret ingredients. I must have hit on the right quantities and cooking time, etc, whether by luck or judgment. I'm talking about some undefined great flavour; not THE flavour as such, although it might be, for all I know.

As for W sauce in the base, I'm sure it could be added to the base, to get the same result as adding it to the stage 2 process, just for a Madras perhaps, so I'm not sure Franthemans comment is valid at all.

If I can get back to the same sensational taste result with the minimal ingredients, next time, Ill try adding elements like salt, lemon juice, fresh coriander and W sauce in a controlled fashion. Hopefully, they'll make it even better.

I think a lesson here, often mentioned by good chefs, is to taste as you go. Unless it tastes good at the early stage I got to, then why waste time and ingredients by adding anything else?

I included a bit of chilli powder in the base and a bit more in the mix powder at stage 2.

I'm also doubtful that the base is critical. The base used for my successful sauce was a bit bland and not as tasty as my usual base, so the end flavours of the final sauce don't seem likely to have come from the base. I could be wrong, though. The fine flavours came from somewhere.

[George]

Have you ever bought a BIR Madras (Not Morrisons)
A Magic 15 min recipe with details of ingredients that you didn't use, quite a unique approach.
Could you supply more details of your 10 min Pressure Cooker Base.
Photographs, always help to add authenticity to recipes.

No, I've never bought a BIR Madras. I mentioned the word 'Madras' because that's what I was aiming for, based on your recipe. At the point when I stopped, it was just some anonymous, nameless curry sauce, except it tasted brilliant.

I'm sorry If you don't like the approach of listing what was NOT used or done. I think it helps clarify a situation, for the avoidance of doubt.

I said I'd supply further details, if I'm able to repeat it.

Photos are good, I agree. But you can't taste a photo.

[chewytikka]

George
Have you ever bought a BIR Madras (Not Morrisons)

Condescending git!

LOL ;D, Yes, your always there with a negative and not much else.
When was the last time you posted a workable recipe.

[PaulP]

George
Have you ever bought a BIR Madras (Not Morrisons)

Condescending git!

Why do you say this SS? - Chewy was correct in guessing that George may have never eaten a BIR madras.
He eats Kormas doesn't he?

Paul

[chewytikka]

Thanks for clarifying George.
Just amazed you can cook a base in 10 mins, as I use pressure cookers all the time.

cheers Chewy

[loveitspicy]

Here are the ingredients I used:
- base sauce, cooked in a pressure cooker for just 10 mins
- stage 2:  oil (non flavoured), onions, garlic/ginger paste, mix powder and tomato

...and that's all, to get as far as the superb flavour.
It suggests to me that a simple approach is often best. I just hope I can repeat it and haven't forgotten anything. I wasn't following a recipe as such.

George my man this will give great overall curry flavour not spicy for sure..... stage 2:  oil (non flavoured), onions, garlic/ginger paste, mix powder and tomato
However you haven't said what the base recipe was in the pressure cooker

best, Rich

[George]

you haven't said what the base recipe was in the pressure cooker

It's the same 2 onion base I've used for years' based on MarkJ's original recipe, and not unlike the Viceroy base:

I'm sure the base wasn't key, though, although it can't have hurt.

[George]

hewy was correct in guessing that George may have never eaten a BIR madras.
He eats Kormas doesn't he?

I eat lots of things but haven't ordered a BIR korma for years' so your information is a bit out of date.

[George]

Just amazed you can cook a base in 10 mins, as I use pressure cookers all the time.

How long would you leave it on pressure for? I just guessed at 10 mins, and used that, because I think 20-30 mins is adequate for normal cooking of base sauce.

[DalPuri]

10 mins for a 2 onion base in a pressure cooker doesn't sound unrealistic when you consider CA's 2 onion base takes only 40 mins on a low simmer.