Topic: Last curry this year

[ligs]

Great pictures gotg, could you please let us know which recipe you used for the garlic methi gosht. many thanks ligs

[Kashmiri Bob]

So to appear a bit daft , could you point me to the recipe(s) for the garlic chicken tikka masala , after looking at that pic i've just got to give this a try .
Nothing ive had comes close to looking as good as this .

Hi denno. The madras is essentially chewytikkas madras sauce recipe; with chicken tikka. I increased the heat a little by adding half a tsp of rajah chilli powder, and a quarter tsp of deggi mirch, in addition to the recipes? 1 tbsp of kashmiri mirch. Just a personal preference.  Last time I made this I doubled my additions, but it was a bit too hot.  I usually make my chicken tikka quite garlicy.  Other than this just added 2 cloves of very finely sliced garlic half way through cooking, and a pinch of demerara sugar; to offset any bitterness due to adding the garlic.  If you follow chewys video recipe you will make a very good madras sauce.  He has also done one for chicken madras, amongst other fine dishes.  There are also a fair few other madras recipes on here that I haven?t tried yet.

Chewys vids, including madras sauce:

http://www.curry-recipes.co.uk/curry/index.php/topic,5634.100.html

Rob 

[Kashmiri Bob]

Hi guys.  I haven?t found much on methi gosht either.  There is a recipe in Pat Chapmans New Curry Bible, but I thought it didnt really fit his description of the dish; robust, very savoury and very spicy, though not chilli hot.  Perhaps it does, I dont know.  I have found only found 1 TA in Birmingham so far that has it on the menu. Theirs was really good and I loved the taste of the fresh methi, but it was still hardly how Chapman described it.  My attempt was just an experiment to make something very aromatic, with deep flavours, and lots of fresh methi.  So far its all fairly standard, but using karahi fry gosht (Alamgeer) as the mix powder.  I used 6 chopped garlic cloves and 2 chopped green chilies (robust).  Also added just under one tsp of madras kebab paste and a goodly amount of Jalpur GM.  Two handfuls of fresh methi.  It seems to turn to nothing when cooked, so next time I will use more. Sweetened with dark molasses.  I was amazed how good the taste was; really good.  Plan to keep going on this dish; perhaps post a recipe of my own one day, if perfected.  Chapmans recipe had quite a bit of coriander.  Thought I might try cracked whole seeds.   Heres a pic of a garlic chicken methi gosht I made.





I should have posted a recipe request on here first really; reckon one of the bods will have a good idea how it is supposed to be done.

Rob               

[curryhell]

Four of the local TA's round my way do the dish.  It's listed in the section "cooked with vegetables" for three of them.  The other simply says cooked with fenugreek leaves Never had the dish myself Rob so I wouldn't know what to expect.  Maybe that's your first curry quest for 2013    Chewy may be able to help out or Ali from the Viceroy Brasserie possibly.  I'm sure somebody has mentioned the dish before but i drew  a blank on the search facility.  Good luck with it.  When you post your finished recipe, i'll give it a go ;D

[ELW]

I've eaten it a few times & was looking for a recipe on here last year. The flavours are great,smoky & musty. It's always been deep brown in colour & resembles saag gosht. One of the versions I tasted had mustard seeds in it. The shish mahal version in Glasgow though is one of the best plates of food I've ever tasted

Regards
ELW

[chewytikka]

Great work Rob
Probably the best photo of a Madras I've seen on the site. ;D
Looks mouthwatering and spot on.

On Methi dishes
I had a conversation about the demise of Methi dishes off the menus around here, with a few Restaurant owners.
The opinion was that they were popular back in the day 70's/80's but there's so much choice now,
that the demand died off, along with the customers. RIP 

In a TA your more than likely to get a dumbed down version with Saag and a Chef's spoon of Kasuri Methi.
Out of 18 Restaurants around here, none use fresh, because I would have seen it.

But the contemporary ones probably have an odd bag in the freezer.

Thinking about it, there is an old Restaurant called The Royal,
which still has Methi on their Classic Section and a Green Herb curry called Ghengis Chicken.

I'll do a bit more detective work in the new year and grab a recipe, but I'm guessing it will be Saag and Kasuri.

cheers Chewy

[Kashmiri Bob]

Thanks Chewy.  Will do.  I hope to see Ali at the Kushi later this week and will ask him.

Rob 

[denno50]

Thanks rob , cant seem to get a decent madras here in oz , they have a different version , with a fair bit of coconut .
Going to definitely give this a go . 

[denno50]

Who's chicken Tikka recipe do you use ?
Got the neighbours interested now , just spreading the word 
 Cheers mate

Denno 50

[Kashmiri Bob]

Who's chicken Tikka recipe do you use ?
Got the neighbours interested now , just spreading the word 
 Cheers mate

Denno 50

Here you go.

http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html

Rob