Topic: Is anbody here at curry nirvana?

[Peripatetic Phil]

All good points, Derek, and well made.  On which base have you standardised, may I ask ?
** Phil.

[Derek Dansak]

hi phil

well its similar to many of the thin plain bases on this site, e.g saffron base,  its my own base , and is high in onion, low in tomato,  a modest amount of oil, very low on spicing,  thin and soup like, and tastes unremarkable on its own, but the texture is good. The texture is gained from a nice blend of vegetables and onion. its worth experimenting with the veg onion ratio

after a year of use I found it is ideal as it ticks all the boxes, as follows.

produces good Bombay potato,
perfect dansak
ta quality madras (replicates a London madras I used to buy)
good at rogan josh, and balti.
works well with nearly all the major spice mixes on this site.

I used to like the kris dillon base, but it just did not tick all the boxes for me so I discontinued using that base.
after a period of limbo I arrived where I am know.
 

[Whandsy]

It does seem like sound advice thanks Derek, maybe i need to revisit the madras, i havent ordered one for years so ordering one and learning to get the balance right is important im sure.

Thanks for the input!

W

[Derek Dansak]

Whandsy

try ordering a madras from 4 or 5 local bir , and you will learn more than simply trying one madras from 1 bir.  Its a great way to learn what a good madras should taste like.

report back your findings too so we can all enjoy the curry porn !  lol

[Dajoca]

I've now settled on BigBoaby's Glasgow base as the best and most consistent base for me to easily create a decent madras.
I have done the rounds of all my local takeaways and now feel that my madras usually compares well, though it's not quite the same as any of them.
I did however rule one T/A out of the equation completely, as the madras they produced was like a thin, insipid vegetable soup.
On the other hand, it did wonders for my confidence, as I felt that my own madras was incomparably better than the one that particular restaurant supplied.

[Razor]

Wayne,

Slightly off topic but relevent I think?  For your next Madras, order one from Seven Stars, Stockport rd (339 0519)

This is the closets madras that I've come across that replicates an "old school" Madras.  It has a very familiar flavour which is hard to put your finger on?  Very savoury, good depth of flavour and not lemony at all!  I think that their souring agent is possibly tamarind in one form or other.  I also notice that, when you pull the lid back off the foil container, there is a golden paste that has formed around the top of the foil.  It's very light and very very savoury.  It's almost like a spiced onion paste?

Anyway, back on topic, this Saturday evening (my birthday) my mate and his much better half came round for some curry and nibbles.  On this occasion, I decided to cook the curries in front of them as he is also a curryholic.  Now, well over twelve months ago, I written a load of recipes and instructions down for him to try and he loves them and has had many compliments from his family and friends on 'his' curries.  Well, as I proceeded to cook my curries in front of him, it became very apparent that we do thing very differently!  he was asking loads of questions and quizzing me on this and that, the upshot being that, even though he is using my recipes, our curries our very different, and his wife confirmed that by commenting that my curry was much more flavoursome than his (went down like a lead balloon )

So, the point that I'm making is (i think) recipes are only a guide, practise and developing a dish it what turns it from good to great!  Don't completely adhere to the written down recipe, experiment and be creative.  Push youself to the limits, you will learn far more from your mistakes than you ever will by playing it safe.

Good luck fella and stick with it.

Ray

[Whandsy]

Cheers Ray

Maybe it would be easier if my local takeaway was crappier, lol. Mine are good but not up to their standard and unfortunately thats the benchmark my tastebuds are setting for me.

W

[goncalo]

hi phil

well its similar to many of the thin plain bases on this site, e.g saffron base,  its my own base , and is high in onion, low in tomato,  a modest amount of oil, very low on spicing,  thin and soup like, and tastes unremarkable on its own, but the texture is good. The texture is gained from a nice blend of vegetables and onion. its worth experimenting with the veg onion ratio

after a year of use I found it is ideal as it ticks all the boxes, as follows.

produces good Bombay potato,
perfect dansak
ta quality madras (replicates a London madras I used to buy)
good at rogan josh, and balti.
works well with nearly all the major spice mixes on this site.

I used to like the kris dillon base, but it just did not tick all the boxes for me so I discontinued using that base.
after a period of limbo I arrived where I am know.

Recipe? :-)

[vindapoo]

I'm getting there, some I have cracked and are better than the local, some recipies Istill work in progress.

Cracked: Pathia, CTM, madras,  seekh, tandori chick, yog mint sauce, mango, spicy sauce, rice.

WIP: Nan's, dopiaza, jalfrazi, balti