Topic: THE ULTIMATE MADRAS - AN EXPERIMENT

[Madrasandy]

  Tonight I am making a Madras, always my favourite restaurant curry, but I am always a little disappointed with my own efforts using various recipes of the forum.
  So I have written down the ingredients of 10 different madras recipes from the site, heres my findings-

  % of recipes using ingredient/amounts used
 
  100% Fresh Coriander (Some added early, some add at end)
  100% Chilli Powder (chilli/kashmiri/deggi mirch) (1ts-1tb)
  100% Salt (pinch-1ts)
   90% Mix Powder (1/2ts-1tb)
   90% Tom Puree  (1ts-4tb diluted)
   80% Garlic/Ginger (1ts-1tb)
   80% Lemon Juice (1/4ts-1tb)
   60% Fenugreek (pinch-1ts)
   30% Green Pepper (slice-1/2tb)
   20% Onions (1tb)
   20% Cumin Powder (1/2ts-1ts)
   20% Tandoori Powder (pinch-1/4ts)
   20% Toamtoes (1/2 tom-1/2 chef spoon blended tin)
   20% Worcester Sauce (dash)
   20% Green Chilli (1)
   10% Curry Powder (1ts)
   10% Sugar (2ts)

 So now to work out what I shall be using in my first attempt at the ultimate madras, depending on how it works out I shall be adding/removing ingredients for my 2nd attempt.

     1 - Long Thin Green Chilli (very finely chopped)
  1Tb - Onion (very finely chopped)
   1ts - Hot Chilli Powder
   1ts - Deggi Mirch
   1ts - Kashmiri Chilli Powder
1/2Tb - Mix Powder
1/2ts - Fenugreek Leaves (rubbed between fingers)
1/2ts - Cumin Powder
   1ts - Lemon Juice
   1ts - Garlic Pureed
1/2ts - Ginger Pureed
  1Tb - Tom Puree (diluted with 2Tb water) or 2Tb Blended Tinned Toms
  1Tb - Coriander
           Salt (1/4-1/2 ts)

 Next to work out the cooking process........Will post soon as Ive decided
   

[Madrasandy]

 HaHa forgot about base sauce doh!!!

  Most use between 250ml to 350ml and all vary in base used.

  I will be using Admin New Base as that was the last base batch I made.

  I had a little experiment with this base last night after defrosting a portion.

  I left a spoonful in a dish before heating, then another spoonful in seperate dish after half hour and same again after a hour of simmering, the first was nice, the 2nd tasted a little better but after a hour of cooking it was far tastier, so tonight I will simmer for at least 1 hour.

  Also i added some more oil to the base and skimmed that off after the hour to cook the curry in, far superior to plain veg oil.

 I shall also simmer fresh chicken in the base for 5-10 minutes for use in the Madras

[Garp]

Looking forward to your findings, Andy. During your admirable research, did you take into account subsequent comments as to whether it was any good?

I'd add the Worcester 

[fried]

Worcester sauce is a must!

[Madrasandy]

 Hi Garp, most of the madras recipes i looked at were the ones with most replies on the forum, Ca madras,chewtikka,zeera,dipuraja, and also curry2go,bruce edwards,kd, to name but a few, most have good comments and I have tried a few with decent results, but always something missing.
 
 I will be adding worcester sauce as I have liked the reults before thanks for advice Garp and fried

[fried]

I've mentioned this before, but I believe Madras is one of the curries that is the hardest to get consistantly good.

I always use CTs recipe and it can still vary from pretty good to excellent depending on if my timings are correct.

If your base is sweet enough I'd be careful with adding sugar or it'll turn out as something else.

I assume you've watched CTs video for his madras which is a good reference.

[Madrasandy]

 Yes have watched chewy's video, very good it is indeed, could do with commentry to go with it explaining when right time to add ingredients and why , by looks of it mine isnt going to be too much different, but it will vary with spices etc

[Madrasandy]

 Made the Madras last night and I have to say it was fantastic, absolutely lovely, moreish, well balanced with no overpowering flavours, proberbly the best Madras I have made. My only gripe was the heat level, just not hot enough, but easily rectified.
  Id put this easily into my top 3 curries I have made. Gutted though as for some reason my phone didnt save some of the pictures,not sure why.

 Please try this curry as I would appreciate your feedback, it is definately worth trying you wont be disappointed.

 Ill post the recipe as I made it shortly, with a couple of pics (that did save)!

[Madrasandy]

                                               MADRAS RECIPE

  1Tb - Green Pepper (finely chopped)
  1Tb - Onion (finely chopped)
   1ts - Hot Chilli Powder
   1ts - Deggi Mirch
   1ts - Kashmiri Chilli Powder
  1Tb - Mix Powder
   1ts - Fenugreek Leaves (rubbed between fingers)
   1ts - Cumin Powder
   2ts - Lemon Juice
   2ts - Garlic Pureed
   1ts - Ginger Pureed
  2Tb - Blended Tinned Toms
  1Tb - Coriander
1/4ts - Salt
   4 drops of worcester sauce
  6Tb - Reclaimed oil
350ml - Base sauce

 I bashed the onion and green pepper in pestal to form a paste

 Heat oil low to medium heat
 Add onion/pepper and cook for 3 mins
 Turn up heat
 Add garlic/ginger and cook 1 mins
 Add tomatoes and cook for 1 minute
 Add methi and stir, and mix powder stir, add chilli stir, add cumin stir add salt lemon juice and worcester sauce and stir for 1 minute
 Add ladle base and evaporate off stiring ang shaking pan continuosuly
 Add Chicken stir and add remaining base and cook 5 mins
 Cook on full for last 30-60 secs then add coriander
 Done!

 I had no reclaimed oil so I added some oil to a pan and heated then added base and simmered for 1 Hour, it really improves the base , test it as you do it, then skimmed oil of top.
 I cooked the chicken in the base for 5 mins and it produces tender tasty chicken everytime







Sorry no pic of final curry, phone never saved it
 

[Edwin Catflap]

Hi Andy, looks good work. I use CT's as my default but will put this on the list to try!

Ed