Topic: THE ULTIMATE MADRAS - RESULT CRACKED IT!!!

[Madrasandy]

After weeks of trials and tribulations I have finally cracked it. I made my Madras last night and it was absolutely perfect, heat,flavour,moreishness,texture,consistency, everything was there, please give it a go.

Note: all spoon measures are level

THE ULTIMATE MADRAS (FINAL EDITION)

            1 - Star Anise
        2 Tb - Onion (finely chopped)
            2 - Thin green chilli
      3/4 ts - Hot Chilli Powder
      3/4 ts - Deggi Mirch
      3/4 ts - Kashmiri Chilli Powder
         1 ts - Mix Powder
         1 ts - Fenugreek Leaves (rubbed between fingers)
         1 ts - Cumin Powder
         3 ts - Lemon Dressing
            3 - Garlic cloves
            1 - Ginger (size of 1 clove garlic)
        3 Tb - Tinned Toms
        1 Tb - Coriander Stalks (finely chopped)
      1/4 ts - Salt
            4 - drops of worcester sauce
  1/2 -1 ts - Sugar
        6 Tb - Reclaimed oil
       350ml - Base sauce
       Fresh coriander leaf

 Finely chop onions and  green chilli and blend with a little water
 Finely chop ginger garlic and blend with a little water
 Blend tinned tomatoes

 Gently heat oil and add star anise then add onion/chilli and cook gently until colouring slightly and the onion has become sweeter (5-10mins)
 Add garlic/ginger , remove star anise, and cook through for 2 mins
 Add toms and cook through then turn up heat
 Add chopped coriander stalks
 Add Methi stir
 Add mix powder stir, chilli powders, cumin stir and the add a little boiling water and stir/shake until spices are singed (30 seconds)
 Add ladle of base  and reduce a little till oil has seperated
 Add lemon dressing, worcester sauce stir
 Then add remaining base and cook on high heat for 5 mins
 Season with salt and sugar to your own taste (add carefully tasting as you do)
 Add chopped coriander - done!

[Stephen Lindsay]

Glad to see you've reached your goal Andy!

[Peripatetic Phil]

Which base, and which mix powder, Andy ?
** Phil.

[Madrasandy]

Hi used admin new base and abdul spice mix

[Peripatetic Phil]

Thank you, Andy; I think this may well be my next attempt, then.
** Phil.

[Invisible Mike]

Hi Andy

Kind of off topic but you say "stir/shake until spices are singed" Do you think actually singeing the spices as opposed to gently cooking them off is a key to achieving the BIR flavour (in any curry)?

Cheers

[Madrasandy]

Hi Mike,

 Yes I tried gently frying spices, not frying them at all (Dipuraja style), but I found the best results came from singing the spices by adding a little water (cant remember which jalfrezi recipe I got that from), but I do believe the cooking of the spices is key to achieving BIR taste.

 I made this Madras for the Mrs last night and she said hands down it beat any other Madras I have made!! and I always take other peoples opinions over my own as I was curried out by time I ate, shame there was none left for today!!

[Invisible Mike]

I recently found the same thing by accident. I got a burning smell and I thought I'd cremated the spices but it turned out to be the best curry yet. I just thought it was interesting to have someone else confirm the same thing. Chewytikka swears by singeing spices aswell. It goes against your instincts somewhat as you would think it would give a slightly nasty taste if anything.

[meggeth]

This is interesting.

So, is the water required for 'singeing'? I would of thought adding water would reduce the temperature and also reduce the max temperature available when cooking? Surely you would get better 'singeing' with oil only?

[Invisible Mike]

Hi Meggeth

I just used oil in mine to be honest. Give it a whirl. When I discovered it I very nearly cleaned out the pan and started again as it smelled slightly too far gone but as it was late at night I couldn't be bothered. I'm glad I didn't. I wondered afterwards if the burning was the key and then I read chewy's signature on the bottom of one of his posts and that's when the penny dropped...