thanks Spook
so which do you use, ghee or oil in the base?
and what is the recipe for the curry?
I've used veg ghee and veg oil in 2 tries of this base and can't really say I could tell the difference.
The recipe I used was:
Tiger prawns ( 8 per portion)
1 chefs spoon veg/butter ghee(half each)
1 tablespoon garlic ginger puree
1 tablespoon blended plum toms
1 teaspoon coriander powder
heaped teaspoon cumin powder
3/4 teaspoon deggi mirch(or any hot chilli powder)
3/4 teaspoon kashmiri mirch
350 ml base (warmed)
Squirt lemon dressing
Handful chopped coriander(leafs at end and stalks mid way thru)
Good pinch kasoori methi(rubbed between fingers)
teaspoon salt
I normally cook it like this but timing is never exact and after a while cooking so many curries you 'just know' when to add the next ingredient, I'm a novice compared to many of you guys and only been cooking curries or trying to for a few years, eating them for 40!!!! lol
Heat oil on medium flame - wait for oil to get warm/hot
Add garlic/ginger and allow sizzling to reduce
Add blended toms and cook for about 20 seconds
Add coriander, salt, cumin, methi, deggi & kashmiri mirch with a little base to prevent burning
Cook for 30 to 60 seconds
Add one ladle of base and increase heat
Mix well and increase heat to near maximum
Wait for the oil to start separating
Add prawns (or meat/veg depending if your a meat or potatoes man
;D ;D), lemon dressing, coriander stalks
Mix well and add a further ladle of base
Try not to over stir, but don't let it burn
Reduce until oil separates again
Add remainder of base
Reduce as required, garnish with torn coriander, serve.
This is borrowed or stolen from somewhere on here but it gives a basic theory to cooking a madras I think, and roughly how I cook
Hope this helps
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