Keith asked me for a good recipe for Madras, I don't have one however having watched a few demos it doesn't take a genius to work out how a BIR would cook a Madras. My feeling on madras is its a hot curry but not quite as hot as a vindaloo, Ive given a few variations as I know different restaurants do.
I will post separately on my technique but you should be stirring and shaking the pan throughout until the final gravy is added and make sure you have all ingredients to hand, if you waste time measuring out teaspoons of this and that your curry will be burnt.
For 1 portion:
Heat 4 TBSP of veg oil/veg ghee mixture (50/50) on a very high heat
Add 1 TBSP garlic puree, cook until starting to slightly brown (feel free to use ginger/garlic puree instead)
Add 3 TBSP pre cooked onion, cook for 30 seconds
Add 2 TBSP tomato paste (pasata, watered puree or pureed tinned tomatoes, whole no juice), cook for 30 seconds
Add 1 TSP restaurant masala, 1/2 TSP salt and 1-3 TSP chilli powder depending on strength (I use rajah extra hot and thats 1 TSP), cook for 30 seconds
Add pre cooked meat/veg/prawns etc with 1/2 TSP fenugreek leaves and one quarter of a fresh tomato cook for 30 seconds
Add 1/3 ladle of curry gravy (pete's 600ml oil is my current top of the shop), it should all evaporate
Add 1 ladle of curry gravy and a hand full of chopped coriander, reduce heat to a simmer for a few minutes and serve garnished with fresh coriander.
This is the basic recipe which to me is a madras, other variations from recipes I have seen and tales from BIR's are to add 1 TBSP lemon juice and 2 TBSP ground almonds, also add 2-4 TBSP tomato paste. I think all of this would be done at the stage when adding the final ladle of gravy.
Topic: My take on Madras (Read 12985 times)
