Topic: Bruce Edward's Madras Recipe (from Lorrydo)

[Bobby Bhuna]

going for a madras I would omit the pepper, that maybe a regional thing but it's not something I find in a madras from any of my locals.

I couldn't agree more. I add the pepper in a Bhuna but never a Madras!

[joshallen2k]

I think Bruce wrote in his most recent base/curry post that the pepper is used to gauge the temperature of the oil moreso than an ingredient. I don't bother with it, as a few slivers out of a perfectly good red pepper isn't really necessary.

That said the impact on the taste isn't a bad one.

[Derek Dansak]

Hi all, i tried this recipe on saturday with a fresh batch of safron base from my early saturday morning cooking marathon!  For me, it did not have the taste, and was a bit lacking in the depth of flavour department. Interestingly, i made it a second time with additions of: 1 tsp chopped garlic, and 1 heaped tsp chopped ginger and 3rd tsp tumeric and it worked a lot better. I am going to have another bash at this tonight, and see if i can get the taste!   

[Curry King]

Hi Derek,

I would add more spice mix to the recipe if you find it is lacking in flavor.

[Derek Dansak]

thanks CK. does the increase in BE spice mix increase the bir "taste", which was definatly there in small amounts. Or is the "taste" more likely to increase if I master the spice cooking stage (before adding the base) ? cheers DD

[Curry King]

A bit of both I think DD, it will certainly have more flavor with more spice mix but if the spices are under cooked or burnt at the beginning that would ruin it regardless of how much you use.

[adriandavidb]

There is not much spice mix added at the 'dish preparation' stage of Bruce's madras, probably because he puts relatively large amounts in his base.

So if anyone is making this recipe using a different base, it WILL lack depth of flavour unless the quantity of spice mix is increased accordingly.

[Derek Dansak]

thanks for the info mate. I thought it tasted a bit bland. Now i know why, wrong base!  i am sticking with the safron base for the mo. my main aim is to work out by trial and error one awsome madras recipe for safron base. i am going to give it another try tonight. can't wait!! 

[adriandavidb]

I use a thinish base, and typically use 3 lev (5ml) tps per 450 mls of base, plus extra chillie etc etc