Mad scientist cooking

[chipfryer]

I've just tried Stews Madras sauce using no meat. Turned out great but I did make a few additions which soured it for me. Not matter what I try the only way to get the fenugreek aroma and taste is to use fresh. Even in Darth's base sauce I put FRESH fenugreek but not too much.

For anyone out there who is as nuts as me with bottles of this and that and a spice rack that would do Emeril's kitchen justice here are a few pointers that I have picked up over here because oddly enough I have been either shocked by standards or handed massive clues. You decide.

*** I've learned a great deal here already and I want to pass on what I've found because I don't only try the Madras/Vindaloos thing. What I try to achieve is a mild sauce which can be heated up. Over here they actually ask you how hot you want it. That is a lesson in itself.

My friend (Indian) eats Lamb or beef Marrow from the hot bone. Another hint. Anyway here is a summary of what I have found. I'd be grateful if folks could chime in on what they have found of correct anything that I say below. Many thanks.

Someone somewhere has already done this haven't they?  DOH!

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1. Use only fresh stock
If you are going to use water don't!
If your mum has cooked Lamb this weekend grab it and all the remaining meat and BONES!
Cook up a great Lamb stock with onions and celery. Sieve it and place it in the Freezer. You would not believe the difference Lamb stock makes to a curry. Forget branded tin names, use fresh homemade at all times.

Reason: I was given a dinner that was supposed to be Lamb Rogan Josh - I got three Lamb chop bones with a little sauce. This happened a few times but not to that extent. Lamb has a pervasive aroma and will credit beef too but not chicken.

2. Base sauce.
You could add your lamb broth here too but not in great quantities, mix with normal water. No idea on quantities I will try it. (See above). 

3. Onions.
Frying onions for a fresh meal never really works that well. This is a myth if the sauce is to be eaten straight away or in a short period. Equally any addition of tomatoes or puree into an already hot onion base will give a bitter taste unless cooked for a long period. The Italians cook onions and tomatoes for hours, they know best.

4. Hot Spices
Never add spices to a very hot pan if there is not enough oil in it. Spices will burn up and turn your hard earned work into a stagnant bitter mess.

Please change, add to or correct.  ;D

[Graeme]

Thank you

[chipfryer]

Sorry that sounds as though I know everything which I don't of course. I have found that most of what I've said is true however but results are much better using the various recipes on here.

One thing I did forget is PARSNIPS.

I've used them in much the same way as recipes use carrots here. They are very pungent when cooked and really make the aroma rise a lot of levels.

Next time I make a base I'm replacing half of the carrots with Parsnips or just add parsnips too.
Best.

Thank you

[Cory Ander]

Hi CF,

Pat Chapman specifies mooli (white radish) in his "Balti Curry Cookbook" and "Vindaloos and Other Hot Curries".  Mooli are not unlike parsnips, to look at, but have a less distinctive flavour.

Celeriac (the root of celery) is another interesting ingredient he specifies.  Stronger flavour than celery stalks.

[chipfryer]

Parsnips worked very well for me, I'm very pleased indeed. (Not usually  )

Anyway what I have now I can use so I'm looking for completed and tried complete recipes. Something simple like me.  ;D

Mooli are not unlike parsnips, to look at, but have a less distinctive flavour.

[Secret Santa]

Interesting post chipfryer. I've never used fresh methi so I'll give it a go. What exactly do you think it gives to the sauce, what difference does it make?

Recently i've gone back to the simpler bases (think Kris Dhillon) as i felt the veg based ones were getting too complicated, but I've never tried parsnips! Might just try that in my next batch of base sauce.

[chipfryer]

Hi Santa.

That is the 6 million dollar question I think?

What I do think it adds a base aroma #1 A caramel sort of aroma, but if used in the right quantities and I truly do not know at this point what they are?

It gives at least to me exactly what I have been looking for as regards aroma and taste when blended with a nice spoonful of tamarind right before serving.

Tamarind being added after cooking of course. There is another spice I don't see mentioned too often on here either for what ever reason? Cinnamon, which I use a lot of in my Indian cooking.

To be perfectly honest I've never heard of a base sauce I've always cooked from scratch so perhaps its just ordering and quantities but I'd never be without Fenugreek, Cinnamon or Tamarind frankly.

Thanks very much for replying.
Best.

Interesting post chipfryer. I've never used fresh methi so I'll give it a go. What exactly do you think it gives to the sauce, what difference does it make?

Recently i've gone back to the simpler bases (think Kris Dhillon) as i felt the veg based ones were getting too complicated, but I've never tried parsnips! Might just try that in my next batch of base sauce.