Topic: SnS's Base Gravy June 2008

[SnS]

Doesn't say much for your bum cheeks ... assuming it was yours she was comparing it to Bobby?  :

[Bobby Bhuna]

I'm afraid if she were to compare my bumcheeks to any any kind of asain dish, it would most likely be a large plate of white rice ;D

[joshallen2k]

Better than being described as a Pilau I suppose.

[Yousef]

Decided to go for the prawn madras tonight using this base.
Once again cooked on a high heat probably for 10 mins in total.  I used a lid this time to help stop the splattering from the curry sauce.  This also helped me achieve the madras consisteny as the water does not evaporate easily.

This is 100% BIR Madras.
My only tip is you must must use Rajah Madras Powder in the spice mix and Deggi Mirch.  The Deggi Mirch is really spicy and deep red which gives the madras its distinctive colour...i am 100% sure this is now what is used in a Takeaway.  I always wondered how they get that immediate spicy heat...well here is it...Deggi Mirch.

Hope you like the pics.

[joshallen2k]

Stew, I know you said you hit 100% BIR on the Jalfrezi. Is this the first time you've hit it on a Madras? Was this with SnS base (per spec) and SnS Madras (with the deggi mirch in place of kashmiri mirch, and rajah madras in the mix), and the high heat cooking method?

Looks great.

-- Josh

[SnS]

Hi Stew

You will have to try the Kashmiri Mirch to compare - cos I think it probably gives better results than Deghee Mirch.

SnS 

ps: What make DM are you using?

[Yousef]

Hi,

I use this Deggi Mirch http://www.theasiancookshop.co.uk/deggi-mirch-kashmiri-red-chilli-powder-blend-100g-by-mdh-859-p.asp

I used SnS base as per this thread.
The only change was too add Rajah Madras Curry Powder into the spice mix and deggi mirch instead of chili powder (1 Tea Spoon).

Plus don't forget coriander stalks and chopped leaves.
I am satisfied that this is the closest i have ever got to a real takeaway madras.

Well done SnS.
I saved some and tasted it cold....amazing

S

[Bobby Bhuna]

Hi,

I use this Deggi Mirch http://www.theasiancookshop.co.uk/deggi-mirch-kashmiri-red-chilli-powder-blend-100g-by-mdh-859-p.asp

That looks the business! I used the Rajah curry powder awell - when a recipe calls for curry powder, I always use Rajah Madras, as do most I think. I used Kashmiri as instructed but you used Deghee. I'll try Deghee and tell you how I get on - but you should try Kashmiri too and see how you fair. I have loads - PM me and I'll send you some.

Cheers and great pics,

BB.

[Gazza63]

AS you used the Deggi Mirch for the chili can I ask what did you use for the Kashmiri Mirch which I cant get here in Thailand, I used Paprika instead, if it really makes a difference I will have to get some sent over.

[Yousef]

I left out Kashmiri Mirch from the base altogether and added half a teaspoon of Deggi Mirch instead.
This to me does not make much difference in the base as the amount used is small compared to the quantity of base you get at the end.

This base is a great building block and has helped me achieve the best madras i have made so far in 4 years.
Can you beleive this is the first time i have ever used Rajah Madras Powder, i have never been able to get it before...i wont be going back to any other curry powder.

Cool
Stew