Topic: Got an invite to my local resturant kitchen!

[joshallen2k]

Jerry/SS, what's the conclusion here on salt?

I usually put a pinch in with the spices at frying time.

Are you saying that MORE salt needs to be added, or that it needs to be added at the END of the curry stage?

-- Josh

[billycat]

Hi Josh

i added a good teaspoon full during the frying stage before adding any other spices  and it worked a treat

Mark

[joshallen2k]

Really? A whole teaspoon, and you add it to the oil, tom puree, garlic/ginger (before the spices)?

I would have thought that much salt would give a salty curry with 250/300ml of base.

Anyone else use this much?

[billycat]

hi josh

no i added before the tom puree

as for the amount it seems to balance out for a 2 portion serving

Mark

[JerryM]

Josh/Billycat,

salt is the one thing i struggle with on health grounds and so in past i've put salt into the base and tasted it and felt it was seasoned fine. the LB spice mix has some salt in it but not that much. unless a recipe specifically says to add salt at frying stage then i don't.

with KC's no base madras i was switched on to the measurements following the instruction that they were in chef's spoons. 1/4 tsp therefore translated into 1 tbsp of salt. i thought this too much so went for 1 tsp. when i'd finished cooking it tasted awful (too much salt) but after a few minutes the taste changed very close to BIR. i put this down to the salt.

over the last couple of nights i've used an actual 1/4 tsp per 200ml finished portion. i think this is the min and would probably agree it should be nearer Billycat's 1/2 tsp per portion. i'm adding it with the spices. it's a significant factor for me.
 

[Bod68]

I've been reading through this thread all morning now and very intrigued and fancied giving it a go. I'm a bit puzzled by what the spice mix contains. You say its equal measurements of 3 ingredients then 1 heaped tablespoon of spice mix but would you just make enough for 1 heaped tablespoon? Thats what I'm guessing anyway.

And will try the salt trick Thanks

[Curry King]

Hi Bod68,

The idea is that you can make as much as you like as long as you measure the same out for each, so 3 teaspoon's or 3 tablespoons of each it doesn't matter.  I would make a larger batch so that you have enough for a few curry's as you will use it quite often.

It looks like this one is equal measurements of:

cumin,
coriander,
turmeric,
curry powder

[billycat]

Hi Jerry

This is how i cooked my madras sauce

5 tablespoons of oil
Half an onion chopped finely
4 cloves of garlic crushed and chopped
teaspoon grated ginger
one and a half tablespoons of tomato puree
teaspoon salt
5 teaspoons BE spice mix
one and a half teaspoons of hot chilli powder
5 ladles of currytasters base
chopped coriander

heat oil to high
throw in onion,soften and colour the edges
now garlic and cook out the rawness
next ginger only for a few seconds cos its grated
then salt fry for a few more seconds
add the BE spice mix and chilli powder and cook the spices
then add tomato puree and cook till you have a paste of such in your pan
keeping pan quite hot add a couple of ladles of base , cook out the water in base then add meat of your choice then add your final 3 ladles and cook down to the consistancy you like
add a teaspoon or so of chopped coriander and serve

and i tell you what you will go a long way to better it

Mark

[kid curry]

As of the madras no base!

Lets try to put this into perspective, grate a your onion till you know that its enough (not over the the top so it will never reduce to almost nothing in 5mins)

Everything that was used was a chefs spoon,and where the salt is concerned,if you take a chefs spoon and put into a big bowl of salt bring it out and 1/4 of the spoon from the left side to the top and bottom is full,For one madras seems excessive then it is but if you didn't see this amount put in I'm convinced it would not be an issue.

[Curry King]

I'm sure the high amount of salt is correct KC, for me an excessive amount of salt is key to getting the BIR taste.