i'd just add for anyone still wishing to try it - the emphasis is not to rush the cooking - this for me is a very slow cooking job - that way as well it does not need a lot of looking after until near the end (last 1/2 hr). 3hrs was how long i cooked it.
Hey Jerry, sorry if I came off offensive with my post, having serious woman problems and when I reread my posts that comes through.
I gave mine about 1 to 2 hours on 2 and 3 on the electric hob, using the cooler setting as the paste thickened. I should mentioned here, I divided the ingredients by 4, as it says you can scale. I also took a chefs pinch to be about a half tsp. I added a fair amount to the all but finished Madras but to be honest I just didn't get any new flavours. I sometimes use a half tsp tandoori masala (see CAs madras optional ingredients). I have also experimented with the use of last minute caramalised onion, tomato paste volume and amount of garlic. This didn't work out any better for me. That said, I totally agree that if that gets you closer to your standard BIR madras then that's great, although I'm surprised that given all your experimentation with the things i've mentioned, you haven't also reached a similar taste.
Topic: The "Secret Ingredient" Onion Paste (Read 64044 times)
