Topic: Spiced oil Madras.

[chinois]

The secret is, I guess, to use enough of it to enhance the taste without making the dish overly sweet

Weird. I used just over tsp and found the sweetness noticeable. And not in a caramelized onion sort of way.

Funny thing is, I actually like CTM and Korma... for the sweetness.

Like the tart hotness in a Madras. Not sweet.

Damn... too bad we could not do a cr0 members curry-off...

I think adding the sugar (or chutney/ketchup etc) early so it cooks rather than just dissolves makes a difference. I find it contributes to the taste more. As for bunjara, i havent added it late enough times to know the effect.
Good work on the 4 pan test Josh - the result is what i'd imagine. To me a madras isnt right without lemon, even though a lot of BIRs do it that way. I know what you mean about the bunjara. I like it on its own and i do use it but it doesnt make much of a difference. I have often used quite a bit more that the recipe suggests, which is nice although doesnt really recreate specific BIR dishes. I still like the principal though as caramelized/fried onions are a beautiful thing.
I agree that a madras should be hot, savoury and sour, but they do have quite a bit of sweetness too IMO.
As mentioned before, i almost always use a squeeze of lemon when adding sugar.

[joshallen2k]

Good input Chinois. I've been adding sugar to Madras like a seasoning or bunjara - right at the end.

Maybe I should experiment more by actually cooking with it - i.e. after the spices have fried and right when adding the base. Perhaps with the spices/methi/salt as well.

I also agree (sorry SS) that lemon is critical to what I have experienced as a Madras. I made one last week and sat down to eat it, and was immediately like "s**t"... noticed right away I forgot the lemon.

[Secret Santa]

To me a madras isnt right without lemon...

And to me, if it's got lemon juice in it, it's not a madras. But then I'm old school.

[Secret Santa]

I also agree (sorry SS) that lemon is critical to what I have experienced as a Madras. I made one last week and sat down to eat it, and was immediately like "s**t"... noticed right away I forgot the lemon.

Well judging by the number of people that seem to put lemon in a madras on this forum, I do seem to be in the minority in not using it.

All I can say is that no BIR madras I've ever eaten (up until recently) has had any hint of sourness, lemonyness, or any other attribute that would give away the addition of lemon juice.

It seems to get worse however, people are now saying it needs both lemon AND sugar! WTF? It's a madras for god's sake, not a toned down pathia!     :

[JerryM]

Secret Santa,

i've been a real stick in the mud too on this one. i'm sure there was no "lemon juice" in the old madras.

however i've started putting a touch (squirt) of the lemon dressing and i'm well sold on it. scary as i'm ending up putting it in pretty much all dishes.

[Derek Dansak]

hey guys, its good to know that i am not alone in adding lemon to madras. for me madras should be hot and sour and garlicky lemoney, with a little coriander leaf + stalk. and lots of tom puree is a must.  i have ruled out worcester sauce, sugar, coconut, too much tumeric, (tumeric is for boona)  ghee is a no no for madras.  thats in my opinion! i know there are many versions of madras.

[Secret Santa]

however i've started putting a touch (squirt) of the lemon dressing and i'm well sold on it. scary as i'm ending up putting it in pretty much all dishes.

Although I still wouldn't use it myself, I reckon if you must use some 'lemon' then the lemon-dressing variety is acceptable (barely) as it's a different beast to pure lemon juice.

[Secret Santa]

for me madras should be hot and sour and garlicky lemoney, with a little coriander leaf + stalk. and lots of tom puree is a must.

Leave out the extra tomato puree and you've described a vindaloo!

thats in my opinion! i know there are many versions of madras.

True enough, but where do you draw the line? For me when you make a vindaloo, and call it a madras, you've well and truly put your size 12 firmly over that line.

[JerryM]

as i say i'm sold on the lemon dressing but it's got to be very subtle - u would not know it was there but u know when it's not - a little squirt is all u need.

[chinois]

as i say i'm sold on the lemon dressing but it's got to be very subtle - u would not know it was there but u know when it's not - a little squirt is all u need.

Yes no-one knows there's lemon in the curries we order or the ones i make. It's only a little  bit for seasoning and is added before the end so its flavour enhances rather than dominates.