Topic: base+madras

[jimmy2x]

made a new base sauce last night, then i made a madras. took a few pics.


made the base from BE base sauce.

thats a lot of onions





This amount of onions requires me to put on the kids swimming goggles



my new base pot, now i can make twice as much at once





everything in the pot except the spice mix and tomato puree



coming along nicely



now the spice mix and puree




finally packaged it all up ready for freezing




But not before i made me a quick madras, notice the pathetic amount of coriander. I used the last of my coriander plant in the base and had to practically rip out the roots to get a bit more.Still tasted very good and i am generally very pleased.

[jimmy2x]

forgot to add, i used bruce edwards spice mix as had some left over from previous curry ie 8,7,5,4,parts as stated, then added bit of passata and 1 teaspoon of paprika, 1 teaspoon on deggi mirch, 1 teaspoon of kashmiri mirch.

[Cory Ander]

Love the glasses Jimmy!   ;D

Your madras looks pretty good there too! 

Errr...the jury's out on you weilding that knife like that though! 

[Derek Dansak]

lol , I thought i was the only daft bastard to wear swimming goggles when chopping onions. it seems i am not alone. tee hee 

[976bar]

Can I make a suggestion here? Go to your local supermarket and buy a pack of store and pour bags. They are ideal for freezing base sauce and don't take up half the room

[Secret Santa]

Jimmy, you ain't fooling us mate. Those ain't kids goggles, they're normal adult's, it's just that your head has swollen up after making such a damn fine madras!   ;D

[joshallen2k]

Jimmy, good stuff!

How would you rate the Madras vs your local?

It does look as if you added the spices/puree AFTER blending the veg. Not sure if this would make a big difference, just an observation.

The goggles are ace! Real menacing with that paring knife!

Cheers,
josh

[jimmy2x]

josh yes, i assumed this was what was intended following the be base reciepe, was a bit unclear on when to blend it and assumed it wouldnt matter much either way as was added near the end of cooking time and both stirred in smooth. However i did find one thing, some of the spice mix clumped up when stirred in and i had to watch i seperated it good.

the curry was very nice, lacking a bit in coriander as seen in the photo but it was very good, perhaps a bit more chilli needed for full madras taste. I think the addition of a couple of green chillies would help to make it more authentic, give it that sting when it touches your lips. I would say it was as good as the local indians madras though, and i knew what went into it. I think couple of more chillies as stated and it would be a very reasonable copy of a bir one.



thanks all for your comments, funny but even with they goggles on my eyes were still stinging with that amount of cheap onions, you suffer for your craft


Oh just a small point, something i have as much fun achieving.


onions = 0.70 pence
red pepper = 0.50 pence
tomato =   0.33 pence
garlic/ginger  0.20 pence
spices ect  estimate  0.40 pence


i added some water, another pint+ while cooking as was very thick, so i estimate i got enough base to make 15 reasonable sized curries.


That works out at  0.14 per curry for base.



So i recon each chicken curry made will cost no more than 1.00 pound with rice included.


my local charges about 10.00 for a curry with pilau rice.

nice saving or what!!! and i know what goes into it.

[Mikka1]

Jiimy I thought it was excellent and a brave thing to do in posting your image mate. Kudos.  ;D

Food don't look half bad either. 

[chinois]

Good work dude, looking good!  ;D