Topic: What Makes a decent BIR madras "the classics"

[JerryM]

Phil,

you're a star for sure. upto now i've resisted using any colouring. i would not have expected it to exist back then - amazed.

i'll have to have a little hunt to see what's available.

why this is so important is that it closes a door on the existence of an "unknown" ingredient.

many thanks.

[Peripatetic Phil]

I wish I knew where mine has gone, Jerry : I could post you some if I knew.  Unfortunately we've moved house twice since those days, and I fear it was thought too dangerous to bring with us : not from the carcinogenicity aspect, you understand, just from the risk of it escaping during the move and staining every one of our belongings crimson red for all eternity !

[JerryM]

i had enough with a little water to make 2 off portions out of the 1st batch of base.

i was cooking for myself and was able to up the chilli towards madras strength.

i added 0.5 tsp of paprika to both dishes

i upped tom tom puree aiming for sort of x2 (2 off heaped cutlery teaspoons, in wt 92g in total or 46g per portion).

i upped green cardamom seed to 8 off husk per portion.

in dish 2 i added 1 dipped cutlery tsp of lyle's black treacle.


Observations:

the addition of paprika is needed but amount may need reducing. the seeds from the cardamom husk are about right. they need grinding better (my grinder is not that good on small amounts). the addition of black gold was good but needs reducing (and may go in the base down to difficulties of handling).

Going forward:
1) need to try out caramelising either in the base or in the dish. i think i'm leaning towards the base.
2) time to add in some green chilli
3) time to add in the juice from cooking chicken (to the base, re jb post)
4) need a tad of food colour

dish 1 LHS dish 2 RHS

[JerryM]

Phil,

the importance is your identification of it. finding an equivalent today i'm quite confident on.

many thanks

[parker21]

hi jerry have you tried using kashmiri chilli powder in your madras as this would give the red colour without the heat of just normal chilli powder which would be a blend of different chillies and normally hotter. if you watch the episode of "in search of perfection" hestons' perfect chicken tikka masala. he visited the moti mahal in new delhi on his quest to find the origins of the above dish ( he gave up his search with confusion) but went into the kitchen to see how they made it. first was a garlic and ginger paste then sprinkled heavily a mild bright red chilli powder he said this gives it its colour, the yoghurt marinade was added after marinating for 24 hours.
hope this helps
kind regards
gary

[Stephen Lindsay]

... a secret ingredient called Scotch Mist.

Would that be what they call uisge beatha in the Gaelic ?
** Phil.

Actually no Phil, though I must admit I am partial to a drop or two of malt. Scotch mist is an expression that means "nothing." I suppose it's my way of saying this is a forum about cookery and not alchemy.

[Peripatetic Phil]

Actually no Phil, though I must admit I am partial to a drop or two of malt. Scotch mist is an expression that means "nothing." I suppose it's my way of saying this is a forum about cookery and not alchemy.

I know, it was meant as a joke, but sadly there are no <joke> tags in BB code !

[Stephen Lindsay]

no worries Phil

sl

[Peripatetic Phil]

An urrainn dhut bruidhinn n

[Stephen Lindsay]

An urrainn dhut bruidhinn n