Topic: Prawn Madras & Chicken Balti demo

[Curry King]

I don't think the brand of spice does matter too much, espcially for curry powder as the only time I use it would be a small amount in my spice mix.  I've never put curry powder in a curry and how different can corriander and cumin packet spices be??

[pete]

I think that if I knew what spice brands you are using, I could at least remove that unknown from the equation.

Hi Yellow Fingers
                        I used the Bruce Edward's Curry House Cookery restaurant mix
http://www.curry-recipes.co.uk/curry/index.php?topic=108.0
I should add that I have repeated this recipe with less success too.
I think there are too many variables
When it worked exact, I had everything the same as the restaurant did
I even had the oily garlic ginger puree prepared a day before and left out
I left out the tomato puree for a day too (covered with cling film)
This would have been as stale, as theirs was
I reckon where it went really right, was having a very close curry base.
It was an old thawed out Kris Dhillon base
I had about 500ml
I heated it up and added extra oil and two desertspoons of garlic ginger puree.
I boiled it for an hour (to spice the oil which I used to fry it in)
I tried again with fresh KD and it wasn't quite as good.
I will feel happy when I can do it right every time
But I can't, it's still a bit hit and miss
It was right though

[Ian J]

My 1st attempt at Pete?s Madras

Base ? Same as KD except for:

Boiled all water 1st - I?m into baking my own bread; I was told to do this as it removes lots of impurities that can affect the rise.

Passata instead of tinned tomatoes - I don?t use tinned tomatoes as when blended the seeds break up and impart a bitter flavour.

Oil ? From reading posts on here I have found that using the skimmed oil from the base gives a richer final flavour, so I added much more than KD instructs.? I used up the last of a tub of Ghee I had in this gravy, but will use regular supermarket vegetable oil in future.

When cooked I skimmed off as much oil as I could and stored this in the fridge.

Meat

Chicken ? I don?t like seafood so used chicken instead.

Pre Cooking meat ? I cooked the chicken as per KD, however I had not reserved any of the base before adding the fried Passata so I just used a bit of the final gravy.? I used some of the skimmed oil from the base and after cooking the chicken sieved it back into the stored bowl of oil.
The chicken tasted really nice on its own, much better than when I?ve used the green pre onion base.? I recycled the

Now on to Pete?s method (Many thanks Pete)

For the tomato paste I used a little tomato puree with equal amounts water.

I followed his instructions to the letter.

My main observations were:

The garlic/ginger puree did indeed just turn browner, and not burn, when added to the oil it caused a frothing action.

I really thought I?d messed up when I added the spices & ? ladle of gravy, as Pete states I had the gas on high all the time and I thought the spices had burned.

The final dish was however excellent.

I am very happy with the results and would make again.

[thomashenry]

I've made this dish a few times now, and its been spot on each time. The only thing I change is that I don't add the chilli powder until later on - if you add it too early you get those nasty toxic chilli fumes that have everyone in the house coughing like crazy. I add the chilli powder a bit later in the recipie, after Ive put more base in.

Also, I've taken to putting in a tsp of Paprika to redden it up slightly.

[Yellow Fingers]

Hi spellbound

It's good to see that you had success, but how did it compare with what your local curry house produces? Did it have a similar taste and smell?

[Ian J]

The smell and taste were spot on.

I took some photos which I shall post, unfortunately when I got out my digital camera the batteries needed charging so I had to use my phone

The colour was much darker than Pete?s but that could be down to the flash, mine was dark ebony brown.

I will post the photo's as soon as I figure out how to do it the insert image button just brings up the code tags, I'd thought it would bring up a requestor.

For my next dish I'm going to have a go at the Bruce Edwards base & Recipes.  But that will be after the weekend.

[Yellow Fingers]

The smell and taste were spot on.

Well that's another nail in my curry making coffin then.? ? I've copied it as exactly as I can and it still doesn't have the smell or taste of the curries I am used to. Pete will be pleased to hear it though.

To post the pics: there is an 'additional options' link at the bottom left of the posting window. Click on it and it allows you to attach pics etc.

It will be interesting to see how you think the bruce base compares to the KD, make sure you let us know.

[Ian J]

Tried to post as you suggested but I got the following message:

The attachments upload directory is not writable. Your attachment or avatar cannot be saved.

[Curry King]

Hi Spellbound,

Have you tried posting them to the pictures group?

If that doesn't work use a free hosting site like imageshack and post the link here.

cK

[Ian J]

I did try the pictures group but no joy.