Topic: Zeera Restaurant Madras

[moonster]

Hi chewytikka,

is the Zeera restraunt that you are referring to on ocean rd south shields?

if so it is a very good restraunt by all accounts

regards

alan ;D

[moonster]

Hi chewytikka,

do you have a recipe for there mixpowder and currybase?

regards

Alan ;D

[joshallen2k]

the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.

Jerry, when I make a Vindaloo, I usually make the following changes vs a Madras:

- Triple the extra hot chilli powder (usually from 1tsp to a tablespoon)
- Add a little chopped green chilli pepper
- Slightly less tom puree
- Splash of vinegar instead of a splash of lemon juice
- Precooked potato chunks
- I also add a little whole cumin to the spice frying stage

Curious to know if this similar to how other members approach a Vindaloo?

-- Josh

[gazman1976]

In scotland we don't have potato and only diff is extra chilli powder and green chillies doubled, well that's glasgow

[chewytikka]

the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.

Hi JerryM
Yes, its the upgrade to Madras, without the lemon and worcestershire,
just a double up on the chilli powder and a splash of white vinegar.
Again black pepper powder seems to have been lost in time, along with the lonely potato.

Similar to Roghan Josh starting off life as a Dopiaza then finished off with a
topping of flash fried Tomato, Onion and sugar.

Chewy

[emin-j]

Excellent post chewytikka , thank you very much 

[JerryM]

josh, chewytikka,

many thanks for extra info - i'm still at the thinking stage so much appreciated - real good pointers.

i know exactly what i'm after but unsure how to get there. currently intend to try out what we know ie CA's (really liked it when i made it) and Dipuraja's vindaloo's (not made) followed by a look at the ashoka South Indian Garlic sauce (got potential).

black pepper, green chilli, extra cumin, less tom puree sit well.

[Tomdip]

Made this tonight - had a curry-window of opportunity with the missus out for the evening.  Followed recipe as close as possible - except used Rajah Hot Madras instead of spice mix, and passata instead of puree.

Results - oooooowwww too hot for me!!!

My wimpy palate found it hard to pick out the subtler flavours over the chilli - however I manfully perservered and cleaned my plate (2 pints of milk helped!).

All in all very nice - though I will half the chilli next time and see if I can pick up the lemon & worcestershostocestoshire sauce

[chewytikka]

Made this tonight - had a curry-window of opportunity with the missus out for the evening.  Followed recipe as close as possible - except used Rajah Hot Madras instead of spice mix, and passata instead of puree.

Results - oooooowwww too hot for me!!!

My wimpy palate found it hard to pick out the subtler flavours over the chilli - however I manfully perservered and cleaned my plate (2 pints of milk helped!).

All in all very nice - though I will half the chilli next time and see if I can pick up the lemon & worcestershostocestoshire sauce

Tomdip
Looks excellent!
A nice clean, fresh and light sauce, on what looks like a bed of Jeera rice.
I'd be happy to sit down to that dish any day, as it looks very much like my own cooking
except it's a couple of shades lighter in colour, which will be down to the passata, instead of puree.
Did you use Kashmiri Chilli Powder?
I love the stuff, adds great flavour and colour to the dish.

This restaurant just uses the famous five for their spice mix:-
1 part Basic Curry powder
2 parts Turmeric powder
1 part  Coriander powder
1 part Cumin powder
Half part Garam Masala powder
 

Chewy

[solarsplace]

Hi CT

Thanks again for posting the Madras recipe and your tips on the Vindaloo, which I plan to try ASAP.

Made the Madras a number of times now, and my personal quest for the perfect Madras has been satisfied.

For me, I can't actually taste the Worcestershire sauce, but notice something missing when it is not there!

As usual here are some pics:



In case anyone is wondering where there are two dishes, they are both cooked with the Taz base & mix, however one is the reduction method and one is the fry - cannot remember which way around now though. This is in relation to the "Madras 2011" project that is happening over here: http://www.curry-recipes.co.uk/curry/index.php?topic=5378.0

EDIT: I think the one on the right is the fry as it looks to be more oily.

Regards