Topic: Zeera Restaurant Madras

[Curry Barking Mad]

Hi solarsplace,
Either way they both look superb,
Regards,
Mick

[solarsplace]

Hi solarsplace,
Either way they both look superb,
Regards,
Mick

Many thanks for the nice words Mick

Regards

[Willyeckerslike]

Hi,

Going to have a go at this later but cannot find any kashmiri chilli powder in the local asian supermarket (more Oriental than Indian) I have some "ordinary" hot chilli powder, will this be an ok substitute or should I halve the amount?

cheer

Will

ps them fotos look great Solarspace

[solarsplace]

Hi,

Going to have a go at this later but cannot find any kashmiri chilli powder in the local asian supermarket (more Oriental than Indian) I have some "ordinary" hot chilli powder, will this be an ok substitute or should I halve the amount?

cheer

Will

ps them fotos look great Solarspace

Hi

With reference to: http://www.curry-recipes.co.uk/curry/index.php?topic=5378.msg53309#msg53309

The Kashmiri chilli powder is much milder than your chilli powder, so probably best to just use around 2 x teaspoons for a Madras! and see how it turns out.

Thanks for the kind words BTW.

Regards

[PaulP]

Hi SP, piccies look great.

Can you just confirm you used Taz base, Taz mix powder and 4 tablespoons of diluted tom puree? Also how did the taste compare between the fry started dish and the reduction technique dish?

Thanks,

Paul

[solarsplace]

Hi SP, piccies look great.

Can you just confirm you used Taz base, Taz mix powder and 4 tablespoons of diluted tom puree? Also how did the taste compare between the fry started dish and the reduction technique dish?

Thanks,

Paul

Hi Paul

All above confirmed as used. Hopefully I did everything as specified by the original recipe authors.

Please see here for initial comparison: http://www.curry-recipes.co.uk/curry/index.php?topic=5378.msg53298#msg53298

Would have posted pics sooner, but the cr0 image host was down for quite a while

Thanks again for the kind words on the pics.

Regards

[JerryM]

solarsplace,

really love the pics too - you've clearly got the knack of it.

[Tomdip]

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.

Chewy,

Thanks for kind words - I loved the PDF & recipe - really clear and made me want to cook it straight away.   I thought that Deggi and Kashmiri Mirch were one and the same - I now know differently!  ;D  Next time I will follow recipe properly with the spice mix and puree. 

The rice has cumin and black onion - not traditional maybe but I just love their flavour.

FAO: Solarsplace - your pic and curries look absolutley spot on!

[chewytikka]

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!

Hi Solarsplace

They look magic! great colour!
Pleased the PDF has helped you on your quest.


Chewy

[976bar]

hope you don't mind but i'm really determined to crack vindaloo.

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.
[/quote]

Hi Jerry,

I've always believed Vindaloo to be cooked with vinegar and more chili, whereas madras uses lemon juice.

When I cook Vindaloo it certainly has vinegar which gives it a distinctly different flavour to madras. Hope this helps