Topic: Zeera Restaurant Madras

[976bar]

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

Hi Josh,

I just also replied to Jerry without reading the whole thread. (That'll teach me), but yes I totally agree with you're method for a Vindaloo, that's exactly how I make it, although I have never added green chili before, but will give this a try next time round. Thanks for the advice

[976bar]

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
[/quote]

Famous Five? Sounds like an Enid Blyton novel!!  ;D

[parker21]

famous 5 what about paprika and the no.1 CHILLI POWDER! lol
regards
gary

ps my local  Mouchak uses
6pt curry
4pt turmeric
2pt coriander
1pt cummin
1pt chilli powder

for vindaloo yes vinegar/at least 3 times more chilli and just before the end 1tsp butter ghee before the final corainder sprinkle

i know jerry likes the mix and it its from the chefs mouth! ;D

[JerryM]

solarsplace,

the vinegar was my no 1 target to resolve - i asked the chef at my local TA (Bangladeshi) - i am 100% confident on his reply - vinegar is/has never been used.

ps i'll post up the questions i have on my mind in the vindaloo post along with 1st draft recipe.

[976bar]

I made the Taz base last week and what a lovely base it is. I made a Chicken Korma, my daughter won't buy from a takeaway now as she say's they are never as good as mine. Many thanks to CA for the recipe

I also made  a CTM which the kids enjoyed, but the favourite dish last week was the Garlic Chilli Chicken, which was superb.

Anyhow's, I made this madras last night using the Taz base.

I tried it in the pan without any Worcester sauce and it lacked something, so I added 4 drops of worcester sauce which gave it something but I found it still lacked something, so I added 1 tsp of Rajah Madras hot curry powder, which did it for me.

I think that 1 tbsp tomato puree is too much so will try a desert spoon (10ml) next time, but I did think the 1 tbsp of Kashmiri Chilli Powder did give it the right heat element

Here's a few pictures of the base sauce in it's process and the Madras

[chewytikka]

976bar
That definitely  looks like a good TA Madras!

parker21
Paprika and Chilli aswell,
that would be the Magnificent Seven then!

I'll have to tell the Owner/Chef the error of his ways

chewytikka

[emin-j]

Blimey , watch out BP don't build an Oil Rig in your house 

[Razor]

Hi Chewy,

I'm gonna give this one another try tonight.  I have made it previously but I think I over done it with the tom puree and worcsestershire sauce so, if you don't mind, just a couple of questions mate;

1) How much water should I use to mix with the 1 tbs of tom puree, assuming that my tube of double concentrate is ok to use?

2) Is this recipe intended to be used with your base gravy, and if so, roughly how much?  I have them portioned up in 350ml batches.

Thanks for your help in advance.

Ray

[chewytikka]

Hi Chewy,

I'm gonna give this one another try tonight.  I have made it previously but I think I over done it with the tom puree and worcsestershire sauce so, if you don't mind, just a couple of questions mate;

1) How much water should I use to mix with the 1 tbs of tom puree, assuming that my tube of double concentrate is ok to use?

2) Is this recipe intended to be used with your base gravy, and if so, roughly how much?  I have them portioned up in 350ml batches.

Thanks for your help in advance.

Ray

Hi Ray
The Zeera.pdf and my Madras Video Recipe are roughly one in the same.
1. To be exact I've just mixed some tomato puree, with my new measuring spoons!
2 tbs of water to 1tbs of tomato puree.
My base O.K. if not it will work with any mild onion gravy. A portion for me, is 2 ladles, 300ml.
Just a dash of worcestershire, 4-6 drops.
Shock Horror, I ran out of Kashmiri Chilli Powder and went to four of my local shops
and nobody had any. I'll have to make do with Degghi Mirch, but its not quite the same. bummer.
cheers Chewy.

[Razor]

Many thanks Chewy.

Just nipped out whilst you were replying to get my Kashmiri Mirch.  Finally got it at the 3rd attempt.  Strange because is has always been readily available before.  Maybe everyone is giving the Zeera Madras recipe a go at the same time? ;D

I'll let you know how I get on later this evening.

Ray