Curryheads "Madras 2011"

[Peripatetic Phil]

Not sure in which thread we were discussing straining the Taz base, but here is as good a place as any to continue the discussion, since it does bear directly on the Madras 2011 project.  Last night I made yet another Madras 2011 (Ray's variant), and this was by far the most successful so far : I strained the Taz base, forcing it through a large sieve with the back of an unplated tablespoon until no more would go through, used fresh Degghi mirch rather than my normal, rather elderly, jar of anonymous "ground chillies", used methi leaves rather than ground methi seeds, and used the juice of 1/4 lime rather than the 1 teaspoon lemon dressing or juice as originally specified.  I still haven't managed to re-create Ray's "Eureka" moment, but it was a very nice Madras nonetheless.

** Phil.

[Unclefrank]

Thought i would post pics of the Madras




Must say this smells wonderful, also a little too tomatoey for my tastes but that really is not a problem, i used the same method to cook the first part of the recipe from this book
http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940 as all the recipes need a paste. I like the texture and spice, well everything really. I used the first posted recipe and will do the other recipe with changes made.I must admit this would easily feed 2 people, with naans, rice, chip and starters.

Will make this again for a few of my friends tomorrow night and will post pics and opinions.
Thanks again for this recipe.

[sp]

Sincerest apologies if I'm being thick but I can't find any reference to an actual Madras recipe to follow within this thread, can anyone please give me a clue?  :

[Ramirez]

The original posted by Mick (Curry Barking Mad): https://curry-recipes.co.uk/curry/index.php?topic=5378.msg53296#msg53296

Ray (Razor) also posted a slightly modified version: https://curry-recipes.co.uk/curry/index.php?topic=5378.msg53416#msg53416

[976bar]

This is my Madras recipe


Serves 1-2
2 tbsp of Rapeseed oil
1 tsp garlic puree
1 tsp ginger puree
1 dessertspoon of tomato purre mixed with water.
1 tsp of spice mix powder.
1 tsp of rajah hot madras curry powder.
1 heaped tbsp of Kashmiri chilli powder.
A pinch of fresh chopped coriander.
A splash of lemon juice.
half tsp of sea salt.
Orange food colouring (optional)
A portion of base curry sauce (250 - 300ml)
A portion of pre-cooked chicken, meat, prawns or vegetables.

Method
Heat the oil over a low heat in a pan and add the garlic and ginger and cook gently for about 2 minutes. Remove the pan from the heat and add the spice mix, curry powder and Kashmiri chilli powder and stir into the oil mixture, then return to the heat for about 30 seconds. Keep stirring the mixture so the spices do not burn. Add the tomato puree and stir in for about 15-20 seconds, then add a ladle of base sauce, stir in well and turn the heat up to medium. Let the base sauce cook until the oil in the base sauce starts to separate then add the remainder of the base sauce and do the same.

Add the meat/prawns or vegetables, lemon juice and salt and let the sauce thicken and cook the meat until hot. Add the fresh coriander, stir well, put a lid on the pan and cook on high heat for about 30 seconds.

Serve with a garnish of fresh chopped coriander.

[sp]

Thanks chaps, I'm going to give the Taz base and Micks madras recipe a go to start with, and will post back with my results tomorrow hopefully

[Ramirez]

Good stuff. Let us know how you get on

[sp]

Well that went quite well i think, i made a couple of small changes, mainly when making the base i divided everything by a third so i ended up with enough for just one curry to try it out first.

I've got a few photos, is this the best place for them for now or should i put them elsewhere?  (apart from the recycle bin ;D)

[Ramirez]

Good to hear it went well. Pics could go in this thread or you could create a new thread in here: https://curry-recipes.co.uk/curry/index.php?board=10.0

Both would be acceptable.

[sp]

I made the base first, Taz recipe, divided by a third to end up with approximately 500ml of base for one curry....

http://www.dropbox.com/gallery/39030092/1/taz_base?h=a0b782

Then, went for Micks madras recipe, doubled the amount of chilli powder (Asda Hot Chilli Powder), used garlic puree instead of chopped garlic, missed out adding more salt as there was so much in the base, and substituted fresh coriander for Sharwoods bottled Coriander Leaf, mix used was Asda Madras Spice Blend...

http://www.dropbox.com/gallery/39030092/1/micks_madras?h=579c45

Not quite sure if I reduced the base too much (see photos) but it was indeed very rich, not unpleasant but nothing like my two local BIRs (both of whoms madras dishes taste exactly the same - may be the same chef!), very salty (probably just my taste), difficult to put my finger on what it tasted most of, possibly garlic.  As an indication I like the taste of the Asda/Tesco bagged beef madras, and my favourite bottled curry sauce is Sharwoods Bhut Jolokia.  It was easy to make and not that time consuming compared to some others, and the taste did improve after the lefovers were in the fridge overnight.  Open to suggestions!