Topic: Curryheads "Madras 2011"

[madstwatter]

Hi Guys,

Just making Taz's base now and cannot wait to make a madras with it tomorrow. I tried the reduction method last week with a crappy base I had in the freezer and although I didn't reduce the sauce as much as Ray did it was still the best bir curry I have cooked.

I will try to get a few pics tomorrow and am contemplating buying a madras from my local takeaway for taste and visual comparisons.

Just need to find that damn camera!!

Nick

[Razor]

Hi Mads, congatulations on your first post mate

On the first reduction, I didn't know how far to go but based on Mick's(Achmal) suggestion, I went as far as I could before the whole thing got ruined.  It's actually quite easy to do once you know what your aiming for.  I'd like Mick to take a look at the pictures though just to confirm whether I went to far, or it looks about right.

Hi Will,

It's definitely worth a try.  I'm so happy with it that for me, madras is conquered lol ;D

[Curry Barking Mad]

Hi Mads, congatulations on your first post mate

On the first reduction, I didn't know how far to go but based on Mick's(Achmal) suggestion, I went as far as I could before the whole thing got ruined.  It's actually quite easy to do once you know what your aiming for.  I'd like Mick to take a look at the pictures though just to confirm whether I went to far, or it looks about right.

Hi Will,

It's definitely worth a try.  I'm so happy with it that for me, madras is conquered lol ;D

Hi Ray,
All looks good to me.
I don't think you went too far, the beauty of this method means...going too far means burnt. If it isn't burnt then you're ok, I can see oil on the edges of the 'paste' and I can also see the caramelising on the sides of the pan, where you have scraped down.
All seems well ;D
Regards,
Mick

[madstwatter]

Thanks Razor, I have been on the site for a while trying various different bases as well as buying books like the 'Undercover Curry' but have fallen short of the mark when comparing to my local TA.

It has been a bit of a strange one really. I was cooking a more traditional curry recipe the other week and after frying off the onion, g&g, chillis with my spices I blended the mixture with some water and unintentionally ended up with a watery base sauce. The sauce was too underspiced (even though sufficient spice had been used) for chicken to be added and eaten so I decided to reduce as much as I could until a thick consistency was reached.

The result was fantastic. This horrible watery dish transformed into one of the best curries I had ever tasted. I was so impressed I took some into work and asked some of my Indian colleagues to try for which they gave me a thumbs up.

When I thought about this later it made me realize that reducing the excess water and the frying of the spices without the risk of burning had made a massive difference. When I saw this thread and Taz's base it seemed the natural choice following from my own recent successes.

Just about to blend the base now so will update a bit later on.

Cheers

Nick

[Peripatetic Phil]

The quantites listed here are for a single portion. It's really the only way to cook most of the BIR curries. I know it sounds a pain but you can cook 4 lots of this sauce in about 10 minutes a go and then transfer each sauce to a bigger pan.

Sorry, been otherwise occupied, so replying a bit late.  I'm surprised to read that you believe that BIR curries can be successfully made only in single portions : I usually cook enough for two, and I can't in all honesty say that one of my double-size curries tastes any worse or any better than one of my single-size. 

** Phil.

[Les]

Thanks Phil,
So do i just double everything up! including the spices?

Also is this recipe according to the forum's opinion a versatile base ie:- suitable for ALL styles of curry's from Korma to Vindaloos?

Cheers
Les (Trainee)

[Peripatetic Phil]

So do i just double everything up! including the spices?

Not necessarily, Les : it all depends on just how "wet" a curry the original recipe makes.  If there is only just enough sauce, then clearly you need to double it (and the spices) when making a double portion; but if there is a clear excess of sauce (as there is in the curries I normally make), then you might need to increase the sauce + spices by a factor of only 1.5  or so.

Also is this recipe according to the forum's opinion a versatile base ie:- suitable for ALL styles of curry's from Korma to Vindaloos?

Not yet in a position to offer comment on this one.

** Phil.

[Les]

Thanks again Phil
I can see where your coming from, Just have to play it by ear till i get it right  ;D

It may not seem like it to you curry chef's ;D

But It is quite daunting to us beginners to get this right, and end up with a decent curry :
 I know we learn by mistakes, but edible would be nice ;D

Les

[George]

am contemplating buying a madras from my local takeaway for taste and visual comparisons.

Welcome to the forum. That's a great idea!

[Peripatetic Phil]

Take courage, Les : what seems daunting (even impossible) at first becomes second nature once you understand (in my opinion) the importance of two things :

1) The base, which creates the BIR consistency (rich, smooth, juicy)
2) The oil : without adequate oil, the spices will not cook properly, and the final dish will not taste right.

Master those two, and individual variations in quantity, spices, etc., will easily follow.

** Phil.