Topic: Curryheads "Madras 2011"

[PaulP]

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.

I guess I'm guilty here of repeating what many others have said. I do cook near double sized portions quite often but I don't think I could go much above that as my wok would be getting too full to handle.

[Razor]

Hi Phil,

I wouldn't recommend doubling up with this method until you have got it spot on.  Even then, I wouldn't scale up any more than x2.

I don't thin the BIR's or TA's double up? I've certainly not seen evidence on any of the videos or webcams, and there must be occasions where two orders for the same curry come in to the kitchen?  There must be a reason why they don't do it.

Ray

[Les]

I beg to differ on this one Ray,
In the mains recipes for lamb dopiaza this was mentioned, and you can see it on the video

Quote from: moonster on January 12, 2011, 08:12:26 PM
Mick,

what was that light coloured base to the right of the main dish?

thanks for your quick reply

Alan


Hi Alan,
The pan to the right of the dopiaza was a wok containing 3 chicken kormas reducing down to the right consistency not a base.
Regards,
Mick

[Razor]

Hi Les,

I stand corrected mate ;D

With that said, yes, I can see it working for korma because you don't have any spices as such that need cooking.  Essentially, with a korma, you are basically just boiling it anyway.  If you check out the Dipuraja videos, he demonstrates how to cook a korma, and its basically, everything into a cold pan, and boil down to the correct consistency.

However, on the more robust curries such as madras, jal frezi, dupiaza and so on, you need to reduce the first lot of base long enough for the spices to get fried in the remaining oil. Could you imagine trying to scale up x 4, and adopt the reduction method?

You would need to reduce down 800ml of base   It would take forever!

I'm not completely ruling out up-scaling, I just think it will be very difficult and quite lengthy to do, using this reduction method.

If you want to use the fry method, then I don't see a problem, as you are frying/cooking the spices, garlic, tom puree and so on, at the very beginning, however, I wouldn't use the Taz base if you are going to use the fry method because your end dish will drowned with oil

Hope that explains where I'm coming from mate

Ray

[Curry Barking Mad]

Hi Ray,
If you look at one of my earliest videos you will see that this chef makes a 3 x madras in a larger pan, although I didn't stick with it till he dished up. He just reduced down in the usual way but this is of course the initial fry method. So it is possible although I don't see it that often.
Regards,
Mick
Indian takeaway Curry Cooking

[Curry Barking Mad]

I beg to differ on this one Ray,
In the mains recipes for lamb dopiaza this was mentioned, and you can see it on the video

Quote from: moonster on January 12, 2011, 08:12:26 PM
Mick,

what was that light coloured base to the right of the main dish?

thanks for your quick reply

Alan


Hi Alan,
The pan to the right of the dopiaza was a wok containing 3 chicken kormas reducing down to the right consistency not a base.
Regards,
Mick

Hi,
As Ray has said it is simple to multiply up the creamy dishes ie Korma and CTM.
Not as simple as just multiplying the spices etc for madras, rogons, dopiaza's etc.
Regards,
Mick

[Les]

Hi Hotstuff,

I stand corrected mate ;D

With that said, yes, I can see it working for korma because you don't have any spices as such that need cooking.  Essentially, with a korma, you are basically just boiling it anyway.  If you check out the Dipuraja videos, he demonstrates how to cook a korma, and its basically, everything into a cold pan, and boil down to the correct consistency.

However, on the more robust curries such as madras, jal frezi, dupiaza and so on, you need to reduce the first lot of base long enough for the spices to get fried in the remaining oil. Could you imagine trying to scale up x 4, and adapt the reduction method?

You would need to reduce down 800ml of base   It would take forever!

I'm not completely ruling out up-scaling, I just think it will be very difficult and quite lengthy to do, using this reduction method.

If you want to use the fry method, then I don't see a problem, as you are frying/cooking the spices, garlic, tom puree and so on, at the very beginning, however, I wouldn't use the Taz base if you are going to use the fry method because your end dish will drowned with oil

Hope that explains where I'm coming from mate

Ray

Hi Ray,and Mick,
I can see your point with the korma and a more spicer curry,
I bow to your superior knowlege ;D
Les
BTW nice pic's Ray I know what to aim for now

[Razor]

Hi Mick,

Good video, many thanks.

Yep spotted the madras x 3.  Like you said, it is the fry method, so I don't see a problem.  I did notice however, the chef wasn't as physical with the madras as he was with the first curry.  It seemed a little awkward to work with and got me wondering if it would have tasted as good as a single portion madras?  He just wasn't getting his spoon in there, and thrashing the pan around like they can usually.

Still, it confirms that SOME TA's will upscale to save time.

Ray

[PaulP]

Hi Ray,

I meant to ask you how much deggi mirch did you put in your Taz madras? Did it match your fav TA for heat?

I used 2.5 tsp and it wasn't quite as hot as my local TA, but not too far off.

Cheers,

Paul

[PaulP]

I also meant to say that your level of 1st stage reduction looked very similar to mine.

I'll take photos next time but now I'm all out of base.

Cheers,

Paul