here's achmal's Madras recipe Phil
Hi All,
I have come up with a madras recipe that I feel would fit the base, I've concluded the amounts are similar to what I have seen Taz use although chefs don't measure out, as you know.
450 ml of warm base,
1 tablespoon of chopped garlic,
2 tablespoons of tomato paste (slightly watered down),
1 tablespoon of mix powder,
.25 teaspoon of salt,
1.5 teaspoons of chilli powder (deggi mirch)
1 teaspoon of methi,
Precooked meat of your choice,
2 tablespoons of chopped coriander,
1 teaspoon of lemon dressing or juice.
Add 200 ml of warm base to the pan or wok,
Add the garlic, tomato paste, mix powder, salt, chilli powder, methi,
Over a medium to high heat reduce down until there is very little water left and the oil has come through, stirring occasionally, make sure you scrape down the brown caramelising residue on the side of the pan back into the mix,
This is the awkward part to explain, the mix should be quite thick. If you add the remaining base when the first reduction hasn't gone far enough then the flavour won't have developed enough and the curry can be bland.
Add your precooked meat, the coriander and the lemon dressing,
Add the remainder of the base and reduce to your desired consistency.
If the method has been correct then you will have a rich, full flavoured curry.
I hope that explains it,
Regards,
Mick