Topic: Curryheads "Madras 2011"

[Ramirez]

Nice one Stephen - always good to hear feedback on how people get on.

Judging by your pictures, you did reduce it far enough, so I think you did okay there.

A couple of things jump out in terms of where you could improve:

• It seems you deviated quite heavily from Mick's recipe. Experimentation is always good, but it may have been beneficial to adhere to Mick's recipe strictly.
• Substituting the spice mix for Asda's spice blend would have had a very detrimental impact on the curry. Spice mixes can be found in here: http://www.curry-recipes.co.uk/curry/index.php?board=28.0
• I would strongly recommend buying spices from either an Asian grocer, spicesofindia.co.uk or from the Asian section of supermarkets.

[sp]

Thanks very much for the pointers, good to know that I approached the method the right way and that it was my dubious substitution of ingredients could make such a difference, as I said as it was it's not an unpleasant taste just a bit too salty and bitter, but I'm going to have another crack at it when I get the right spices etc to see what kind of improvement it brings.

[PaulP]

Hi Stephenperry,

I've made the Taz base loads of times. The recipe calls for 2/3 Tbs salt which I interpret at about 12 grams. I get 3 litres of base from the recipe and make 6 smallish double portions of curry using 500 ml of base. That means that each portion of curry I make only contains 1 gram or so of salt. That is not enough to taste very salty and I'll add extra salt when I cook the final curry.

Probably my best madras to date has been using Chewytikka's 3 hour base, his madras recipe pretty much to the letter but with using Abdul Mohed's 8 spice mix.

Paul

Edit: After reading your previous posts you say you cut the recipe to one third of the ingredients and ended up with 500 ml of base. Your base sounds too thick as a third of a finished Taz base would be nearer to 1 litre. That might explain the over salty and too rich taste that you described.

[martinvic]

Hi Paul

Apologies for correcting you, but isn't a tablespoon equal to about 15 grams (probably more for salt)?

Martin

[PaulP]

Hi Paul

Apologies for correcting you, but isn't a tablespoon equal to about 15 grams (probably more for salt)?

Martin

I get 6 grams per teaspoon with my measuring spoons. So I guess 2/3 of a Tbs would be around 12 grams and a full tablespoon probably closer to 18 grams.

Cheers,

Paul

[martinvic]

Apologies Paul, I read that as 2 to 3 tablespoons not 2 thirds. :

Martin

[sp]

Edit: After reading your previous posts you say you cut the recipe to one third of the ingredients and ended up with 500 ml of base. Your base sounds too thick as a third of a finished Taz base would be nearer to 1 litre. That might explain the over salty and too rich taste that you described.

Could be, I thought I read that the Taz base as it was would make approximately 1.5 litres, hence the thirding.

[natterjak]

With 2011 drawing towards a close I wonder what conclusions we can draw from this thread - did we achieve the goals Derek set out in his opening post?

If so perhaps it is worth considering a new dish on which to focus in 2012 - suggestions?

[Peripatetic Phil]

With 2011 drawing towards a close I wonder what conclusions we can draw from this thread - did we achieve the goals Derek set out in his opening post?

What a very good question, and well-timed to boot.  For myself, I suppose a confession is in order.  I tried Madras 2011. I tried Taz Base.  I tried CA's base, and masala, and Madras.  But at the end of 2011 I am right back to KD1.  I tweak it, of course, because now I understand so much more.  But for me, Kris Dhillon's base, and Kris Dhillon's Chicken Madras, are really the closest I ever come to 100% satisfaction.  I use g/g paste now, bhoon the spices, add the sauce ladle by ladle (and ideally warm it first) but underneath it's still Kris Dhillon.  So thank you Kris, and here's to <whatever> 2012.  I'll propose 1970's style Chicken Bhuna, but would be willing to take part in anything that isn't chicken tikka based and that doesn't involve nuts or fruit.

Merry Christmas, everyone.
** Phil.

[PaulP]

Just to clarify Phil, you don't nor have you ever used the spice mix detailed in the KD1 book?

By that I mean the one with brown cardamom and nutmeg.

Cheers,

Paul