Topic: mouchak madras recipe

[parker21]

no one got anything to say? oh well
regards
gary

[Stephen Lindsay]

Gary

I think the problem is with the layout of your post (for me anyway) as I'm not sure what I supposed to be commenting on. It would be easier having everything on one thread.

sorry

Steve

[parker21]

in that case post away mate ;D

[JerryM]

parker21,

i think i pickup up from your other post that you are working at the mouchak - if so then can't pretend i'm not very envious.

i know a big ask would be to do same for the vindaloo.

on the madras recipe i'm well sorted since adopting Secret Santa's chilli sauce. it's interesting though if all members made this how many would feel it produced BIR result. why i say is the spec is very similar to a lot that have gone before. for sure the mouchak mix powder is top notch and will make difference. the smaller proportions of mix and tom puree sit well with me too. of course the base is pretty good on paper too and the infused water is a must.

i presume they don't put anything in the tom puree other than water for the spices.

[parker21]

hi jerry unfortunately i don't work there but i'm sure if i enquired for a job they would take me on mate. been meaning to ask them about their tomato paste/puree but keep getting side tracked lol. am sure that it is just white tower tomato paste mixed equally with water, but they do blend their garlic with oil and not water.

regards
gary

[JerryM]

parker21,

many thanks for clarification. i'm sticking to recipe refinement as this is where my need is. i have a few outstanding general areas of interest of which tom puree/garlic is one - they are very low priority though.

fyi the rest being: lemon in base, mustard oil in base, kashmiri chilli at dish frying, chicken stock (of some form in base).

best wishes,