Topic: Madras Sauce Video Recipe

[stepoon]

Going to have a crack at this tonight fingers crossed..

My only worry is i'm making it for 2 people and worried it wont be enough!

[Peripatetic Phil]

Going to have a crack at this tonight fingers crossed.  My only worry is i'm making it for 2 people and worried it wont be enough!

It depends on how much sauce you like.  Personally, for two portions, I would be inclined to scale it up by 50%.

** Phil.

[stepoon]

Going to have a crack at this tonight fingers crossed.  My only worry is i'm making it for 2 people and worried it wont be enough!

It depends on how much sauce you like.  Personally, for two portions, I would be inclined to scale it up by 50%.

** Phil.

Yeah think i'll do that - don;t want it too dry

Will post back later on if all went ok or not 

[chewytikka]

Just cook it twice, good practice for you!

[stepoon]

 
Well managed to cook it ok. Tasted lovely just not BIR. Came out quite dark, so not sure why but could be to do with:


I had to cook it in a wok so may have burned the sauce a little

Used the Ashoka Pre cooked chicken method so maybe the coating  of the chicken changed the sauce

Didn’t have Kashmiri chilli powder but substituted for 50% paprika and 50% cayenne powder.

Used a base gravy by Damalat that I had in the cupboard as didn’t have time to make a batch in a pot, consistency and colour looked ok though.

In all though it was very easy to make so with have another go next week, it’s quite addictive this curry lark!

[Peripatetic Phil]

Used a base gravy by Damalat ...

Hmmm.  I was not aware of Da Malat, but a quick search disclosed the following :

* To make the base gravy place 300ml water in a saucepan and bring to a simmer. Mix 1 x tbsp CURRY BASE GRAVY into the water. Put 1 x tsp cornflour into a jug with a little cold water and mix well. Stir the cornflour solution into the saucepan containing the base gravy and simmer for 5 minutes, stiring from time to time.

Cornflour, as far as I am concerned, has no place in a BIR curry; cornflour is a thickening agent, and a BIR curry should derived its thickness from (a) the onions in the gravy, and (b) the spices.  I would therefore recommend treating the Da Malat base with some suspicion.

** Phil.

[Madrasandy]

Just cook it twice, good practice for you!

Yup best way to do it 
Scaling up will work too but you cant just double everything, there is a formula.

[chewytikka]

Well managed to cook it ok. Tasted lovely just not BIR.

Not suprised as its not my video recipe
Well at least you know your mistakes!

Next time follow the recipe, no weird alternatives :
and YOU can cook a better curry

cheers Chewy

[stepoon]

Well managed to cook it ok. Tasted lovely just not BIR.

Not suprised as its not my video recipe
Well at least you know your mistakes!

Next time follow the recipe, no weird alternatives :
and YOU can cook a better curry

cheers Chewy

Yeah i'm gonna have another bash at the sauce this week and save it in a container. Cheers for the advice so far though. Learning curve it is!

[curryhell]

Unfortunately there are no short cuts to achieving goodquality BIR.  Heed the sound advice given above and you'll reap the rewards    Keep us posted on the guaranteed improvements.