Seemed to have difficulty posting the link for Chewys vid in the piccy section so will post again here.
Very happy! I followed the recipe exactly to spec (with c2go bangla base). Came out looking spot on, but as usual for me not much oil separation. To be honest I have always struggled to get this, and the flocculated appearance like what you get from some TA saucey dishes; madras, vindaloo, etc. I am sure its my halogen hob. Difficult to control and up high
all of the sauce splatters out of a standard ally chefs pan. So I have been keeping the heat down. Until now! Followed Cheweys vid and put a glass vented lid (from a saute pan) on top. It didnt fit well, too small, so ended up transferring the sauce to the saute pan itself. Put the lid on and cranked up the heat.
Some serious bubbling happened quickly. In a minute or so I was amazed to see the oil separating; not just a little either. I could not stop watching it. After perhaps 6 mins or so I turned off the heat and took off the lid to have a proper look. The steam had been venting through the hole like a good un, but had expected to find there had been little in the way of reduction; next problem. But no. At about 50 percent I had actually overdone the reduction! On pouring the sauce into a tray it dawned on me that this was like a new beginning for my home curry cooking. This sauce is the nearest think to TA BIR I have made. In fact, its better than many. The taste was just unbelievable, and that aroma! A big breakthrough for me. Already looking for an ally pan to fit the lid, or vice versa. Thanks again CR0, and especially Chewy.
Rob
Topic: Madras Sauce Video Recipe (read 151,008 times)
