Topic: Madras Sauce Video Recipe

[h4ppy-chris]

get one of them mesh pan covers Rob, lovely looking madras mate well done.

[Peripatetic Phil]

Gotta say, looks great.   

It does indeed, and even inspires me to risk the wrath of SWMBO (who is safely sequestered in Abu Dhabi until 24th inst.) and turn /my/ halogen hob up to full !  Now when will technology advance to the point where we can attach flavours and smells as well as images ?

** Phil.

[harley]

That does look very good. Seems like you cracked it.

Still no aroma plugin for firefox, dammit.

[Kashmiri Bob]

Going to have another go tonight, with some chicken.  Definitely got the aroma last night. Get on it!

Rob 

[curryhell]

That looks as though it's come straight out of a BIR kitchen. Excellent job.  Hope you enjoy the results even more with the chicken added ;D

[Kashmiri Bob]

Cheers.  Had it with chips last night.  Got some asda lamb boiling up using CBMs recipe.  It was on on offer, still expensive, give me mutton any day.  Going to do exactly the same.  Might try a vinders as well.  Will also take a photo of the venting.  Half the water content of the sauce went through that little hole in no time.  Heat must be increased significantly with the lid on; and with pressure.  Not entirely sure.  Transformed the curry though. Its either that, or the worcestershire sauce!

Rob 

[Stephen Lindsay]

Lovely looking Madras sauce - looks 100% the business.

[Kashmiri Bob]

That does look very good. Seems like you cracked it.

I thought that as well.  Spent all this evening on it and its gone a bit pear shaped.  Did exactly the same pretty much.  Got the sep/floc with the madras, albeit less so.  Needed more time as well.  Made a few minor adjustments to make a vindaloo and burned it.  No BIR aroma in either. Pretty much at a loss.  Only thing I can think of at the minute was that I used a newly defrosted batch of base, which was a bit too thick and I should have let it down some. Pics to follow, warts and all.  Will put them in the piccy section.

Rob 

[chewytikka]

Hi Rob
Excellent work, just keep at it mate.
It really is a good feeling, when a member actually "Gets It"


A Chef's trick, instead of a lid, invert another similar pan on top.
The high heat and trapping the steam, prevents too much reduction of the sauce
also reduces the mess.

Not very good video entertainment though.

My other video here
Chicken Madras

[Kashmiri Bob]

Hi Rob
Excellent work, just keep at it mate.
It really is a good feeling, when a member actually "Gets It"


A Chef's trick, instead of a lid, invert another similar pan on top.
The high heat and trapping the steam, prevents too much reduction of the sauce
also reduces the mess.

Not very good video entertainment though.

My other video here
Chicken Madras

Nice one!  Cheers.  Over confident last night and cut corners, expecting it not to make much difference.  Learning curve. Nailed the madras sauce again tonight though.  Still got carried away with the oil separation and floc look.  I think yours looks how a madras should be, silky smooth and saucey.  Fried did a really nice job as well.

http://www.curry-recipes.co.uk/curry/index.php/topic,11173.0.html

Reckon the heavy reduction/separation has Phall written all over it.  Next project!

Rob