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I too would like to know the bunjarra please Salvador.
Made chewy's base sat night pretty much to spec, everything went bloody excellently.Here it is after blendingWith the oil separated, scum mostly removed and final consistencyMadras done pretty much to chewy's madras recipeTastes absolutely divine, proper BIR/TA taste and smell.My sister was round and got to sample it. We've had a family madras curry every week for the last 15/17 years. Her eyes jumped out and said "that's a Madras" and was stunned how much like a top TA it tasted like. We were both pretty stunned. Eating more and it just got better. Can't believe how much depth in flavour, the transitions, no tomato just that familiar TA taste and texture and after taste. The key for me was the final bit of sauce left and how good it tasted and had to be mopped up. Many times in the past my curries fall away half way through eating and don't come through with that savory texture that just glides and demands to be eaten and miss the background flavour building up.We concluded it was a mixture of a restaurant and takeaway we've gone to many times, like some divine hybrid. We both said its actually a touch more fresher and better. In looks its more like the restaurant, my preferred TA is bit more redder and thicker/richer with a bit more oil left in. The balance was very good and my sister doesn't like too much oil and is really impressed with the spicyness and then the flavours taking over. The restaurant is a bit weak on heat for their madras. On cooking I did add 2 fresh cut bird eyes chillies in with a small bit of diced pepper/capsicum. More like a mix of chewys two madras videos but I left out the small bit chopped onion. my local TA does put a small quantity fresh cut chillies in the cooking stage and perhaps some other stuff like pepper, onion.Some small differences I did, around 2.5 kilo of onion. The resulting base was slightly thinner than chewy's video I've watched over and over. Did 2 cups of water instead of 3 because the base seemed thinner. Perhaps the water in a few more onions helped. Sunflower oil instead of regular veg oil. My chilli powder in the mix powder is Deggi Mirch by MDH instead of chewy's Kashmiri mirch. I believe there' not much difference. Didn't have time to sieve but felt I did a good job blending it.A big thank you to chewytikka, this forum and its members.With chatting to the head chef at my local TA over the years, talking about how good his are he's pretty insistent how many are too tomatoey and for me this is another key in no tin of toms used in the base. Sure this is what the chef is alluding to.All the powder is from my local Asian store that the curry houses use.
I don't have a food mill at the moment so to those that use a sieve; is it effective or do you feel it would be significantly better with a mill?
I use an 8l-pot
Quote from: uclown2002 on December 05, 2012, 04:40 PMI don't have a food mill at the moment so to those that use a sieve; is it effective or do you feel it would be significantly better with a mill?A big sieve and a convex-backed nylon cooking spoon will do the job without major effort -- the key is that the convexity of the spoon needs to be a reasonable approximation to the concavity of the sieve.** Phil.
