Topic: Big respect to Pete - BIR Madras/Vindaloo has now been nailed.

[thomashenry]

Ok, I've tried the simple Madras/Vindaloo recipe as posted by Pete, the one he part cooked in a BIR.

100% success - absolute carbon copy of a decent BIR Madras/Vindaloo. Everything was right about it - taste, looks, smell. Perfect. BIG respect for Pete for this.

As far as I'm concerned, the hunt for a BIR Vindaloo is now over. We know how to do it. I'd advise EVERYONE who has not tried this recipie to try it asap. It's PERFECT.

Kris Dhillon base used. For the tomato paste I used tomato puree with a little bit of water to thin it a bit. I'll try tomorrow with creamed tomatoes, I bet any money they'll work fine. For the ginger/garlic paste I used a ratio of about 3:4 ginger to garlic, and it was fresh - so its not important to leave it go green/blue overnight. I cooked with bog stadnard oil - so as far as I'm concerend skimmed oil is not a requirement for this. If your garlic/ginger the right consistency, with enough moisture, then you can stir fry it for a good 2 mins or so at max heat without it burning.

One tip - this applies to ALL our BIR cooking.

In a resturant, the base is sitting next to the chef, ready to be added to the pan. ie, it is at room temperature - and a warm room at that. The temp in a BIR kitchen is probablt not far off 30degrees. I bet a lot of us take our base out of the fridge, then add it in - meaning we are putting it into the pan when it is about 4 degrees, a LOT colder than in a BIR. This will cool the pan right down, and prevent you from maintaining the sky high temperature that BIR chefs achieve.

So - my tip is to warm your base up before you start cooking. I put mine in a pan and heaty it it gently to the point of simmering, then take it off. This means that its going into my pan hot, and its not bringing down the sizzling temps that we need.

Well done Pete.

[slimboyfat]

Can someone post the link .....


thanks

[thomashenry]

Can someone post the link .....


thanks

Top thread in the BIR Recipies board.

[blade1212]

So - my tip is to warm your base up before you start cooking. I put mine in a pan and heaty it it gently to the point of simmering, then take it off. This means that its going into my pan hot, and its not bringing down the sizzling temps that we need.

Well done Pete.

That's a fair point. I wonder if this is the reason we get so many problems with consistency.

[DARTHPHALL]

Hi all is the kd base sauce the book The Curry Secret Indian restaraunt cookery at home.
If it is 100% right it deserves a new clear thread so all can benefit from it.
DARTH...........

[pete]

Hi Darth
           I think the KD base works very well, at home, because the main flavour wanted is easy to cover.
And it delivers this.
The restaurants manage to add all sorts of things extra to their base
Black Cardamons
Green Cardamons
Cinammon sticks
Bay leaves
Cloves
Peppercorns
Celery
Green Pepper
Carrots
Radish
Curry Powder
Dried fenugreek
Turmeric
Chicken Stock
Whole lemon

but somehow, when they do it, the additional ingredients just give a subtle extra flavour.
When I add ,some of the above, they become the main character of the sauce, and it loses the feel it had.
Cardamon, bay leaf and cinammon really dominate
I think the KD sauce is extremely close to being right, but still needs a little something.
It may well be something, listed above but, whatever it is, will give more smell than flavour
I have already tried a couple of things and ruined it
I am sure it's because we work in such small quantities

[Mark J]

I always have my base on a simmer before I add it

[vin daloo]

cant find the recipe, can someone post it please?

[CurryCanuck]

Ditto -

CC

[pete]

cant find the recipe, can someone post it please?

Here's the prawn madras recipe
http://www.curry-recipes.co.uk/curry/index.php?topic=536.0
Here's Kd's gravy recipe
http://www.curry-recipes.co.uk/curry/index.php?topic=579.0
Here are some pictures of making the base
I still can't post images on this site, so I've put in a link
http://img457.imageshack.us/my.php?image=fourstagesofkd8mf.jpg