Topic: A couple of changes to Kris Dhillon's madras

[parker21]

hi missy you could try these and you should be able to get the ingredients the world over

http://www.curry-recipes.co.uk/curry/index.php?topic=5544.0

http://www.curry-recipes.co.uk/curry/index.php?topic=5545.0

regards and welcome

gary

[missy]

hi missy you could try these and you should be able to get the ingredients the world over

http://www.curry-recipes.co.uk/curry/index.php?topic=5544.0

http://www.curry-recipes.co.uk/curry/index.php?topic=5545.0

regards and welcome

gary

Thanks for that Gary. I was thinking about adding a pepper and a couple of carrots in there but a few people on here have said they make very little difference to the taste. Would you say they make much difference? And how do you feel about not slicing the onions first and boiling them whole?

[Vindaloo-crazy]

Add a dash of lemon dressing (1/2 oil, 1/2 lemon juice) near to end of making a madras.

[missy]

Add a dash of lemon dressing (1/2 oil, 1/2 lemon juice) near to end of making a madras.

Thanks, I will try adding it in at the end instead of the start.

[976bar]

Hi Missy,

One of the best Madras recipe's I have tried on here is the Zeera Restaurant Madras. Simple and easy to make and you should even be able to get all the ingredients in Thailand, well maybe not the worcestershire sauce, but maybe......

[missy]

Hi Missy,

One of the best Madras recipe's I have tried on here is the Zeera Restaurant Madras. Simple and easy to make and you should even be able to get all the ingredients in Thailand, well maybe not the worcestershire sauce, but maybe......

Yea, I thought it looked good, and I can get worcestershire sauce here so I'll give it a go tomorrow

[parker21]

hi missy yes by all means leave the onions whole but ensure they can be cut with your chef spoon before blending, carrots and green pepper go for it.  check out the videos here  http://cbm-mick.blogspot.com/ it will give you a heads up on what to do and when seeing it is far better than reading it.
would despute the use of worcestershire sauce in any curry not very BIR imo, hey what do i know...lol and also many pooh pooh the use of any form of lemon in a madras, having witnessed it first hand in 3 restaurant kitchens i think its a given a bit like the chilli powder mixed powder , tomato paste/puree, base sauce and fresh coriander!
it's a simple as that now all you have to do is cook it LOL
kind regards
gary

[missy]

hi missy yes by all means leave the onions whole but ensure they can be cut with your chef spoon before blending, carrots and green pepper go for it.  check out the videos here  http://cbm-mick.blogspot.com/ it will give you a heads up on what to do and when seeing it is far better than reading it.
would despute the use of worcestershire sauce in any curry not very BIR imo, hey what do i know...lol and also many pooh pooh the use of any form of lemon in a madras, having witnessed it first hand in 3 restaurant kitchens i think its a given a bit like the chilli powder mixed powder , tomato paste/puree, base sauce and fresh coriander!
it's a simple as that now all you have to do is cook it LOL
kind regards
gary

Cheers for that Gary. I have looked at that guys website before and it looked good but the only thing is that a lot of the ingredients he uses I can't buy here.

[suspire]

I also just did a mod of her madras. Also omitted the garam masala and added lemon juice.
http://www.curry-recipes.co.uk/curry/index.php?topic=6140.msg61150#msg61150

[spiceyokooko]

Personally, I would move away from using Garam Masala in such quantities.  It is very pungent and has a tendency to over power dishes.  If I do use it, I use only a little pinch at the very end of the cooking, and stir it through.

Hey Razor

I'm not sure I agree with you on the 'toning down' of the use of Garam Masala at the end of cooking, but I'd like to hold fire on my reasons for why until I've understood your reasoning for wanting it toned down.

This question also forms the basis of something else I'm grappling with when reading through many of the posts here.

So here's my question - what garam masala mix do you actually use? Your own? A bought one? or Khris's? Have you actually made Khris's base, her recipe for Madras, her own Garam Masala Mix recipe in the exact quantities she describes and on that basis feel that 1tsp of her Garam Masala added at the end of cooking overpowers the dish?

I'm really curious about this.

Cheers and good Karma!