Making Abdul Mohed's Madras

[curryhell]

Hi CH

Looks absolutely delicious!!  One quick question......did you use the full one pint of base sauce, and if so, how long did it take you to reduce it down to what we can see on the pics?

I could eat that one for breakfast!
Cheers
al.

I made it again last night but with chicken tikka just to check it wasn't a fluke and the results were just as good ;D.  I always portion my gravy in 350ml quantities which is what i used.  I add 2 chef spoons to the tarka and cook for 3 mins on medium high then add a further 2 chef spoon and reduce for 2 more mins.  Then throw in the rest and turn hob down to low and cook for a max of 5 min or sooner when it reaches the consistency i like, which is always on the thicker rather than thin side .

[alarmist10]

Hi CH

Thanks for the clarification.  I have another 4 portions of Abdul's base left, so I'll repeat your technique....and, I hope, come up with the same superb result as you!
Cheers
al.

[curryhell]

Hi CH

Thanks for the clarification.  I have another 4 portions of Abdul's base left, so I'll repeat your technique....and, I hope, come up with the same superb result as you!
Cheers
al.

Look forward to seeing the end results Al.  I made it again last night but with double the chilli powder and a  dozen birds eyes thrown in  ;D.  It's now maturing in the fridge for later .

[976bar]

Hi CH

Thanks for the clarification.  I have another 4 portions of Abdul's base left, so I'll repeat your technique....and, I hope, come up with the same superb result as you!
Cheers
al.

Look forward to seeing the end results Al.  I made it again last night but with double the chilli powder and a  dozen birds eyes thrown in  ;D.  It's now maturing in the fridge for later .

I'd stick a toilet roll in the fridge as well if I were you.... lol

[alarmist10]

Hi CH......if you're still able to speak and read!  "Double the chilli powder"......OMG!!  Sounds like 'Curry Heaven' rather than 'Curry Hell'.....and you get to keep the same initials as well!
al.

[curryhell]

Still alive and kicking guys .  It got to mature until last night as i was in no fit state to do it justice on Saturday when i eventually staggered home    It was a good heat and the loo rolls are in the fridge as we speak .  It turned out more saucey which was due to my reducing the onion / green pepper in the tarka.  I could have reduced it further but that would have taken longer and from start to finish it had already taken me 15 mins.

And yes CT , oh for some flame.  The whole process would have been quicker still.  Maybe i'm due a kitchen upgrade ;D

Probably your kind of madras consistancey 976.  It was good though .

On today's agenda is Razor's sheeks, having done more of Abdul's chicken, in preparation for Bambles Chef Special meat dupiaza, special fried rice and some bombay aloo or maybe saag.  Haven't decided yet. Will post the results later on today

[bamble1976]

That sounds like a good meal

Just a note on the raw keema in the dopiaza recipe, it is the keema as prepared before you make into the kebab not the lamb mince in a raw state.  Sorry if this is obvious to everyone but just making sure!!!

Hope you enjoy curryhell

Barry

[curryhell]

That sounds like a good meal

Just a note on the raw keema in the dopiaza recipe, it is the keema as prepared before you make into the kebab not the lamb mince in a raw state.  Sorry if this is obvious to everyone but just making sure!!!

Hope you enjoy curryhell

Barry

No worries Barry.  I read it exactly as you intended .  Looking forward to the contrasting flavours the dish promises.  Sorry but i am going to add some whole fresh chillis just to give me the heat option when i bite into them.  They shouldn't affect the intended flavour of the recipe in my opinion, unlike if i added chilli powder (as i do regularly ;D).

[bamble1976]

I do exactly the same thing   I love a birds eye chilli in a curry ;D

Barry

[Edwin Catflap]

Guys

Made the base, tarka and madras to spec yesterday and a very good curry it was! I wish I had found this thread before hand though as i had the same concerns - thick base - dry tarka.

So next time I will thin the base and use 3 or 4 tbsp of oil or the tarka/

Two questions is the tomato puree watered down or straight out of the tube/tin etc and do you guys use g and g paste or freshly sliced and crushed g and g. Mine could have done with more garlic so i may slice some extra for the tarka

Ed