New here, looking forward to contributing!

[Les]

Welcome to cr0 spiceyokooko
Hope you enjoy the site, And looking forward to trying some of your recipes,

HS

[PaulP]

Hi Sok,

If your madras is in a traditional Indian style please put the recipe here:

https://curry-recipes.co.uk/curry/index.php?board=8.0

If you think it is BIR style (usually made with base sauce) please post it here:

https://curry-recipes.co.uk/curry/index.php?board=52.0

Looking forward to your recipes.

Cheers,

Paul

[spiceyokooko]

Looking forward to your recipes.

Paul

Thanks for the heads up on this, but now I have a quandry. It is made with a base sauce, but I think it's more traditional than BIR, shall I simply put the base sauce in Base sauces and the Madras recipe in traditional?

Cheers

[PaulP]

Hi Sok,

It's up to you really where you put them. If the madras has stuff like coconut and curry leaves I would say traditional recipes. If it tastes anything like a BIR madras then put it in the BIR section.

Moderators can move topics around if necessary.

Cheers,

Paul

[spiceyokooko]

If the madras has stuff like coconut and curry leaves I would say traditional recipes.

Paul

That's helpful, the dish does include coconut and curry leaves, so I put the base sauce into base sauces -

https://curry-recipes.co.uk/curry/index.php?topic=6236.0

And the recipe into Traditional Indian Recipes -

https://curry-recipes.co.uk/curry/index.php?topic=6237.0

I'm  making a batch of this later so I'll try and get a photo done.

Cheers.

[natterjak]

In particular it would be great to get your slow cooked lamb Madras recipe - am I right in assuming it's cooked in a slow cooker?

What was the problem with the flavour of the beef brisket using the yoghurt?

I think you get sniping and wum's in all forums of this type really - wherever you get differences of opinion. A you rightly point out, it's wise to simply pick and choose which discussions to engage in, but thanks for the heads up.

In the recipe I followed the yoghurt curdled and the dairy flavour in the finished dish wasn't really what I was looking for in a curry. No matter though, the technique itself and the texture of the brisket were fabulous so I'll do it again in future but maybe using one of the recipes from this site.

[spiceyokooko]

In the recipe I followed the yoghurt curdled and the dairy flavour in the finished dish wasn't really what I was looking for in a curry. No matter though, the technique itself and the texture of the brisket were fabulous so I'll do it again in future but maybe using one of the recipes from this site.

Heya natterjack

Yoghurt can be tricky to cook with and if you let it boil it will curdle, best to keep it just below boiling point and add at the end of cooking if possible.

I've posted that lamb madras recipe and a pic of the finished dish, give it a whirl if and when you get a chance.

I've had a good look round the forum now and I'm going into information overload I think! A couple of initial observations from the myriad of posts I've read so far would be that I think people over-complicate things unnecessarily and that there seems a huge differential in contributors underlying cooking abilities - which is what causes quite a large difference in peoples cooking results even when based on identical recipes.

I am enjoying reading and browsing the forum posts though.

Cheers and good Karma!

[Sverige]

My breakthrough book was Mridula Baljekar's 'Real Fast Indian Food' where she talks about and gives recipes for 'cook ahead' sauces for 'Madras', 'Khadai' and 'Butter' which in many ways mirror the 'three pot' base sauces used in many Indian Restaurants from which they would then produce a myriad of different flavoured dishes by adding additional ingredients but still only using those three bases sauces as a starting point.

Can you share the recipes for these base sauces please?

[livo]

There is a similar method on this site already, posted by Masala Mark based upon 3 sauces and producing different dishes by using varied combinations. It uses a tomato gravy, and onion gravy and a nut gravy.  I tried it and enjoyed the outcomes.
Here is a link to his first post where he discusses it.
https://curry-recipes.co.uk/curry/index.php/topic,4911.msg47128.html#msg47128

If you read further down, Parker21 also says that he posted a 3 pot method as well. I have only just noticed this and haven't actually read his versions. Here is the best reference I can find to Parker21's method.
https://curry-recipes.co.uk/curry/index.php/topic,6233.msg62115.html#msg62115

Here are links to Masala Mark's 3 different gravy recipes.

https://curry-recipes.co.uk/curry/index.php/topic,4921.0.html
https://curry-recipes.co.uk/curry/index.php/topic,4922.0.html
https://curry-recipes.co.uk/curry/index.php/topic,4923.0.html

Search for "Aussie IR Lesson" to find his recipes for some dishes. 

From memory I think I found there was an issue with the quantities in general and with respect to proportionality of the different gravies produced.  I would recommend reading through the actual dish recipes first to see how much of the individual sauces are required.  I know I ended up with way too much of one of them and it took me ages to use up all that I had in the freezer, not that it was a problem. However the nut content makes it quite costly with almonds and cashews, but I loved the nut gravy.  I'll try to look back through my paper work to where I made notes to myself about quantity for future reference and inform of my recommendations accordingly.

[DalPuri]

Screenshots of the three sauces from a quick search on Amazon UK and US.