Topic: The Madras 100% Clone (of my local BIR)

[slipperz]

Hi Good People,

Been scanning the site for a while now, looking for a base sauce to try and this looks good. 

I have been using one out of a book called "The curry secret" but i feel its time to try something new.

I will let you know how I get on, getting all the ingredients tomorrow  ;D

Slipperz 

[mike travis]

Hi Slipperz.. just been looking at this myself and thinking of giving it a go. I have used the curry secret book but since finding this site the book is gathering dust on the top shelf. Let us know how you get on, it maybe next week when I get chance to have a go.

          ;D All the best for 2007  ;D

[dezmundo]

First things first, i got to thank darth.  The curry went down a treat over Christmas with family and friends.  I made both the medium and madras curry and they were both spot on.  Thanks for the excellent recipe.

Anyone thinking of making this curry, I highly recommend it.  I only joined this site recently and at first was a bit cautious with size, measurements and method but once I got the spices and went for it I found it an easy curry to make with excellent results.

My advise to anyone having a go is.  Read through this post, get your head round it and go for it.  You won't be disappointed. 

[slipperz]

I made the base today with what looks like excellent results. I will be trying the Madras recipe tomorrow and will let you guys know.  ;D

Here is what the blended base turned out like. 

I used 600ml of oil at the start instead of the 8 tablespoons. Smelt absolutely gorgeous.

All the best

SLIPPERZ 

[George]

I made the base today with what looks like excellent results...
I used 600ml of oil at the start instead of the 8 tablespoons.
SLIPPERZ 
[/quot]

With the greatest respect, I suggest you made 'a base' or 'your base' but perhaps not 'the base' because you radically altered the recipe like so many of use do. It must be human nature. I suggest you were correct to make your mark. No offence is intended by what I'm saying because I'm not saying you were wrong; just different.

So the Madras may turn out as 'a madras' or 'your madras' but not 'the madras' either!

Regards
George

[slipperz]

I will post this as a full recipe with base & cooked Chicken method to save you having to go back & forth.

STAGE ONE......[ THE BASE GRAVY ]............


INGREDIENTS

Chop/Dice all vegetables & Coriander.

15 Onions.
8 Tablespoon Vegetable Oil. (You can use 600-700ml of Oil if you like it Bir style...Oily).

George,

Sorry if I offended you.

Yes you are right, but i mearly took Darths recipie and used the if you like it oily bit!!

Thanks for your comments.

SLIPPERZ  ;D

[slipperz]

STAGE THREE......[ THE MADRAS ]......
INGREDIENTS
All the Chicken.
3 bags Base gravy.
1 Medium Onion.finely chopped.
10 Tablespoons of Vegetable Oil (if you like it Oily, but its not necessary)
1 whole bulb of Garlic separate cloves & grate with Cheese grater (the roughest side). 
2 Desertspoons Extra hot Chilli powder.
1 """""""""""""   Hot Curry powder.
1 """""""""""""   Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1     """""""""" Turmeric.
1     """"""""""  Cumin seeds.
300grams Passata.(You need to experiment with this to get it close to your taste) 
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.

METHOD
Put 3 bags of Curry Base in large pot on low heat.
Fry until Golden Onions & Garlic, in 3/4 Tablespoons Vegetable or Light Olive Oil.
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken & Chicken water from above post.
Bring close to boil, turn down to medium & cook for 10 minutes.
DONE !!!

You cant say that is not a quick Curry !!! 
 
 
 

Guys,

Just getting this right in my head please

Am I correct in saying that you use all the the 3 bags of sauce and 1/2 litre of chicken water which in turn will produce roughly 8-9 curries in one large pot, you then freeze these individual curries chicken and all?

So all you need to do next time is defrost that portion and cook your rice? 

TIA

SLIPPERZ  ;D

[George]

Sorry if I offended you.

No you didn't offend me, you just interest me! We all do it. We can't take the tried and tested original recipes found here at face value and try them (first attempt) as originally specified. We have to alter them, to leave our mark. The psychology is interesting. Why do we do it? Adding all that extra oil will/might have radically altered the end result. Who knows?

Darth mentioned before that the style of his local BIR was non greasy so I assume all the ingredients were balanced, tried and tested to work with less oil.

Regards
George

[DARTHPHALL]

Hi Slipperz.
Two large ladles of the Chicken water not half a liter (lol Chicken soup Madras ;D ;D).
The 3 bags equal to one & a half liter if that helps.This will make approx..8-9 large portions but it does vary greatly depending on what you consider a portion size if you compare it to your local Bir.
Hope this clears things up for you , if you need to know anything or need me to clarify just ask.
best wishes for the last day of 2006 to you all.

[shanew]

I've just made the full 15 onion base in my newly aquired BIG pan, now my guests are whimps and claim the gravey to be too spicy!!!!! anyway im tasked with making a korma for tomorrow, any chance of a recipe using this base gravy? i'll be serving 4.

Thanks,
Shane