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

[weeble]

I really want to try this tonight! But what's this... """""""""". Am I not seeing the recipe correctly? Is it a font issue? For example....

2 """"""""""""""  Home made Fresh Ginger puree.
2 """"""""""""""  """""""""""""""""""  Garlic  """""".
3 """""""""""""" Curry powder.   
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder

:/

[Curry King]

Hi Weeble,

He means same as above, so in the case you mention it's tablespoons:

2 Tablespoons of Curry Powder
2 """"""""""""" Turmeric

Means use 2 tablespoons of turmeric.

cK

[weeble]

lol!! DOH! lol. thankyou Curry King! mmm i'mhungry...

[DARTHPHALL]

Sorry only just go on, CK is correct about the """"""""""" saves repeating the same word thats all.
Cheers.

[weeble]

Made the base last night - taste fantastic!! Making the madras tonight for friends ) Thanks guys!

[weeble]

Wow! Just wanted to say I made the Madras last night with the base from the night before - it was amazing! Just like a proper BIR!! I can't believe it, never made a proper curry before and it was perfect. Cooked it for guest and it went down a storm, so many thanks for this one!

Can't wait to try the others one this site now!...

[Curry King]

Gald it worked out weeble, please let us know how you get on with anyuthing else you try, good or bad 

cK

[DARTHPHALL]

Great work Weeble, glad it all tasted good, you can make any dish with this base as i have mentioned before, a new member has made a Korma with it, but you must leave out the chilli powder unless you want to make a VindaKorma 

[1stvindaloo]

does anyone have a good korma recipe that Darth's base would compliment well?

Hi m8, korma has always been my speciality though i now on a mission to create my perfect madras. Anyway, my already rated korma has been greatly improved, so im told, by using a ladle of darths base and also using a batch of pre cooked chicken, cooked using the boil in a pan method with a little tumeric for colouring. I use only a little water and cook letting the water evaporate and just as it does I add a little oil and quickly fry for 30 secs. My son tasted this chicken and now demands it dialy.

The korma.

Use a small can of evaporated milk, poor into measuring jug. Now start adding coconut powder and ground almond powder a bit at a time and taste, keep adding one or the other until you think it replicates the general taste your after. The ratio that mimics my local is 3/2.

Use tenderised coconut, 1/2 mug,  and get this into a powdery consistency using a blender etc. I ensure it isnt too bitty. THIS WILL ADD ALL THE SWEETNESS YOU NEED. I then add this to a blender along with the evap milk mixture and Pataks Korma paste, to taste ,along with some saffron and pinch of tumeric.

Heat a little oil in pan, i add i lttle more korma paste to the oil and fry it off then add chicked, fry it off, ladle or Darth's base, and finally add the blended sauce mix  and only cook until chicken had finished heating though, 2 or 3 minutes. I add either cream or milk to produce the right comsistency.

VERDICT.

It may seem like an unusual and not very "curry cook" method but I have  been told this replicates my locals Korma exactly, I have cooked for as many as 20 people and this Lorma has always gone done really well. Using a more standard curry cooking method produces a  top quality super market korma curry.

The use of the tenderised coconut is essential, the normal descated stuff will not powder and can absorb so much curry it gets very stodgy.  Please let me know how you get on and peoples verdicts. Good luck.

[onion]

Hi Darth
I am going to have a go at making your base this weekend, I have read other recipes and I wanted to ask a question.
Have you tried using potato's in your base and removing them before blending, if so what was the result?

The reason I ask is that in a previous post on a takeaway I had, I ordered just a plain curry sauce, it had distinct aromas of potato and broccoli and perhaps cabbage, I also had a madras and it had the same undertones. This leads me to believe that the plain sauce was more or less just base.

Onion