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

[artistpaul]

HA HA!!!!!!!!!!! ;D

[Stephen Lindsay]

I agree - they RAWK!

[DARTHPHALL]

Is this recipe still used, or does it need UPGRADES   

as with the Vindaloo post, do you people think its best to leave or do new threads with the updates/upgrades or are they a bit passed it to bother. Please let me know.

Will be speaking to my friend at my local BIR soon. Base is spot on but might be some slight changes to final stage.

[Ramirez]

Same with the Vindaloo thread I reckon - it should be a new thread. Give it the exposure it deserves. 

[DARTHPHALL]

Will do  ;D

[goncalo]

Hi Darthphall,

Thank you for your recipe for a curry base. I'm on this forum for less than 24 hours and I quickly became aware of your base sauce. I first heard of it from someone who used your base sauce to make korma so I decided to give it a try. I should note I failed to make a proper korma more than 10 times. None of these times I used any base sauce.

It took me about 3 hours from starting to getting the food ready. I also only had 1/2 of the ingredients, so had to halve the portions in your recipe. I picked Cory Ander's Chicken Korma recipe and made a slight adaptation to it, which I'll explain below. Let's almost brought tears to my eyes. It was by far one of the nicest korma's I've ever had. Even better than my favorite restaurant (pipasha in Cambridge -- they suck with korma, but are great otherwise!)

Regarding your sauce, after you add the vegetables to the pan, do you bring it to the boil?

The things I've done different from CA's recipe are:

I've left a bowl with dessicated coconut in water and added almonds.
I've also added banana pieces, though I should've added it closer to the end, as the banana turned caramelized, but the end result was very very sweet. I

Thanks again!

[Secret Santa]

Let's almost brought tears to my eyes.

Kormas do that to me as well!  ;D

[goncalo]

Let's almost brought tears to my eyes.

Kormas do that to me as well!  ;D

We seem to understand each other's pain then, I presume. Making the right korma is almost like art!

The things I've done different from CA's recipe are:

I've left a bowl with dessicated coconut in water and added almonds.
I've also added banana pieces, though I should've added it closer to the end, as the banana turned caramelized, but the end result was very very sweet. I

Thanks again!

Some more things I forgot to mention, which I did differently:

In absence of turmeric, I used extra curry powder (schwartz, mild)
And I've fried with the chicken with vegetable oil, knorr chicken stock and a good bit of butter too

[BadSeed]

I was thinking of making this base sauce tonight, but no tomatoes seems weird and unnatural to me.
I might add a can of chopped anyway.

[Malc.]

I was thinking of making this base sauce tonight, but no tomatoes seems weird and unnatural to me.
I might add a can of chopped anyway.

Why not give the recipe a go as is, only then can you judge it. After all, you can add tomatoes later if your not happy.