Topic: Singe Demo / Practice - (ChewyTikkas Madras (Prawn))

[solarsplace]

Hi

Inspired from recent cooking lessons at Zaal in Fleet (http://www.curry-recipes.co.uk/curry/index.php?topic=7714.0)

Original recipe credits and superb video posted by ChewyTikka (http://www.curry-recipes.co.uk/curry/index.php?topic=5634.0)

Inspired to post by natterjak (http://www.curry-recipes.co.uk/curry/index.php?topic=7924.0)

Please find a little example below of the cooking techniques taught recently. Not that the singe technique is necessarily a new phenomenon, however possible one much over looked by many of us.

You can singe the spices further than you see below without burning them too, as I did the next night experimenting just how far you can go. The key thing in practice here is basically in technical terms 'really giving it some welly' like we were shown in the professional kitchen.

I hope this inspires others to make some more video and picture posts of their work

Restaurant Prawn Madras @ Home

[chewytikka]

Way to go Russ.

Good video Example, only thing I would do different is add the Prawns towards the end of cooking, sometimes I forget and they turn out a bit Chewy ;D

Keep up the good work (Chilli Cough and all)

cheers Chewytikka

[Whandsy]

Hi russ

That looked delicious , the "burning" question if you pardon the pun is did you think it tasted 100% bir compared to your pre zaal experience?

Good effort for posting a video

Wayne

[ELW]

Great video, the stages are very clear. This is the definitive madras recipe for me. It's probably the only dish I can sure what it should taste & look like, when I order it...which is every week
As Whandsy asks...what was the verdict on this effort ss?

ELW

[PaulP]

Nice video Russ. I recognise the Meyer commercialware pan. What size is that one?
And like others have asked, do you feel your food now tastes and smells 100% BIR?

Cheers,

Paul

[natterjak]

Great video Russ. I was interested in how long you continued to cook out those spices after the prawns went in and before the first full ladle of base sauce. I guess as you say the spices can really take a good singeing without adverse effect on the final dish (and perhaps the opposite). How do these "singed spices" curries you've cooked in the past couple of weeks compare to your previous efforts?

And prawns - I wouldn't normally consider them for a home cooked curry but you've inspired me. I'll have a crack at prawn roshney tonight

[curryhell]

Nice bit of singeing there Russ .  Good clear instructional video.  Personally, i don't do prawns in a curry as their flavour is really lost IMHO.  As CT said, i would have added them with the gravy at the end to avoid the chance of them getting chewy.  Or of course use uncooked ones.  Wish i had the equipment to do some vids but unfortunately it's not at the top of the priority list   Now come on, spill the beans, how good was the curry??

[loveitspicy]

Good effort Solarsplace
Just watched the vid nowt wrong there!!! I would have put the prawns in a little later towards the end of cooking - they dont take long to cook and dont absorb any of the flavour of a dish as such - not like meat will take it on - it also keeps them succulent

great loved it

Best, Rich

[solarsplace]

Hi Everyone

@chewytikka

Thanks for the kind words, glad you thought I made a decent job of your recipe.

@Whandsy

Glad you liked the video, hopefully others will get some ideas for their techniques from it too.

@ELW

Glad you liked the video, I agree Chewy's madras is for me the definitive madras recipe - I just don't feel the need to ever look elsewhere.

@PaulIP

Hi Paul - this is the exact pan, but unfortunately it seems like they may no longer be available
http://www.amazon.co.uk/Meyer-Commercialware-Aluminium-French-Skillet/dp/B001L1RGM2/ref=wl_it_dp_o

If this helps? - the flat cooking surface is 20cm diam. The top edge is 28cm diam.

@natterjak

Hi, yes - you are right - the spices do indeed take a battering! After the initial oil singe, and subsequent tom pur

[PaulP]

Thanks Russ, I've already got exactly the same pan! You're right about not claiming 100% as it leaves nowhere to improve on.

I tried the singe technique for the first time on Friday and had a partial success. Unfortunately I let the garlic go brown and ended up with a strong burnt garlic flavour. I cooked the spices quite long and hard and they didn't look or taste burned. I managed to eat the curry (just) but the burnt garlic flavour was quite a spoiler. A pity as some other nice flavours I don't normally detect had developed. I would also agree that when properly cooked the chilli powder has a hotter effect.

Next time I won't cook the garlic for as long. Do others brown the garlic or stop short?

Cheers,

Paul