Topic: Easy Madras

[Peripatetic Phil]

2. So for a good 60's 70's style curry mine isn't bad then?? ;D

It looks beautiful; if it tasted one-tenth as good as it looks, it would have been a winner in any 60s/70s BIR !
** Phil.

[Secret Santa]

I never ate lamb curries in my curry eating heydey so I can't comment on the old style but the ones I've eaten recently (mainly madras) have all had a very lamb-flavoured sauce. I think this is what differentiates the lamb dishes from the chicken, i.e. the sauce takes on the lamb flavour (or is given it by the addition of lamb stock).

[StoneCut]

Personally, I love that it turned out quite thick. Looks marvellous!

[curryhell]

2. So for a good 60's 70's style curry mine isn't bad then?? ;D

It looks beautiful; if it tasted one-tenth as good as it looks, it would have been a winner in any 60s/70s BIR !
** Phil.

Thanks for the feedback Phil.  IMO it tasted as good as it looked, i'm just not quite sure how a lamb madras should taste though   Loads of lamb flavour with hint of curry in the background is the only way i can describe it including a tinge of heat.

[curryhell]

, i.e. the sauce takes on the lamb flavour (or is given it by the addition of lamb stock).

Thanks for taking the trouble to reply SS.  I was kind of hoping someone would say that.  I would assume then that most lamb dishes will have a similar affect, unlike chicken which works the opposite way; taking on some of the flavour of the sauce it's cooked in.  Maybe i need to cook more with lamb/mutton.  Trouble is it's so bloody expensive compared to the ubiquotous chicken   Next time i'll leave out the stock and see if this has a major impact on the lamb flavour.  Nevertheless it was a very tasty experiment

@Stonecut

Cheers mate, it had cooled and thickened a little time i got round to eating it.  Better thick than thin in my opinion though.  A very rich nicely spiced lamb tasting curry sauce with chunks of melt in the mouth mutton, mmmm.....  It's making me hungry just thinking about it

[sp]

Thanks curryhell, personally I've found the missing piece for my puzzle with your suggestion of star anise at the tarka stage  - cooking with UC base and C2G bassar mix gives exactly the taste of madras at my local favourite two BIRs, that mysterious licqourice-type taste that's in the background, I'd tried powdered fennel (not exactly the same taste), and ground up star anise in the mix powder but neither quite hit the spot

Your method did, and simple too!

Thanks a million  ;D  ;D

Will add the ubiquitious curry-porn later...

[curryhell]

Thanks curryhell, personally I've found the missing piece for my puzzle with your suggestion of star anise at the tarka stage  - cooking with UC base and C2G bassar mix gives exactly the taste of madras at my local favourite two BIRs, that mysterious licqourice-type taste that's in the background, I'd tried powdered fennel (not exactly the same taste), and ground up star anise in the mix powder but neither quite hit the spot

Your method did, and simple too!

Thanks a million  ;D  ;D

Will add the ubiquitious curry-porn later...

Looking forward to the curry porn show later SP  ;D.
Glad your madras is now hitting the spot.  The credit for using a piece of star anise is simply re-application of an idea used in some other recipes on the site.  I can't claim that one as being mine but it's great that you've found a missing piece of the puzzle   I too found it worked well in creating not only a background flavour in the curry but it helped in producing "the smell", just like my TA madras had 

[sp]

C2G Pilau Rice...


C2G Base...



CurryKing Vegetable Pakoras / my Pakora Sauce...


Beef Madras (the 100% clone of my local BIR)...   


C2G (dough)/HappyChris (cooking method) Naan...

[curryhell]

That's it    I'm off to the kitchen.  I need BIR now .  Phall left overs me thinks

[Secret Santa]

The pakoras and naan look superb. I'm a bit dubious about the beef madras though. I've never seen a BIR that does beef dishes. Which part of the country are you from?

Where is the naan cooking method posted please?