Topic: Easy Madras

[Tommy Timebomb]

I'm genuinely LOL Stephen, those are some amazing pics... Fantastic
The base has a lovelly sheen on it and the naan lookes superb, was that an unfortuanate blowout  on center right.
I take it it was the finishing off under the grill method?

[slick]

AIR gravies are more like an onion and tomato based thick paste with the spice mix already incorporated so they need to be diluted, not reduced.

My favourite BIR uses this method and the taste is unbelievable allthough the thick paste is diluted with base sauce and not water.

I've been trying to come up with my own onion/garlic/spice mix /tomato paste sauce recently and allthough my curries have improved and 'the taste' is there , there is still something lacking.

beachbum do you have any idea of what exactly goes into this paste?

[Peripatetic Phil]

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?

"Never seen a BIR that does beef dishes" ?  And I thought you were one of the older generation, Santa !  Beef curries were definitely available in the South East (London,  Kent) in the 60s and early 70s, but after that they just seemed to disappear.

[sp]

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?

Thanks for the kind words, in up in the north of scotland, beef-serving BIRs are common here, at least in the inverness-shire/moray area, my two faves are:

http://www.tripadvisor.co.uk/Restaurant_Review-g186558-d1479265-Reviews-The_Qismat_Tandoori-Elgin_Moray_Scotland.html

http://www.tripadvisor.co.uk/Restaurant_Review-g186558-d2422320-Reviews-Al_Bahar-Elgin_Moray_Scotland.html (http://www.albaharelgin.com/)

RE: the naan method, it's this one - http://www.curry-recipes.co.uk/curry/index.php?PHPSESSID=9d5478aaad71baa18669a9cc27454a85&topic=8803.0  Putting them under the grill as opposed to flipping them on the tava pan wasn't something I'd tried before, but it worked much better

[sp]

I'm genuinely LOL Stephen, those are some amazing pics... Fantastic
The base has a lovelly sheen on it and the naan lookes superb, was that an unfortuanate blowout  on center right.
I take it it was the finishing off under the grill method?

Thanks, yes first attempt at the tava/grill combo

[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?

"Never seen a BIR that does beef dishes" ?  And I thought you were one of the older generation, Santa !  Beef curries were definitely available in the South East (London,  Kent) in the 60s and early 70s, but after that they just seemed to disappear.

I don't go back as far as you think Phil. I didn't start frequenting BIRs regularly until the very late seventies and my heyday of curry eating was the early eighties.

In those days I was around London mostly and I never saw a beef curry anywhere and I've honestly never seen one since either. Given the religious angle around beef and pork that never surprised me. Finding that it's now quite common, at least in Scotland apparently, certainly does surprise me.

I suppose it's a clear indication of a greater change happening in BIRs away from those nationalities and associated religions that would previously have run them.

[curryhell]

I continued on my madras journey tonight. I made the simple chicken madras as described at the beginning of the thread, having made some of Ifindforu's precooked chicken last weekend.  Again careful with the chilli powder as i wanted the interim result to have a heat that was just about madras level.   Innocent looking curry, isn't it?



This was a wolf in sheeps clothing.  In fact, it was a pack of wolves in the form of these little beauties



Having added the final lot of base to a very mild tasty madras, i finely chopped the above depth charges and dropped them in.  WOW, WOW, WOW.

Boy did they make  a difference to the heat.  Within 2 seconds of that sweetish savoury tasting madras hitting  the tastebuds, there was an almighty explosion of kick arse chilli.  Earlier on i was contemplating making a phall and adding them in for good measure as well as adding a tsp of Mr Naga just for good measure.  Glad i opted  for the mild version.

To accompany this i made the mushroom bhaji that features in CBM's little india video 1.  That was a very nice accompaniment to tonights meal.



All in all a very pleasant supper 

[976bar]

I continued on my madras journey tonight. I made the simple chicken madras as described at the beginning of the thread, having made some of Ifindforu's precooked chicken last weekend.  Again careful with the chilli powder as i wanted the interim result to have a heat that was just about madras level.   Innocent looking curry, isn't it?



This was a wolf in sheeps clothing.  In fact, it was a pack of wolves in the form of these little beauties



Having added the final lot of base to a very mild tasty madras, i finely chopped the above depth charges and dropped them in.  WOW, WOW, WOW.

Boy did they make  a difference to the heat.  Within 2 seconds of that sweetish savoury tasting madras hitting  the tastebuds, there was an almighty explosion of kick arse chilli.  Earlier on i was contemplating making a phall and adding them in for good measure as well as adding a tsp of Mr Naga just for good measure.  Glad i opted  for the mild version.

To accompany this i made the mushroom bhaji that features in CBM's little india video 1.  That was a very nice accompaniment to tonights meal.



All in all a very pleasant supper 

Hi Dave, that looks explosive, where did you get the Naga's from?

Could you also point me in the right direction for the recipe for that mushroom bhaji please

Great looking dish, hope you put an Andrex in the freezer!!

[curryhell]

Hi Bob, the nagas came from Tesco - bedfordshire nagas it said on the packet. Not sure how they compare to the dorset variety ;D  They were bloody hot cos i tried a very thin sliver and it set the old mouth alight a treat .  The mushroom bhaji is from the first CBM video on little india.  See link below which won't work, but not sure how to just type the bloody URL without it showing the non working vid . 
Basically the usual suspects, pre fried onion, diluted tom paste, methi, salt, mix powder, probably about 2 chef spoons of gravy in total and mushrooms.  Very nice it was too.

Little India Part 1 on Vimeo

[976bar]

Hi Bob, the nagas came from Tesco - bedfordshire nagas it said on the packet. Not sure how they compare to the dorset variety ;D  They were bloody hot cos i tried a very thin sliver and it set the old mouth alight a treat .  The mushroom bhaji is from the first CBM video on little india.  See link below which won't work, but not sure how to just type the bloody URL without it showing the non working vid . 
Basically the usual suspects, pre fried onion, diluted tom paste, methi, salt, mix powder, probably about 2 chef spoons of gravy in total and mushrooms.  Very nice it was too.

Little India Part 1 on Vimeo

Thanks Dave

Made a Beef Dhansak yesterday (30 kg Beef and 4 kg of red split lentils for the Massur Dhal) and have to make a vegetable Madras today as we have to cater for over 1000 new 1st year students tonight. Will post pictures tomorrow