Pages1 2

Author Topic: Happy now .  (read 8,700 times)

AI Summary
The discussion centers around personal preferences and experiences with cooking and tasting Madras curry, highlighting the differences between homemade versions and takeaways (T/A). Participants share their thoughts on the flavors and techniques they use, with many expressing a belief that their own curries often surpass those from local T/As, despite occasional disappointments. There is a consensus that individual taste plays a significant role in curry enjoyment, and some members are experimenting with different spices and techniques to refine their recipes.

0 Members and 1 Guest are viewing this topic

Offline emin-j

  • Curry Spice Master
  • ******
  • Posts: 808
Happy now .
« on: May 13, 2009, 10:35 PM »
Hi All ,I reckon we all have what we consider to be our favourite Curry taste and we probably have different idea's on what our favourite BIR Curry should taste like ,so I think it really is a personal thing and although my two favourite T/A are good they taste slightly different.
I have put a lot of time in over the last few months cooking and researching to achieve ' my ' perfect Madras and my Wife and I both agree that the Madras I make is superior to the T/A  ;D We were away from home last weekend at our caravan and couldn't wait to order our Madras from our favourite T/A , what a disappointment !  ??? compared to my Madras it was tasteless !The Chicken tasted just like well Chicken  :-\ no marinade flavours of Garlic & Ginger just plain Chicken  ??? cant wait til Saturday to make a 'proper' Curry  ;D
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Happy now .
« Reply #1 on: May 14, 2009, 08:02 AM »
emin-j,

what madras are u making - would appreciate u listing it.

how's your consistency. i ask as on a good dish your words sit pretty good for me

i still love my local TA though - there are are some v.good about but often not easy to find and we have to rely mainly on word of mouth to find them. i also find they are reliant on the chef and if he moves the magic does the same.
Logged

Offline chilli head

  • Senior Chef
  • **
  • Posts: 86
Re: Happy now .
« Reply #2 on: May 14, 2009, 05:18 PM »
Its strange but love love my local t/a and sometimes not my own curry's but all my friends and family prefer mine :-\ i think some of us are our own worst critics.
  Andy the debate go's on.
;D
Logged

Offline parker21

  • Spice Master Chef
  • *****
  • Posts: 615
  • Location: kent
Re: Happy now .
« Reply #3 on: May 14, 2009, 08:51 PM »
hi peeps
i visited Mouchak my new local and spoke to them about ths forum, they seemed quite taken aback by what i was saying, so i said i would cook them a some food next time. as i left i ask which dish was their favourite the guy that carried the bag to the door said chicken madras. for a week i panicked and thought what am i doing? :o but i trusted my ability to do it. so last tuesday i began my preparation, my take on chicken tikka so marinated 1.5 kg that done i could relax for at least 24 hours or more. and to decide what recipe i would use to cook the madras...... ;D?
i will post the rest of the story as soon as i can sorry to leave you in suspense
regards
gary
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Happy now .
« Reply #4 on: May 15, 2009, 08:09 AM »
Chilli head,

agree a lot with what u say on the preference and our own worst critic's. i put it down  to most "friends" not having been sort of brought up on curry and for some reason the v.good TA/Restaurant magic for some reason is lost on them.

parker21, "star - what a man"

try CK's madras i'm sold on it (made 3 portions last night). i can't help putting 1/4 tsp paprika and 1 chef passata in for me although my wife prefers the CK org.

ps of course it's the rajver base that's doing the magic.
Logged

Offline emin-j

  • Curry Spice Master
  • ******
  • Posts: 808
Re: Happy now .
« Reply #5 on: May 16, 2009, 12:50 PM »
Quote from: chilli head on May 14, 2009, 05:18 PM
Its strange but love love my local t/a and sometimes not my own curry's but all my friends and family prefer mine :-\ i think some of us are our own worst critics.
  Andy the debate go's on.
;D
Hi Jerry M,
I'll just refer you to an earlier post - https://curry-recipes.co.uk/curry/index.php?topic=1851.msg30956#msg30956
But I do make small changes most weeks to see what the taste difference is ( if any )
Recently I bought some dried red Chillies and in my last Madras used these instead of the fresh Green Chillies I had been using ( 1 per portion )but with my usual amount of Chili Powder, it was damn hot !! :o I now also fry some chopped Onions prior to the Garlic/Ginger/Tom Puree,Just gonna start tonight's Madras but will cut down on the Chili Powder ,also going to try some Paprika to for it's colouring properties. Whatever changes I do make the flavour of the Curry is delicious. :)

Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Happy now .
« Reply #6 on: May 17, 2009, 10:12 AM »
emin-j,

thanks for clarification on the madras recipe (SnS's). i understand now how i'd not picked it up in the other post.
Logged

Offline chilli head

  • Senior Chef
  • **
  • Posts: 86
Re: Happy now .
« Reply #7 on: May 17, 2009, 01:46 PM »
Its like the old phal dish we called it phal for fallacy your hotest meal is down to your hotest chili and i to am thinking of trying these dryed chili's in one or two meals.
Andy
Logged

Offline emin-j

  • Curry Spice Master
  • ******
  • Posts: 808
Re: Happy now .
« Reply #8 on: June 01, 2009, 09:00 PM »
Just as a follow up to this thread , the wife and me had a Madras from our most favourite T/A on Saturday and I asked her to note any obvious flavours or anything out of the ordinary in her curry , Nothing  ??? I did though in mine , I had a Cardamom Pod and a piece of Cassia Bark about 1 1/2" long x 1/2" wide , the Curry was good . ;D
Logged

Offline 976bar

  • Jedi Curry Master
  • *********
  • Posts: 2,068
  • Location: Berkshire
Re: Happy now .
« Reply #9 on: June 02, 2009, 07:59 AM »
Hi Emin-J,

Using Paprika will not only give it a good colour but should add depth to the flavour as Paprika is towards the milder end of the pepper/chilli family so it may also make it a little sweeter too.....

Remember, Birds eyes/scotch bonnets etc for heat Paprika/bell peppers etc for depth of flavour. A combination of the two works really well :)
Logged
Pages1 2