josh yes, i assumed this was what was intended following the be base reciepe, was a bit unclear on when to blend it and assumed it wouldnt matter much either way as was added near the end of cooking time and both stirred in smooth. However i did find one thing, some of the spice mix clumped up when stirred in and i had to watch i seperated it good.
the curry was very nice, lacking a bit in coriander as seen in the photo but it was very good, perhaps a bit more chilli needed for full madras taste. I think the addition of a couple of green chillies would help to make it more authentic, give it that sting when it touches your lips. I would say it was as good as the local indians madras though, and i knew what went into it. I think couple of more chillies as stated and it would be a very reasonable copy of a bir one.
thanks all for your comments, funny but even with they goggles on my eyes were still stinging with that amount of cheap onions, you suffer for your craft
Oh just a small point, something i have as much fun achieving.
onions = 0.70 pence
red pepper = 0.50 pence
tomato = 0.33 pence
garlic/ginger 0.20 pence
spices ect estimate 0.40 pence
i added some water, another pint+ while cooking as was very thick, so i estimate i got enough base to make 15 reasonable sized curries.
That works out at 0.14 per curry for base.
So i recon each chicken curry made will cost no more than 1.00 pound with rice included.
my local charges about 10.00 for a curry with pilau rice.
nice saving or what!!! and i know what goes into it.
Topic: base+madras (read 5,180 times)