Quote from: Secret Santa on June 26, 2020, 04:07 PM

Quote from: britishcurries on June 25, 2020, 08:21 PMCorrect me if I'm mistaken, but it is my understanding that fenugreek leaves/seeds (unsure which is preferable) and kashmiri chilli powder (I've also seen MDH Deggi Mirch Masala mentioned) are pretty important for chicken madras.

It depends what you're local is using as they don't all make them the same. Personally I don't like kashmiri chilli because it has a slightly bitter taste (some brands much worse than others ) that I haven't detected in any curry from a restaurant or takeaway. But I love deggi mirch for its flavour and colour.

Equally I can't abide the addition of lemon juice ... it was the eating of a sour madras in a restaurant that was the straw that broke the camel's back for me and I never ate takeaway or restaurant curries since. Others will say lemon juice is an absolute essential ... no accounting for taste.

Some may use kasoori methi and some may not but you have to try that if you haven't already. Fenugreek seeds or powder have no discernable effect on the flavour for me but Phil and others swear by them. Go figure!

Thanks. On the subject of seasoned oil, do you use it, and if you do, what recipe do you use? I heard that it's essential to recreate the BIR flavour.

I've been attempting to perfect British restaurant style curries, particularly chicken madras, for the past few months. While I've refined my curries with certain tweaks, I feel I'm missing a few spices to reach the desired quality. Correct me if I'm mistaken, but it is my understanding that fenugreek leaves/seeds (unsure which is preferable) and kashmiri chilli powder (I've also seen MDH Deggi Mirch Masala mentioned) are pretty important for chicken madras. I haven't used either because they're unavailable in local supermarkets. Fennel seeds are frequently mentioned, too, but I think they're added to most madras spice mixes. Either way, perhaps it's worth frying fennel seeds and something like, say, star anise before adding the garlic and ginger paste. I'm unsure. Since I'm inexperienced with this, do you have any brand suggestions for a madras powder? I recall Rajah having a scandal with the carcinogenic red dye Sudan 1 years ago, and I was wondering if they've stopped using it since. Other than a madras powder, would it be worth ordering kashmiri chilli powder? What about MDH Deggi? Fenugreek seeds/leaves? Fennel seeds? Star anise? Thanks.