Quote from: joshallen2k on January 23, 2009, 12:00 AM
The Madras method goes something like this:

- Heat the pan on medium and add 4 tbsp of veg oil (or oil skimmed off the bunjara)
- Add 0.5 tsp of garlic/ginger paste (I just used standard bottled) and fry until rawness is gone
- Add a heaping tsp of tomato puree and stir well for about a minute
- Add a heaping tsp of spice mix (I used BE), a tsp of hot chilli powder, a pinch of methi (crush between fingers), and a pinch of salt; stir and shake continuously until spices are aromatic
- Raise the heat to high, and add 2 tbsp of base gravy (I used standard Ashoka), then add the chicken (I used marinated Ashoka, raw). Part of the trick when using raw chicken is to keep the portion single serving. Stir continuously for about a minute until the chicken is visibly sealed
- Add a tbsp of Ashoka bunjara and stir in
- Add the base gravy a few tablespoons at a time, until you've added about 250-300ml of base. I like to keep the base simmering in a separate pot to draw from, to keep the boil going in the curry pan
- About halfway through adding the base, add 1 tsp of lemon juice, and two tomato quarters
- After the base, add about a tbsp of chopped coriander and stir
- At this point I turn the heat off (on my hob it will gradually decrease the boil over about a 5 minute period)

Finished!

Do try the pizza stone naan method. No more pan-frying for me.

-- Josh

Thanks Josh  ;D,

I will probably pre cook my chicken and add base by the ladle. Everything is pretty much the same as I've done before,  just adding the Bunjara is gonna be a new one for me. Gonna try 1/2 that base to (Ashoka)

Hmmm Josh, I've looked around this site today, just some questions/catch up.

The Ashoka base seems straight forward enough, no problem.

BE Madras, very simple, no problem.

The Ashoka Marinated Chicken no problem.

The Bunjara, new one on me, but looks Ok to make, but what do I do with it after, were do I use it, in the base or at final cooking stage and how much?

Any more tips on this Madras method appreciated, it all sounds exciting.

Hi All,

Been away for a few months because I've been on a strict diet, which resulted in no curry lost a fair bit of weight tho even tho I'm still shedding pounds I've promised some people some curry this weekend because I've also deprived them.

Anyway, this (Currytesters) was my favorite base with a BE Madras recipe and the fantastic CTM recipe (can't remember who's maybe blade or something), so has there been any advancements whilst I've been away?

Can't wait to get cooking curry again, I've missed it.

Chow

updates are now here, I'm liking the extra carrot idea, I think that and the extra oil is improving the taste and I have the feeling this helps the moorish factor.

https://curry-recipes.co.uk/curry/index.php?topic=3089.0

Quote from: JerryM on October 18, 2008, 04:03 PM
Chowie,

are u going to continue the cooking after blending - adding water so that u end up with the same vol at the end as u had at blending.

i find this a crucial step and cook for 1 hr. i've not seen much improvement passed the 1 hr mark.

Absolutely, I'm about half hour into simmering after blending, have topped up once, I was thinking of simmering longer but already have a lot of oil on top. It's (oil) not has dark as the currytester one and the smells not has good I don't think.

Ok still doing it and making changes as I go, will convert to metric too.

Ok, have reduced coriander by about 40%

Celery is already in

Will increase Ajwain

I agree bases here are excellent, there is room for slight improvement and probably always will. been thinking everyone has different tastes but there are some recipes on here that all agree with but not so much a base.

Sounds good, ingredients qty's need to be quite strict I think (maybe pics too), I'm base cooking right now, can I start with that, think it may be nearer 5 liters than 4 though, but I've been detailing down and measuring everything as I go.

Quote from: joshallen2k on October 17, 2008, 09:33 PM
Looks similar to the BE, but you've dropped the onions by a third. At the same time you've left of the other weights the same. Not sure if that is a good idea or not.

You might want to reduce the coriander if you're reducing the onion volume. I found 1 oz. to be a lot of coriander, so it will be even more noticeable with your reduced onion volume. Also suggest frying the onions in the oil for a while before adding the water and other ingredients. I found it improved my BE base.

-- Josh

Yes but as the Currytester base (which was good) only had 1lbs 5 oz, still with 1 oz coriander, so I've increased the onion and decreased the carrot. So really it's a base in between the two.

Will go with frying the onions too, thanks.

Sorry it's another base, it's no different I've just spent some time reading comments and have made a recipe that I'm going to try, it's a mix of recent bases from this forum and just wanted to see anyones suggestions before I try it this weekend. Highly influenced by currytesters, which is based on Bruce Edwards with additions of Kid Currys, plus users comments.

Have not decided my exact final method yet but was thinking these ingredients;

Onion 2lbs
Carrot 8oz (25%)
Coriander fresh including stalks 1oz
Red Pepper Half (3oz)
Celery 1 sick
Garlic/Ginger Puree 1oz of each (blended first)
Tomatoes 2 medium fresh
Tom Puree 1 heaped tbls
BE Spice mix 4 level tbls (no paprika)
Salt 2 tsp
Chilli Powder 0.5 tsp
Ajowan pinch
Oil 400ml
Water 4.5 pts, plus adding more whilst on simmer

Thoughts appreciated.... What would you change.