cheers, ill give that a try!!

Right, now then, my final search which I would appreciate your feedback please.

As a travelling person I have had many curries from around the UK, and being a northerner I always have to get chips with my Madras and keema pilau - In the south I always seem to get thin "fries" which look like frozen fries from the supermarket but up in Newcastle we get chunky chipped potatoes a lot of the time which are obviously roasted and go quite sweet.

Ive tried to make these a few times and cant replicate them, they turn out either as roast potatoes with no sweetness or they turn into basic homemade chips.

Has anybody got an idea of how to do them??

I presume its quick par fried or boiled then in the oven and probably use maris pipers but if anyone knows I would appreciate the help.

cheers

Thanks, still seems to vary between people.

I used to use about 1 tblspn per curry which seems to be what most are doing on here but found it over spices the curry.

I now stick with one tspn per curry but omitted paprika and most of the Haldi and I think my curry is now good enough to call a BIR curry!!

Just the chips to perfect and thats me done!

cheers

Howdy folks and fellow curry fans!

A bit of a question here which I would like to get some views on, relating to spices per base in curries.

After some years working on the base and spice mix I now have (I think) all the pieces together and have mastered my final version, my spice mix (or mix powder) is nearly finalised but Im now playing around with quantities:

What do you guys think is the average ml of base needed for (lets say a restaurant Chicken Madras as thats my main) and how much mix powder is put in relation to it.

i.e. 450ml base = 2tsn mix powder etc

Before anybody says, I know different bases have more spices in than others but theyre all probably not that far apart.

The main difference to me is the difference between restaurant and takeaway curries, I make a restaurant style which is lightly spiced but sweet and rich wheras a takeaway version is much more "spicier" with loads more sauce but not as "moreish"

Your comments would be appreciated

Davee b

An update on the oil question!

It seems from a lot of your posts that oil is a big factor in "moorishness", I think I knew it but wanted to cheat the unhealthy truth...

976 bar is spot on with - "The trouble is, when we make it at home, we try to be health conscious, only a tablespoon or 2 of oil here and there.
The Indian restaurants don't care how much oil you eat, it's good for their business.... "

Also, Peterandjen with "when i start frying the spices for a curry, i still get that little voice in the back of my mind saying" don't do it, use less oil!".

Thats been me (my wife runs her own slimming company and gives me dirty looks when I make a curry!)

I use the Undercover curry base but I use 300ml oil instead of the 500ml I should.
That in conjunction with that I only use 2 teaspoons of oil in the finished curry means that my madras doesnt have that moorishness as described earlier (but is suprisingly still very good!)

SO, I made a curry using a full ladle of oil yesterday and it was the D`s B`s
Bear in mind that was using the 300ml oiled base so if i use the full oiled base it will be perfect.

I will make some more full oil base soon and report back (I can never get the oil back out at the end very well, it doesnt separate enough - hence why i stared putting less in)

Has anybody got any tips on separating oil from the base or final dish to make scooping off easier??
Davee B

thanks for the replies so far

I will try using the extra oil tomorrow and see what happens, i dont like the whole oil slick thing but i will scoop it off at the end as phil says

GM - i dont know what bunjarra is or where to get it so i cant try that one

if anyone comes up with any more ideas please post

Hi folks, I`m new on here but have been reading your posts for a while now having been trying to emulate the good stuff for more years than I care to remember!

My own madras is really close and probably like a lot of you guys, when someone else has it they are amazed how much it`s like a restaurant one etc...

However, I think it still lacks that moorishness...

If I can I would like any ideas you may have!!

When I have mine the first half of it is fine but then I become bored with it, it seems to become a bit blandish but doesn?t taste so at the beginning.

I bought a takeaway over Xmas and it was perfect, no bits ? just sauce and chicken, kept going back to it all night and in the morning was left with a bit in the tray.

I made my own the next day using my own base and spice mix and at the end I tried to make them the same i.e. same saltiness, same sweetness, same amount of fresh coriander taste, heat etc etc

The tastes were almost identical and hard to tell apart, but the same thing happened while eating ? half way through I got a bit bored with it again? Why? It tasted the same at the start.

The only difference I would say is I don?t use as much oil (2 tspns for a takeaway tray portion of base)

My Madras is basically Undercover curry style base and Dipurajas madras method with a slight difference in spice ratio ? I fry them more first, method for precook chicken is different and I don?t go heavy on the Methi)

Has anyone experimented with oil levels?? Is MSG or Onion puree an idea?? More or less Turmeric??? Could it be I?m a bit too used to my own???

I?m going to experiment over the coming weeks but beforehand any help would be appreciated

Cheers

Daveeb