Quote from: Secret Santa on January 17, 2019, 04:47 PM

Quote from: Bob-A-Job on January 17, 2019, 02:51 PMSince Latif is being so accurate, why oh why use that Balti dish for the water, why not chuck that in a measuring jug, say what it is and pour that in.

I thought it but didn't want to get accused of being negative!

Quote from: Peripatetic Phil on January 17, 2019, 02:36 PMBut I have to say, I like his style of presentation

Welcome to the best curry resource around, more info on here than in any of the so called 'chefs' books available to buy

Quote from: Secret Santa on January 15, 2019, 11:30 PM

Should we though? Or should we be doing our level best to copy his version as exactly as we can so as to determine if his product is worthy of consideration? If you mess around with the quantities and it's to your taste, all well and good, but who's to say the accurate version wouldn't have been better?

Why don't you go and make it then SS, with your quantities, if your not sure message Latif and ask him. Then when you've made it and posted your results you will have made a positive contribution to the forum, for a change, rather than always been so negative!

Quote from: livo on January 15, 2019, 11:22 PM
Perhaps rather than nit-pick about precisely how many ml of oil, tomato puree or cream is in the pretty Balti Bowl shown in the video, (a non-SI measuring vessel, as is a Chef's spoon) we should be doing as has MA and actually making it to see how it goes and then adjusting these indeterminate quantities to suite our own individual preference and / or other odd containers in the back of the cupboardnight

Thanks Livo

Why don

Quote from: Secret Santa on January 15, 2019, 02:14 PM

Quote from: Madrasandy on January 14, 2019, 06:32 PMOnly 1 cup (250ml) of oil, Tom pur

Quote from: Peripatetic Phil on January 14, 2019, 08:14 PM

My personal feeling is that because a Madras curry is a pure BIR invention (there is no such thing in traditional Indian cuisine), the best way to replicate one is to follow BIR practice, which involves using a base.  A bhuna, on the other hand, being a traditional dish, is far better made without a base, IMHO.

** Phil.

If you read the post correctly it says

Traditional style madras with no base gravy, definitely more flavoursome with more individual tastes and really packed a good chilli hit, but I think I still prefer a base gravy madras for a more rounded overall taste. That said I'll be making this one again for sure.

Chewy's pressure cooker base and a zaal/chewy madras combo for this one.
My normal madras is my own one, but for new bases i use the zaal/ chewy recipes

Only 1 cup (250ml) of oil, Tom pur

Quote from: livo on January 14, 2019, 11:20 AM

Garp, you crack me up sometimes. The master of quick repartee.

Quick ? took him 3 1/2 hours to think of that! Prob how long it took him to get across his room to his laptop on his zimmerframe