Jerry - that Madras looks the business. How does it compare to previous efforts (using the regular saffron recipe)?

Regarding the oil, did you reclaim it all at the end (i.e. after the 1.5 hours cooking on day two)?

Will try this on the weekend.

-- Josh

Is that chicken tikka in the Jalfrezi?

Jerry, I'm about ready to replenish my base, and your results look and sound great.

Could you summarize the specific changes you made to the revised Saffron recipe? What was added, where, extra steps, extra oil, etc.

I would really appreciate it!

-- Josh

This has me thinking. I've always used McCormick's curry powder (Canadian equivalent methinks to Schwartz). The Indian Grocery I use doesn't seem to have the same brands as the UK (Rajah, Natco...) and they seem to have 100 different masalas, but no "curry powder".

Wonder if I'm missing out on something...

BTW, the ingredients list on the jar of McCormicks is as follows: Fenugreek, Coriander, Cumin, Turmeric, Celery Seed, Ginger, Mace, Black Pepper, Dehydrated Garlic, Sulphites. There is a hot version which from what I can tell only adds chilli powder. I use the mild and prefer to add chilli according to the curry I'm making.

Does this stack up to any of your usuals? The colour is a dark yellow (almost a green tinge to it)

Josh

Thanks Tamala. Just as hopes were stirred that maybe Bruce could be coaxed to make an appearance and enlighten some of us on cr0... 

A) - in the base by frying the onion
B) - at the cooking stage by using previously fried onions
C) - by adding some other ingredient in the base
D) - by adding some other ingredient at the cooking stage

I would hazard a guess its A or C. Most of the "demos" on this site are pretty straightforward, with no mention of "adding prefried onions". Unless there's something in the spice mix, I'm thinking it must be in the base, not necessarily ingredients but method.

Josh

Not sure if this is the right thread to post this in, but with all the "Bruce" activity of late, I thought I'd try his Pilau recipe with tonights curry. I was skeptical as it was the first I've tried that asked to "not wash the rice" and "fry until golden", but the result was the best BIR pilau I've ever made. This will now be my regular.

Bruce's Madras, simple as it is, is still my gold standard for that dish (although I don't agree with adding methi with the spices, I wait until the base is added)

-- Josh

Interesting. So do you believe the only advantage of cooking at high heat is quicker time to table?

I thought that high heat, especially at the paste/spice stage was a requirement to get the BIR taste and aroma.

Looks great Bobby.

SnS - So what exactly about this recipe makes it "ideal for novices"?

Other than the precision of the method (which is always good) it looks similar to other Madras recipes on cr0.

-- Josh

Actually you're both right, bitterness is not the problem. I suppose I chose this word as the "absence of sweetness", which is the neutral flavour Jerry describes.

SnS, while you're right that its unlikely they do a pre-fry stage, there are small subtleties that make a difference in the outcome. For e.g. my last 4 base gravy preparations have all been the Saffron, and they've all tasted exactly the same except the last one. All I did different was leave the finished base, covered, on the hob (no heat) overnight, rather than immediately freeze it into portions. The next day the base was darker, more oil had separated than usual. The taste of the finished curries was better too - although I can't put my finger on what exactly why.

Jerry let us know the outcome of the "three hour boil"

-- Josh