i can knock up a madras with pilau rice for about ?1 all in.

20p rice
10p corriander
10p base
50p chicken ( 3kg breast farmfoods for ?10, 19 average breasts)
10p spices

Quote from: Stephen Lindsay on February 14, 2010, 04:42 PM
one chef will not however be representative of all chefs

As I said before, I think that's wrong. I don't think an average chef is of much interest at all, at least to me. I'm only interested in hearing what top chefs have to say, and I doubt if they'll tell us, unless they leave things out or degrade the recipe a bit before they release it.
[/quote]


aye but we still need one, unless we are all looking for something diffrent and this elusive taste is a purely personal thing and not what we consider a bir common taste at all.

we need a genuine regular common and garden curry chef to join the forum. Then we can pester the hell out of him till he wants to scream.

i agree lads, you know i now make curries just on what i know is considered the right way on here. I dont look now at the recipies because they all say the same thing, ive been a total avid curry maker for about 6 months, read and learned thats all its took to learn the basics ie whats needed for each kinda curry, tonight i made a korma and a madras, the madras i had made allready and froze instead of making a base for it. heck the base recipes mainly are just an add on to the curry you wish to make. The korma i just made by understanding what it entails, didint even use a base to make it.

We are i think at a crucial point in this forum, we all understand the basics, we now need a fool proof madras/vindalloo/korma/ jalfrezi recipe, a curry sold nightly for cash in a standard high street up and down the country. The very thing that actually brought us here in the first place.

now there is no way that there is some secret held by every curry chef in the country, heck pakistan got the blueprints for nuclear bomb making for no more than we want to know how its realy done.

quite frankly its time we had answers. even if we drop a bangledeshi chef a 1000 quid between us to show us wtf its about. its surely time we complete the circle.


unless you all fancy being here in 3 years discussing the same old shit and getting no-where, time we found out and had the real recipe that works!.


i for one want to finish my curry education and move onto starters or tikkas whatever.

seems to me the bir method is harder to fathom than any other cooking style, heck i make italian and french and chinese easily because i get the right recipe.

welcome to the form prospero, it realy is the best place to learn and try out bir foods. please take pics when making your butter chicken, allways good to see as well as read how something is made.

regards

Haldi, they look exactly like a nan should look like. just like the takeaway. These are the nans i want to achieve.

cracking stuff, i wonder why no-one complimented you on them.


regards

love the idea

im in fort william, so a little trip for the weegies out of the smoke to the foot of ben nevis

i cant accomadate overnight only small flat, but there is a travel-lodge at the end of my road doing 20 quid a night rooms, this way we are not all worried about having a few drinks or a long drive back. Pleasant drive through glen coe ect for ya.

sign me up, available anytime.

hello all, been away a fair bit last few weeks with work so aint been here. So today i thought it was time to make another batch of base. This got me thinking that as all the base will be used for a madras then why not just create a easy one pot madras, i have not read much on here about trying this though there are recipies without using a base. however i noticed pretty much the same spices were used in the madras as the base ie CA's base recipe and madras.

So the idea was just to combine the spices for both in the one pot and make the curry, then all i need to do is fry a little garlic/ginger purree and add some pre-cooked chicken each time i fancied a madras. it also got me thinking perhaps the sole reason this is not done in a bir is because they want to create diffrent curries from the same base. as i just wish to make the same from this base i saw no reason not to just do this.

Also i wished to reduce the oil in the finished curry, being just a very healthy spiced veg soup the only bad thing in it for health and calories is the quantities of oil, so i thing doing it this way may help to reduce the calories.

the recipe i used is as follows

1/5th cup of oil
1.5 kg of cheap brown supermarket onions
2 cans of chopped tomatoes
2 medium carrots
7 heaped tsp of ca's spice mix
10 heaped tsp of kashmiri mirch chilli powder
0.5 tsp fenugreek powder
1 garlic bulb
1.5 heaped tsp ground ginger
2 heaped tsp ground coriander
4 empty tomato cans full of water
1 heaped tsp cummin seeds
1 small bunch of coriander stalks
1 tsp salt


chop the onions roughly into about 8/10 pieces, add oil and onions to pot and cook on low heat for 20 mins till softened and browning

Add every thing else to the pot, cook for 40 mins on medium heat then blend the lot, i used a hand blender.

cook further 30 mins and your done.


I have taking some pics of what i did, though they show very little of intrest i can post if requested. The final dish was quite red and on the high side of madras heat so of course add the chilli to taste. i think there is enough for 12 decent sized curries from the finished article. The curry does seem to be lacking some oil, but this is my personal prefrence, this can just be made up at the cooking stage as desired anyway.

regards.

allways great to see pictures paul, must have a crack at a ceylon sometime too.

regards

made this curry tonight. was a heck of a lot of work but was excellent. i guess i now have spice oil and masala and a spice mix for other curries though. I tried it with pork instead of chicken was very good though obviously not traditional.

took me about 2 hours in total!!

took some pics will post up tomorrow when i have some more time.

thx cory ander