admins base was the first one i tried, its much more spicy than any others ive found, infact just as it is some would consider it too hot for say making a korma or even a bhuna.

still after experimenting, even with my own version i have to say so far for me the base does give me my best final madras to date, which is why ive just made another batch.


the thing i see missing from my curries is the intitial lip sting of the chilli you get when you take your first mouthfull, my chilli allways seems too deep with momentary lapse before i feel the heat. Any restaurant ive gone to always has this initial sting in its curry.

maybe we are all correct on technique and spices its just perhaps are using the wrong brands or types.

Maybe we should all go out to the takeaway, bring our curry back and do a picture and taste comparison and debate on here. perhaps we could disect or re-engineer and all come to a conclusion.

Im waiting for the day when we realy have this written down and correct.


perhaps we can set a takeaway date for all on here to have such a debate?

looks lovley, i fuxing cant stand gordon ramsay but i have to give this recipe a go.

im assuming it will be just as good with diced chicken breast.

what the heck is black salt, never heard of it?

and mustard oil, is this available in the supermarkets?

Quote from: JerryM on January 13, 2010, 06:10 PM
2 off 800ml bottles arrived.

taste is better than i remember. well pleased i ordered both (the smoked - pikant & curry - delikat versions) - i like both.

brat's @ w/e it is.

pictures?

Quote from: Mikka on December 28, 2009, 05:40 PM


I'm on to Goat next year. I'm pretty certain that is what I am eating in certain places owing to the very pink colour and taste. Great post jimmy, thanks.

swan maybe.

or flamingo

the most disgusting thing ive found is someone elses fork as they tried to eat my lovley curry.

horrible!!

Quote from: JerryM on December 30, 2009, 09:13 AM

Quote from: Secret Santa on December 29, 2009, 10:06 PM
Do a copycat recipe so that we can all have a taste and see what it's like.   

nothing more than i love to do. trouble is it's sort of "smokey" BBQ sauce based and i've never been able to get BBQ sauce right making from scratch (for BBQ spare ribs). the rest i think would be just adding some curry powder and chilli sauce along the lines of your spec.

come on now jerry, take up the challenge hehe.

i allways put tinned in the base, and use passata for my curries except where the curry requires fresh such as bhuna,rogan josh, jalfrezi. In these curries you want the tomato to be part of the texture and eat as a whole, overwise the tomatoes are just a spice carrier. I dont want to see a quarter or half tomato floating in my madras.

have you tried passata stanglish?

i must admit id never even heard of passata till i joined here, use it all the time now, its great for bulking out and giving a curry a nice colour and taste.

emin-j im the same as you, infact worse, i cannot get shape nor flavour thats satisfactory. im getting a deep fat fryer just so i can work getting them right the correct way, tools for the job and all that. will also be handy for samosas and pakora ect to when i get around to giving them a go.

bhaji's are lovley when right.

best way i guess is a rice cooker, but thats 100 quid, if you can steam your rice anyway then that will make top results.

i throw water in a pan then add the spices to the pan including tumeric for the yellow colour, i  remove the whole spices. once near cooked. No-one likes to find they are chewing on a whole clove or cardomon.

guess there is many ways, but there are some basic rules no matter how you do it.

allways wash to get rid of starch, nothing ruins the rice easier than starch.
green cardomon and bay leaves are essential
steam or bake whatever suits.

also i take some rice out when ready and put in a small cup and add the colouring and stir it in, this allways ensures you dont get that horrible colour right through the rice, nothing looks more un-appetising that red streaky rice. You dont need to let it sit drying with the rest of the rice this way, you just stir seperate then add and mix to the rest, works perfect everytime.

hi, took a full picture set of me making a bhuna which then i turned half into a rogan josh.
i never use pre-made spice mixes because it takes the fun and learning outta making a curry, but on this occasion i had a jar of mr huds international curry paste which i purchased just to try but mainly i needed to buy something else to make the purchases up for the free delivery deal. So this has been sitting in the cupboard for a few months so thought i would use it up. its realy quite good but no better than many spice mixes of your own you can make here.

frying garlic, ginger and a bay leaf



adding mr huds 3 teaspoons




cooking for a minute



in with tomato and pepper ( any pepper will do i just had some yellow lying around)




3 ladles of base sauce and some 2 birdseye green chillies chopped i also added some methi powder about 1/4 teaspoon.




gave it couple of mins



added pre-cooked chicken i pre-cooked the chicken for about 6 mins adding a little tumeric and curry powder.



just about there after another 5 mins, added some fresh coriander and let it reduce a little, the oil is rising to the top.



took half out the wok and into the balti dish, now onto the rogan josh.

added 1 tsp chilli powder, 1 teaspoon of mr huds, 1 ladle passata, half a finely chopped onion, fried in oil then added to the wok.



cooked on high heat for a few mins letting in reduce, added a couple of bits of tomato as well.



another couple of mins later just about there added some fresh coriander.



all ready in the balti dish




all done now with pilau rice, thanks 976bar for your tip the rice came out perfect.




close up


and the final pic (took ages to resize and upload all this !!)





the important bit, did it taste good, yeah it did