Quote from: madrasandy on September 01, 2014, 09:23 PM
Million

Quote from: littlechilie on August 29, 2014, 09:21 AM
balti chicken pathia, hey there Jb I have been looking this dish up and can't seem to find a recipe that looks as good as yours for this dish.
Wondering if you will be sharing the  balti chicken pathia recipe from your TA? As it's making me drool big time !

I can find a Pathia recipe but not your balti chicken pathia.

Thanks.

It's really just a bog standard pathia recipe with some balti paste added.I used Pasco paste,I managed to get hold of some from a local wholesalers,I've seen it it my local takeaway so I know they use it.I would love to think that that many of my local takeaways make their own balti sauce/paste from scratch but I very much doubt it,all they add is a dollop of pre-made paste.However on my recent lesson I did indeed spot some paste on the side which I was told was home made paste,so when I return I will ask about it.

Quote from: Garp on August 28, 2014, 04:52 PM
All looking good jb. Look forward to your taste results.

I'd also appreciate your recipe for the red masala sauce as I haven't had much success with that.

BTW, your photo skills are fine - don't listen to the attention-seekers 

The massala paste is here....

https://curry-recipes.co.uk/curry/index.php/topic,13137.0.html

To make massala sauce simply heat up some paste in pan(it should be really thick).Once it's melted add two ladles of base gravy and then boil for a couple of minutes.That's it,this is exactly how I saw it done in the takeaway.I've seen some videos where the chef adds extra sugar/coconut/almond but this paste doesn't need anymore.I made this on Saturday night for some friends,they thought it was fantastic.

I finally got around to trying my madras dishes.As usual,the food seemed to taste much better after a day,whether that was down to my curry senses getting back to normal I don't know.They were all slightly different,bearing in mind they all were all made with different gravies.I've tried just about every restaurant madras where I live and every one is different,so that doesn't supprise me.

Were they any good?? Well If I had been served any of them in a restaurant I would be happy.None of them could match my favourite place,I have no idea how they make their madras but I wish I could find out.I think once you have a decent base you're on the way to making a decent curry,however you have to have the technique to go with it.

Quote from: chewytikka on August 28, 2014, 02:24 PM
Shame you couldn

I'm a bit curried out now(and the kitchen's in a right old mess!!)

I'm going to have a taste test later and see how they compare.They're all a bit diiferent(in a good way,just as every Restaurant madras is always different),the kitchen certainly has some wonderful smells going on!!

I had some of my own Jb base gravy left,so I also made a balti chicken pathia and massala sauce...







Pre cooked chicken....

I have some different base gravies at the moment,two I've made and two are genuine base gravies from take-aways.I thought it would be interesting to make a standard madras with each of them and see how they compare in taste.

The base gravies were..

Little India base(I made this from CBM'S video)

Base gravy I got from a restaurant/takeaway(Essex base) on this thread...

https://curry-recipes.co.uk/curry/index.php/topic,12923.0.html

Base gravy I recently made on my lesson(Jb's base gravy)

Base gravy I was given by the chef on my lesson.



Little India base...



Base gravy from given to me on my lesson...



Jb's base gravy...



Base gravy given to me from local Restaurant/Takeaway(Essex base)

Quote from: littlechilie on August 26, 2014, 01:24 PM
Hi Jb, I have just made my 5th batch of your gravy. For anyone interested in making the gravy stay with it coz the more I have made it the closer I get to my end goal.

There is some very important steps in cooking the gravy, one I feel is heat! I'm cooking the base on a wok burner high flame until the simmer.
This melts everything and leaves no detectable boiled taste to the onions. Not saying you can't slow simmer just stating my preference.

Second is the garlic Tarka, adding liquid of the top of the base sends it in to a crazy Sizzle and a wonderful aroma you just know is right. This also stops the browning of gthe garlic in its tracks, as to brown and it's burnt, it's quite a fine line I find.
I have been soaking my garlic slices in water, then squeezing them out before adding to the oil. This slows the browning down and gives a better tatse for me, as the garlic is now not getting burnt and gives me more controle on the browning.
It also seems to prevented the garlic becoming sticky for me.

The end resulting gravy leaves me needing to only add a very little spice in the curry stage, this is due to the gravy being 90% of the finished result IMO.

korma needs no oil added with Jb's base just everything straight to pan and stir, perfect korma results in moments using preecooked meat.

Madras is needing oil or gee, less than a teaspoon of mix powder small methi,tomato paste and chilli powder dast of tamarind sauce and I'm there in moments. Also preecooked meat!

Jb I hope you can update the forum soon, if you can provide more inside information it will be greatly received I'm sure.

Regards.

Glad it's working out for you,sounds like you have been very busy!!  The first stage should be cooked on  a very high heat(with lid on).The method the gravy was cooked was exactly as it's cooked in the takeaway.Not simmered,I think it's important the method is followed correctly as you won't get the same results.The same for the tarka,he rinsed the pan out for a specific reason.it makes a big difference.

I'll get back in there as soon as I can,don't worry all will be revealed!

Quote from: Garabi Army on August 20, 2014, 08:23 PM
JB, thanks