hi guys post any comments/questions here

https://curry-recipes.co.uk/curry/index.php?topic=5547.msg54120#msg54120

regards
gary

hi guys if you have any comments/questions on this topic i have posted then put them in here

regards
gary

here is the recipe for Mouchaks madras

madras

8 pieces pre-cooked chicken/lamb or whatever veg or prawns

1 dsp garlic puree

1 chefs spoon veg oil  ( or from the top of your curry base)

1 dsp tomato paste/ puree (mixed with water 50/50)

1 dsp mixed powder

1 dsp chilli powder

300-400ml curry base sauce ( https://curry-recipes.co.uk/curry/index.php?topic=5544.msg54113#msg54113

1 dsp lemon juice/dressing or 1/4 wedge lemon

1 tsp butter ghee

2 tbsp fresh coriander ( some to add to the dish whilst cooking and some for garnish)



heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat

then add the mixed powder and chilli  and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam  until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the lemon and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins, add the butter ghee just before the end of cooking . scoop off any excess oil and garnish with coriander and serve.



as you will have cooked it you need to go outside and clear your nose or you will not appreciate your cooking. if you have a lid for your frying pan put that on and put in a warm oven this is the time that you would be coming home with the curry in foil containers from the takeaway and will alow the spices to settle.

regards
gary

here is the curry base sauce i use from mouchak

Mouchak base sauce recipe

1 kg onions sliced or diced

1 carrot grated

1/2 green pepper sliced

100 ml veg oil

1 tbsp salt

3/4 tin coconut milk

1 dsp garlic/ginger puree

200 ml tomato passata/blended tomatoes/puree mixed with water(50/50)

100 ml of oil for second stage 2

just enough hot water to cover veggies approx 1 litre

and water to thin the sauce for blending approx 2 litres

stage 1
put onions, carrot, green pepper 100ml veg oil and salt and first litre of water in a pot bring to boil and simmer  with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down  alittle add the coconut milk 1/2-3/4 of a tin.
stage 2
get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree un til starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices


1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)

1 dsp turmeric

1 dsp coriander

1 dsp cummin

1 dsp chilli powder



add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely)

then pour into the onion pot and mix well,  then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refridgerated and used then next day as this allows the spices to mellow and the onion to sweeten.

regards
gary

recipe for mouchak madras
https://curry-recipes.co.uk/curry/index.php?topic=5545.msg54115#new

its what jerry uses
gary

hi mr fab
check this topic out
https://curry-recipes.co.uk/curry/index.php?topic=756.0
hope this helps if not try typing kurzi into the search bar on the homepage
regards
gary

hi phil
i you watch the Heston Blumenthal series "in search of perfection" he does chicken tikka masala and they do ask the same questions, as you know heston and his science! they took and mri scan of the marinaded chicken over a course of 15hrs? and you clearly see that the chicken with yoghurt, the marinaded penetrated further into the chicken. he also found to help with the moistness of the chicken he brined the chicken for a short time then wash thoroughly and dried before marinating the chicken.

good episode shame it was not BIR, although at the start of the program he did take his family to his favourite local BIR as research before going to india in search of the origins
regards
gary

hi axe the mouchak  mixed powder i posted uses chilli powder and not paprika. jerry uses it as well as myself i got it straight from the chefs mouth!
regards
gary

mouchak mix powder

6 parts curry powder (rajah)
4 parts turmeric
2 parts coriander
1 part cummin
1 part chilli powder
if possible use rajah in all the spices but you can use trs or another brand if you don't have them.

famous 5 what about paprika and the no.1 CHILLI POWDER! lol
regards
gary

ps my local  Mouchak uses
6pt curry
4pt turmeric
2pt coriander
1pt cummin
1pt chilli powder

for vindaloo yes vinegar/at least 3 times more chilli and just before the end 1tsp butter ghee before the final corainder sprinkle

i know jerry likes the mix and it its from the chefs mouth! ;D

hi phil highlight the text you want to print then right click and select print when the print window pops up look for the word selection with the dot beside it and select it then ok or print. hope this helps mate
regards
gary