Great pic mr.mojorisin and I am glad you like the recipe.
Im loving the rice in your dish, it looks spot on.

Hope everyone gives it a try when they need a curry in a hurry.

Stew

QuoteThat's a lot of Oil Stew!!! But it does look bloody marvelous

Thanks for the comments, try this out it works well.
You need a lot of oil in my view.....I think you'll argree most time you open a madras takeway its swmming in oil.

I guess this is verging on the traditional style of cooking and not BIR but sometimes its just too much hassle to muck around with base sauce when you want a quick madras.

All the best
Stew

My Own Madras Recipe, Just as good as restaurant, no base required for 1 person

Ingrediants
1 medium onion chopped
2 garlic cloves chopped
2 chilis, small slit
Passata (the liquid cartons)
Ababdulmohed Spice Mix, 1 Teaspoon heaped.
1 Heaped Teaspoon Chili Powder
I small glass water
Corriander stalks & leaves
Diced Chicken Breast (I dont precook)
100ml Veg Oil
quarter chicken oxo cube sprinkled
Qaurter of lemon (juice only)

Method

Heat Oil
Add onion, fry until golden brown
Add garlic fry for 3 minutes, you are trying to get the nutty taste to arrive with the garlic
Add spice mix, add chilli powder mix and stir continuously for 1 minute.  Take off heat of it going to burn.  We are releasing the spices at this stage.
Add chicken, coat with spices and stir
Add pasata (I use a good 250 ml) and stir
Add water to cover chicken.
Add a handful of coriander
Cover with lid and heat on full power for 5 minutes, check and stir every 1-minute,
Add quarter chicken oxo cube sprinkled, Add Quarter lemon juice. Stir.
Reduce heat and let simmer for 5 minutes, check and stir, reduce to your consistency of desired madras, add coriander.

Serve & enjoy.  You can have everyday.





Best Regards,
Stew

Hi All,

I made the base by abdulmohed2002 https://curry-recipes.co.uk/curry/index.php?topic=5958.msg59103#msg59103

Very tasty - defiantly close to the real thing.  I need to practise with this base but it?s very accurate.





[/URL

This topic has been moved to General Restaurant Reviews.

https://curry-recipes.co.uk/curry/index.php?topic=5989.0

Posted on Behalf of abdulmohed2002

My name is Abdul Mohed and I have been in the catering industry for 20 years specializing in authentic Indian and Bangladeshi food.

I am an established Chef with fifteen years experience within the restaurant domain. I have had the privilege of training many chefs in specialized areas such as tandoori, main chefs and cooks.

My objective now is to confer my expertise and knowledge of Bangladeshi and Indian cuisine to professionals and non professionals alike, in order to teach them how to cook, within the comfort of their own kitchen.

Purchase the Book at the following Link

www.learn2cook.vpweb.co.uk

Hi Abdul,

Welcome to the forum, thanks for sharing the curry gravy recipe.  I hope this helps members on the road to cooking proper curry.

Ive got no issue with you advertising your book on this site and id be happy to post a link to your website in the members offers section.

Let me know if you would like me to.
I might even have a go at this curry gravy myself.

All the best
Stew

ps, if you want some help marketing your second book drop me a private mail, i would be happy to help you out.

Should be ok now guys.

Stew

Guys,

I will sort tonight.
Sorry for delay.

Stew

Beautiful work guys.
Now where do we move this thread to and set as a sticky?

I was thinking put as a sticky in the Curry Gravy section, but open to comments.

Stew