I think you have got it spot on Ray. I have recently warmed up my finished madras the next day and it tastes fantastic. Not because the taste of the food has improved but my taste and smell have returned to normal.

A while back I got a takeaway from my closest local takeaway then came home and immediately knocked up a madras as a side by side comparison. Other than being a little sweeter I could hardly taste a difference which surprised me because I was always sure that there was a fundamental flavour missing in my own dish.

Nick

Have been given the thumbs up from the mrs to stink the place out and make this at the weekend with a Madras to follow. I have received my spice mix and goor from IFindForU and will make to exactly to spec.

My curries to date definitely lack sweetness and to me seem to be a bit over spiced so I am hoping this base will address that. I am also struggling with a bit of a raw chilli taste in my final madras but will look at that another time.

Good spot and thankyou. I did copy and paste this from a Word doc but the quantities were question marks and must have made an error when updating.

Just made my 3rd Madras with this tonight (inc bhaji oil) and is a very tasty base but a little overspiced for my liking. I have been thinking lately than some of my better curries have been when I have used only a little spice in my base but have cooked the spices out thoroughly in the final dish.

Not sure about the bhaji oil either, doesn't make a massive difference for me but I suppose it adds a subtle flavour - not sure it is worth the effort though.

As always had fun making this and have learnt a great deal. 

Great, thanks Paul. Have you made this base yet? I am always open to trying something different (currywise that is!!)

I hope you don't mind but I wrote out your base as I intend to make this next. Is there anything I have got wrong or misinterpreted? How can I get my hands on some of your special spice mix?


Ingredients

2 kg Onions
3/4 Bunch of Coriander Stalks
1 Carrot
1 Green Pepper
1 Potato
1/2 Chef Spoon of Coconut Powder or Cream
1/2 Tin of Liquidized Tomatoes
1/2 Chef Spoon of Jaggery Goor
1 Chef Spoon of Veg Ghee
1/4 Chef Spoon of Salt
Half a Chef Spoon of Turmeric
1 Bulb of Garlic (Whole)
3/4 Ltr Vegetable Oil
1 Tin Blended Plum Tomatoes (no juice)
1/2 Chef Spoon of Ginger/Garlic Paste (2 Parts Ginger, 1 Part Garlic)
1/4 Chef Spoon of Mix Powder

Method

Put the Onions, Carrot, Potato, Green Pepper, Ghee, Tomato Juice, Garlic and Turmeric into a stockpot

Pour water to halfway and add the Salt then bring to the boil whilst stirring to avoid burning

After 10 mins add the Coriander

Reduce the heat to a simmer for an hour whilst topping up the water levels with boiling water

After 1 hour fill the water to cover the other half of the vegetables

Add the Goor and Coconut

Simmer on a low heat for 2 hours

Turn off the heat and leave overnight

On the next day put ? litre of Vegetable Oil in a wok and heat until hot (not smoking)

Add a tin of Plum Tomatoes without juice and fry for 5 minutes

Add Ginger/Garlic paste and fry for another 3 minutes

Add the Mix Powder and stir for 25 seconds

Add the mixture to the stockpot from the night before and blend until smooth

Cook until starting to boil and reduce heat for 30-40 minutes until the oil separates to the top of the base


Thanks

Nick

I am giving this a go tomorrow with the seasoned oil and I have high hopes for it. I will post my feedback after I have cooked my madras.

Just finished making my bhajis. I have never made them before so have nothing to compare to. The oil smells fantastic but I am a bit spiced out at the moment so will see what it is like in the base tomorrow.

I really hope he continues to add more videos as I find them informative and well put together especially for the beginners amongst us.

Everybody has an opinion on how things should be done but I am sure most would agree that videos and posts from the likes of Julian, Dipuraja and Abdul can only benefit our curry community.

I generally cook a Madras and a few tips he has given i.e Tandoori Masala, sprinkling of Garam Masala at the end and Bhaji Oil have made me want to get back in the kitchen and start cooking again. It is easy to discount methods and recipes etc but in my experience curries can taste completely different from restaurant to restaurant let alone region.

I believe DalPuri has already posted a link to the Secret Ingredients video but check out this Madras recipe and some of his others. There is a base gravy to come soon I believe.

How to make Madras