I own a PS3, I'm not playing it much at the moment, I'm waiting for the next Gran Turismo and then I'll be glued to it!

Quote from: Bobby Bhuna on January 04, 2010, 05:17 PM
My first curry was a chicken Madras from a little place in Kinross around 1999 / 2000. It was like molten lava. I daren't think what their Vindaloo would be like. Anyway, I went back about a year ago and got one. It was nothing like I remembered. It was just like a remarkably average hot Madras recipe for here. It was the same chef and everything. Next time I was in I asked if they changed their recipe. They said they had not. I would suggest that when I reminisced about the curry, my brain put a bit of a silver lining on it. 

I certainly think that the old school guys on the forum are looking for something different to what they're making but perhaps a little less different than they think?

Making as many curries as I do, to the very high standard that the recipes on this forum allow, I'd say I've developed a bit of an educated BIR curry palate. Places that I used to think make great curries are often now just so-so but nothing about the establishments appears to have changed. Could this improved BIR curry eating palate contribute to member's feelings of places going downhill? I mean, you'd have to be buying BIR all the time to go through nearly as many curries as you do when you're knocking up base sauce batches left right and centre!

Alternatively, the chef at that little place in Kinross just made me a shit curry! (no pun intended)

Some interesting points there Bobby. Its well accepted that our taste buds change as we grow older, for example I used to hate sprouts as a kid but now I love em. If we are comparing curries of today to those we tasted 20 or more years ago isn't it almost guaranteed that they will taste slightly different today? Also we develop a tolerance to chilli as we eat more of it, so a Madras would be like Molten Lava if we hadn't eaten much chilli laden food before that. Could it also be the same for the other spices?

Don't make me use the blowing chunks joke again Domi  ;D

Quote from: Domi on January 01, 2010, 10:51 PM

Quote from: currymonster on January 01, 2010, 09:15 PM
Just thinking about it is making feel like blowing chunks :-X

Who's Chunks? and why hasn't he introduced himself? :p

.... and the first to the punchline is Domi!

 Just thinking about it is making feel like blowing chunks :-X

Quote from: yeahdisk on December 29, 2009, 11:45 PM
I've made a batch of darth's base today (using a third of the recipe; how on earth do you guys have pans big enough to use 15 onions in one go?) and have frozen it up in batchs.

Hi yeahdisk, welcome to CR0. IMHO you'll need a pan of minimum 5 liters for most of the curry bases on here.

CM

Have a great Christmas and a fantastic New Year everyone! 

Quote from: emin-j on December 13, 2009, 10:58 PM
currymonster , don't mean to pee on yer bonfire mate but that Curry doesn't look to appetizing to me  It looks too thick and lumpy and I think a Madras Sauce should be smooth 

No problem. It's how I like it  ;D

Quote from: joshallen2k on December 13, 2009, 08:24 PM
Nice One CM!

I guess you're an hour or so ahead of me!

So I guess it turned out pretty well.

How do you rate it compared to other bases/madras you've made from the site?

I've made a few from site BE, Sns, Ashoka and my own which is very similar in ingredients and technique as Jerrys My Take base.

Those bases tasted more complex than this one but I like the idea of having a basic base and then changing the spicing in the final curry to achieve a certain dish.

It made a perfectly acceptable Madras and I would be happy paying 6 quid for it.

Josh,

It seems we both had the same idea. I just finished eating a Madras made with this base and using some of the technique mentioned by Spice-N-Nice.

For the base I used:

1.6kg Onions (peeled weight)
20ml Deggi Mirch
20ml Salt
5ml Tomato Puree
20ml Oil

I boiled the onions in enough water to cover them for 2 hours. Took the base off the heat, added the other ingredients and blended it until smooth.

For the Madras I used:

2tbsp Oil
5ml Tomato Puree mixed with 5ml water
2tsp Cumin
2tsp Coriander
1tsp Extra Hot Chilli Powder
240ml Base (4 chefs spoons)
50ml Water

I heated the oil and then fried the Tomato Puree for about 30 secs. I took the pan off the heat and added the Chili Powder and fried for another 30secs. I put the pan back on the heat and added the base and added the other spices and the water and boiled it rapidly. After about 10 mins it was ready.

Tasted nice I would certainly be satisfied buying this from an average BIR, it was a basic no frills Madras. I was quite surprised at how well such a basic base can perform, the base itself tasted like Vegetable and Tomato Soup with Chili in it, no suprises there  I'd make it again because I like the variety a basic base can give.


Heres the pictures:

Base after boiling and adding other ingredients



Base after blending



The Madras



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