Hey Skaze, to be honest, I wouldn't make this. It's pretty good but just another of my experimental numbers. There are many better base recipes on the site. Try and find more of a finished product, than my random experimental bases.

That said, I do think this will give you a good base if you just stick to the recipe. I highly recommend CKs Lamb Bhuna. It's one of my all time favourites.

Cheers,

BB.

Quote from: two-sheds on October 08, 2008, 03:38 PM
can someone define for me the volume of a ladle used in the recipes.

I'm afraid I can't. Nor should I, or anyone else, have to, IMHO. It would be so much easier if everyone could stick to normal standards! Sigh... The programmer in me is leaking out into my curry related doings! ;D

I try to stick to recipes that use specific measurements. A chefs pinch of this and ladle of that could throw any recipe well out! Have a good read around and it will soon become obvious who the better recipe posters are, all of whom lay it down unambiguously.

Cheers,

BB.

Quote from: Secret Santa on December 04, 2008, 06:58 PM
That sounds 'fowl', but I dare say if done right it would all get 'gobbled' up pretty fast!

Actually I like to keep aBREAST of such new ideas but fear I am too 'chicken' to try this one.

And I hope you realise that if you're pulling our legs then you're going to get a good 'roasting' for it.

Yup, I don't think it'll go down too well, at least not here where I'm 'baste'!



OK I'll get my coat.  :-[

Hahahahahaha!!! ;D Much appreciated!

Quote from: JerryM on December 02, 2008, 06:37 PM
i'd just add for anyone still wishing to try it - the emphasis is not to rush the cooking - this for me is a very slow cooking job - that way as well it does not need a lot of looking after until near the end (last 1/2 hr). 3hrs was how long i cooked it.

Hey Jerry, sorry if I came off offensive with my post, having serious woman problems and when I reread my posts that comes through.

I gave mine about 1 to 2 hours on 2 and 3 on the electric hob, using the cooler setting as the paste thickened. I should mentioned here, I divided the ingredients by 4, as it says you can scale. I also took a chefs pinch to be about a half tsp. I added a fair amount to the all but finished Madras but to be honest I just didn't get any new flavours. I sometimes use a half tsp tandoori masala (see CAs madras optional ingredients). I have also experimented with the use of last minute caramalised onion, tomato paste volume and amount of garlic. This didn't work out any better for me. That said, I totally agree that if that gets you closer to your standard BIR madras then that's great, although I'm surprised that given all your experimentation with the things i've mentioned, you haven't also reached a similar taste.

Quote from: joshallen2k on December 01, 2008, 09:17 PM
Oh, and what about it smells so bad? Is it not just fried onions?

No Josh, when you blend the onion and garlic it smells very strong indeed when cooking, similar to the KD stench ;D

In summary my madras is slightly more garlicy and has hints of tandoori masala. No surprise really.

Quote from: joshallen2k on December 01, 2008, 09:17 PM
BB - please report back. Nothing ventured nothing gained.

What a complete waste of time. I added a couple of tbsps of the paste, and have nothing positive to report back. Don't do it.

Quote from: Secret Santa on December 01, 2008, 08:26 PM
Which begs the question, would BIRs really have the time to attend to this?

I'll tell you what begs the question... why does it smell like crap and why I am thinking I'm about to butcher up an otherwise decent Madras ;D

I'm thinking at this stage, that this is madness!

I too am a 300ml man. It just works! You can just tell though depending upon how much meat and veg your using. Just get the consistency right and you're laughing.

After Jerry's positive results, which I trust, I am now on the job. This is stinking my house out something rotten! ;D

It is also taking far longer than it should! Here's hoping!