Quote from: hotstuff09 on January 30, 2011, 11:47 AM
Just as a point of interest, tradinational vindaloo was never made with potatoes, So don't know how potatoes ever got in their in the first place
see link

http://en.wikipedia.org/wiki/Vindaloo

I was told by a chef that it was for no reason other to enable a waiter to tell the difference between a Madras and a Vindaloo.
Regards,
Mick

Quote from: George on January 30, 2011, 12:24 AM
as I've never had a Madras from a BIR (!) I don't have much to go on.

After the amount of time you have in on this forum and the amount of curry you seem to have cooked and consumed.....that statement was a bit of a shocker!

Quote from: hotstuff09 on January 29, 2011, 03:21 PM
I beg to differ on this one Ray,
In the mains recipes for lamb dopiaza this was mentioned, and you can see it on the video

Quote from: moonster on January 12, 2011, 08:12:26 PM
Mick,

what was that light coloured base to the right of the main dish?

thanks for your quick reply

Alan


Hi Alan,
The pan to the right of the dopiaza was a wok containing 3 chicken kormas reducing down to the right consistency not a base.
Regards,
Mick

Hi,
As Ray has said it is simple to multiply up the creamy dishes ie Korma and CTM.
Not as simple as just multiplying the spices etc for madras, rogons, dopiaza's etc.
Regards,
Mick

Hi Ray,
If you look at one of my earliest videos you will see that this chef makes a 3 x madras in a larger pan, although I didn't stick with it till he dished up. He just reduced down in the usual way but this is of course the initial fry method. So it is possible although I don't see it that often.
Regards,
Mick
Indian takeaway Curry Cooking

Quote from: Razor on January 28, 2011, 06:55 PM
Hi Mads, congatulations on your first post mate

On the first reduction, I didn't know how far to go but based on Mick's(Achmal) suggestion, I went as far as I could before the whole thing got ruined.  It's actually quite easy to do once you know what your aiming for.  I'd like Mick to take a look at the pictures though just to confirm whether I went to far, or it looks about right.

Hi Will,

It's definitely worth a try.  I'm so happy with it that for me, madras is conquered lol ;D

Hi Ray,
All looks good to me.
I don't think you went too far, the beauty of this method means...going too far means burnt. If it isn't burnt then you're ok, I can see oil on the edges of the 'paste' and I can also see the caramelising on the sides of the pan, where you have scraped down.
All seems well ;D
Regards,
Mick

Hi Ray,
What a report, great stuff.

Making the little changes that you feel takes you closer to the taste you want has clearly worked for you and I applaud you for it.
I am very pleased that you have obviously got the method correct.

Good work Ray,
Regards,
Mick

Quote from: George on January 26, 2011, 07:32 PM

Quote from: Razor on January 26, 2011, 06:58 PM
George,

QuoteYou use of the word " really" makes it sound like you think I'm making it up!

No it doesn't George, you know full well it doesn't.  Stop being so bloody confrontational!

OK, to avoid any future confrontation, I'm out of it. I hope to find the perfect naan bread - for me anyway - but, if I do, i won't be writing it up here.

Oh Come on George, don't be like that....
if you do find the perfect naan, I bet it doesn't come from a Chinese chef.
Mick

Quote from: peterandjen on January 26, 2011, 05:07 PM
Deggi mirch is quite hot. Blimey im looking forward to this
Its quite exciting to think that we could be setting a standard here for a uk madras recipe.

Hi Pete,
It is exciting but I'm sure it won't be what everyone wants even if the method is followed correctly.
Given all the variables and different tastes.
Regards,
Mick

Quote from: PaulP on January 26, 2011, 11:41 AM
Hi SP, I appreciate you taking time to do the side-by-side comparison of fry first versus reduction on it's own.

It kind of blows Bruce Edwards advice out of the water, something I have suspected for some time. I've watched loads of youtube videos of traditional Indian cooking and they are extremely cautious about frying spice powders and always quick to add water to the frying spices to stop them from burning.

Thanks to Mick for the recipe - I look forward to trying soon. The only question I have is whether it will be madras hot with 1.5 tsp of deggi mirch. I've got an unopened box of the stuff but don't know how hot it is.

I've been using Natco hot chilli powder and 2 tsp does not produce the heat of a typical madras. I would estimate a whole tablespoon would be required.

Also, when using this much chilli powder do we drop back on the spice mix quantity?

One more question for SP - are you using spiced oil or regular oil both for the base and final cook?

Cheers,

Paul

Hi Paul,

As you know, the heat in a madras can vary wildly, depending where you go, if you think it needs more then add more.
I would keep the amount for the mix powder the same as the recipe.
Regards,
Mick

Quote from: solarsplace on January 26, 2011, 10:49 AM
Hi Mick

Is the Methi in powdered or leaf form please?

Taz takes a good pinch and kind of rubs the methi between his fingers, some of the leaves are crumbled to powder some aren't.
Regards,
Mick