Quote from: Razor on January 25, 2011, 01:11 PM
Hi SP,

I'm fine to go with the recipe as spec first off.  I will give it a wizz with my hand blender this time.

So, for the Madras, do we need to pick ten of the "most popular" and set up a poll?  or, should we wait for Achmal to offer a suggestion, afterall, it is his/Taz's base?

Ray

Hi All,
I have come up with a madras recipe that I feel would fit the base, I've concluded the amounts are similar to what I have seen Taz use although chefs don't measure out, as you know.

450 ml of warm base,
1 tablespoon of chopped garlic,
2 tablespoons of tomato paste (slightly watered down),
1 tablespoon of Mix Powder,
.25 teaspoon of salt,
1.5 teaspoons of chilli powder (deggi mirth)
1 teaspoon of methi,
Precooked meat of your choice,
2 tablespoons of chopped coriander,
1 teaspoon of lemon dressing or juice.

Add 200 ml of warm base to the pan or wok,
Add the garlic, tomato paste, mix powder, salt, chilli powder, methi,
Over a medium to high heat reduce down until there is very little water left and the oil has come through, stirring occasionally, make sure you scrape down the brown caramelising residue on the side of the pan back into the mix,
This is the awkward part to explain, the mix should be quite thick. If you add the remaining base when the first reduction hasn't gone far enough then the flavour won't have developed enough and the curry can be bland.
Add your precooked meat,the coriander and the lemon dressing,
Add the remainder of the base and reduce to your desired consistency.
If the method has been correct then you will have a rich, full flavoured curry.

I hope that explains it,
Regards,
Mick

Quote from: Razor on January 23, 2011, 04:56 PM
I'm already doing the Taz base but, to get the best from it, would we follow the reduction method, as Mick suggest's?

Ray

Hi all,
This base as it stands should be used with Taz's method but as some are not keen on the method then I would certainly reduce the oil content or as has been stated before...use the base as it is and start your curry with more oil to fry your garlic/ginger etc then the final curry will have too much oil, although this can be removed once cooking has finished.
Mick

Quote from: Stephen Lindsay on January 21, 2011, 09:05 PM

Quote from: logie48 on January 21, 2011, 08:56 PM
I'm going to give this a bash at some point.  Although the Chasni's i've had from takeaways have always been red in colour.

Have never heard of a red Chasni - what part of UK have you got these from logie?

Hi Stephen,
I was given this recipe from a friend in Glasgow, he said it had come from a Glasgow takeaway,

Chicken Chasni

1 CHEFS SPOONS OF OIL
1 TSP GARLIC/GINGER PASTE
1 SMALL ONION
1 TBL MIX PDR
1/2 TSP CHILLI PDR
1/2 TSP SALT
1 TSPN FENUGREEK LEAVES
1 TBL SPOON TOMATO PASTE
8-10 PIECES OF CHICKEN
2 TBL TOMATO KETCHUP
BASE GRAVY 250ML
100ML SINGLE CREAM
1 TBL MANGO CHUTNEY
1 TBL LEMON JUICE
1 TSP MINT SAUCE
1/4 RED FOOD COLOURING

Yes mate, I understand where you're coming from but as his base is a bit more oily than most because of his reduction method I would perhaps reduce the oil content unless, of course you wanted to use the excess to start your curry.
The base itself is quite a simple one, some like it some don't.
let me know either way.
Regards,
Mick

Quote from: emin-j on January 21, 2011, 08:01 PM

Quote from: AchMal on January 21, 2011, 05:41 PM

Quote from: emin-j on January 21, 2011, 04:16 PM
Have you seen chewytikka's post - https://curry-recipes.co.uk/curry/index.php?topic=5376.0
That's the way to do it ( best Punch and Judy voice  )

Hi emin-j,
Are you saying ...that is the only way to do it?
Regards,
Mick

As regards BIR Curry it is for me Mick,although with your standard domestic Gas Hob you could never achieve that kind of heat but the method of cooking is exactly like I have seen in the three BIR kitchens I have been lucky enough to have watched my Curry being made.
IMHO everything needs to be fried in Oil to release the best flavour and not simmered in Base Sauce.
ATB.

Hi emin-j,
I would agree that most BIRs cook in the way that you have seen, this is the case in the majority of kitchens that I have been into and watched/filmed.
It is worth pointing out that Taz is a BIR chef , albeit he is Pakistani not Bengali.
I have seen him cook using this method in his takeaway as well as at my home in the curry shed.
I think the method is being lost somewhat if you think the spices are simply simmering in base gravy.
Regards,
Mick

Quote from: emin-j on January 21, 2011, 04:16 PM
Have you seen chewytikka's post - https://curry-recipes.co.uk/curry/index.php?topic=5376.0
That's the way to do it ( best Punch and Judy voice  )

Hi emin-j,
Are you saying ...that is the only way to do it?
Regards,
Mick

Quote from: rhodriharris on January 21, 2011, 01:31 PM
Grapeseed oil is cheap in my asda and is lablled both as grapeseed oil and their standard vegetable oil for a quid a litre, just checked it again and sorry to cause any confusion but mine actually says rapeseed and not grapeseed so maybe there is a difference. Correct me if i'm wrong on this.

Hi Rhordri,
They are very different,
Grapeseed oil is as it suggests made from grape seeds,
Rapeseed oil comes from the fields of yellow flowers you may see around Britain and will generally be the oil that is used in a bottled oil called Vegetable Oil in Tescos etc
Regards,
Mick

Hi Dave,
I have watched the method in my local kitchen,
They will use a large wok and add the poppadoms two at a time, to the hot oil.
Before they are fully cooked they turn them over and finish for a few more seconds,
they then place the poppadoms on a plate and use the weight of a pan lid to flatten them out, as you say, before they are set.
This works perfectly well when doing one at a time.
Regards,
Mick

I personally could not imagine a madras without tomate puree/paste,
and I have heard about Worcestershire sauce used in a madras but I've never seen it used in the kitchens I've been into, no doubt when I have added it to a madras it certainly does add a depth of flavour but not necessarily what I'm looking for.
Regards,
Mick

Quote from: Vindaloo-crazy on January 14, 2011, 06:49 AM
WH Lung down on the docks, it's huge and sells everything you could want (cheap too)

I remember going in there some time ago, having a look round, my son is looking in the freezers and says to me "Dad, do they really eat pigs uterus?" I'm afraid they do boy..........