Hi emin-j,

Many thanks for trying the star anise idea, have you come across that flavour before in a madras?  I suspect that it's quite unusual?

QuoteI recently followed a recipe { taz I think }where the Spices are added after the first ladle of Base and then reduced down and not being to happy to follow this method did a side by side with my usual fry in oil method and found ............. no difference in flavour in either Curry   that's part of the fun in the BIR challenge 

Agreed but, because the Taz base contains a fair amount of oil, and you reduce the 1st ladle right back, the spices DO actually get fried.  I think this approach is brilliant for beginners or those who are afraid to fry their spices in fear of burning them, and is a fantastic base and method IMO.

Ray

Good find DP

Hi Spiceyokooko,

What can I say, I'm in total agreement.

Secret ingredient?.....No, I don't believe such a thing really exists.

Cooking technique?.....imperative to achieve perfection.

Am I happy with my own efforts v that of my local TA....Damn right I am (in the most part anyway)

Have I still got lots to learn?.....most very definitely, and I'm really enjoying the journey!

Are me and Spiceyokooko getting on better than the last time we met?.....Hell yes ;D ;D ;D ;D ;D

Joking aside mate, you raise some really good points there and I also agree, technique is crucial, as is timing, as is good produce.  Get these three elements right and, well, you're almost there!

Ray

Nice one Wayne ;D

When I do it, I can see my missus looking at me with complete and utter disgust hahahaha ;D

Ray

Hey CH,

QuoteI think it's all about concentrating on your preferred dishes and working until you have something close

Absolutely!  I've been working on Madras for what seems like an eternity but with a great deal of help from Chewytikka, and a bit of thinking outside the box, I've nailed it.

My locals Madras does have a slight anise flavour to it.  Not everyones idea of a Madras I know but theirs is by far the best madras that I've tasted.  Chewys madras method is as sound as it comes for me but, I now grind half a small star anise to a very fine powder and this goes in with the mixed powder and chilli.  It's given me that missing 5%, certainly for the madras anyway.

I can't remember but I think it was one of Mick's (CBM) videos, where the chef sprinkles some powder into the dish and when asked what it was he replied "star seed"  Now at the time of seeing this, I thought he meant garam masala, as it went in towards the end but, I took him for his word and used star seed (star anise) and bingo, it was there 100% clone.

As for the nose plugs (ear plugs) it really does work.  I started doing it because over the last year, I've really suffered with my sinus's and it always seemed to flare up after a good curry(ing) session.  Since using the ear plugs, I haven't had a problem..........just goes to show doesn't it ;D

Ray

Hi Wayne,

I would say that, 90% of the time I do get TA quality dishes but, everything has to be done 'spot on' for me to achieve the desired results. Timing is crucial, and knowing how far to go is too.  Singing spices and burning them, is a very fine line.  I take the, hot, quench, hot, quench approach for example; in goes the gg paste in hot oil, then quench with tom puree. Get the oil back to temp then in goes the spices.  Again, I then quench with a chefspoon of base and bring back to temp.  In goes the veg (if using) then quench again with more base and so on and so forth.

My Madras is bang on to my local TA's. My Jal Frezi is better IMO than my local TA's.  I'm well happy with my Bhuna's too and whilst I don't eat Korma, my wife thinks that it's better than my TA's version

CTM is a dish that I rarely eat and so, I don't cook it often but it sure is one dish that I need to work on.  Dhansak is another dish that I need more practise with.  But in the main, I'm quite happy with what I cook. 

I've even started to stuff ear plugs up my nose to ensure that I don't get 'spiced out' whilst cooking, and it does help a great deal.

Hope I don't come across as being arrogant here but I really am happy with what I cook compared to the TA's....maybe my local TA's are Shite....don't know

Ray

Hi NJ,

I'm sure that one or two guy's do use them to good effect, I've also seen them in asda and have been very tempted too.

Ray

I can't believe that I actually missed this, stuffed Paratha's are my absolute favourite.

So, just making sure that I understand this correct; Dry fry the mince (no oil added?) then blend until smooth (in a food proccessor?) then mix in chilli (back in the pan, frying?)

Would it be fine to use a good quality frozen mince?

Do I drain of any fat before adding the spices and  blending?

I'm guessing bog standard plain flour is no good, it has to be bread flour?

Sorry for the quiz UF but I need to make these ASAP ;D

Ray

Hi Jamie,

I fry mine two at a time, that way, it keeps them reasonably flat.  Get the oil hot, just before smoking, and place them in, back to back for 5 seconds, then flip over (I use cooking tongues) and fry for another couple of seconds.

I then place them in the oven set on the lowest temp, using the rack to stand them on their edge to drain.

Perfect results, everytime.

Ray

Hi UF,

My chefspoon, which is one of the long handled ones that you see in the TA's, holds just over 2 tbsp of water.  Something more viscose, it would probably hold very close to 3 tbsp?

Agian, if I was using it for powder such as spices, salt sugar and so on, it could easily manage 4 tbsp (heaped of course)

Ray