Quote from: Admin on April 20, 2005, 08:54 AM
Here is the recipe for the Madras, maybe worth ago but cant see anything different except the tandoori masala - what is this?

This is almost exactly the Kris Dhillon recipe and she adds a teaspoon of tandoori marinade so I suspect this is what he means, although it could be tandoori spice mix. I don't know why everyone is getting so excited about this chaps' recipes, they are just Kris Dhillon rip offs.

Quote from: ghanna on April 18, 2005, 04:01 PM
Do you mean that they add tarka ?to every kind of curry.

Unfortunately I don't know the answer to that. But I suspect that it would only be added to the richer tomatoey curries like rogan josh for instance. It would be used where recipes would normally use tomato paste? or puree.

Hi ghanna,

I was just looking at yout tikka marinade post. It looks very complicated for a tikka recipe. Are you sure this isn't a tandoori marinade?
I know these days some restaurants use the same marinade for tikka and tandoori recipes. Anyway whichever it is, when I get the time I am going to try it just because there are so many spices involved.

Quote from: John on April 18, 2005, 12:33 AM
In my local takeaway the have a pot of red sauce that looks like tandoori

I don't know what the red sauce is, but i've seen them add it to most dishes, it could just be tomato and yoghurt and paprika??? ( I just dont know )

I asked this question a while ago on this forum as I had heard second hand, many years ago, that this was done in some restaurants. It sounds a bit like the tarka described in Bruce Edwards curry house book, which is added to the basic onion sauce at a later time. Kris dhillon's method also does this. Perhaps there's some benefit from doing it this way?

Quote from: ghanna on April 17, 2005, 08:15 PM

Do you think the acid is the most important factor in tenderizing the meat. ?

Definitely

QuoteCan we use Lemon juice instead

Yes, you can use any fruit that is acidic in nature.

QuoteDo you think the mango give its flavor as well to the marinade or it is not an important factor

In indian cooking I would only use it in marinades such as tikka or tandoori marinade and probably with lamb. I don't think it will have any bearing on 'the taste' if that is what you mean.

QuoteWhat is the Indian name for the green mango

Green mango is ' kacha aam '

Quote from: ghanna on April 17, 2005, 07:50 PM

Any one know the difference between normal mango and the green mango?
can we use normal mango instead of the green mango ?

Green mango is unripe mango. Because it is unripe it is more acidic and so makes a better tenderiser for meat. You will probably only find them unripe in asian grocers.

Hi ghanna

You could try phoning the Cinnamon Club restaurant and asking them where they get theirs from. This is a link to an article about it.

http://observer.guardian.co.uk/life/story/0,6903,679989,00.html

Quote from: pete on April 16, 2005, 01:34 PM
Add enough chopped garlic (which was blue) to cover the base of the pan

Blue garlic - what!? ? ?

Quote from: pete on April 16, 2005, 01:34 PM
[I make this quite a lot and it is very good.
People say my kitchen sometimes smells like a restaurant.

Pete, is it like restaurant tarka dhall? This is one dish that I make quite often at home but have never had at a restaurant, can you or anyone else describe the consistency, colour etc. of the restaurant tarka dhall please, so that I can see if mine are anywhere near?

Quote from: DARTHPHALL on April 16, 2005, 12:46 PM
Been rooting around the second portion of Vindaloo & found Black Mustard Seeds,some whole Cumin seeds & ground Black Pepper

This raises an interesting point. If you look at the restaurant style recipes posted here there is rarely if ever any whole spices included. But I often find whole green and black cardamom, cloves and the like in retaurant curries. Hasn't anyone else noticed this?

Quotealong with the usual spring onion & potatoes.

I've eaten vindaloo around the country but it's never come with potatoes or spring onion, weird eh?