Gary,

jeepers  ;D - i'm going to have to trace my steps (just for interest) to see how this luxury version came about. i 100% thought i was sticking to your recipe. I can?t take any glory it?s all down to u and the rajver chef?s.

the trouble is it's going to be very difficult to change - the base is really top notch. i will try the revisited just for interest and remain sceptic at the 1hr cooking (albeit the ifindforu is equally as quick).

madras recipe link would be good as this is the dish i make most.

Curry King,

Quoteworcester sauce - where did you get the idea

i make mexican chilli a lot and use it then. it sort of gives a sweet smokey taste which i felt missing in the madras compared to BIR. u don't need very much just a horizontal splash of the bottle. in comparing like for like the madras is better with than without.

Have listed our favourite bbq recipe from favourite bbq book, ?Barbeque Where there?s smoke there?s flavour? (ISBN 0 7513 2719 0 & most libraries).

It covers the full bbq range and is particularly spot on for marinating having many different types and flavours.

Avocado Mango Salsa

1 mango diced
1 avocado diced (i use 2 or 3)
? red onion chopped
1 red chilli seeded and finely chopped/cut
1 tbsp fresh lime juice
1 tbsp red wine vinegar (nb I use balsamic instead)
2 tbsp olive oil
2 tsp finely chopped mint (I use coriander instead)
Salt & Tabasco (I don?t bother with either)

Method

Combine, cover and let stand for 30 mins. Serve chilled or at room temp in pitas with any of the marinated meats ie jerked honey chicken.


Jerked Honey Chicken

1 tsp jerk seasoning (or more, I use 2 tbsp)
? cup (60ml) clear honey
2 tsp dark rum

Combine seasoning, honey & rum. Add meat and BBQ whenever (marinating does not seem to make a difference)

Jerk seasoning (nb can be used as a dry rub, leave on for 4 to 8 hrs):

2 tbsp onion powder
1 tbsp dried chives
1 tbsp thyme
1 tbsp ground allspice
1 tbsp salt (I use 1 tsp)
1 tbsp dark brown sugar (I use 2 tbsp)
2 tsp cayenne pepper
2 tsp garlic powder
? tsp nutmeg
? tsp cinnamon (I use cassia and 2 tbsp)

Quotehardest to get right IMO is madras & this i think is, if the base is not 100% it will show more in the madras than any other due to lack of the domineering flavours

Hotring, totally agree

i feel i'm about the same % there.

try the smoked paprika (ultimate curry post, https://curry-recipes.co.uk/curry/index.php/topic,2585.0.html) from Sainsbury?s called La Chinata in your spice mix and add a splash of worcester sauce toward the end of cooking. both work very well for my madras taste buds.

Domi,

wow!. this smoked paprika is a definite gem for me.

i don't think it should go in all curries for example for me certainly not in a CTM but definitely in a madras.

your caution is well spot on - u don't need much.

i made 2 of my std madras curries (spice mix 1 tsp LB & 1 tsp rajah hot curry powder per 200ml finished sauce). the 1st with 1/2 tsp of the la chinata, the 2nd with 1/4 tsp. both were too much - i'm aiming for a subtle taste so i think 1/8 tsp is probably about right. nb these tsp sizes are too small to be accurate so i will experiment with the proportions on my next make of the LB spice.

interestingly the 1st curry i made was with chopped garlic in the tom puree and i still can't get it to cook through enough - am confident i'll get the frying technique right eventually though. for the 2nd i left out the garlic ie i just added tom puree to start off the frying and then added the dry spices. this curry with the 1/4 tsp chinata was the best i've cooked to date. really spot on.

interestingly i've always added a splash of worcester sauce to my std madras just at the end. the chinata seemed to really compliment it with the overall taste a significant improvement.


i will have to wait till i have BIR/TA and base on the same day to do a side by side comparison. however the family feel the curry as is needs no further improvement and i've got to admit the curry did taste really good.

many thanks once again. ;D

Gary,

quite a timely post. i made UB pathia this week which was very good. i followed the link in the recipe to cook the chicken

https://curry-recipes.co.uk/curry/index.php/topic,2525.0.html

i normally only make tikka which is great if u plan ahead like i normally do but not if u need pre cooked chicken at short notice.

having followed UB's base chicken recipe i like very much the taste but found the chicken very tough.

i think i'm going to try the vinegar next and then simmer for the 10 mins u suggest.

in terms of the chicken stock did u mean that they used this to broil the chicken in and not water?

Haldi,

many thanks for info. i'm going to have to buy some patak's just to put my curiosity to rest (it's the main difference in your recipe to what i cook sometimes as std ie i just use LB/restaurant spice mix and no curry powder).

also going to have try out the Basaar again for curiosity.

just for info i would recommend adding a few button mushrooms towards the end of cooking.

Domi,

got the magic paprika. very glad u posted a pic otherwise i'd have been in their all day. there were 2 varieties: sweet or hot. i went for sweet.

it tastes very very good. i can't believe in comparing it to my rajah paprika (which tastes very good) how much different it is and how much better it is.

i'm thinking as a starting point to add say 1/2 tsp to my normal spice (1tsp LB, 1 tsp rajah curry powder) per 200ml finished sauce (1 person serving) making 2.5 tsp in total.

will keep u posted.

i also bet the "hot" variety is equally good. i'm thinking sprinkle a little in a bag of chilli flavour tortilla crisps. ;D

gary,

hope u don't mind but somehow i've got your base slightly different to as posted in this "revisited" post (i think i have collated the info from the various individual previous posts).

i find it to be 100% spot and post it here for the benefit of others and if possible for u to clarify if it's simply a slight derivative or whether i've interpreted the info wrong (albeit with fantastic results, made it 4 times now with consistent result)

recipe:

boil for 1 1/2 hrs (with lid on)
6 large onions (2 lb)
3/4 tbsp salt
1.25 litre of water
1 or 2 cup of veg oil (standard coffee cup, 120ml)
4 cloves garlic (1/4 bulb)

add chopped and boil for 30 mins
1 1/2 green pepper (8 oz)
2 carrot (4-6in)(8 oz)
5 green chillies
1 tin of tomatoes blended
2 tbsp tom puree
1/2 bunch of fresh coriander (25 g)

then add and simmer for 20 mins
1 tin coconut milk
1 tbsp turmeric
2 tbsp curry power*

remove from heat add (*these spices are your curry powder to use with the final curries)
1 tbsp chilli powder*
1tbsp ground coriander*
1tbsp cummin*
1tbsp yes here it is garam masala*

take off the heat and blend. Add a littlie more hot water to make slightly runnier soup consistency then simmer 45 mins

Davy/cg,

well spotted on the observations on the oil. the results will be quite interesting. i'm also sure this has some part to play and the time element probably important.

not convinced on whether making as a separate ingredients would fit BIR. i'm more inclined to think it's skimmed off the base sauce at end of cooking.

i'm going to try this on next base. probably on the saffron as this has a relatively high proportion of oil.

in terms of separating the water/base off - i too think this to be important as water/base is no good in terms of frying. i think in leaving the skimmed oil for a day or so the oil will float to the surface of the residual base and allow the oil to be separated by pouring it off.

all very interesting stuff