Great video, the stages are very clear. This is the definitive madras recipe for me. It's probably the only dish I can sure what it should taste & look like, when I order it...which is every week
As Whandsy asks...what was the verdict on this effort ss?

ELW

Quote from: Salvador Dhali on February 25, 2012, 02:40 PM

Quote from: Phil (Chaa006) on February 25, 2012, 02:22 PM

Quote from: Sojourn on February 17, 2012, 07:03 PM
In my opinion a good curry needs oil - sometimes a fair bit.  My missus on the other hand thinks that oil is the stuff of the devil, anyone else have experience in making the fairer sex chow down on the 'Rogan'?

No problems in this household, Soj : we cook most things in beef dripping (apart from pancakes, which we cook in lard), so the half-litre or so of oil in one of my normal Madras's is healthy by comparison :-)

** Phil.

I've managed to get away with it thus far by patiently explaining that because the density of water, which is 1.00 g/m, is greater than oil (around from 0.91 to 0.93 g/cm3, depending on temperature), the exact quantity of oil added will always rise to the surface, where it can be skimmed off to leave a virtually fat-free curry.

Of course, I know this is a little bit of a white lie, but as I remarked to a mate of mine as we browsed the latest Jacamo catalogue the other day, it's worked for me....

Cheers

Gary

;D
....skimmed off & drizzled over some organic salad

ELW

Thats an excellent diagram, thats all a tandoor is really isn't it? If the clay pots you have are working for you now & with a bit of bodging, that should work a treat Getting the base of the pot to sit flat would be important. I don't know how hot a tandoor oven gets on the outside. How hot is your pot getting during cooking?

ELW

Quote from: George on February 25, 2012, 12:13 PM

Quote from: curryhell on February 25, 2012, 10:00 AMThere was no singeing involved if i remember rightly, being in charge of the pan at the time under Az's supervison of course.

So why is "singeing" being put forward as something of a breakthrough? I didn't see much evidence of it in the Fleet videos and you appear to be in agreement. It goes against everything I've ever read about the optimal way to cook spices.

It's maybe what makes bir unique, I can't taste singed /burned spices anywhere else

ELW

Here's a good link

http://www.villagok.dk/tandoor/

Tandoor looks pretty straight forward, the brickwork to hold the insulation in, could be  substituted for something less labour intensive, if need be. It is a permanent feature once it's up. The weather in Scotland knocks alot of outside activities on the head, or else I'd cook outside alot more than the odd barbeque 

ELW

Quote from: Masala Mark on February 25, 2012, 12:44 AM
Hi Natterjak,

In regards to the onions, here at the restaurant in Australia, when serving in house, the onion chunks and green pepper chunks are flash fried, all this means is that for a dish with the large pieces in it, they are quickly deep fried and added to the dish near the end of the process rather then at the start.

This is done for two reasons, firstly as you mention they remain a little crunchy and secondly they maintain(the peppers) a nice color as well.

[EDIT] Sorry, seen this has been answered in the masala paste thread, thanks guys!
I too am hoping for some more info on the masala paste as well, hopefully over the weekend someone will be able to answer a few questions, and perhaps even a video of the last stage too would be great. Same too with the base and how the bagaar part is done.

Cheers,
Mark

I'm also interested in seeing or hearing how the bagaar part is done. Was it done on high heat, like the 1st stage of cooking a dish?
I used this method as called for while making the Kushi base & in theory, going on the amount of spice going in, should impart something of the taste in the gravy. I never noticed any difference in mine though...surprise surprise  ;D
ELW

QuoteI brought my 12 year old Battered Ali pan out of retirement last night, it fits like a glove and helped me create a Chicken Nihari and a Rezala. Bloody marvelous.

That old pan without the square edges, looks like what i could be doing with, where can we find the equivalent these days?

ELW

I can't play the video natterjack = error has occured

ELW

EDIT-OK now  ;D

....here's another bit of gloating, which seems to have been conveniently ignored..looks magic loveitspicy 
ELW

Quote from: Salvador Dhali on February 24, 2012, 05:37 PM

Quote from: ELW on February 24, 2012, 05:23 PM

My tikka now feels like the guitarist who comes on stage after Jimi Hendrix

ELW

;D And no one wants to do that. Not even Pete Townshend (about 25 secs in) : Who Will Play First, Monterey Pop, 1967

Looks like I'm going to have to bite the financial bullet and get one of these mothers...

;D
Lot's of glum looking tikka makers & guitarists pretending to pleased when the real deal rolls up