Quote from: Derek Dansak on February 01, 2011, 11:41 AM
i assure you it was made correctly. but isnt 6 tennis ball sized onions to 400 ml of oil an awful lot of oil. even by my standards its alot. and i always use lots of oil per curry. The base tasted very nice after i made it. nice flavour. but when i actually cooked with it, i was spooning off far to much oil. it oozes oil, in a way i never witnessed in the bir kitchen i visited. i accept he had a different style of making base, but each to their own i guess.  I have spent 3 years practicing the bengual type method of curry making, where little oil is added to the base, (as taught to me by a bir chef)  i then add lots of oil at the curry making stage.  I guess i am interested in finding like minded members on this forum , who also advocate this approach.

Hi DD

Personally, the end result is the key for me, so not adamant about one method compared to any other method.

Do you have a base in mind? is there anything already on this site or in a book that you feel is more in the direction you are thinking? can you suggest to us an example please?

Regards

Quote from: PaulP on February 01, 2011, 11:00 AM
Hi SP, piccies look great.

Can you just confirm you used Taz base, Taz mix powder and 4 tablespoons of diluted tom puree? Also how did the taste compare between the fry started dish and the reduction technique dish?

Thanks,

Paul

Hi Paul

All above confirmed as used. Hopefully I did everything as specified by the original recipe authors.

Please see here for initial comparison: https://curry-recipes.co.uk/curry/index.php?topic=5378.msg53298#msg53298

Would have posted pics sooner, but the cr0 image host was down for quite a while

Thanks again for the kind words on the pics.

Regards

Quote from: Willyeckerslike on February 01, 2011, 10:45 AM
Hi,

Going to have a go at this later but cannot find any kashmiri chilli powder in the local asian supermarket (more Oriental than Indian) I have some "ordinary" hot chilli powder, will this be an ok substitute or should I halve the amount?

cheer

Will

ps them fotos look great Solarspace

Hi

With reference to: https://curry-recipes.co.uk/curry/index.php?topic=5378.msg53309#msg53309

The Kashmiri chilli powder is much milder than your chilli powder, so probably best to just use around 2 x teaspoons for a Madras! and see how it turns out.

Thanks for the kind words BTW.

Regards

Quote from: AchMal-Curry Barking Mad on February 01, 2011, 10:06 AM
Hi solarsplace,
Either way they both look superb,
Regards,
Mick

Many thanks for the nice words Mick

Regards

Hi CT

Thanks again for posting the Madras recipe and your tips on the Vindaloo, which I plan to try ASAP.

Made the Madras a number of times now, and my personal quest for the perfect Madras has been satisfied.

For me, I can't actually taste the Worcestershire sauce, but notice something missing when it is not there!

As usual here are some pics:



In case anyone is wondering where there are two dishes, they are both cooked with the Taz base & mix, however one is the reduction method and one is the fry - cannot remember which way around now though. This is in relation to the "Madras 2011" project that is happening over here: https://curry-recipes.co.uk/curry/index.php?topic=5378.0

EDIT: I think the one on the right is the fry as it looks to be more oily.

Regards

Quote from: chriswg on January 31, 2011, 11:31 AM
You mean you don't put sweetcorn in your Madras Solar? Must be another of those regional things.

Actually, I prefer to dip the whole cob into the Madras sauce and have it that way  yummy

Hi CurrySecrets

Please can you elaborate what the 'corn' ingredient actually is in your Madras recipe?

http://currysecrets.com/madras.htm

Thanks

Hi

I have a hunch, that the image host will be back tomorrow, when the date rolls around to the start of a new month.

However, unless something is done, it is likely that we will suffer the same bandwidth limitations at the approach of the month after next.

Cheers

Quote from: AchMal on January 30, 2011, 04:50 PM
... snip ...

@Mick

OMG! - That looks so good!  mouth waters....

@Ray

Once again, thanks for posting one of your fine recipes! - planning to try this week.

Cheers all

Quote from: madstwatter on January 29, 2011, 09:59 PM
Job done! I made Mick's Madras (with Razors tweeks) using Taz's base and what a fantastic result. Best BIR curry I have ever made (3 years of trying). I purchased a madras from a TA just around the corner from where I live, got home and cooked my curry.

Visually they looked almost the same, mine was a bit smoother and had better texture but more importantly tasted much better. They were evenly spiced and both had the same depth of flavour but mine was less sweet and had a bit more of a tomato taste to it.

There is no way I will consider buying another Madras from this TA as mine was tastier - first time I can say that!

I have a few pics and will try to work out how to post.

Mine on the Left - Sorry picture is a bit naff

Great work! - I have formed the same opinion about Madras from the local TA too! - will only go there for a Madras again in desperation

Cheers