Quote from: PaulP on January 21, 2011, 11:17 AM
Hi SP,

I would stir back in before you divide into freezer portions.
I've just finished off my last 3 litre Taz base made to spec except for adding a third of a block of coconut and using 500 ml of the spiced oil.

The curries I produced were very flavoursome although I found the need to reduce the spicing for the final dishes by about a third to compensate for the flavoured oil.

Cheers,

Paul

Many thanks for the advice

Quote from: Phil (Chaa006) on January 21, 2011, 09:48 AM
The real question for me is not which oil to use in curry : I am happy to use any of rice bran, groundnut or grapeseed.  But what oil to use for deep frying (onion bhajis, for example) is another matter, because the quantities involved are considerably greater and therefore price becomes a consideration.  All of rice bran, groundnut and grapeseed are essentially "luxury oils" : sold in small bottles at high prices; which run-of-the-mill oil, I wonder, is best when one needs to buy several litres at a time ?

** Phil.

Hi Phil

I use this stuff: http://www.mysupermarket.co.uk/sainsburys-price-comparison/Oils_And_Vinegar/Tesco_Pure_Sunflower_Oil_3L.html?ShowSwitchSMBar=3

Always get very tasty results.

Cheers

Edit: Never mind, missed Razors post on previous read through: https://curry-recipes.co.uk/curry/index.php?topic=4163.msg52941#msg52941

Hi All

Planning to make a batch of this tomorrow. I gather the base releases quite a lot of oil when ready?

Is the best thing to do with this base to stir it back into the liquid before portioning up? or to skim it off and use to start dishes off with etc?

Many thanks

Hi DD & All

Did not want to dirty your new thread with chit-chat as was not sure that was its purpose?

Anyway, any thoughts on how we choose or create a suitable spice mix to start with?

cheers all

Quote from: chewytikka on January 20, 2011, 12:15 PM
Hi CA
Thanks  for that! but you missed the technique page:-

Cooking Technique
Controlling high heat. is the secret of a good Madras, the heat brings out the distinct flavour of the Kashmiri chilli powder.
To achieve this with a domestic hob, cover with a lid and turn it up to the highest flame for the last 30 seconds of cooking..
The oil will completely separate and you will have an authentic tasting BIR Madras.

Hi Solarsplace
Worcestershire sauce is "old school" and has been omitted over the generations and replaced with too much bottled lemon juice.
The Tang in Madras = Tomato concentrate, lemon, tamarind.

Back in the day, when I was taught this, Worcestershire sauce was just the Tamarind
substitute and was readily available, the lemon was a wedge of fresh lemon, off the salad counter.
If you try it, I recommend only a dash i.e. three or four drops, because it can be overpowering.

chewy

Hi

Really appreciate your post. This is great info

Many thanks

Hi

Thank you for posting this recipe. This will be next on my list to try.

Interestingly, quite a large amount of tomato puree used (many here claim adamantly that there should be no tomato puree in a Madras) and the inclusion of Worcestershire sauce?

Thanks

Quote from: chriswg on January 19, 2011, 07:22 PM
Someone needs to take charge of this or nothing will get done. I like the idea but I'm already looking after group tests. Does anyone want to volunteer?

Farnborough Hants by the way.

Hi All

Well, I have a lot on my plate ATM (doesn't everyone?) however I am happy to take a very active role with this project. I don't want to be any kind of leader on this (I am just not qualified / experienced for the job) but am happy to collate info / polls and keep balls rolling etc.

Cheers
Regards all.

Quote from: Vindaloo-crazy on January 14, 2011, 08:34 AM
Neutral base works perfectly. I'm sold, do we now discuss spice mix for the project or is that part of the experimentation?

Hi All

Anyone had any thoughts on how to progress this?

Regards

Hi

Well, I think we are running out of options here. I have been seriously considering covert recording equipment (spy cameras) and perhaps the use of physical force to persuade them to reveal their secrets

Hi

That is a good question! - it does seem such a shame to throw a nice marinade away.

The book that some on this site love to hate "Undercover Curry" (http://www.undercovercurry.com/) suggests adding tikka marinade amongst others so several dishes to add more flavour.

I have personally done this with a tablespoon or two to a generic curry and it does add an enjoyable new dimension. Not sure it was recognisable as a regular BIR dish, but a tasty change none the less.

Cheers