Ok so i am up on business near Leeds and pop into a little local takeaway called "Curry Master" on the Bradford Road (A652).

Its one of those place where the counter overlooks the full Kitchen, there knocking out pizzas as well as curry.

I ordered a prawn madras and observed the cooking process in full.

I believe he used water in the pan, yes water from a small ladle i have never seen this before.  Then he immediatly added a spoon of spice mix, some red stuff, presume Chilli Powder then some other red stuff, fried this and walked away to attend to the pizza oven.
After 1 or 2 mins he put 1 and a bit laddles of the base sauce in and then added a handful of prawns.  He let this boil and bubble away for 5-6 mins, it was a deep red sort of colour, he then poured it all into a plastic dish and that was it except he add a pinch of some white powder to the dish at then end, presume salt or msg, no corriander was added.

It had the taste, it had the smell.  I am now totally confused, no flaming pan, limited spices used from what i could see mostly just red powders, no pre heating onion or garlic......perhaps simplicity is the key.

When i ate the currry i swear it had water init and not loads of oil. sometimes i have got home with a prawn madras and when its gone on the plate, there has been what i believe is water that collects under the rice.....?
Maybe i am just going mad but could you fry spice really hard in water!

Any comments!
S
2

I always add 1 or 2 quarters of a tom when i make a madras, always adds something speacial for me to the final dish.

S

My mouth is watering, that sounds fantastic......

Come on gang lets get posting pics

Has everyone gone mental that software is on this site free of charge for download just go over to the download section

https://curry-recipes.co.uk/curry/index.php?topic=109.0

and off you go, save yourself a ?10

S

Welcome raygraham,

What a great post, i certainly agree the curry up north can be some of the best, has anyone ever been to curry mile in Manchester, that is like a little Las Vegas but all curry houses....some of the best smells and dishes i have had.

Keep contributing and I am sure we will all get there in our own little ways in the end.

Stew

Hi,

We are being listed on Google, slowly but surely.
If you try www.msn.co.uk and type in "curry recipes" or "curry discussion" we pop straight up.

Cool ey!

Stew 

QuoteThe colour is yellow, definitely not red, despite 2 tsps tomato puree being added

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Yes i agree it is yellow after you puree in a blender.? I find however that when you put it back on the boil after this stage it reduces back to a dark brown/red.

In addition when you actually use the base to make a curry on high heat you reduce it down again and with the addition of spices and tomato puree mine always turn out just like the curry house dark brown, rich and lovely.

Let us know how you get on cooking your next curry with it!!

S

Here is the extract, sound very good and worth a shot to me: -

Raj's monumental curry base recipe
Raj is a character.? He is a 56 year old Gujerati man living in Goa.? His restaurant has been a hotspot for over 3 years now.?

Shyness as a quality does not exist in his nature. As soon as he saw me bumbling down the dusty roads of Arambol past his gaudy shack, lit up with xmas lights and blaring hindi music, he beckoned me to enter his little kingdom...an oasis for any foodie-traveller.

It was Friday, the day of preparation.? His cooks- all Tibetan and Nepalese refugees were chopping, soaking, slicing and mixing the ingredients for his famous Goan curry base.? I smelled the action and lept up to look inside the open kitchen.? I guess he saw my eager eyes and invited me to watch.?

"Keep a fair distance miss for this is messy business" Ha..I guess he has no idea how I am in the kitchen.? He donned his apron and got to business.

First...the spice base

He heated a large metal pot, on a high gas burner and added some oil.? The primary ingredients would set the tone for the flavor.

-green cardamom, crushed

-black cardamom, crushed (lovely flavor....we can find it in Canada)

-nutmeg, cinnamon sticks and a few cloves

HE FRIED THESE FOR A COUPLE OF MINUTES AND THEN ADDED...

-garlic, ginger, and garlic-couscous paste (soaked and blended)

Then.... Raj scooped out handfuls of pureed onion paste (caramalized onions in ghee and then blended with a bit of salt)? I tasted this nutty brown? mixture.? Wow!!!!


Wasting is a swearword to Raj.? After he used his fingers to delve deep into the onion bowl, he poured water around the edges and cleaned out the remainders and added the soupy water remnants to the bubbling concoction.

He didn't stop there..no ...no..there is more!!!


His waiter then passed him a red bowl with a milky, thick liquid.? What was it?

His secret ingredients- soaked watermelon seeds (soaked in water for at least 12 hours), cashew nuts (toasted and blended) and soaked couscous.? These trinity of thickening elements would thicken the curry and add a wonderful texture and unique flavor.

He stirred this and did his water trick again..wasting not a drop of the milky ambrosia.? Then....crushed market tomatoes and about 4 cups of water.

He stopped and wiped his brow.? His eyes were gleaming and his mouth grinned at me; his beetlenut loaded cheeks bursting at the sides.? What an image!

We took a break.? While he lovingly stirred the pot, I wandered around his immaculate kitchen.? Everything was in its place..just so.

Raj stretched his arms, oh he was on again; ready for the final steps.? He added the last masala (spices)mix- tumeric, coriander seeds, bay leaves, methi leaves and fresh coriander.? He noted that the curry would have to cook for a few hours to ensure that these dry spices came out in full effect.

The curry was quickly creeping up the sides of the pot.? Although, I noticed that it needed more liquid. Sure enough he turned and came back with more water, milk and salt and chillis.

He offered me the spoon.? "Here stir for about 10 minutes Hope.? Do not stop.? We must cook for a few hours and then when the oil rises to the surface it is ready."? With that he stepped back, the young Nepalese bread maker motioned to remove his apron (like a prize fighter..!!) and he was finished for the day.

What a curry.? I tasted it an hour later, then two hours after that.? Oh, it was rich, but sweet and spicy.? Raj and his boys would be adding this to fish, chicken, mutton curries- sauce bases and side dishes for all of the tourists that flock to his eating hole.

If anyone goes to Arambol- N. Goa make sure to visit Raj.? His restaurant is called Sai Sagar.? The food is out of this world, he offers movies and music, travel advice and if you hang around long enough he will slip you some of his special whisky and tell you some of the local gossip!!!

I was hot, full and feeling the effects of his whisky.

It was time to retire to my deluxe accomodation!!!!

Welcome cuzzahead,

Make sure you get stuck in and post your experiences as they grow and as you find yourself in the takeway bribing for info....

S