Quote from: littlechilie on November 10, 2016, 04:45 PM
Hi, welcome to CRO forum, i had a read of the recipe. It looks apears to me there is way to much spice for a madras, after using 1/2 a chef spoon of G+G why would you add garlic powdered and onion powder? Also 2x tsp of mixpowder is going to overpower the madras..
Do you have a base sauce to use with the Madras? As i could only see a pure onion base with no added spice working here.
Lots of great Madras recipies on here Chewy Tikka has a classic madras video that is as good as it gets. I find Madras sauce facinating because of its simplicity!
Sorry just to many flavors going on here.....
Thanks Lc.

this is not a modern madras though , it's a totally different flavour MBC is trying to create

reposted

Quote from: RubyDoo on October 24, 2012, 07:22 AM
Can I make some sort of oil using the masala or is there a recommended alternative.

the oil is flavoured by the paste , so why not just add a little of the paste to the rice, instead?
I use this stuff a lot
One thing I have noticed, is that the big catering jars are absolutely swimming in oil
I don't know why they should be different, but maybe you should buy a big one
Any large Asian Superstore will have it

Good to see you back
I look forward to all your posts
Any news on the new book?

Quote from: Fat Les on May 21, 2006, 08:07 AM
Hello Terry/Ifindforu,

Please could you clarify something for me:

When you refer to adding 1 tsp of "adjowan" seeds, do you mean "lovage" seeds or "celery" seeds?

I presumed you meant "ajwain" (?), which I've seen translated as either lovage seeds or celery seeds (depending on the recipe book).  It seems that, in more traditional Indian curry books, it rather means celery seeds?  Please could you clarify?

Thanks

Lovage seeds are the same (just another name)
NOT celery seeds
Ajwain seeds are for sale in Asian supermarkets too
They have a very similar flavour to thyme (which some BIR chefs use instead)
Carefull with them, or you will turn your indian meal, into an italian one!
If you look at the Bruce Edwards curry gravy (in downloads), that has it too
Ajwain is also in the "secrets" recipes

Check out
http://www.simplyspice.co.uk/ajwain-lovage-seed-p-428.html

I think Bruce Edwards recipes were a real breakthrough
But since then, I have never seen the following curries cooked his way
None start with frying peppers
He doesn't mention prefried onion (which are in loads of meals)
Not a word about curry gravy oil
And the roghan josh is like no dish I have ever bought
It's nice, but not right
I made the korma for my kids' once
There were in love with the meal from the takeaway, butI got a total thumbs down
We have better recipes on this site now

Quote from: ifindforu on May 15, 2006, 10:51 PM
Ok Pete get the blender out for this tandori or tikka mix. First nput in the blender 1 tub natural yogurt, plus a quater cup of single cream then add a desert spoon of ginger and 1 of garlic.Now add 1 desert spoon of Pataks tandoori paste,1 desert spoon of Pataks tikka paste,and 1 teaspoon of Pataks kashmir masala 1 teaspoon of special spice, a squirt of lemon a shake of salt and some red or yellow colouring.Now add 1 desert spoon of mango powder,and blent all up cut your chicken breast and pour the mixture over it put into freezer bags and store until needed TERRY ps you can add some fresh coriander to the blend if desired

No mint sauce?
And how many chicken breasts would this do
Six, maybe?
Thanks

Quote from: Ashes on May 14, 2006, 07:52 PM
Been thinking 

I have been thinking of experimenting with using less spicing in my curries! The idea came about after reading some recipes, and it seems to me that indian restaurants would try and get away with using as little spices as possible.

Anyone tried using less spices?  "less is better"?

My local makes a very simple base
All the "magic" happens in the final pan
Get the curry gravy oil really hot
Don't use to much spice (desertspoon) and keep the tom puree,spice ,salt, chopped fresh coriander,garlic ginger and a little curry gravy to a dryish paste that you stir frequently
If it is drying add a little more curry gravy oil or curry gravy
Stir for four of five minutes like this
After that it's hard to go go wrong
Just add some curry gravy to the right consistancy with the precooked ingredients

Quote from: ifindforu on May 14, 2006, 12:03 PM
Pete I was not a BIR chef,but have worked in Indian take away and a restaurant for 4 years .You have to be a silent watcher and not show much interest as it will not be revealed to you TERRY

Does some sort of chicken stock go in all the curry gravies?

The way one restauarnt cooks their potatoes, is with cauliflower
They put loads of oil in a pan with tom puree, spice mix , salt, bay leaves, garlic ginger and a little curry base.
|Basically it cooks in it's own steam, and oil
Have you seen it done like that?
Tell us how
It's so nice, that it could be eaten on it's own
I put a little of the sauce, from the pan with the potatoes, in the final curry
Thanks for your info
A big help

Do you know a tandoori marinade mix?
I saw chicken tikka being cooked on skewers, the other night
I was surprised how they tell if it's cooked
Apparently it is done by touch
If its sloppy then it's not done
If it's firm then it's ready to serve
Their tikka, tandoori is always fresh and excellent
I'm not totally sure of this place's recipe, but it contains yoghurt, tandoori paste,kashmiri masala, salt , lemon juice, fresh corianderand garlic ginger puree
Come on Terry give us the full recipe
Thanks
Pete

Hi Terry
           Thanks for this
I don't think it will realised, but this is genuine
It's a case of too much information, on this site
I wish I had had this recipe 15 years ago
Vindaloo is a very very simple dish,Thanks as you desribed
The adding water to oil and spices is right too
This brings out the full flavour
I recently have seen quite a bit of restaurant cooking, and the methods you use are nearly identical
I haven't seen bicarb of soda used
Does it go in anything else in BIR cooking?
Were you a BIR chef, then?