Hi there

anyone watch Heston Blumenthol on Sunday

he was cooking a spag boll

But to add a moorish meaty taste to the sauce ANY  sauce he said he introduced carelmalised onions but with a twist

he fried off his onions until well brown then broke up one star anise placed it in a muslin bag and placed it amongst the onions and carried on frying them !!


now before you say aniseed isnt the flavour missing what he says is star anise does something spectacular moleculer to onions ...it changes there structure without adding the star anise flavour and changes it to a meaty moorish flavour

make of this what you want

Mark

The thing is adriandavidb in my opin ion Bir curry isnt a sour taste it has a caramelised sweetness to it

i am not dis agreeing with what you all have created what i am saying is rahja chilli powder is too harsh with out flavour for me i am not saying schwartz is the answer it was what i had to hand so i used it
i like really really hot flavoursome curries that using fresh chillies can bring not the harsh tastelessness that rajah seems to bring

sorry SS

jus trying my best

I DIDNT SAY I USED SCHWARTZ CURRY POWDER SS IF YOU CARE TO READ

I SAID I USED SCHWARTZ CHILLI POWDER

AS I FIND RAJAH CHILLI TOO FIREY

PERSONEL TASTE ...IS THAT OK

my thoughts are it is important to fry the salt with onion if used and garlic/ginger

before anything else is added

Jerry

sorry mate maybe i should be more specific

this recipe feeds me and my good lady so its a double portion

but seriously jerry just try it

as for the chilli i find the rajah blend far far too fiery so i use schwartz hot chilli powder which seems a bit more refined  and rajah for all my other spices

Hi Jerry

This is how i cooked my madras sauce

5 tablespoons of oil
Half an onion chopped finely
4 cloves of garlic crushed and chopped
teaspoon grated ginger
one and a half tablespoons of tomato puree
teaspoon salt
5 teaspoons BE spice mix
one and a half teaspoons of hot chilli powder
5 ladles of currytasters base
chopped coriander

heat oil to high
throw in onion,soften and colour the edges
now garlic and cook out the rawness
next ginger only for a few seconds cos its grated
then salt fry for a few more seconds
add the BE spice mix and chilli powder and cook the spices
then add tomato puree and cook till you have a paste of such in your pan
keeping pan quite hot add a couple of ladles of base , cook out the water in base then add meat of your choice then add your final 3 ladles and cook down to the consistancy you like
add a teaspoon or so of chopped coriander and serve

and i tell you what you will go a long way to better it

Mark

hi josh

no i added before the tom puree

as for the amount it seems to balance out for a 2 portion serving

Mark

Hi Josh

i added a good teaspoon full during the frying stage before adding any other spices  and it worked a treat

Mark

cant believe you posted this jerry

i just cooked a madras using currytasters base which i think is awesome

also using BE mix powder

only for some reason i put the salt in the frying stage just after i fried off some onion ginger and garlic

what a difference

i would say it certainly closes up on at least some of this elusive 5%

Mark