Has anyone tried just adding a teaspoon or two of sugar to sweeten up their curry does that help create the taste?

I am currently moving home so cooking is off for me at the mo, but when i get to my new place I'll be back and with gas to cook on i can't wait.

S

Hi bobby1,

Welcome to the forum,

Try this link
https://curry-recipes.co.uk/curry/index.php?topic=116.0

Let us know how you get on.

S

Hi All,

From what i gather each Indian Chef has his/her own secret Curry Powder Mix.
By mix i mean a combination of different spices to create a curry powder which they add to most BIR Style dishes during the cooking process.

I have been using two curry powder mixes to date as follows and have got the best result from this one which (Pete ;D) sometime ago emailed me.

4 Curry powder (i have used Tesco Medium Curry Powder)
2 Cumin
2 Coriander
2 Turmeric
1 Garam Masala

All of the quantities for the mix are Table Spoons and I usually just add 1.5 tea spoons of the final mix during the cooking process each time.

I have also used the curry powder mix in this thread and have got good results.
https://curry-recipes.co.uk/curry/index.php?topic=179.0

I would be interested to know what curry powder mix you use as i really think this makes a massive difference?

S
? ? ?

I was going to say the spicing seems a little out on the recipe for the madras...

In my opinion its all about the correct curry powder, which it seem all Indian chefs have a slightly different variation on, if you get that right, add some high heat, a good curry base, fresh coriander and stalks and your almost there.

S

Here is the recipe for the Madras, maybe worth ago but cant see anything different except the tandoori masala - what is this?

my favourite madras. try this take a wok add 3 tables veg oil or 3 tablesp ghee slice 1/4 onion 1/4 green pepper and 3 chillies. heat oil add onion? pepper and chillies fry for 2-3 mins add 1 & 1/2 teasp chille powder then add 6-7 ladles base sauce 3 thick slices toms and 1/2 teasp tandoori masala and chicken as cooked on my starters page under chat. 1/3 peprika 1/2 teasp salt turn down heat add 1 teasp garam masala 1/3 ground cummin keep cooking for 3-4 mins add 3-4 tablesp coriander. cook 2 mins and serve.

If anyone gives this ago let us know how you get on
S

George,

I will go through and clean up any non-productive posts as and when i can.
I also intend to do some rules for posting, if anyone has any ideas then bullet point them in a Personal Message PM and i will include them.

Thanks,
S

I have also tried the MSG, you can get it at any Wing Yip Store for ?0.80p but i found it added no body or significant taste to my curries or base sauce!

S

Well if i could start up a curry house the customers would all have to like Madras as it'll be the only thing on the menu.
I suppose you could just sell it mild, hot, firey or dangerously hot......

Hi,

A bit off topic but does anyone know what the curry scene is like in NZ?? I intend to go out there sometime in the not too distant future and wondered if they have curry houses or a market at all for curry?

There is a motive behind this question but its a secret at the moment!!!

Thanks,
S

DARTHPHALL,

Do you think there is a difference between the heat of Chilli Powder and proper chilli's in a curry?  I can take almost any amount of curry powder but the old green chilli's in a Jalfrezi for example hurt like hell if you eat one.....

Anyone else agree!