Quote from: alarmist10 on October 30, 2011, 05:31 AM
Oops........I meant to give the credit to Hotstuff09, not Hotspice!  Apologies, Hotstuff.
al.

No worries mate. 

I was just reading through the posts about the base being too thick, and come to the obvious conclusion that it is  the potatoes in the base that's doing it, Why not try leaving them out next time. this should give you a thinner base, (just my 2pence worth), Glad every thing went well. I too find Abduls Curry's a bit lacking of spice and flavour. (would not go as far to say bland).

HS

Quote from: natterjak on October 29, 2011, 12:07 PM
Thanks HS - now I see it I realise I had already read it in the main Abdul thread and then forgotten it. Maybe my brain only retains the last three bits of info it receives..... 

I'm going to try making Abdul's base, 8 spice and Madras today so we'll see how it turns out.

Good Luck NJ
and don't forget the Ginger/Garlic like CT said

HS

Quote from: natterjak on October 29, 2011, 11:44 AM

Quote from: Razor on October 26, 2011, 12:08 PM
Recipe provided by abdulmohed2002 - moved here by Razor

Chicken Madras

Ingredients

Pre cooked chicken  16 portions (est. 152 to 180grams)
Basic tarka
Chilli powder  1 tbsp
8 spice  1 tbsp
Tomato puree paste  1 tbsp
Small lemon  quarter cut
Gravy

Garnish
Coriander


Method

1.   In a cooking pot make a basic tarka.
2.   Add 8 spice, chilli powder, tomato puree and squeeze the juice from the lemon.
3.   Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4.   Add the chicken portions, stir well and cook for 2 to 3 minutes. 
5.   Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6.   Garnish with coriander.?

This might be a silly question, but I have Abdul's book and can't find the answer in it so I'll ask anyway....  What is meant by "make a basic Tarka"? Ie what are the ingredients and method for this Tarka?  I'm familiar with Tarka dhal but perhaps this is not the intention as it wouldn't normally feature in a Madras recipe.

This is Abduls Basic Tarka NJ

9.   Basic tarka

Ingredients

Oil  1 tbsp
Garlic  1 tsp
Onions  2 tbsp
Green capsicum  quarter chopped (optional)
Touch of salt (according to taste)
This is a guideline as to how you should prepare a basic tarka for any dish

Method

10.   In a frying pan add oil, garlic, onions, salt and cook until golden. Then you can start adding different ingredients to change the dish to one you would like to prepare.


You can find it Here

https://curry-recipes.co.uk/curry/index.php?topic=5958.0

HS

Quote from: alarmist10 on October 29, 2011, 06:01 AM
For example, where your spice mix calls for 100g of Mild Madras curry powder, I had only used 4 tsp!  Instead of 100g of Ground Coriander I had used 4 tsp; instead of 50g Garam Masala I had used 2 tsp.....etc, etc!!

Your Mix Spice proportions are correct, So don't know where you went wrong,
try adding more mix powder to the final dish

Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.

HS

Quote from: abdulmohed2002 on October 28, 2011, 02:00 PM

Quote from: hotstuff09 on October 19, 2011, 10:32 AM
Abdul
Could you please tell me how many servings your recipes produce, Thanks,

BTW Made your staff chicken recipe last week for the family, and it went down a treat, especially eating the chicken off the bone, never had such a mess at the table but all good fun, which is what food is all about

Cheers HS

Hi hotstuff09

The dishes are enough to serve 2 to 3 people.

I am happy that you have tried it and had a wonderful time  ;D, thank you once again 

Abdul

Thank You Abdul

Cheers Ray

Hi Ray
There is one more if you have time,
The Staff Curry in the new members forum

https://curry-recipes.co.uk/curry/index.php?topic=5929.70

Thanks
HS

Good call Ray, Thank You

Quote from: PaulP on October 26, 2011, 11:13 AM
I wouldn't worry folks - I think he has pretty thick skin.

And no I don't think that we are all doing it wrong. Different restaurants and TAs have different recipes and techniques. He may reveal another recipe or technique. I hope he does but I'm not convinced it will be what I'm looking for.

Paul

Hi Paul
I didn't mean any offence anyway, It was just the way it was taken.

HS