Mild Madras!

[Urbandreamer]

At a lack of ideas I scrolled through my recipe manager on my phone and chose a Beef Madras for tea.

I originally downloaded the recipe from here.
https://www.bbcgoodfood.com/user/24057/ ... eef-madras
But they have updated their website.

The one on my phone had a final line in the ingredients "chilli, curry powder, garem masala needed". Rather than a line specifying the amount of chili.

Well I left them out!

I've got to say that the result was absolutely fantastic.

Sure as a fan of hot curries I missed the heat. But it was SERIOUSLY good. Can I recommend that if you actually cook curries that you try the milder version.

Fantastic serendipity.

[UncleEbenezer]

At a lack of ideas I scrolled through my recipe manager on my phone and chose a Beef Madras for tea.

I originally downloaded the recipe from here.
https://www.bbcgoodfood.com/user/24057/ ... eef-madras
But they have updated their website.

The one on my phone had a final line in the ingredients "chilli, curry powder, garem masala needed". Rather than a line specifying the amount of chili.

.

That may have been very nice but doesn't look like what I'd call a madras, where chilli and cumin are the main hot flavours, along with the onion, tomato, etc and the headline ingredients (my most usual being lentil&mushroom).

I don't have "curry powder" around the house, due to a feeling of lack of control with opaque mixes. Though I have occasionally used it when cooking in someone else's kitchen and using what I find.

[Urbandreamer]

I don't have "curry powder" around the house, due to a feeling of lack of control with opaque mixes. Though I have occasionally used it when cooking in someone else's kitchen and using what I find.

To be fair, I do. Oh also chilli and garum massala*. However I view using it as avoiding stale spices. My spice drawer is very full, yet some spices and herbs seldom get used. Better IMHO to buy them in a mix.

If you note that recipe was very heavy on coriander, in addition to the possibility that it might be in any curry powder. Likewise curry powder often contains cumin, chilli and ginger..Fenugreek and fennel etc.

As for it not being authentic, I suspect that it isn't. But what is? Tasting History did a good video about Massaman curry. The name derives from Moslim, so how are there pork Massaman curries?

So, do I call this new recipe "mild Madras" or Serendipity curry? Key points are the cumin and the lemon, with the tomato giving it depth. It definitely tasted like a "curry", and more like a madras than curries with other names that I have tasted.

Ps what's your thoughts upon garum massala, which basically means hot mix. A mix of spices that will differ between different suppliers. Or ras-el-hanout, which was a mix from the top shelf?

[UncleEbenezer]

Ps what's your thoughts upon garum massala, which basically means hot mix. A mix of spices that will differ between different suppliers. Or ras-el-hanout, which was a mix from the top shelf?

You got me bang to rights there. Yes I do sometimes give it houseroom, so who am I to get sniffy about blends?

And now that I think of it, I've had some very nice results from curry powder. Most likely in my dad's kitchen: he was never a cook, and after he was widowed his kitchen became sparse, so things like a general-purpose mix served well.

On the subject of mild curries, I recollect experiencing a Sri Lankan restaurant for the first time, being well-accustomed to spicy cuisines such as Indian and Thai, not to mention my own. I was told to expect hot, but what I got was anything but. Since then I've found it consistently mild!

[johnstevens77]

I make my own garam masala:
Garam masala

(Using black cardamoms)

2 Gr Cumin seeds
6 Gr Coriander seeds
6 Gr Black cardamoms
4 Gr Black peppercorns
8 Gr Green cardamoms
6 Gr Cinnamon stick
4 Gr Cloves
10 Gr Mace
10 Gr Bayleaves
Gr Nutmeg


Method
1. Combine all the ingredients and dry roast lightly on a tava (griddle).
2. Cool slightly and blend in a mixer to a fine powder.
3. Cool completely, store in an air-tight container and keep in the freezer.
From Popular Restaurant Gravies.com

[Urbandreamer]

I make my own garam masala:
6 Gr Black cardamoms

Not available in the shops. Or at least the shops around where I live.

I do actually have some in the drawer, ordered online. Used when making Dupiaza/ Dopiaza.

[johnstevens77]

They have a distictive smoky flavour, I also use them to make "Chicken Khara Masala". I can buy them at our local Ganesha store, sold per piece.

CHICKEN KHARA MASALA
500 gr skinless chicken cut into small pieces, I prefer to use thighs, more taste.
2 medium tomatoes quartered.
3 finely sliced onions.
Oil.
1½ tsp red chilli flakes.
Salt.
2 cinnamon sticks.
3 black cardamoms.
2 tsp cumin seeds.

Dry fry the cinnamon, black cardamoms and cumin seeds to have a nice smell, i.e. not burnt!
Brown the onions in oil, add the tomatoes and chicken, mix well together.
Add the onions, cinnamon, cardamoms, salt, cumin seeds and chilli flakes, stir to combine and cook uncovered om medium heat until most liquid has evaporated and the chicken is cooked.

Serve with roti and yoghurt or rice.


john

[stewamax]

Slightly off- thread: I was dismayed to learn belatedly that the India Club that lurked at the less salubrious end of The Strand as part of the Hotel Strand Continental closed 18 months ago.
Untouched by fads in either décor or food, this was a home from home for the Indian community although latterly no longer a private club. One could buy booze at a bar that was on the floor below, or bring one’s own (no corkage). When I frequented it in the early 1990s, it was almost impossible to spend more then £10 for a meal, and there were some amused looks when once I turned up with a friend who was leaving my then employer, accompanied by two bottles of Champagne.

[mtk62]

I prefer mild curries myself.
I cheat and use shop bought sauce.
I find the Pataks + Sharwoods variants quite pleasant - though a little spicy for me.
The ALDI ones are hot to start with - they even add extra powder on top to make them hotter!

I cycle weekly through Balti, Jalfrezi + Rogan Josh - vegetarian.
Combined with wholewheat pasta (Mondays) or lentils (Thursdays).

[stevensfo]

We have an amazing and affordable Indian restaurant not far away so these days I rarely make a curry.

When I did, I simply used standard curry powder, but added extra Chilis, Cumin and Ginger. I felt that the ginger gave a more interesting taste.

Gone are the days of the student 'Hot curry' macho show-offs. Happy days.

Steve