2012 Cooking Club Week 2b: Indian Resturant curries

gagomes · 29-10-2014 8:35pm

Mellor wrote: »

Just came across a recipe for a madras using mince (kangaroo btw).
Have you ever made curries with beef/lamb mince?

The recipe uses madras paste and I’m wondering is that’s to reduce time for the spices to cook off to avoid drying out the lean mince.
Could also be avoided by using curry base I’d imagine. Any tips?

The madras paste is a shortcut for spicing the meat. It's actually a common ingredient in the kebabs for a lot of indian restaurants and it works very well with lamb. I don't think it serves the purpose of preventing meat from drying, that's what the meat fat is there for.

You can use curry base but if you are trying to replicate a restaurant standard, then you need to pre-cook the keema separately from your curry (and in fairness, this normally provides better results, YMMV)

I have used mince to make aloo keema, seekh kebabs and keema naans. I normally go about it like this:

Pan on the stove with 1/2 cup of oil, add an asian bay leaf and whole spices (1/5 tsp of cumin, 2 cloves and 2 cardamoms) - wait until they start crackling, add 1 heaped tsp of mix powder, add 1 hpd tsp of tomato paste diluted with water. keep stirring and let it gain a certain paste-like consistency in the bottom. Add your mince and make sure the meat gets coated in the mixture. Add enough water to barely just cover the mince. Bring to boil and immediately lower it to a slow simmer. Let the water evaporate as much as possible. (add just a tiny pinch of salt and let the final salting of the meat to be done in the actual curry)

Then make a madras using curry base and after you add the first ladles of base sauce and let it come to boil, add this precooked keema as needed and cook for 3 minutes or until heated through.

gagomes · 29-10-2014 8:39pm

gagomes wrote: »

The madras paste(...)It's actually a common ingredient in the kebabs for a lot of indian restaurants

I actually meant the Patak Madras Kebab Paste, which is only sold in large/catering sized containers, but I don't think it will make a huge difference, but I don't like really like the signature-flavour of these patak based products which are unfortunately a staple in most restaurants for marinades.

http://www.amazon.co.uk/Pataks-Madras-Kebab-Paste-2-2kg/dp/B0059X33QG

Mellor · 29-10-2014 9:17pm

gagomes wrote: »

The madras paste is a shortcut for spicing the meat. It's actually a common ingredient in the kebabs for a lot of indian restaurants and it works very well with lamb. I don't think it serves the purpose of preventing meat from drying, that's what the meat fat is there for.

Kangaroo is very lean though, almost no fat. Which is why I thought it might dry out in it was cooked alongside raw spices in a single pan. Using paste would help that in my mind, but as you pointed out it might not be the reason st all, it might just be laziness. Cooking the meat separate also prevents this, I think I'll go with that way.
Thanks.

omri · 04-01-2015 7:29pm

Curry Addict wrote: »

Cooking the meats (4 portions)
4tbs vegetable oil
4 bay leaves
3 cinnamon sticks
4 green cardamom pods
1 chopped onion
1tbs ginger and garlic paste
½ tsp of salt
4 chicken breasts diced/lamb
Water to cover the meat
1tbs curry masala

Heat the oil and add the whole spices. When the cardamom pods swell add the ginger and garlic paste, onion and salt. Sauté for 5 mins, then add the remaining ingredients. Bring to the boil then simmer for 45mins, stir occasionally. The chicken will absorb a all the great flavours and become very tender and succulent. If cooking lamb, it will need to cook for 3 hours so add water every hour to stop the pot going dry.

Can I freeze the pre cooked meat ?

Muahahaha · 04-01-2015 7:40pm

omri wrote: »

Can I freeze the pre cooked meat ?

I do it this way, when precooking the meat I normally do a good bit extra and freeze it in portions of two along with freezing enough curry base for several two curry portions as well. Then I just move them into the fridge the day before cooking curries. With freezing you might sacrifice a bit of the flavour but its in exchange for added convenience.

omri · 04-01-2015 9:12pm

Muahahaha wrote: »

I do it this way, when precooking the meat I normally do a good bit extra and freeze it in portions of two along with freezing enough curry base for several two curry portions as well. Then I just move them into the fridge the day before cooking curries. With freezing you might sacrifice a bit of the flavour but its in exchange for added convenience.

Thanks. Another thing - can I precook lamb and chicken in one go - and remove chicken earlier ??

Curry Addict · 05-01-2015 10:10am

omri wrote: »

Thanks. Another thing - can I precook lamb and chicken in one go - and remove chicken earlier ??

that sounds ok to me....

Muahahaha · 05-01-2015 2:53pm

omri wrote: »

Thanks. Another thing - can I precook lamb and chicken in one go - and remove chicken earlier ??

Suppose you could, I've never tried it though

I'm not sure but there might be a chance that as the lamb cooks it could lend a bit of its flavour to the chicken. There's lots of other strong flavours in the pot so it mightnt be very noticeable. Let us know how it works for you.

Curry Addict · 07-01-2015 2:30pm

I finally got around to making a video of the cooking of a Chicken Madras as promised.

here it is -> https://www.youtube.com/watch?v=zrLC0gwZ0gM&feature=youtu.be

eisenberg1 · 07-01-2015 2:59pm

Many Thanks CA

Looks great, I wish I could smell it.

BaZmO* · 07-01-2015 6:07pm

You missed a bit getting it into to the bowl!

Fairplay CA.

Muahahaha · 07-01-2015 7:26pm

Great vid Curry Addict. I'm kinda laughing here as I have the exact same habit of stirring the pan and then always banging the spoon three times. And just like you on occasion its sometimes four times for good measure but generally three

Its a bit like the way I can't use a set of kitchen tongs without giving them a few test clicks first :pac:

Curry Addict · 07-01-2015 9:18pm

Muahahaha wrote: »

Great vid Curry Addict. I'm kinda laughing here as I have the exact same habit of stirring the pan and then always banging the spoon three times. And just like you on occasion its sometimes four times for good measure but generally three

Its a bit like the way I can't use a set of kitchen tongs without giving them a few test clicks first :pac:

lol funny what you notice when you watch cooking

Curry Addict · 08-01-2015 10:08am

The ingredients and order they go in etc...

ginger/garlic paste -> heaped tsp
dried red chillies -> usually 2 large long ones.
tomato paste (1 tbs tomato puree cut with 4tbs water)-> 1.5tbs used
curry masala (1good tbs), chilli powder (1tbs), fenugreek leaves (1tsp), salt (.75tsp).
cook until oils are released and rise to the top.
curry base -> 1 ladle.
again cook down until oils are released and rise to the top.
curry base again.->1.5 ladles
meat
lemon juice -> 1tbs freshly squeezed.
coriander leaf -> 1tbs.

I also like to add 1/2 a tomato, i didn't have one yesterday and its no biggie....

BaZmO* · 08-01-2015 10:19am

Where did you get the pan?

Curry Addict · 08-01-2015 10:27am

BaZmO* wrote: »

Where did you get the pan?

they are commonly sold in Asian shops in the UK. I got my sister to pick one up for me. They are relatively cheap, £10. They are built to last forever and no worries about food sticking. well worth the purchase imho.

gerrybbadd · 08-01-2015 11:00am

Curry Addict wrote: »

The ingredients and order they go in etc...

ginger/garlic paste -> heaped tsp
dried red chillies -> usually 2 large long ones.
tomato paste (1 tbs tomato puree cut with 4tbs water)-> 1.5tbs used
curry masala (1good tbs), chilli powder (1tbs), fenugreek leaves (1tsp), salt (.75tsp).
cook until oils are released and rise to the top.
curry base -> 1 ladle.
again cook down until oils are released and rise to the top.
curry base again.->1.5 ladles
meat
lemon juice -> 1tbs freshly squeezed.
coriander leaf -> 1tbs.

I also like to add 1/2 a tomato, i didn't have one yesterday and its no biggie....

Loved the video. As I said on YouTube, you make it look so easy. Any more Vids planned?

irishproduce · 08-01-2015 11:20am

Curry Addict wrote: »

they are commonly sold in Asian shops in the UK. I got my sister to pick one up for me. They are relatively cheap, £10. They are built to last forever and no worries about food sticking. well worth the purchase imho.

Is there a name on it curry addict?
Would be interested in finding one online myself

gerrybbadd · 08-01-2015 11:49am

irishproduce wrote: »

Is there a name on it curry addict?
Would be interested in finding one online myself

If you search for an aluminium pan, you'll get them - This is an example

http://www.amazon.co.uk/Ipac-Grandi-Cuochi-Aluminium-Fry/dp/B0052WSA30/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1420717698&sr=1-1&keywords=aluminium+pan

I got one in my local Pakistani Spice shop for 15 quid, similar to Curry Addicts, just bigger

Curry Addict · 08-01-2015 12:03pm

gerrybbadd wrote: »

Loved the video. As I said on YouTube, you make it look so easy. Any more Vids planned?

thanks for the kind words. the cooking method is similar for most curries so no real need for more vids

Curry Addict · 08-01-2015 12:04pm

irishproduce wrote: »

Is there a name on it curry addict?
Would be interested in finding one online myself

no name/branding or anything on mine.

Curry Addict · 08-01-2015 12:11pm

gerrybbadd wrote: »

If you search for an aluminium pan, you'll get them - This is an example

http://www.amazon.co.uk/Ipac-Grandi-Cuochi-Aluminium-Fry/dp/B0052WSA30/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1420717698&sr=1-1&keywords=aluminium+pan

I got one in my local Pakistani Spice shop for 15 quid, similar to Curry Addicts, just bigger

i would worry about the handle of this one getting really hot.

mine measures 26cm when measured from the the top edge, oneside to the otherside. Its perfect size imho. A bit bigger would be good also as you get a bit of splashing when you stir and bigger means less on your clothes and cooker

jimfinoc · 08-01-2015 12:46pm

Any of you guys and gals out there use Paneer Cheese in their cooking.
Suggestions welcome.

irishproduce · 08-01-2015 12:49pm

Do those pans offer non stick? I hate pans with stuff sticking to em

jimfinoc · 08-01-2015 12:53pm

BaZmO* wrote: »

Where did you get the pan?

I have an old steel wok I bought about 30 years ago in Dublin after doing a chineese cooking course in Marino Teck.
Never had a problem with food sticking. After use, I always put a drop of oil in it and rub it around to stop rust.

Curry Addict · 08-01-2015 1:00pm

irishproduce wrote: »

Do those pans offer non stick? I hate pans with stuff sticking to em

they don't stick whatsoever. in the video you can see that it is necessary to scrape a lot around the edge of the pan. this is because curry tends to cling there but not stick. great even heat distribution also.

gerrybbadd · 08-01-2015 1:54pm

Curry Addict wrote: »

they don't stick whatsoever. in the video you can see that it is necessary to scrape a lot around the edge of the pan. this is because curry tends to cling there but not stick. great even heat distribution also.

I think too, it's important for the curry to stick to the side, creating a lovely caramalisation

gerrybbadd · 08-01-2015 4:05pm

Quick one for ya CA -

I've no lemon juice at home. I'm mad to make your Madras tonight. What would you think of substituting in Malt Vinegar, or would that be crossing the line into vindaloo territory?

Curry Addict · 08-01-2015 5:00pm

i use same amount of white wine vinegar sometimes instead of lemon juice in the madras as i really like the balls it gives a curry

Malt vinegar is stronger and rougher so id go easy with it and taste. You just want a hint of sour cutting through it so I'd try 1tsp and taste to see, 2tsp will probably do it.
good luck with it

gerrybbadd · 08-01-2015 7:03pm

Curry Addict wrote: »

i use same amount of white wine vinegar sometimes instead of lemon juice in the madras as i really like the balls it gives a curry
Malt vinegar is stronger and rougher so id go easy with it and taste. You just want a hint of sour cutting through it so I'd try 1tsp and taste to see, 2tsp will probably do it.
good luck with it

Cheers, I'll report back!

Edit: so, I found lemon juice.

Curry Addict, I gotta tell ya. I've had a lot of Madras' in my day. But, I followed your video to the tee. And I never. I mean NEVER! Had as nice a madras as I've just had.

I think all along, I was using too much tomato paste, and not allowing enough time for the spices to cook before adding the base. Now I know, and WOW. Curry heaven.!

Curry Addict · 08-01-2015 9:19pm

nice, i'm glad you got a lot out of it and it has improved your curries. Its great when you hit that point that they are better than what you get from a restaurant or takeaway. your homemade curry will usually be much fresher and using better quality ingredients. that comes through as you can start to isolate all the individual flavors and actually taste everything.

there are some subtle things going on that you can see in the video. before i add the spices to the pan i drop the heat to minimum to give time for the oils to come out without burning them. when i add the curry base the heat goes back to max.
some other improvements are freshly squeeze lemon juice and long dried red chillies at the start for a little bit of smokey chilli flavor.

BaZmO* · 17-01-2015 5:09pm

Look what I got!

€12.49 for both.

Curry Addict · 17-01-2015 7:12pm

wow great buy. so spill the beans, where did you get them

BaZmO* · 17-01-2015 7:17pm

Curry Addict wrote: »

wow great buy. so spill the beans, where did you get them

Ha, in the excitement I forgot to say. I got it in Eurasia off the Fonthill Road. The one I got was €10 and it's 10"
They had a smaller one there (about 8") and it was €8.....obviously it's €1 per inch!

They had another one there that was closer to the one you had. It was in a section of the shop that I had never been in. I suppose it was always there, just never noticed.

I'm actually typing this while I'm waiting on the onions to cook down in the pressure cooker. After all this time I'm finally getting around to making it!

I'm doing the lighter version of the recipe and I halved it (8 onions, etc.)
I upped the amount of water as I wasn't sure about putting such a small amount into a pressure cooker.

Looking forward to trying some curries later!

Curry Addict · 17-01-2015 7:29pm

nice i haven't been in eurasia in a couple of years so I guess they started to stock these in the mean time. great price 1€ and inch.
no need for more water in the pressure cooker the onions will release a lot of juice. the aluminum pan does take a bit of getting used to, to get the best out of it.
you will be having your curries late then tonight, gl with it

jimfinoc · 18-01-2015 1:35pm

I would like to learn more about indian / asian cooking. I live near Boyle in Roscommon. Anybody out there know of acooking course in the North West area that would suit?

BaZmO* · 18-01-2015 8:37pm

So after what felt like an epically long amount of prep I had this for dinner last night....Late! (Had unexpected guests so I was about 2 hours later that I should've been!). Made the Chicken Rogan Josh and Chicken Korma. Wow! Amazing. As the OH said, "It's exactly like a take out curry"

The prepared meat was a revelation, so tender.

I made it again tonight and it was so much easier as everything was essentially already done.

Funnily enough, I thought the Korma was a bit too sweet last night so I reduced the amount of sugar tonight but it didn't taste as nice as last nights.

Thanks CA, really looking forward to trying the other dishes now. I have a good bit more Curry Gravy left so I'm gonna freeze it. I'm thinking about freezing it in batches of 6 ladles? Enough for 2 curries. I know it depends on what curry you make but I'd rather have too much than not enough.

Curry Addict · 19-01-2015 1:03pm

Looks amazing, i'm glad you got a lot out of it. The chicken is great alright, its nice to know where it comes from and that its fresh. I hate the way some places give really low quality chicken its a real put off :mad:

I recommend trying the madras next. After the madras or the vindaloo there is no going back!

i usually do 7 ladles to be sure to be sure...

gerrybbadd · 19-01-2015 1:42pm

Curry Addict wrote: »

Looks amazing, i'm glad you got a lot out of it. The chicken is great alright, its nice to know where it comes from and that its fresh. I hate the way some places give really low quality chicken its a real put off :mad:

I recommend trying the madras next. After the madras or the vindaloo there is no going back!

i usually do 7 ladles to be sure to be sure...

Have to second the madras recommendation!

Mrs Fox · 21-01-2015 11:08am

Finally got my hands on fenugreek leaves 50g for 95c at Eurasia. Whipping up some good Indian later this week.

jimfinoc · 21-01-2015 1:24pm

Mrs Fox wrote: »

Finally got my hands on fenugreek leaves 50g for 95c at Eurasia. Whipping up some good Indian later this week.

€5.00 for a kilo box of them from supervalue in Ballahadreen.

Mrs Fox · 21-01-2015 1:28pm

jimfinoc wrote: »

€5.00 for a kilo box of them from supervalue in Ballahadreen.

Whaaaaah? I was robbed!

gerrybbadd · 21-01-2015 1:54pm

jimfinoc wrote: »

€5.00 for a kilo box of them from supervalue in Ballahadreen.

Would a Kilo not do you for 7 lifetimes though?

I bought 100g in a place in Dublin a long time ago, and i've only about half used - and i've made a load of curries!

Curry Addict · 21-01-2015 6:07pm

Mrs Fox wrote: »

Finally got my hands on fenugreek leaves 50g for 95c at Eurasia. Whipping up some good Indian later this week.

my fav indian ingredient after the dried red kashmiri chilli. such an amazing aroma when it hits a hot pan

eisenberg1 · 23-01-2015 9:31pm

Hi CA,

I am going to have a go at the lamb Madras, everything is prepped.
I have a shoulder of lamb which I plan to cook in a slow cooker for a few hours, then cut it up and cook in the spices for 10 mins or so, and then proceed as per your recipe....do you think this will work? If not I can just get some chicken tomorrow and run with that.

Thanks in advance

Curry Addict · 24-01-2015 10:30am

eisenberg1 wrote: »

Hi CA,

I am going to have a go at the lamb Madras, everything is prepped.
I have a shoulder of lamb which I plan to cook in a slow cooker for a few hours, then cut it up and cook in the spices for 10 mins or so, and then proceed as per your recipe....do you think this will work? If not I can just get some chicken tomorrow and run with that.

Thanks in advance

sounds great to me. I would recommend slow cooking the lamb in the spices.

jimfinoc · 24-01-2015 1:25pm

Can anyone tell me where I can buy "Frozen Coconut" please

BaZmO* · 24-01-2015 3:36pm

jimfinoc wrote: »

Can anyone tell me where I can buy "Frozen Coconut" please

Why frozen? There are so many other ways to buy it that would do the job no?

jimfinoc · 25-01-2015 11:42am

BaZmO* wrote: »

Why frozen? There are so many other ways to buy it that would do the job no?

Just think the frozen block is more convienent. I got one before but forget where I bought it.

eisenberg1 · 25-01-2015 8:32pm

Curry Addict wrote: »

sounds great to me. I would recommend slow cooking the lamb in the spices.

This worked perfectly. Today I made the madra,s, rogan josh and the korma.

All were fantastic. The whole thing seemed a bit daunting at first, but once you get all ingredients set up, it was easy enough and the results were really appreciated. I would say this is the closest I got to making restaurant quality food;)

Thanks again

2012 Cooking Club Week 2b: Indian Resturant curries

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