Indian curry we love madras curry and i have tried lots of times to make it,?

Question

But something is not quite right and sometimes it has a bitter taste, a great recipe please would be appreciated

Answer 1

Madras is hot curry that originates from the southern regions of India and the early British settlement. It is a curry with many variations that is signified by the use of coconut and chilli, which grow in abundance in Southern India.

Are you using a readymade Madras curry powder or paste? How old is it? Where do you store it? is it the same recipe used each time or different recipes? Which recipe did you try?

There could be many reasons for the bitter taste. I highly recommend using fresh Madras curry powder or paste: It will make a big difference in the final dish.

MADRAS CURRY POWDER:

I N G R E D I E N T S

2 1/2 tablepsoon whole corriander seeds
2 teaspoon garlic powder
1 tablepsoon dried cumin, ground
2 teaspoon ground tumeric
1 teaspoon ground ginger
1 teaspoon chili powder
1/2 teaspoon freshly ground allspice
1 tablepsoon salt
1 tablepsoon ground black bepper
1/2 tablepsoon dry mustard (such as Coleman's)
1/8 teaspoon saffron (use sparingly)

I N S T R U C T I O N S

Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder.
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MADRAS CURRY PASTE:

Ingredients:

2 1/2 tbsp coriander seeds, dry-roasted and ground
1 tablespoon cumin seeds, dry roasted and ground
1 teaspoon brown mustard seeds
1/2 teaspoon cracked black peppercorns
1 teaspoon chili powder
1 teaspoon ground turmeric
2 cloves crushed garlic
2 teaspoons grated fresh ginger
3-4 tablespoons white vinegar

Method:

Put all ingredients except vinegar into small bowl and mix together well. Add the vinegar and mix to a smooth paste. Keep for up to one month in an airtight container in fridge.

Answer 2

Guaranteed success !
Pataks Madras curry paste ,add fresh coriander in the last few minutes before serving.

Answer 3

for 4 people
1 and1/2 lb meat or poultry
4-5tblspn veg oil or ghee
5 fl oz onion puree
14 oz tin tomatoes
2 tblspn ground almonds
2 tblspn tomato puree
spices 1
2 cardamom pods green or white
4 dry red chillies
1/2 tspn chilli powder
1 tspn white cummin seeds
1 tblspn fenugreek seeds
1/2 tspn ground black pepper
1 tspn turmeric
spices 2
1 dessert spn dry fenugreek leaves
1 dessertspn garam masala

cut meat into 1" cubes
fry in oil 10 mins
drain, fry onion puree in same oil 5-8 mins
add spices 1 cook 5 mins
add tomtoes, almonds and tom. puree and mix well
put in casserole dish 190 degrees C / 375 deg. F /gas 5 for 45 - 60 min
stir halfway and add water if drying up
add spices 2 mix, return to oven 10 mins

Answer 4

ok here is 2 links ,but somthing you might try is go to the bottem of this page when you looking at all the things being asked go to the bottem and look at the flags click the name of the country by the flag for india ,they speak english and the site is in english ,just go in there and ask them directly the answer will come to you the same as it does on this one in your mail or how ever you pop up your answers i have tryed it many times just going in the different ones just to look its very interesting i just look around mostly but i have ask a question before and got answers so have fun

Answer 5

If you want your curry to taste like the one I had last Saturday night - try adding some spit ( the green kind ) and a splash of jizm.That should do it.

Answer 6

i know its cheating but i get my sauce in a tin try pattaks