Madras sauce

[edwin catflap]

Not made a saucy curry for ages so thought I'd see if I could still do it and knock up a sauce for a prawn madras tomorrow

Looks OK to me!

Taste test tomorrow

[seafret]

Yum! What recipe did you use?

[charliebir]

Looks great !

Why wait ?

In the interest of science, I think you should have a taste now to compare with tomorrows taste

[edwin catflap]

I'll have to confess guys that I didn't have any base so I used a packet of Shaheen onion masala base (diluted with water 1:1) and then made the Zeera madras and very nice it is even with just 1 tbsp of oil!

Bring on the prawns!

[edwin catflap]

Aforementioned base 79p

[seafret]

Didn't know you could get that base. How do you reckon it compares to other bases?

[edwin catflap]

Hi seafret, smells much like the others and once diluted is very similar in texture. I'd say if I used more oil in the main curry it would be exactly like I used to make

Ed

[edwin catflap]

Well guys the resultant prawn madras certainly hit the spot! Shaheen onion masala sauce has a place in my cupboard from now on! Since I don't eat that many bir saucy dishes then a small ready made sachet is great, also I only used 1 tbsp of oil in the curry rather than 4 and can't say that it was detrimental.

I think a fortnightly saucy curry is on the cards.

Ed

[Westy]

Glad you enjoyed it Edwin - I personally wouldn't touch it with the proverbial barge-pole

[edwin catflap]

Westy I suppose I would prefer my own but it's not really feasible and I just view it as another bought in sauce/paste etc
It certainly tasted good enough to satisfy my yearning!

Ed

[Greybeard]

Edwin,

From what I have read of this thread, this looks like a commercial base. Would you mind listing the ingredients ? Enquiring minds would like to know

[edwin catflap]

Hi GB this is off their web site, as you can see some undefined spices, in taste terms it is mild like a base should be

Onion Masala

A wide range of curry dishes can be cooked with this popular MASALA BASE

The Following Guidelines are for 3-4 Large Portions
1.Heat 2-4 tablespoons of oil in a pan for 30 secs on full heat.
2.Add Shaheen Onion Masala Base and stir continuously for 2 minutes, add the spices of your choice.
3.Add 350g of Meat, Chicken, Fish, Prawns or Vegetables for hot curry or 500g for Medium Curry and Stir well.
4.Cover & simmer on low - medium heat for about 7 minutes for Prawns and Fish, 15-20 minutes for Chicken and Vegetables, stirring occasionally until tender. (For lamb or beef add 200ml of water at step 3 and cook until tender)

Tasty Tips

1. Add 2 - 3 green chillies sliced in half, 2 fresh, chopped tomatoes and 1-2 tablespoons of plain yoghurt when you are first adding the meat / vegetables to the pan.
2. Add thin slices of half a green pepper, half an onion, a small piece of peeled ginger, and 1 tomato ( quartered ) to the pan as a finishing touch, 5 minutes before the end of cooking time.
3. Garnish with chopped coriander & serve with nan, rice & salad.

INGREDIENTS

English-:Onions, tomatoes, vegetable oil, fresh garlic and ginger, special mixed spices, salt.
German-:Zwiebeln, Tomaten, pflanzliches Öl, Knoblauch und Ingwer, spezielle Gewürzmischung, Salz.
French-:Oignons, tomates, huile végétale, l'ail et le gingembre frais, épices spéciales mixtes, le sel.
Spanish-:Cebolla, tomate, aceite vegetal, el ajo y el jengibre fresco, especiales condimentos, sal.
Itallian-:Cipolle, pomodori, olio vegetale, aglio fresco e zenzero, speciale miscela di spezie, sale.
Chinese-:洋葱，西红柿，植物油，新鲜大蒜，生姜，特种混合香料，盐。
Arabic-:البصل والطماطم والزيت النباتي والثوم والزنجبيل الطازج ، والتوابل المختلطة الخاصة ، والملح.

NUTRITION FACTS

(Typical Values Per 100g)
Energy (Kcal)158
Energy (KJ)655
Carbohydrate8.2g
Protein1.2g
Salt0.20g
Sugar7.9g
Fat13.8g
Saturates2

[Westy]

To be fair Ed , there are none of the usual notoriously hideous additives in there - not as bad as I first thought . That said , I can knock up 7.5l of base for under a fiver - that should appeal to you ( I know your 'hot' buttons Ed ! )