HEAVENLY AUTHENTIC MADRAS CURRY - Steven Heap
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- Опубликовано: 15 окт 2016
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I suggest adding the madras into the pan BEFORE the tomato paste. Spices like this get better when added to hot oil.
Amazing, finally cracked it with this recipe and clear guidance, thank you Steven.
Well done Steven another great rendition of your Madras and I love curries with lots of gravy
Looks incredible. Cannot wait to make this
Steven heap, i have just made this recipe of yours. It's absolutely amazing. Your youtube channel is the best!
Thanks Daniel, glad you liked it :)
@M ZAKRIA not everyone likes lamb. Settle down
That looks lovely ive got to try this one cant wait
Definitely one to try, i always feel some people think of a madras as just a hot curry but to me it should also have a flavour that captures Southern India as i am sure this one will. Thanks again for another fab video.
Hey Steve, you nailed it, I have been browsing through to find the best recipe and here I am...thanks
Yes, you've come to the right place. Thanks
I am now offering Indian Cookery Classes:)
For full details check out:
stevenheap6.wixsite.com/indiancookeryclasses
i've cooked steve's madras loads of times beats any takeaway hands down. i know the ingredients but forget the method. great to come back to.
Hi Steven, and welcome back to Blighty. I did this recipe again, with your seasoned oil mix, and your ultimate madras mix, and with your fragrant 1121 Basmati rice with cardamon pods, bay leaf, saffron, cloves and cinnamon. Wow, apart from my house smelling amazing, theses recipes are really some thing special. Your killing it dude. You knocked this one out of the park and into the next county Steven. 👏🥘👏
Subscribed purely based on the strength of this video! Exactly what I was seeking for my other half's birthday tea. :D
this is probably THE best curry I have ever tasted in my life :)
Steven Heap i
Well, ill second that Steven. Im sat in front of mine now. All them lovely fragrances of coconut, coriander and lime filling my senses. Every time I make this I take some to family, colleagues and customers alike and everybody raves about. The Best Curry Ever I Ever Tasted. A bold claim, but having made it 4 times, to your recipe, I think you are right. Its Epic, the Holy Grail of curry recipes.
I bet it has such a rich taste 👍
Thanks for sharing, we look forward to more recipes
Jon Whitton thanks v much 😁
This guy is unstoppable! Best curries ever
Logic Lock thanks Logic ;)
Looks fantastic.
Ive just made this for lunch using your seasoned oil which I cooked this morning and wow, Ive finally cracked it. In two videos, and a morning of cooking, you have given me the best curry ever. You've knocked this one out of the park Steven👏
Wow thanks mate. Glad you liked it all ;)
Please explain this seasoned oil?
Great video 👍 i like the fact that you havnt used base gravy.other channels seem obsessed with it.seems crazy that people are preparing huge amounts of base gravy at home just so they can make a curry.this is how i do it and as you say its more home style authentic indian cooking.
toffeetone77 yes I'm suprised about that too :)
looks beautiful steven just one the question how do you make the tomato paste just fresh tomatoes and the pepper you mentioned blended till smooth i guess thanks great video
Gabby Cattell yes exactly, just blend the tomato with red pepper. Thanks for watching.
Thank you Steve. Great video and well explained. Hope I succeed
Thanks Oliver, all the best
Absolute perfection 👌🏻
Thanks Wayne 😊
Hope your Indian cookery classes take off and are successful
Made it last night and it is awesome!
martina andrews glad to hear that Martina :)
Well Steve. vid got me inspired 👍
I've got 4 small lamb chops in the fridge that could do with something a bit different so at what point would you add them to the sauce? I'm guessing when it's all together & just simmer until tender adding liquid if it reduces to much?
Hi Simon, thanks for watching. What I would do it lightly fry the lamb shops separately just until the lamb begins to brown and then add it cooked to the sauce. If you add them to raw (which is the more traditional Indian approach) do so at the time you fry down the onions. Either way would produce a good result :)
"Water in the yoghurt" great tip thank you Steven
made this in the week wow gorgeous cooking again very shortly cheers
Gabby Cattell Thanks, yes I think this style of cooking beats BIR any day of the week!
i thought it would be like to much tomoto but was lovely and rich i love this one cheers steven makes a big change from bir
I’m making this later.. thanks for sharing :@)
hi steven done this dish last nite ended up chicken an king prawn had family round my son in laws a chef he said its one of the best curries is ever had. it was lovely
That's great, glad everyone liked it. Sounds like a good night :)
feel free to post any you food pictures at: Indian food at Home (on Facebook)
Gonna make this today...Thanks looks lovely.
Thanks Mister, hope you enjoy the recipe :)
Would Caramelized Onion Puree work ok if you just want the sauce texture to be abit smoother?
Yes you could try that, but the good thing about using onions is that they get to cook down and produce a great taste when fully browned. if you want your sauce smoother, by all means try puree, or cut your onions as fine as possible, or even fry the onions and then puree them in a blender :)
Yes thats what i was gonna do,fry until browned then give them a quick blitz in the blender.
So looking forward to trying this, made the Madras Curry powder yesterday and will be making this later today.
One question though, do you remove the skins from your tomatoes before blending?
Hi, great. No you can keep the skin on the tomatoes. Stay safe
Cheers for the super fast reply Steven, I'll be on it shortly, mouth is watering already. 😋
Have you any amounts/weights to how you made the sauce? I know you said tomatoes and a red pepper but how much tomatoes? Cheers.
I'd add about 6 or more depending on how much you want to reduce the sauce.
Looks wicked! Please can you add the link for the madras powder mix, i couldn’t find it. Also, for the tomato paste, how many did you use, and did you blitz them including seeds etc? Oi want to try this dish but with chicken/
ruclips.net/video/OwD2G2CzjJo/видео.html
Here you go mate
Steven Heap thanks mate, i found it on another video of your anyway. Just got back from the shop with some Cassia Bark! :)
I LOVE Indian prawn curry
Where doi find the full recipe. Thank You.
Sorry William, this is years ago when I didn't put the recipe in the description. I started including the recipe for each video only about 2 years ago since the channel got more popular
Super!
deebadubbie thanks Dee 😀
I find it works quite well flash-frying the prawns just before adding them to the sauce.
Thanks
A good curry! Plenty of fresh curry leaves available at Amazon
Superb curry,have made many curries over the years, top one, well done Steven.
Thanks Kian. Also feel free to browse my other 600 video recipes :)
Steven Heap where’s the link too madras power
How do I find your recipes on how you make your Madras powder, it keeps sending me to EBay, but if I can making from scratch like you. Also when you talk about seasoned oil, what do you mean by that? Great video. Being English, I love my curries, hard to get a good one, now we live in Canada.
Hi,
Here a link to my Madras powder;
ruclips.net/video/OwD2G2CzjJo/видео.html
And here's a link to my ultimate seasoned oil;
ruclips.net/video/ExjMML2sayQ/видео.html
Happy cooking
@@StevenHeapRecipes Thanks Pal
Thanks very much!! And are all your recipes authentic or NOT BIR base gravy ?
Thanks, I've over 900 videos now. Some are British Indian restaurant still but many aren't
Hi Steven, Emigrated to Australia 10 years ago and found Indian food here nothing like i new it to be in the uk so i started to cook my own and have been quite successful with all my English friends here liking my curry's.
I have just found you on You Tube and have tried some of your recipes which are fantastic Very Authentic, I am trying the Madras tonight. have you got a Onion Bhaji recipe
Glenn Perth Western Australia.
Hi Glenn, glad you like the channel. Yes, here's my bhaji recipe link>
ruclips.net/video/YeFqQDxCSDE/видео.html
Thanks for watching :)
Hi Steven, how many ripe tomatoes, cherry tomatoes and tomato paste did you use also what oil at the beginning of video
3 medium sized tomatoes in total (not cherry). 2.5 blended and the remaining half cut into 2 added whole. Paste = 1 heaped tbp and rape seed oil is good, or veg :)
Thanks for watching, I hope you have enjoyed and benefited from the video.
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How many tomatoes and red pepper did you use for the paste ?
Kody Bates 3 medium sized tomatoes in total. 2.5 blended and the remaining half cut into 2 added whole. Paste = 1 heaped tbp and rape seed oil is good, or veg :) I small red pepper.
Currently cooking my 3rd curry with this spice mix. Ive used jaggery this time now i have found some, instead of brown sugar. Not the type the stones sang of ! Im not sure i will ever order a take away again.
It was amazing. Was unable to get decent enough tomatoes but i had nothing to compare it with anyway. Steve can't tell you enough how delicious this was. Cheated on the naan breads. But wow best curry i ever tasted and I'm 42 from east London. Pub then curry was my life. Super excited for my next dish. A dansak i think. All the best.
That's great news mate. Glad you liked it.
Chennai is the present-day name of 'Madras". The present-day state of Tamilnadu was called 'Madras" and earlier " Madras Presidency under the British. I would say that Madras curry powder reflects the taste of this region. Addition of coconut milk, or cream or grated coconut is very much the habit in south India,
cant find your recipe for madras curry powder.
ruclips.net/video/OwD2G2CzjJo/видео.html
Hi Steven
Will try this next. Do you have a recipe for Garlic Chilli Chicken, or something very similar? It's my other half's favourite....and sizzling fish if possible😋
Hi Martin, I never really understand these recipes like garlic or chilli chicken etc. All they are is a decent bir curry like a madras with extra chilli or garlic in, sometimes placing them in at the end again as a double up for added garlic/chilli flavour etc.
Great stuff as usual.
I've invested in a pair of goggles for use in the kitchen as I can barely see after chopping onions. I look stupid wearing them but at least I can see what I'm doing. Ultimately I decided it's better to look stupid rather than cut off a finger. :)
Laughing Achilles thanks v much 😀
cut onions under a running cold water tap then throw skins away this stops gas from onions going up into your eyes
How can you possibly cut onions under running water? Do you think the 'cut' onion will stay where you want it to?
Make sure you are using a sharp knife as this will reduce spray from the onions and most importantly make sure your head is not directly over them when chopping. Chopping onions will never make you so emotional again! And you won't look like a prat with goggles on!
Whats with the tomato chunks at the end? Any particular reason for this?
Texture
@StevenHeapRecipes I see. Thanks for the reply, looks delicious, wish I had the energy to make a madras tonight!
@@AurmazlZudeh I know that feeling, I want to make Indian style Arincini but I'm feeling lazy. Tomorrow I'll post the video 📹
If you rate it that high I'm cooking this tomorrow. Already made your madras powder and your garlic ginger paste. So half way there. Got all the ingredients except that sugar. Can i use white or brown sugar instead?.
Yes, any sugar is fine, or leave it unsweetened
@@StevenHeapRecipes thanks for the quick response. Binging on your channel I can't stop lol.
Hi steven great recipes by the way, when i make curries it never turns out so good. I dont cook a single portion at a time because i make for family. I would use about 10 large onions. So should i be adding a load of garlic and ginger and spices because im making a great quantity. Also when you sautaee onions does it have to be on a high flame i heard this causes the outside to cook and leave the centre raw so i cook the onions a medium low flame thanks
Hi, I recommend cutting your onions up very small and uniformed and use enough oil so they do not burn. Stir often and add a little salt to bring out their moisture content, this will also stop them from getting too hot. When you make big batch curries, for example, for 10 people, I would never recommend using 10x more spices etc than you would for 1 person, it doesn't work like that. Plenty of garlic and ginger is fine as long as you cook them through properly. It's hard to advice as I haven't seen how much spice you use, but too much spice will ruin a curry. Also, if you overload your pan with too many ingredients it wont allow for higher temperatures that are necessary to draw all the flavours out and cook everything through. If you were to cook large batches like you mention, I'd severely prolong the cooking time, adding water if things get too dry.
@@StevenHeapRecipes thanks for the tips yeah its difficult to judge just how much turmeric or mild madras curry powder to use for such large quantity. I cooked thr onions on a medium low heat. Than i added spices and a can of tomatoes. Set ot to high for about 2 minutes, then on low and covered in for 10 minutes added chicken and water bring to boil then simmer im sure im not doing something correct. Its true that with all the quantity i cant get enough heat and i should cook the tomatoe curry base more?
Does it make any diffrence if cooking the onions on a medium low apposed to a high flame. Should it be cooked on a high flame?
Medium to high maybe, it depends on how much oil you use. The more liquid, the higher the flame can be. There are generally 3 ways to do onions. 1 sweat them (low flame, lid on pan). 2. Sautee (softened but starting to darken a little at later stages of cooking. 3. fried (high heat, browned). Never the less, onions should be cooked through completely so they give it their sweat taste and cook out raw flavours.
I'd try with smaller batches and experiment until you get the taste right. Then bigger batches are easier as you will have learn the processes.
Steve, what about using blended tinned plum toms instead of fresh? The video looks like a 400g tin would do. Any thoughts?
David Williams hi, yes that would work fine
luvly jubly !
How do you keep your aluminium pan so shiny? mine oxidizes
JendrixHimi I use a metal scourer. If yours is oxidizing it may not be either stainless steel or alu, it may have a touch of Iron
JendrixHimi you could try putting a thin layer of salt on it abd putting it on a medium heat for 20-30 minutes. this can season the pan and draw out impurities. Also try putting it back in the cupboard etc, totally dry, and or rub it with a thin layer of oil before putting it away. Hope that helps.
Steven Heap Thx for the reply! .. I heard boiling water in the pan multiple times does a good job too, I tried with limited success, but your pan looks very shiny , maybe it is a better quality aluminium , but I have around 6 different sized curry pans in aluminium , they all go dull eventually , when you put them on the heat and add a little oil and rub them with kitchen paper it goes black (the paper) with aluminium oxide , I will try scouring with steel as you do, I was told not to do this as it releases the oxide , looks like your pan is sealed , I have been cooking with stainless pans recently but as a quality curry chef you will know that you have to watch like a hawk unlike with aluminium it sticks and burns not in a good way .. Great vids ! ..you know your Indian food!
Wow looks lovely, every time I add yougurt it separates, what am I doing wrong,
Whisk your yogurt first and if its very thick, add a little water and turn the temperate down when you add it and never use low fat yogurt or it'll Definately split.
Will try that, thank you for getting back to me, I've just subscribed to your channel so will be looking at your other dishes,
@@pattiboychannel311 Thanks Patrick 346 recipes to choose from at the moment, so plenty to choose from, :)
what measurement of tomato paste do you need?
1 tin blended
Thank you I am trying out this recipe tonight :) How long would you say it takes to make?
hey Steve where is the link to make the Madras powder
Hi Steve, it's here: ruclips.net/video/OwD2G2CzjJo/видео.html
Thank u I love ur dishes....
That's great to hear mate, much appreciated :)
Steve Dmello
hi steven doing this tonite what stage should I add chicken
Im using your seasoned oil with this
A couple of mins after adding the onions just to seal it :)
Just a thought on onion size ... instead of dicing them how about grating them? Giving even size and keeping texture. At work i put them through the food processor making a puree.
Yes I grate mine on some videos. If you make a pure from raw I find they need a low heat and lots of oil to cook out the raw flavour. I do blitz fried onions though which is a quicker way
@@StevenHeapRecipes I'm making chicjen madras as we speak for 50 lads at work. I was looking for tips to improve my recipe and love the sugar and lime additions ... I think this could be my best yet
That's great Tim, wow - 50! That must be a big pot :)
Great video Steve. Going to give this a try soon. This is not the same as the Madras in your book which uses base gravy. I didn't see it in the authentic book either so I guess this something different? :)
Thanks David, yes, the one in the book is a British Bangladeshi type and this particular one is more traditional Indian style cooking and made from scratch.Thanks for buying my books, I hope they were of some benefit to you :)
Precooked prawns? 😣
Could you please show us how to make a garlic nan bread ? If you would not mind please . I tried many times and it was not as good as how indian resturant make it 😐 .
HERE IS A LINKruclips.net/video/2uIS0FvecuMJ/видео.htmlust add finely chopped garlic and rub it in before cooking, then add a little butter when it is cooked and still hot :)
Can u write a list of the ingredients?
Wish I had the time
Hi Steven, Ive followed a lot of your recipie,s and they are fantastic. The only ingredient I miss out is garlic. I eat curries 3 times a day and have a customer facing job so I can't have the residual of garlic one me. I have noted that some Indians such as the Hindus, Jainists and Krishna's leave out garlic and onions for various reasons and add asafoetida instead to give it that garlic, onion pungency. My parents just dropped off a load of M and S curries, including a chicken madras, and after reading the ingredients I see asafoetida is on there. Do you have much experience of using it, what amounts, and where in the cooking process could this be added. Kind Regards Tony
Hi Antony, I think that people who only eat garlic occasionally will have garlicy breath. I eat it all the time and I don't. Your body will get used to it. In order for garlic not be on your breath, a trick is, to make sure it is cooked through properly. When people don't cook spices, garlic out properly it will be on your breath Try it and see! you can add hing even if you eat ginger and garlic, it adds to the taste, and smells pungent until its cooked. If I use it, I add 1/2 teaspoon to the oil and it gives an added taste.All the best
Cheers, Steven, I'm giving it ago now, 0645am for breakfast.@@StevenHeapRecipes
May i ask why you eat curry times a day sir? Sorry, just really wanna know.
Many thanks Stephen
Someone mentioned your cashewnut base what is that please
tim hayes
tim hayes hi Tim this is it
ruclips.net/video/IHeKPRfYegk/видео.html
steve i am so hungry now
MIGHT want to put a squirt of lemon juice at the end!
Steven on a ratio of 1- 10 how hot is this madras dish using your ingredients in your recipe please.
Hi James, about a 6
Interesting. How does your frying pan not stick. It's so non stick!!
It's aluminium and is the best type of pan for partial sticking as it allows caramalisation which scraped off back into the sauce adds deeper flavour.
After watching this video it's evident you know what you are doing, so I apologise for any negative comment I may have sent!
No worries mate. I'm open to criticism;)
Isn't "Madras" just the former name of modern day Chennai? It's a region in Tamil Nadu in India, so "madras" seem to be a BIR/Western phenomenon. Never seen a "madras" in india. Another thing I have seen is that a lot of restaurants use it to describe how hot a dish is. Mild, medium, hot, madras, vandaloo and tindaloo:P. A bengali chef once told me that a "madras" in UK is just a milder Vindaloo.
Yes exactly, although I've cooked the dish from scratch, the term 'authentic' refers to the broadest sense of the word. Anglo-Bangla-Indian cuisine confuses a lot of people and clearly needs to be separated into its own category. Curry has become a massive part of much of British eating habits over the past 50 years which leads to so much critism by outsiders' as it all seems to rolled into the term 'Indian food'.
Definitely. Most Indians who came to Brittain didn't want to work as chefs. They wanted to be doctors, lawyers, engineers or something else in the corporate world. Banglas basically took on jobs the Indians didn't want to do.
"Authentic" is in the eye of the beholder. For example, when someone says authentic Indian food, I think of specific dishes from various regions in India catering to the locals. Those people who live in South Asia have very little knowledge about anglo-Indian-Bangla food, so they tend to criticize and compare it with what they are used to eating, but in reality, the food they are used to is nothing like what the Brits have grown to love. For example, the sweet Pakistani lady who taught me a thing or two about home-style cooking. Her recipes were nothing like the BIR stuff. It was rustic, simple, often with just a few spices and full of flavour. No artificially coloured dishes at all.
@@MrQuagmire26 true true, authentic means try to it's roots without alteration. Interesting considering the Portuguese introduced so many ingredients into India in the 16yh century; chicken, potatoes, tomatoes, chillies, capsicums, beans etc etc. A very complex food open to a lot of interpretation. I've an interesting video coming up soon about how the industry started here in the UK, I'm in the process of compiling the information.
@@tellitlikeitis-rg4ny there is no truley authentic Madras, it's a region associated with the emergence of Britain's love of curry. Plenty of views & likes and it's a pretty decent curry.
@@MrQuagmire26 are you indian? and what's a banglas. your comment is offensive. I live in an asian community and they came here for a better life.
he starts making the curry at 4:50 your welcome ;)
that's true but this recipe isn't valid without the ingredients 😁
Haha! If you don't learn what the ingredients are, you are probably someone who doesn't cook, but comes to watch others cook.
Cheers
Those spices are definitely going to taste raw.
Raw to the core like coleslaw leaving craving for more
Did you ever see any Indians teach how to do BBQ or fish and chips?
Yes, they usually undercook the chips :)
get ure vid res sorted mate
More prawns shurely 4people lol
Mason Clifford Definately true:) I ate it all myself! :)
Steven Heap I've been looking for a Xmas prawn dish instead of a cocktail looking like a winner 😁 .so I guess 10 prawns per person
At least 10 lol I think 20 pp
rempah kari
Mohamed Ghazi salamat datang 😀
Love watching white people making curry , give it a few more years and , these same people will say it's a English dish
Madras curry is an English as it gets. I'll spare you the history lesson but do some research.
If that's concentrated tomato, that's way too much, it's going to taste very tomatoey, might feel normal to BIR people but it's imperative that the dish doesn't taste like tomato soup
As mentioned, it's blended fresh tomatoes. You can still see a few seeds in it.
Those poor prawns are seriously overcooked, when they go circular, they are overdone.
Paul J when they go circular it's also a sign of freshness too. I cook prawns for 4 mins.
If they`re pink they`re cooked, just need warming, any more n they get chewy.
When you buy them pink the straightish ones are generally best. If you slice them down the back to take out the poo-pipe, they cook even quicker.and the lemon juice kinda cooks em too. Just in the interest of loveliness
adds butter because olive oil tastes like shit
Wingman22101 Live I don't use olive oil for Asian cuisine but yes, butter/ghee is always a tasty option 😀
Bla bla bla bla
This is as far from a madras as possible. yoghurt, tomatoes, onions. nooooo!
Sorry you didn't like the recipe Ian :( Like I mention during the video, there are many variations on Madras curry. Yoghurt, onions and tomatoes are common variations.
good work Steve keep them coming.
+james myles thanks for the encouragement James 😊
Ive not tried it yet. Just doesnt read like a Madras as I know it. I do like your cashew base though. Tastes just like takeaways did back in the 70's. I use it for my Madras & Vindaloo - cracking stuff! Keep up the good work :)
I've never heard of a Madras without Tomatoes or Onions in my life .Whats your version Ian ?
wow you put way to much lime juice in that dish. Please just stop it!!!