How to make Madras

check out: www.curryrecipesecrets.com/ebo...
How to make authentic Madras like from your local Indian takeaway.

[@richardtootill9874]

Thanks Julian. I made this yesterday with paneer fried in seasoned oil.. Really excellent BIR curry - I'd be very happy if I got this in a restaurant. Thank you so much.

[@dannydogg4044]

After following the your ebook and preparing all the spices etc, I made the bangladesh style base gravy today. And followed this recipe for the Madras, turned out really well and tasted just like a curry from my local takeaway. will definitely be making plenty more of your recipes :)

[@shaunxk8]

You made that look so easy, I like your style and way of explaining very clearly. Thanks.

[@leviteish]

shaunxk8 Thanks for that!

[@mrkuksoolwon]

one of my favorite recipes yum !!

[@stephenkirkup8922]

I've just ordered part one and two of your books ✌️

[@maxgoodale]

After living in Manchester & Salford for the last couple of years and now sadly living back in Australia, I've made it my goal to recreate my friday nights in with a nice madras. This is it. Your videos are great; if only the indian restaurants around here would watch them!

[@recoswell]

last time I checked austrailia is on indias doorstep - you really telling me you can't get a decent curry there? - i knew you kiwis were morons but seriously?

[@Mikehealy1981]

Keep craving curry watching your great vids :)

[@mrkuksoolwon]

i tried this madras recipe and it was fantastic !! thanks so much for the vidoes :)

[@annshacklady]

Thank you,thank you,thank you!!! Your ebook is superb.Your recipes are superb.I have been trying to make a good curry for many many years.I do believe your book is the Holy Grail.Just made a chicken jalfrezi and chapatis---mmmmmmmm!!! Hope you make a shed load of money.From an old Boltonian.Ann.

[@rosgriffiths]

Made this tonight. Yummy 😋

[@SAXDAVEBOY]

Amazing ❤

[@portpatrick1970]

Fantastic , just made the Madras and added a teaspoon of Mr Naga at the end of cooking , Naga chilli flavoured curry dishes are becoming very popular in the Burnley area . Thanks a Lot it turned out far cheaper than the local Resturant and as good . . if not Better .

[@oiyounutta]

watching this with the subtitles on might just be the funniest thing ive ever seen!

[@rvic11]

"The caramelised bits of source really add a little ugly flavour to it."

[@39LFC]

Ebook is superb. Waiting for me blender to get delivered, base sauce here we come. Vindaloos every night now. nice one fella.

[@Buggs01]

Brilliant!

[@salvelegio1425]

I can almost taste it, mmmmmm. I have to try this at home. However, I first need to learn how to make the gravy base....yummy

[@downtheline.6186]

Salve Legio tit

[@moonkazi1690]

where is your seasoning oil video..? pls send or post the link..will you...?☺??

[@Naanbreadsteve]

Fantastic

[@timoconnor7444]

Hi Julian, I love your style of cooking. Have you cooked lamb saag? If not could you give me a recipe? Regards Tim

[@Curryking32000]

Another great video, thank you. I notice that some places put coconut powder in their Madras' too. Just one question, is the rumour true that the only difference between a madras, a vindaloo and a phall is the amount of chilli powder?

[@rayevans688]

Hi Julian if one used Methi powder instead of leaves how much would you recommend

[@adeferranti4610]

when making one portion in the small pan l find iteasy to get the heat and to reduce the sauce,but more difficult when making a bigger pan for say 8 people,any tips please?Also where do you keep your rice hot when serving a customer or is it pre cooked and microwaved when required ?

[@ScottEvans000]

just made this, and it is the dogs bollocks, nice one, keep up the good work

[@Flemingstoves]

What is the mixed powder please

[@rustyrob]

Got mine from Ikea a few days ago .....

[@andrewwhalley413]

Hi Julian, I've been working with the book and enjoying these recipes very much. Spent nearly all weekend building up to a 4 curry extravaganza for my family. Working from zero experience you can imagine it got a bit hectic with the meal being served at least an hour late. I've got a bunch of questions, but here are my first couple: (1) for a dish like the madras (or for that matter any of the curries you cover) can you simply double up on ingredients for a larger serving (2) how can I solve the rice situation ie I don't want to serve just one at a time? I've got the pressure cooker method down, but again can you just double up on the microwave bit to serve more the one serving at a time? Great book and vidoes. Many thanks. (ignore the trolls buddy!). Andrew

[@jaewon679]

Is the book still available?

[@charliebigplumz]

How do you make the tomato base?

[@ViciousHead]

@Curryking32000 watch his video on Vindaloo. It has very different ingredients.

[@naylakadri1]

What's that sauce

[@downtheline.6186]

It's so doring.

[@BenjaminGoose]

Browse through his videos, he's already done a video about it. It's a mixture of curry powder and a few spices.

[@24Roxyx]

He put the spoon he was using to mix the cooked food with into all the dried spices boxes.

[@amppig1]

verry good

[@gelert66]

I made this curry yesterday from this video, it was fantastic!

[@downtheline.6186]

Whatever

[@gumdropsarenasty]

with a bigger portion try cooking longer under a lower heat. I don't know about these guys but we cook a huge batch of rice daily in an oven rather than on a hob and keep it warm by turning the oven to a very low setting and leaving the rice in the giant pan in the oven, occanionally adding a little water to stop the rice drying out towards the end

[@brigadeerez8060]

Wish you would make currys again. They are brilliant.

[@ryankelly5524]

What Restaurant is this? He Sounds like a fellow Manc?

[@kenh4683]

Bought the tools, mixed the spice and 100% happy. It really does taste like my local takeaway and not some strange concoction from a so called recipe book.........................Excellent tut's Julian (this and the base) will move onto another very soon.

[@leviteish]

+Ken H Great, really pleased you got the results you were looking for!

[@normandavies5969]

any tips on making the same curry for six to eight people ?

[@chiimachar]

im no indian chef but you could double/triple it and add a few minutes to the cooking time maybe

[@PVflying]

Very interesting videos you post, thanks for your effort. By the way you are being discussed on the "curry recipes online" forum in the curry videos section. Why not drop by and join in the thread? That would shut up some of the detractors!

[@enlightenedfriend3043]

Love your oil for half a minure lmao God bless you all 😀❤😀👽

[@JamesWillson008]

Where is best place to get all spices you use?

[@zicostars]

a retail outlet.

[@deemo1975]

Google search "Asian or Indian/Pakistani store for your area, worked for me. Cheap as shit too!!

[@silkcut59]

great videos, keep em coming.

[@oiyounutta]

"tablespoon of tomato" is that tomato puree?

[@recoswell]

a left handed chef? be that's a fun place to work

[@yogi2yogini]

Ah , so no tamarind goes into it then . Looks great !

[@steviesuperstar]

is the mixed powder same as garam masala ?

[@AcousticNRG]

no its a mix of different spices

[@lawlini1979]

Kind of. Mix powder is a mixture of cumin, ground coriander/cilantro, turmeric, chilli powder, paprika and garam masala. Garam Masala is a premixed blend of spices you can also by commercially.

[@salvelegio1425]

Is it a curry, spice mix you can by in a, let’s say, import Sri Lankan store?

[@toffeetone77]

Mix powder is just standard curry powder.its not a big deal ,you can pick up a bag of it for 60p.its not a mystery its just curry powder.😩

[@deemo1975]

@@toffeetone77 Nah.. Mix powder is not standard curry powder, oh my... It's generally made from a mix of turmeric, cumin, coriander, paprika, garam masala, sometimes chilli powder and wait for it... a 60p bag of curry powder that you buy ;-) . But you're correct in saying it can be bought, I purchase a product called Basar, you'll find it at an Asian/Indian store and it works a treat tbf. Happy cooking Chap

[@chiimachar]

it says on his website that his place is in australia but in hhis ebook he says hes english and he goes to boston and that to see adey in curried away any help please

[@stevesquires7021]

Yes, learn to read Pal. He says quite clearly that he is in Chorley, UK. FFS.

[@chiimachar]

I know where Boston is

[@clarkjones7765]

Mixed spice? What is that? Fun to watch but thats it.

[@sonyamorrell8311]

Personally I prefer a thicker gravy

[@manhead3]

Most restaurants and takeaways do just for flavour!

[@dubllinlad]

Get his e book pal! its the business, few little secrets that make all the difference,i don't know him by the way but i know a good curry

[@mattalexander8919]

lamdnfnf hello from 2017

[@marquez2390]

Hello from 2018

[@anoger]

Slobby cooking, im not going to eat at you´r place but thx for the guide, to bad you have a hygen close to negativ.

[@juliancoogan9710]

Very small portion of chicken

[@NZHorizones]

Typical restaurant portion of chicken to gravy ratio aye lol

[@MrtheChief1]

Tea spoon lol

[@onenessseeker5683]

Always seem like you cooking with not enough heat, never see the pan really bubbling away. Flame always seems low.. what the hell are you playing at?

[@Chef2866]

He didn’t have the business very long, he is a wedding photographer these days

[@dieveld]

Even tho you`ve a girls name Julian, that was easily the best madras on KZbin. Spot on dude!..only kidding about name.

[@jameseustace4375]

That scraping spoon on that pan is fucking awful.

[@peterroman4874]

Great videos,,only spoiled by presenting the dish at the end in a fu...ing tupperware plastic box...why for god,s sake do you disrespect your work by doing that?

[@WinrichNaujoks]

It's going out as a take away. What do you want to serve it in? Bone china?

[@6noughts]

Whenever I hear 'add base sauce' I lose interest

[@mygeorge238]

wow this the worst madras on the planet you need heat to make madras. shocking