Hi

Just looked at the recipe for the base and the curry, does seem an awful lot of chilli in both, how would you decribe the heat as dont want to blow the other half head off ;D

Hi Curryhell

Just one question what spice mix are you using for your Madras.

Anychance of a breakdown of the exact recipe

Thanks

Gary

Are you from Rushden ?

I used the Base in the Under Cover curry book and the recipies that are in there, Saag aloo was JB's, Nann breads were CA's

I have been cooking these for a couple of months now after much research on this web site.

Me and my girlfriend tucked into most of it, she said it was just like being in the local takeaway, however she did comment on the lentils being to hard in the Dansak, although I soaked them overnight and cooked the for ages they still seemed hard, any thoughts or ideas would be welcome