First things first, i got to thank darth.  The curry went down a treat over Christmas with family and friends.  I made both the medium and madras curry and they were both spot on.  Thanks for the excellent recipe.

Anyone thinking of making this curry, I highly recommend it.  I only joined this site recently and at first was a bit cautious with size, measurements and method but once I got the spices and went for it I found it an easy curry to make with excellent results.

My advise to anyone having a go is.  Read through this post, get your head round it and go for it.  You won't be disappointed. 

Hi darth.....me again

Right I've got all the spices together and had a few more questions:

In your medium curry you mention half dessert spoon.  Ive been looking around on the forum and on the bit with standard measurements it mentions:

1 Dessertspoon (Dsp)  = 10 ml
1 Teaspoon (Tsp)         = 5 ml

So with you mentioning half a dessertspoon, i can use 1 teaspoon? (or are your measurements different)?  This is no way I'm trying to be funny towards you, i just want my first curry to be spot on.

You also mention adding 1 teaspoon of fresh chillies.  Is there a specific chilli type to use because am i right in thinking some are hotter than others.

Finally back to your madras curry you say 2/3 teaspoon of salt.  Is that 2 to 3 or 2/3rds (i don't want a simple mistake to mess the curry up).

Yet again your help will be appreciated and thanks for the quick reply last time.

Hi darth.

I've just registered to this site and i'm looking forward to making and tasting your base curry.  Before i start i was just wondering when you add the 8 tablespoons of oil?

Do you add at the start to fry the garlic and ginger paste?  I might go for the bir style and add more oil but was wondering when to add it and if i do, do i use less water?

Your help will be appreciated.