Yeah Gav Iscon, I'd seen that version too.  I think he's going to have to have a bhuna and crack on that it's a Chom Chom.  He'll be sozzled anyway, so his ignorance will be my saving grace  ;D

Ray 

Hi Lez,

Many thanks for the recipe but I was under the impression that it was an actual curry with a sauce?  Maybe I will have to clarify with him what it actually is or certainly what he thinks it is. 

It's my fault, I should have to told him, he's having a bhuna and he can lump it (Mancunian expression).

Hi Phil, thanks for the 'welcome back'

Ray 

Hi Bob,

Without doubt my fave starter and look's very close to my local's T/Chops. Will be sure to give these a go at the weekend.

Ray 

Wayne,

Slightly off topic but relevent I think?  For your next Madras, order one from Seven Stars, Stockport rd (339 0519)

This is the closets madras that I've come across that replicates an "old school" Madras.  It has a very familiar flavour which is hard to put your finger on?  Very savoury, good depth of flavour and not lemony at all!  I think that their souring agent is possibly tamarind in one form or other.  I also notice that, when you pull the lid back off the foil container, there is a golden paste that has formed around the top of the foil.  It's very light and very very savoury.  It's almost like a spiced onion paste?

Anyway, back on topic, this Saturday evening (my birthday) my mate and his much better half came round for some curry and nibbles.  On this occasion, I decided to cook the curries in front of them as he is also a curryholic.  Now, well over twelve months ago, I written a load of recipes and instructions down for him to try and he loves them and has had many compliments from his family and friends on 'his' curries.  Well, as I proceeded to cook my curries in front of him, it became very apparent that we do thing very differently!  he was asking loads of questions and quizzing me on this and that, the upshot being that, even though he is using my recipes, our curries our very different, and his wife confirmed that by commenting that my curry was much more flavoursome than his (went down like a lead balloon )

So, the point that I'm making is (i think) recipes are only a guide, practise and developing a dish it what turns it from good to great!  Don't completely adhere to the written down recipe, experiment and be creative.  Push youself to the limits, you will learn far more from your mistakes than you ever will by playing it safe.

Good luck fella and stick with it.

Ray

Hi Guy's,

Many thanks to all that have give this one a go. I'm also happy that, even though many of you think that it is nothing like an RJ of old, some of you think that it's still a nice curry.

SS,

Did you try Chewy's 'tarka' topping?

Ray