The BASE SAUCE came out extraordinarily well... I forgot three things:

The Radish, the Cardimon, and bay leaves.


But, all in all it tasted very nice. Most certainly it was part of that 'missing palette'


The unfortunate part was that I couldn't quite make sense of what to do AFTER.

There are a few 'madras' recipes' but even these contain 'spice mix' and 'madras paste' that I couldn't figure out. So I ended up cooking a hybrid of my own technique, which came out nice - but it didn't go the whole way.

Using ANDY2295's base sauce - can anybody tell me easiest way to then make a DECENT tasting MADRAS.

AND - How should I pre-cook the chicken?

I am of West-Indian/Indian descent - and therefore from family and friends I have been eating home-made Curry my whole life (I am 29)

I've been cooking curry in one way shape or form for 13 years or so. And only recently am I beginning to veer off into trying to crack the restaurant style curry.

I must say, that I refer to these tastes as the 'missing palette' like a pie chart, my home made curry only ever has 50% or so of the taste palette. It's a good curry, and it has many fans... but there is something missing.

I *think* I found part of the answer when I was drinking some home-made clear vegetable soup, which after 3 days was getting a bit mushy.

(solid Sweet Potato, Leek, Celery, Carrot) were the main incredients.

Because it has mushed down a little and been overcooked, I noticed a VERY aromatic taste and I realised that *this* was at least 15% of the missing palette for my curry. I scoured the internet and I found this site and I have read with interest the various curry base sauces.

ANDY2295 posted a base curry sauce, that includes those FOUR ingredients, prepared exactly like a soup ( and then pureed) -- so I have copied his recipe and the base sauce is on the cooker downstairs cooling off.

Tomorrow, I will use as the base sauce for three dishes I am preparing and I will let you know what my results are.


It's wonderful to see a website where so much love and attention is put into the pursuit of culinary delights.

I was teaching a girl to cook the other day and I said to her:

"Learning to cook is a commitment to continued excellence, if it doesn't come out right, taste it, figure out what went wrong and don't make that mistake next time"

Peace and Love

Matti

xoxoxo

ps.

if anybody is interested in me posting my own recipes, then please let me know. They're not quite BIR class. But still, it's decent home-cooked food.