Equal weight off eggs, plain flour milk(with a splash of water), pinch of salt whisk like crazy.
Leave to sit in fridge for a 2 hours minimum.
Get ya tins red hot with fat in, in a hot oven.
final whisk

cook for 20 mins lovely

So jb you were like a kid with his nose pressed against a sweet shop  ;D

The high heat causes the thickening of the gravy because all of the ingredients bond together even the oil tries to, but fails so that why it gets pushed to the surface. This would happen at a low heat: but would take longer, end up tasting different and would be too slow for a commercial kitchen. This is what I assume anyways.

Sniffing coffee works they use it in perfume shops its like a sorbet for ya snout 

So yesterday i made 2 madras currys both following chewytikka madras recipe.

I added a chef spoon full of finely diced onion at the start for my TA base, this curry was lovely i have just given it the morning taste test and was even better. I gave the other curry to a friend and they said it was fantastic.

In comparison they didn?t taste any different, they both had a sweetness about them which i cant fathom out why. I used fresh lemon juice this may make a difference (lemon dressing is on route today).

The consistency of the curry was different the TA base made for a thicker texture with the onion which had totally broken down once cooked.

Overall i think the base i used is the business, and it?s my cooking technique that?s letting me down maybe.

Thanks for your comments phil.

The madras from my local TA is very nice one of the best ive had.

Apologies for the giant image

I bought a portion of base sauce from my TA last night.

I was very surprised at the watery consistency, when i tried it i was like spiced water (it tasted nice though). So this is either the sauce they use or they are pulling my leg. (Hope its not the later)

I pressed for a bit of information on how to make madras.  This is where it got confusing.

He said they use lots of veg oil to fry onions with a bit of salt till they start to turn slightly brown around the edges, but the madras has no onions in. So it?s either he is talking about how make the base or use very finely diced onion so by the time the curry is ready the onions have gone.

So tonight i am creating two curry?s using this base and finely diced onions and one using the base i have already made.

Great site,
Tried chewytikka madras lastnight looked the business but just tasted sweet, obviously my technique. I dont have lemon dressing used a lemon instead probarbly that.

Looking forward to trying some more recipes