Very long time, no post. Like so many my favourite curry is a tomatoey madras. I’ve called the post ‘London Madras base’ as my favourite London curry houses don’t use any coconut milk, lemon, cream, etc, when making a madras. It’s just a divine garlicky, deep tomato flavoured, curry. I’ve once hit the nail on the head, forgot to write down the recipe, and then…forgot…the recipe. My issue with Tom purée has always been that to my palate, it takes my madras too dark in colour, and can over power without adding depth, especially after cooking down the base gravy. It was driving me nuts, I’ve tried pretty much every recipe on here (over the years), so I started doing random google searches. All the usual suspects popped up, then I found this. This, with of course added spice powders (possibly some more garlic) during the actual making of the curry, is the madras that I was after since moving to the other side of the world.

It nails that very deep savoury flavour, and the colour is perfect. The method is key.

https://www.harighotra.co.uk/tomato-base-restaurant-sauce-recipe

Hiya, it's been a while! Hope everyone is keeping well.

I wanted to post a picture of my vindaloo, as along with my CTM it is the only other dish that I now have consistently up to the standard of my favourite BIR. For me one of the key ingredients of this Vindaloo is a filthy hot, smoking, pan. This Vindaloo has extra garlic (sliced) as per my request when I order.

The other dish is a Rezala that I whipped up tonight. It's based on the now closed Tandoori Lane restaurant in Fulham's version. The oil dripped on the Rezala is reclaimed from my base.

The crunchy bit/s ! I've seen it mentioned on the forum a few times, and certainly recall finding it in more than a few BIR curries over the years...but what is it? Could it be a half teaspoon of hing? And on that note, are there any main dishes that use onion seed?

Last weekends efforts. Was really pleased with both, but the Chicken Garlic Chilli was the winner for me! Left the chillis whole so the wife could pick them out. The tikka in the Dopiaza is done with boneless thigh meat. Always cooked on the Weber.

Here's the curry