Thanks everybody, I'll brush them with oil and do them like this.

Has anyone tried microwaving these, or some other way other than putting them into hot oil, so as not to stink the place out with ??

I bought a packet of this at the weekend.

Has anyone ever used it, and if so, how ?

Well i made it ..... it was nice but something missing ..... probably the spiced oil, but can't see how i can duplicate this method at home.

Hot and sour "fruity" taste is what was missing, but I'll make it again, many thanks

Quote from: Midge on October 28, 2005, 04:43 PM
I am from Newcastle, UK and I have noticed a difference from the currys in different areas.

So I was wondering if anyone has an EXCELLENT North East Basic Curry Sauce Recipe. The currys in Newcastle are about 80% Sauce and 20% vegetables or Chicken etc. You will never find a dry curry in Newcastle, ever. The sauces are AMAZING!!! I live in the USA now and most currys are DRY! and WAY below par compared to Curries Back home.

SO does anyone have a basic curry sauce like the one I am looking for...one that I will feel like I back at home again .....

Even if its not Newcastle, somewhere near.....

Has anyone done a poll yet? if not can you all recommend probably the BEST basic curry Sauce recipe there is, one which is just like one you would get in a take away?!

the madras/vindaloo sauce in the Rupali and Golden Bengali is the best, and the type os sauce I would like to make. Both these restaurants are in the Bigg Market

am making this now, with turkey [of course  ]

Used the KD recipe for the curry gravy.

As I don't have used oil, i'm using fresh veg ghee on this occasion.

I presume [for the prawn madras sauce], I use 1 desertspoon of the spice mix above, where it says "1 desertspoon curry powder mix"

Other than that, I will stick to the recipe, maybe add a little chilli for a "vindaloo" [??]

Will post results ...

woweeee

thanks Pete........will make this asap and post the results, many thanks

Do i take it that this prawn madras recipe is it ??  Or could you post me a link to the vindaloo sauce please, is it the variants of the Dhillon recipe, but usung used oil ?

I've been trying to find the restuarant vindaloo for years ! Most of my recipes are similar to the ones on here..I take it most people "graduated" like me from the Pat Chapman books through to the Khris Dillon books..still searching for "the secret".

My curries are usually very nice, I try small experimentation around Khris Dillon type recipes, mostly adding black pepper, tamarind etc to find the hot and sour taste that I like the best.

If I get close, I'll post it.

it looks very good, but the best ones I have had all have a "hot and sour" flavour, which try as I might, cannot find what
this is. And it is NOT vinegar !  It doesn't seem to be over-done with coriander either.