I still have a little bit of base left over, around 1ltr i think. But i was tasting the base as i went along and it didnt taste of garlic at all really.

Right now i've got a couple tubs of the finished madras and wondered if there's anything i can add to it to maybe lesser the garlic taste when i heat it up for another meal?


Also for next time, would you reccomend ditching the garlic puree (tube) and going homemadefor the base. Or just using say half a garlic bulb when cooking the madras?

Wow, what an awesome recipe

Spent the best part of the day making the base and then continued on to the madras stage.

It's by far the best curry i've made, the consistancy was perfect as was the madras color.

The only drawback was the garlic was a little too overpowering. There was some nice heat and some real flavour trying to get through but the garlic taste kinda overpowered them.

In the base recipe i used a garlic paste out of a tube, could this have been a little too concentrated? Personally i thought the base turned out fine and didn't taste of garlic - just a nice warm spicy veg soup.

For the madras i did add a whole bulb of garlic, perhaps it was a big bulb i don't know...

Anyway i've now got a lot of curry left over to freeze - does anyone have any suggestions what i can use/do to some how tone down the garlic taste or neutralise it for when i finish of this recently made batch?

Oh and thanks DARTHPHALL for sharing this recipe!

Hi guys - so glad i found this place!

I'm hopefull gonna attempt Darthphall's Madras tomorrow ( https://curry-recipes.co.uk/curry/index.php/topic,674.0.html ).

I've sourced all my ingredients today but for some reason i cant find any Ginger puree anywhere.. so im thinking i can just make my own using fresh ginger and possibly a fresh garlic puree too?

Does anyone have any tips on how to do this?

Thanks guys!