A tablespoon is 15ml StormSwift, so 150ml equates to 10 tablespoons.

Forget ladles, it's all to ambiguous and confusing!

.

If that's the case then with CK's recipe I can afford to add a little more base without having to tinker with the other ingredients.

I have finally managed to put together most of what I need after reading many many of these threads. I have found a nice Indian supermarket a couple of miles away so all the ingredients are now easily at hand, and a damned sight cheaper than the likes of Asda etc  ;D. This week managed to put it all together and give it a try. Not one for "hot" curries and with having to work out what the kids like this week  : i decided to try out a CTM.

I made Bruce's base http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0
Used Blades tikka recipe http://www.curry-recipes.co.uk/curry/index.php?topic=874.0
A little mint sauce for any extra chicken that there might be courtesy of Cory http://www.curry-recipes.co.uk/curry/index.php?topic=1224.0
Finally CK's Masala http://www.curry-recipes.co.uk/curry/index.php?topic=539.0

All in all it went very well, although time consuming as I've only really done a roast or chips and something before  I really enjoyed getting stuck in to preparing and making everything. Everyone thought that the time was well spent as all loved the result.

The only real problem I found was CK's 3 ladles of base. From what I see from the recipe the base makes up the bulk of the sauce. The Ladle I have is only small, about 3 Tbl, so 3 of these I thought small. With that in mind I froze the base in batches of 8 of these about 24 Tbl. The finished result using all the base was, I thought, of an adequate size for 3 (had to stretch it out to 4). I shall be making it again this Wednesday for 6, so Ill just do the same again twice.

I am looking at increasing the base by a third to make 4 meals. So a question if I may. Will increasing the base this much be detrimental to the overall taste of the dish?

But all in all I have to say many thanks to all here its a real eye opener to what you can produce.

hello all hope theres room for a new recruit.

Never thought there'd be such a lot to making a curry.
First up apologies if this post turns out a little too big

I've tried a few cook book recipes and they are all more like cheap supermarket ready made types.
With that in mind I wanted to know if there is a recipe/s somewhere, anything that may resemble a take away curry. I managed to stumble across your forum, and have been amazed by the amount of info available on the point. Being fairly new to this cooking lark I'm a little daunted at the prospect. There seems to be a lot involved, but at least it all reads easily so hopefully I won't get into too much of a mess.
I have decided on trying the CTM that curry king posted as it should, if all comes to plan, please all in the household. On saying that it also looks more complicated. Could some of you more seasoned pros advise me on any all errors I'm about to make

A curry base,
http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0  Start with Bruce Edwards. This I've read can be frozen for upto 3 months, so plenty more curries once I get it right.

Marinate some chicken
Again looking to Bruce using the recipe in the principle of tandoori cooking chapter.
First Question comes here, whats P.L.J ?

Then the curry recipe
Here I have a few more Questions, excuse my ignorance,
The spice mix I take it that is the one in Bruce's book again also in the FAQ's thread but what is tandoori masala ? I did find a link in a thread but it was broken.

2?x1? piece of creamed coconut (or to taste) What is this and what does 2?x1? mean.
Think thats it the rest I have/can get from the posts in the threads, unless you spot mistakes here.
Then its just trying to get everthing together