hi

Ramirez the amount of stock can be adjusted but i prefer to add extra stock in final recipe (saves freezer space in a domestic situation)I will add a madras recipe in the next couple in the next few days

 hi it came from an old friend who has worked in several Glasgow restaurants ,I usually add  two 1 inch peace's of thinly sliced ginger

 ;D here goes for the Glasgow base.

8 onions
8 cloves garlic
bunch coriander stems
1 red pepper
6 celery stacks
6 carrots
peace of ginger
1 or 2 chillies depending what you are making from base
half a pint veg oil
1 tin tomatoes
3 tsp fenugreek
3 tsp cumin
3 tsp coriander
1 tsp turmeric
2 tsp paprica
1 or 2 tsp hot chilli optional
1 pint chicken stock

chop all veg add oil fry gently for 5 mins then add spices and fry gently for 5 min add the chicken stock and simmer till cooked then blend and add salt to taste