i,m pleased i stumbled across this thread,cos i always found it strange that my currys tasted better not just the next day but just by letting it cool right down then re-heating it...the indian taste is a lot better and more like a resturant or take away

cheers for the tips guys,ill blend them and freeze

hi,my chillies are starting to redden very nicely,I'm thinkin of chopping them and putting them in jars,just wondering what i put them in so they don't go off...maybe oil or summit.i could dry them but i prefer the ones you get from the shop in the jar...cheers

hi i was just wondering if there was a recipe for kebab shop chilli sause on here,my chill plants are starting to bear fruit and i need something to use them for...cheers

cheers

hi
can anyone tell me what makes a madras redish in colour as i cant seem to get the right colour,i know it should be all in the taste,but imo if it looks like a restaurant/takeaway dish then it will taste more like one,mine come out a more brownish vindaloo,or bhuna colour,is it paprika or red food colouring....cheers

cheers for the replies.
it's definitely a watery liquid so i'll cook it a bit longer and see what happens,if not then it's most likely to be through freezing.

cheers

hi all
im newish to this site and have tried a few madras,vindaloo and bhuna recipies i have found on here and i have enjoyed them all.thing is tho when ever i put the curry on the plate(be it with rice or chips)i get a watery liquid appearing(could be oil/or water)
any ideas what im doing wrong,or is there a way to stop it???
cheers

cheers for the helpfull links,i suppose everybody has different tastes,so experimenting with the base sauce to find out what ingredients i might want to add or take away.

hi
im new to the forum and after searching for the recipe for a takeaway madras ive noticed that there are several and they seem have different takes on it.....could anyone give me the closest version to my local indians....cheers all