Hi Razor. I use Tbsps here. It's:

1 turmeric
0.5 asafoetida
1 cumin powder
1 fenugreek powder
1 paprika
1 turmeric
1 garlic powder
1 methi leaves (rubbed)
1 coriander powder
0.5 chilli powder
1 mustard seeds
1 madras curry powder

Normally I mix around 3 heaped Tbsps of this with a little water to make a paste and fry off after I've added the usual 1 tsp of garlic/0.5 tsp of ginger. Then the rest (ie. tomato paste etc. etc.)

It's very spicy but not hot.

Hi everyone.

Don't get me wrong, this was still yummy, it's obviously my fault and I must have been having an 'off night' 

I think it was down to me washing my chicken and some excess water got in there and I didn't get rid of the moisture well enough.

Also I've never used CA's spice mix before. It's lovely but isn't as spicy as my normal mix (which is no bad thing, I just need to add more)

Big thanks CA.

I made this last night using your base recipe too CA. Didn't work for me personally, I found the consistency a little runny and the flavour under - spiced.
Next time I'll reduce the oil, double the spice and fry off the chicken separately.
Cheers though 

Well. I just made a very small portion of this sauce using a few well-guessed 'lobs' in the pan.
It was very yummy. the wife and kids all had a teaspoon full of it straight out of the pan and loved it. Very pungent, just how I like it. It also started to go toffee-like almost instantly.
An initial thumbs up from me. I'm definitely using this tonight now.

I'm doing his tonight using the same method because I'm very intrigued. My madras' always turn out beautifully using all the other recipes on here so this will be a big test.

Report to follow.

I just want to say thank you to CA for this recipe. I made it last night and it is the nicest curry I've ever made.
I replace the almond powder, various milks and coconut block for a tin of coconut milk (I'm lazy) and the result was astonishing.

The only trouble is, the missus reckons it's the nicest curry on the planet.

Time to roll up me sleeves again!

I'm having a crack at this tomorrow, can't wait as it looks yummy.

Pics will follow 

I made this yesterday, CA.

Couldn't believe how well it turned out and my guests were very impressed.

I added fennel seeds and a pinch of garlic powder to the mix and it seemed to work well. It was bursting with flavour. To be honest I didn't expect it to taste and smell so good.

Anyone reading this who hasn't made this superb recipe yet. Do it!

Thanks for all your hard work CA 

Well I can honestly say after trying 4 bases previously, this one is very moreish in it's basic form. The missus and kids thinks it's like liquid gold!
Can't wait for my bhuna tonight 

Darlington FC.

I'll get me coat.