Hi all, I think this is my first ever post, but been cooking curry for 20 odd years. Just accidentally came across "Indian Restaurant Cooking" channel on youtube, these are the ones that interested me....

base gravy: https://www.youtube.com/watch?v=SBi-XEg288U&t=2s

tomato paste: https://www.youtube.com/watch?v=YEMLSW1dj6A

madras: https://www.youtube.com/watch?v=e4AB6ghgtv0

They use evaporated milk in the base and red food colouring in the tomato paste which explains why curries look so red...

Anyway I hope this is of interest, I will be trying this base once I have used up my current one which is from Mick Crawford's first book...

They've done the rounds a few times on the forum. Not convinced by the madras though with naga chilli in it. That's not to say it won't be a good curry but I don't think it can fairly be called a madras. Cream in the base has cropped up in a few other bases too, but the quantity of mix powder in there seems excessive to me. I wish they'd just show how they really make their base rather than a scaled down version.

this is a very good video
but don't be confused by the editing
Part 1 starts at about 3 minutes in, with the frying of the garlic
Watch to the end, then go back to the start of the video to see the rest

A madras is a very good benchmark of how good a curryhouse is
But here we have again another recipe
No fenugreek leaves?
Naga paste?
What's the spice mix?
I'd love to try it, but have no idea what it would taste like
I love this chap's videos
He is enthusiastic and very helpful