I came across a thread on this site that used I think 500ml of oil to fry the base vegetables. The discussion then went on to discuss the use of reclaimed oil for cooking the final curry and for pre-cooking the meat. That is where part of this idea came from.

Plus the base I tried at the takeaway was good enough to eat on its own.

The good thing I think about this method is the quantity of reclaimed flavoured oil. That and the base made the difference between good and excellent.

If any of you have a favourite curry recipe that you use let me know and I will try this base on it for you. It has only been tried on Korma and Patia to date and I have absolutely loads left.

hi curry tester

i think to prove you have the perfect base........... a nice bir madras could prove beyond all doubt

as that is what most people can relate to as the "taste"

well done by the way  //

Many years ago now I saw a couple of TV programmes that showed the addition of very well caramelised onions in to the curry at the end of cooking, but not in the base. One said it was one of the trade secrets. I tried this and felt it definitely improved the curries though still didn't get the old taste I was after. Somehow I stopped doing it, so I'm going to try it again to refresh my memory. The onions have to be cooked with a little sugar for a very long time on a slow heat..about 45 miutes to an hour. At the end they are very soft, very sweet and very brown and savoury. In fact this is how you might cook them for a French onion soup (hint hint Bobby!)

Which madras recipe would you  recommend?

Secret Santa

Cant say that I have seen caramellised onions used but what I have seen in a couple of kitchens is the chef deep frying onions and green peppers for a specific dish. It wasnt for my order otherwise I would know which dish it was

WHICH MADRAS ?

thats the question isnt it

obviously if you cook any madras with a perfected base gravy i.e. your one ,, shouldnt they all come out tasting like a BIR

because every different t/a has a different variation on spice/gravy etc

yet they all seem to have whether "good or bad" that certain taste

so in my view any madras would suffice to begin with

                      good luck

Quote from: currytester on September 28, 2008, 03:15 PM
Which madras recipe would you  recommend?

Uncle Bucks Madras has had some good reviews,I'm gonna try it next, I've only made Rajvers Madras from this site but it is very nice.

Quote from: Secret Santa on September 28, 2008, 01:16 PM
(hint hint Bobby!)

noted ;D

Hey currytester

made your base today

all i can say after cooking 3 or 4 bases off here  yours Rocks man

hope the curry i cook tomorrow is half as good as the base

nice one man

ps only difference is you stated a kettle full of water ........how big is a kettle lol

anyway mine turned out a little runny but tastes superb

mark ;D

Billycat,

Which other bases have you tried and how does this specifically compare?

Awaiting your report on the finished curry...

-- Josh