was the flavour, and the heat for a madras was not hot , had a little kick but not much compared to Glasgow indian curry houses, just my opinion though, going to try yours next weekend, will let you know what i think

Garry

I'm about to try this recipe, but I notice there is no cardamom. In my local BIR they definitely use cardamom pods, so if I want to use them should I put them in base sauce or in the curry later and how much would anybody recommend?

davidr, secret santa,

interesting point.

for me u must put them in the base - i use 4 off per 800g onion. i remove before blending but maybe i shouldn't.

i think it was Mikka who suggested a while ago to try adding 2 off at frying stage - i have this at the top of my to do list. i took this to be to add with the oil and keep in till the curry is cooked.

this raises a few things for me:
1) should i put more in the base
2) should i leave them in the base (that's effectively what happens now i'm using ground roasted powder - TGAD approach)
3) adding them at frying stage seems a tad hassly though and i know my local TA don't fry them.
4) CA's aka spice mix adds them as powder to the spice mix and maybe i need to up the amount.

i'll certainly try frying briefly next week.

Quote from: gazman1976 on February 01, 2010, 09:08 PM
Dont bother with this , its shite

I totally disagree gazman, it's far, far from "shite".  The curry base produces very nice curries indeed, and a very passable Madras, in my opinion.  In fact, it's one of the very few curry bases that produces that BIRlike texture (i.e. flocculated) to the gravy

This base was the first one that I had tried off this site and is still one of my favourites. Must give it another go now that I have more experience and see if it still ticks all of the boxes