Hi CArl

You can reduce the garlic to whatever you feel comfortable with but it will no doubt alter the taste somewhat.

Personally, I would keep the level of garlic in the base the same, but omit from you final dish.

Ray

Hi Ian,

Sorry mate, I think I've caused the confusion here as I've posted it contrary to my instructions.

Add the coriander, after you have added the 1.5 litres of water.

Hope that helps, and good luck with my base.

Please leave feedback mukka, good or bad, it's all good

Ray

Quote from: Eternalian on October 15, 2010, 04:26 PM
Cheers Ray for your speedy reply

No problem at all mate. 

I'll be at Old Trafford tomorrow to see if that Rooney can get going.  Maybe if they dress West Brom up in stockins and suspenders, ( why does Domi spring to mind?) he might start to perform lol.

Ray

Hi Ian,

Thanks for the comments on the base, glad it's turned out good for ya.  As for a decent Madras recipe, this is my version https://curry-recipes.co.uk/curry/index.php?topic=5061.0 but there are many others that you may want to try https://curry-recipes.co.uk/curry/index.php?board=52.0

I use 300ml per curry, so you've got enough for 10 curries there, which is spot on, that's what I have when I make this size version.

Freeze it, no problem.  I use them "pour and store" bags, with the sealable tops.  When I want a curry in a hurry, I just pop a bag in hot water for about 10 mins, and it's defrosted.

As for the Albion, yeah, they defo deserved their draw, although Van Der Sar, give it to them on a plate. 

Wolves aren't too bad either mate

Ray

Hi Ian,

Quote from: Eternalian on October 16, 2010, 11:55 PM
Ray,

thanks for your speedy reply.

Sorry to labour the point but what you're saying is the 300 ml is per individual portion.  Does that means that the ingredients shown on various recipes are also per individual portion?

Many thanks Ian

Yes, all the recipes on here, unless stated otherwise, are for individual portions.  The reason it's done that way is because that's the way the BIR's do them. 

Don't be tempted to double up the portion size say, if you were cooking for two, it doesn't work that way, don't ask me why?

Now 300ml may sound like quite alot initially but it really isn't.  If you follow my instructions, you will see that the base gravy, will reduce the longer you cook it, leaving you with a restaurant size portion.

The best thing to do, cook one dish (Madras if you like) then empty it into one of those plastic takeaway tubs, put the lid on, cook your next one.  If by the time you have finished cooking the last one, the first one isn't hot enough for you, just pop it in the microwave for 30 seconds.

Just one more thing, when reducing my base in the final dish, it will release a bit of oil.  That is intentional as I like my curries oily, like the BIR's.  If you find that it's too oily for you, no problem.  Spoon out what oil you don't want but do not throw it away!  Place a piece of kitchen towel in a sieve, and strain the oil into a container.  Pop this oil in to the fridge, and use it on your next curry.  Trust me, it's like curry gold, and the smell is awesome.

Hope that helps geezer,

Ray