I don't think the brand of spice does matter too much, espcially for curry powder as the only time I use it would be a small amount in my spice mix.  I've never put curry powder in a curry and how different can corriander and cumin packet spices be??

My 1st attempt at Pete?s Madras

Base ? Same as KD except for:

Boiled all water 1st - I?m into baking my own bread; I was told to do this as it removes lots of impurities that can affect the rise.

Passata instead of tinned tomatoes - I don?t use tinned tomatoes as when blended the seeds break up and impart a bitter flavour.

Oil ? From reading posts on here I have found that using the skimmed oil from the base gives a richer final flavour, so I added much more than KD instructs.? I used up the last of a tub of Ghee I had in this gravy, but will use regular supermarket vegetable oil in future.

When cooked I skimmed off as much oil as I could and stored this in the fridge.

Meat

Chicken ? I don?t like seafood so used chicken instead.

Pre Cooking meat ? I cooked the chicken as per KD, however I had not reserved any of the base before adding the fried Passata so I just used a bit of the final gravy.? I used some of the skimmed oil from the base and after cooking the chicken sieved it back into the stored bowl of oil.
The chicken tasted really nice on its own, much better than when I?ve used the green pre onion base.? I recycled the

Now on to Pete?s method (Many thanks Pete)

For the tomato paste I used a little tomato puree with equal amounts water.

I followed his instructions to the letter.

My main observations were:

The garlic/ginger puree did indeed just turn browner, and not burn, when added to the oil it caused a frothing action.

I really thought I?d messed up when I added the spices & ? ladle of gravy, as Pete states I had the gas on high all the time and I thought the spices had burned.

The final dish was however excellent.

I am very happy with the results and would make again.

Hi spellbound

It's good to see that you had success, but how did it compare with what your local curry house produces? Did it have a similar taste and smell?

Quote from: spellbound on November 10, 2005, 03:26 PM
The smell and taste were spot on.

Well that's another nail in my curry making coffin then.? ? I've copied it as exactly as I can and it still doesn't have the smell or taste of the curries I am used to. Pete will be pleased to hear it though.

To post the pics: there is an 'additional options' link at the bottom left of the posting window. Click on it and it allows you to attach pics etc.

It will be interesting to see how you think the bruce base compares to the KD, make sure you let us know.

Hi Spellbound,

Have you tried posting them to the pictures group?

If that doesn't work use a free hosting site like imageshack and post the link here.

cK