This looks like a good dish to try out,thanks for re-posting it.
Some similarities to the very successful one i always use & a large proportion of that recipe was given to me from my local Bir/Take-away.
As soon as i try it I'll post my findings.

.....DARTHPHALL.....

Hi mate, was it Bruce Edwards madras?

Made two recipes of this base sauce , each with its own blend of garam masala...the result quite good , but each recipe had its own unique flavor  because of the contrasting ingredients of the masala . Garam masala can present a strong influence on a base depending on the spice blend .

CC

Quote from: CurryCanuck on January 17, 2006, 06:29 AM
Made two recipes of this base sauce , each with its own blend of garam masala...the result quite good , but each recipe had its own unique flavor  because of the contrasting ingredients of the masala . Garam masala can present a strong influence on a base depending on the spice blend .

Too true! Gary, can you please advise exactly which blend of Garam Masala you and your friends used, in order to get such good results Otherwise it could be 1 dsp of almost anything!

Regards
George

hi guys and girls

just finished making my onion gravy it smells and tastes yummy.did change the quantities alittle more onion 6, added more water 1.25ltr, 2 carrots again 4-6in, 1 1/2 green peppers more oil approx 2 cups( remove before blending and ,its a deep red colour, then return to gravy)  whole tin of plum toms blended and 2tablespoons of tomato puree, used tablespoons of spices not desertspoons 3/4 tbsp salt and added 1/2 bunch of coriander. (you can put a couple of tbsps of veg ghee it does add something to the final dish). remember BOIL 30mins SIMMER 30mins blend added hot water to a soupy consistency before returning the oil to the pan and it will last a week in the fridge covered.

recipes posted vindaloo use more oil in the recipe to cook the sauce add a little of the juice from the cooking of the meat or veg adds a nice touch use more tom puree say 1 1/2 tbsp watered down ( small tins of tom paste from asda 7p & 19p mix with same vol of water) add more rajver masala 1dsp.

for a madras you know most of this anyway same as the vindaloo less chilli , use lemon juice not vinegar and add 2 1/4 of tomato just before the end some use prefried onion some add coconut some add almonds your choice but keep it simple

medium curry just follow bruce edwards recipe with the exception of not using the fine green pepper

bhuna - add 1/2tsp of chilli  green peppers and onion and cook to dryish consistency

jalfrezi- add same as bhuna plus chillies and mo

korma- if this is your favorite dish because you cannot have the heat reduce green chillies in the base to nil.
2-3 tbsp of oil 1-2 tsp coconut powder 1-2 tsp of almonds 1 tsp of rajver masala 1 1/2 ladles of gravy 1tsp sugar 2-3 tbsp cream 1 tsp of butter.  heat oil not hot  add coconut powder, almonds rajver masala and 1/2 ladle of gravy mix well and heat on high for 1 min  add the chicken and bubble for 1 minute add the gravy and sugar cook for 3-4 minutes then add cream and butter stir well and heat for 2-3 mins then serve.

dhansak- 3 cloves of garlic 1 medium onion 1/2 tsp of chilli powder 3-4 sliced chillies 1-2 tsp of sugar 1/2 lemon juiced 1 1/2 tsp of rajver masala fresh coriander and precooked lentils ( tarka dhall)
fry garlic til brown fry onion light brown ad spices sugar lemon and chillies mix well 30seconds on the heat donot burn so stir constantly add lentils mix in  then add chicken and gravy simmer for 3-4 mins garnish and serve
well i hope you all enjoy trying these out some are from rajver but if all else fails use the bruce edwards recipes exept fenugreek

cheers
;)gary