Ok.one way and another today has not been a good day but without boring anybody with the rest of it I did actually bite the bullet and do a 7l bucket of this to spec including precooked chicken done yesterday. I then rolled out two portions of Highland Madras for a four handed tasting.
I am not going to write loads but suffice to say whilst finding the ' base ' reasonably flavoursome albeit a tad oily my suspicions were compounded in that this is not a base gravy but a finished sauce and therefore limiting in how it will effect the taste of any dish it is used with. The Madras was ok for me but the other three tasters were not impressed at all. In fact they really did not like what they described as a tackiness and rawness to the flavour. Might be my cooking, accepted but the final verdict is that I will stick to a 'proper' base in future that can be used as the building block to a multitude of curry delights. Not exactly muck but limited in its potential use and certainly not worth murdering another batch of onions for.
End of and no offence meant to anybody. My post, my opinion and that is the end of that.
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Topic: Glasgow curry base sauce (read 258,020 times)