Topic: Madras curry cooked at home takeaway style video & recipe.

[h4ppy-chris]

Thank you michael.t.

[JerryM]

h4ppy-chris,

you've entered the premier league for sure.

a couple of thoughts worth trying: leave out the 1st lot of coriander (the methi suits a hard fry) and leave out that 2nd addition of base leaving the existing ingredients to cook off more checking the bottom of the pan now and then and no stir

ps will give this a try. i want to see how a higher mix powder works and never used as much deggi before. i will use lemon dressing

[h4ppy-chris]

h4ppy-chris,

you've entered the premier league for sure.

a couple of thoughts worth trying: leave out the 1st lot of coriander (the methi suits a hard fry) and leave out that 2nd addition of base leaving the existing ingredients to cook off more checking the bottom of the pan now and then and no stir

ps will give this a try. i want to see how a higher mix powder works and never used as much deggi before. i will use lemon dressing

Try it as to the vid and recipe Jerry, it will be good to know what you think. try it out with the mix powder i have put up.
http://www.curry-recipes.co.uk/curry/index.php/topic,11271.msg85464/topicseen.html#new

[Tommy Timebomb]

I did more than take notes, i recorded the hole conversation (YES AM BAD) 

Could this possibly be realeased as a talking book in the near future Chris?

A great vid as per usual and I'm looking forward to putting the recipe and technique into practise.
Thanks for putting this up on the forum.

[h4ppy-chris]

I did more than take notes, i recorded the hole conversation (YES AM BAD) 

Could this possibly be realeased as a talking book in the near future Chris?

A great vid as per usual and I'm looking forward to putting the recipe and technique into practise.
Thanks for putting this up on the forum.

Thank you and your welcome. Let us know how it works out for you mate.

Could this possibly be realeased as a talking book in the near future Chris?

Sorry tommy i would like to but i don't think it would be right.

[currylover40]

Some great little tips there for us provisional chefs, i think i been using to much tomato paste, tendency to put to much in. Thanks Chris.

[harley]

Good stuff there. I on instinct wait till the base is bubbling away before mixing it in fully, seems to be best way to keep the flavours going. I normally put the corriander in after the second base though and give it a medium heat for a few mins at the end like the chef does at the TA.

[haldi]

this is fantastic
It looks just like I want it to look like
Thanks for posting
I must try this
Have you got a base from the same chef/place?

[h4ppy-chris]

Some great little tips there for us provisional chefs, i think i been using to much tomato paste, tendency to put to much in. Thanks Chris.

your welcome currylover40 always h4ppy to help.

[h4ppy-chris]

Good stuff there. I on instinct wait till the base is bubbling away before mixing it in fully, seems to be best way to keep the flavours going. I normally put the corriander in after the second base though and give it a medium heat for a few mins at the end like the chef does at the TA.

Thanks harley.