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

[h4ppy-chris]

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?

Thanks haldi, the next time i make my base i will do a video & recipe for you.

[Kashmiri Bob]

Excellent vid Chris!  Good skills mate. Madras looks absolutely lovely.  Nice to see another fan of chips too.

Rob   

[Stephen Lindsay]

between chewy and yourself you have the makings of a film production company! Loved it when the smoke alarm went off - that happens all the time with me! Thanks for posting this Chris, curry looks great.

[Unclebuck]

well done happy looks the biz! thanks for posting 

[h4ppy-chris]

Excellent vid Chris!  Good skills mate. Madras looks absolutely lovely.  Nice to see another fan of chips too.

Rob 

cheers Rob, It's the wife that loves the chips & madras.

[stevejet66]

Looks great, i love chips and a naan with a curry, well done.

[h4ppy-chris]

between chewy and yourself you have the makings of a film production company! Loved it when the smoke alarm went off - that happens all the time with me! Thanks for posting this Chris, curry looks great.

Thanks for your kind words Stephen. If it wasn't the smoke alarm it would be the dog.

[h4ppy-chris]

well done happy looks the biz! thanks for posting 

Your welcome Unclebuck.

[h4ppy-chris]

Looks great, i love chips and a naan with a curry, well done.

Thank you stevejet66.

[Cory Ander]

It makes more sense to me than, for example, worrying about pressures at the top versus the bottom of a pan.

Well good for you George!  Why do you have to add something negative/antagonistic to almost of your posts? 

The question of the possible effect of pressure on cooking a curry base arose in a thread about why "I" can't replicate the taste and aroma of BIR curries.  A perfectly legitimate question.

The question was associated with whether there is a difference between cooking a small scale curry base and a large scale curry base.

Natterjack offered this as a potential difference.  Plausible, I'd say.  And certainly worthy of scrutiny.

The answers, I think, went some way to saying whether the scale of making the curry base is significant or not.

Nevertheless, NOT ONE person has said they have tried both and have, or haven't, discerned a difference between small scale and large scale.

PS:  perhaps you should post your comment in the relevant thread (instead on enticing highjacking of another one again?)