Topic: CT's madras - my latest effort

[curryhell]

It could be down to the chilli powder, the base, the mix powder, the tomato paste (with possible food colouring or containg tandoori masala, to name but a few or simply the effect of the flash.  Ignore the colour and just go for it.  You won't be disappointed 

[Stephen Lindsay]

I'm with CH on this one, I don't get caught up in whether a curry is the right shade or not. Some people on the forum talk about "old style" curries, i.e. from the 70s or 80s and I certainly do recall from the late 70s / early 80s that curries were more brown and less red but hey I've made a Madras that is brown and I've made one that is red (I went through a red phase using colour), but as long as it tastes right that is the main thing.

[DonnieH]

Well made it last night and it was really nice. Mind you I thought Kashmiri chilli powder was meant to be mild but not the MDH one I used. Was quite hot.

To make it a bit calmer for my other half I added a small cup of water/coconut powder and half tsp sugar and the feedback was very positive.

[Edwin Catflap]

Hi Donnie

Glad you liked it, its a good recipe. With the coconut you have essentially made a Ceylon!

Ed