still need to read further into Alex Glasgow - looks interesting.
anyhow - had to give this ago. most exciting thing on my curry radar for a good few years.
made the basic base and still mashed it - gut feeling blending is ultimately going to be adopted as the mashing really is hardwork. this time i left the oil in the base and did not reclaim. i also put half the oil in the sauce and half in the base (ie 2 tbsp per portion in each - making 1 chef for me in total)
also has a 1st stab at the No3 Madras sauce. you live and learn and would blend more things next time but on the whole was very pleased with method and resulting taste. i cooked it (so to speak, cooked out the chilli powder and heated the rest) in the kitchen on my 1kw hob - worked really well.
all set up for a hot fry tomorrow Saturday to be followed by a Chewytikka Red CTM Sunday.
going to adopt: sauce, base, fry approach (just like the chewytikka video for CTM).
this is all of course pure guesswork based on the few words of wisdom from the manager at my fav local restaurant.
so far if it works then it really is a breeze and has many benefits. as i say real excited.
also going to try out the maillard hot fry thanks to mambo.
Mashed Basic Base:

Cooked "heated" No3 Madras Sauce

No3 Madras Sauce 1st Go recipe
