Hi All,
Made my Saturday night Madras last night following the same recipe I had from the T/A Chef as in my previous posts.Last nights Curry was the second Madras I have made using the recipe ,the first ( last week )was delicious :)This weeks was not quite as good and the only change from the original recipe was 1 extra teaspoon of Chili.The Curry tasted too rich which made it a little sickly tasting ( still eat it tho ;D )A couple of points perhaps you might like to comment on -
1, I think I may have cooked the Curry for too long ,perhaps this is what caused the 'over rich 'taste ?
2, I use a Wok for my Curries but the Chef at the T/A used what looked like an Omelette pan

and he had no spitting and popping like I get ( my Hob and surrounding area looks like a Curry Bomb has exploded :

)The Chef had no 'flames' whilst cooking as has been mentioned on the Forum and it seemed a very relaxed ,clean ,and quick method of cooking.My Question is - It seems that ' Hotter the better ' cooking temperature is the way to go , but I'm not so sure

Your thoughts please.