Made a couple of madras curry's for the Mrs and me tonight and very tasty too

but they were a little on the thick side really but I am finding I have to use the best part of a tablespoon of spice mix plus 1 - 2 teaspoons of kashmiri chili to reach an acceptable flavour but this leads to being quite a thick paste mopping all the oil up in the pan ::)The local BIR's curry's seem to be a thinner consistency but retain that lovely savoury flavour (not always though :

)This got me thinking that if the base was quite heavily spiced I wouldn't need to add so much spice to the finished dish and so might not end up with such a heavy sauce

On the other hand I am using curry2go's base and spice mix at the moment and the base is quite heavily spiced but still need a fair amount of spice mix for a decent flavour,I could add water in the final dish to give a thinner consistency but this tends to weaken the flavour.