Have tried so many base sauce/madras recipes over the years but none have come close to what I am after....there must be someone out there who knows how to create an orange coloured curry typical of what you get nowadays? Lightly spiced, thick sauce but not overly oily, with a nice subtle flavour. I have tried reducing spice content to 1tsp but that doesn't work, it just ends up bland. I see a lot of brown coloured madrases being made on this forum which is not what I am after at all. If anyone knows how to help me I will be eternally grateful!!

Hi all, I think this is my first ever post, but been cooking curry for 20 odd years. Just accidentally came across "Indian Restaurant Cooking" channel on youtube, these are the ones that interested me....

base gravy: https://www.youtube.com/watch?v=SBi-XEg288U&t=2s

tomato paste: https://www.youtube.com/watch?v=YEMLSW1dj6A

madras: https://www.youtube.com/watch?v=e4AB6ghgtv0

They use evaporated milk in the base and red food colouring in the tomato paste which explains why curries look so red...

Anyway I hope this is of interest, I will be trying this base once I have used up my current one which is from Mick Crawford's first book...