hi all

I'm doing curry for 20 at my house
I'm a handy enough cook,

the only base i use is mark j's,
but would like to try Darth's due to its popularity

Is there any point in doing the base separate
as it will all be used in the dish?

I have made curry for 16 before
but I had loads of base in the freezer,
i have no stocks of base at the moment.

any thoughts on a favorite mild/medium recipe
Mine are usually on the hot side of things!
but i want to suit the masses,

I could be tempted to do one of camellia punjabi's authentics

how would you approach it?

cheers

4

hi all

just thought I'd share my experience

i have made mark j / blades - "10 onion base" twice
and the second time it was amazing

I made the following modifications:

Quarter the chili powder and used four of the fat green African Chilis - deseeded
Double the amount of ginger and garlic - I used fresh
used "MDH" Chicken curry masala powder - from asian grocers

The final dish:

Chicken for four people
1" cube of creamed coconut - added towards end
tsp of methi - soaked for 10 mins - add 10mins from end
tablespoon of "MDH" Chicken curry masala powder - from asian grocers
heaped tablespoon of "total" fat-free fromage frais "total"
juice of one lemon - at the end

it was by far far, the best curry i have made and was so close to my local madras

I just hope I can reproduce it on demand

Regards

niall

hi all

anyone made a soup from the gravy?
mullingatawny springs to mind

any thoughts

rgds

niall

hi all

Im a noob

What in general opinion is the best base here?

Has anyone used the one off thecurryhouse.co.uk
any thoughts? - its the only one i've used

regards

....niall!

hi all

curry fan, and all that

my holy grail is to replicate my local madras

I,m a decent home cook

Ciao

niall