Sorry it's another base, it's no different I've just spent some time reading comments and have made a recipe that I'm going to try, it's a mix of recent bases from this forum and just wanted to see anyones suggestions before I try it this weekend. Highly influenced by currytesters, which is based on Bruce Edwards with additions of Kid Currys, plus users comments.

Have not decided my exact final method yet but was thinking these ingredients;

Onion 2lbs
Carrot 8oz (25%)
Coriander fresh including stalks 1oz
Red Pepper Half (3oz)
Celery 1 sick
Garlic/Ginger Puree 1oz of each (blended first)
Tomatoes 2 medium fresh
Tom Puree 1 heaped tbls
BE Spice mix 4 level tbls (no paprika)
Salt 2 tsp
Chilli Powder 0.5 tsp
Ajowan pinch
Oil 400ml
Water 4.5 pts, plus adding more whilst on simmer

Thoughts appreciated.... What would you change.

Hi all, my old local in England used to serve me up a dish (when I fancied a change) but I can't remember the name. I've never seen it on another menu before but this is what I remember;

1. I could never pronounce it, it began with M and a fairly long word, I want to say Mulligatawny like the soup.
2. It's very, very sweet and sour also with allot of heat (maybe they added more heat for me I don't know)
3. The consistency and color looked like a madras/vindaloo.

So if anyone knows what I'm talking about and has the recipe, I would be very grateful.

Hi,

I've had a love for Indian cooking at home since the early 90's and cooking up a restaurant style curry's, appetizers, rice and breads.

It all started from Pat Chapman's book's. I've recently acquired his books again because when I moved to the US I lost them and have started cooking again (freezer is loaded with the Curry Masala Gravy from his Favorite Restaurant Curries book at the moment) and seeing the books are fairly old just wondered if you guys can give me any links to your other favorites maybe newer recipes. I found a good one on www.Natco-online.com that I might give a go, anyone tried that one?

Thanks,

Chow