Hi,

ok, done the BE base on friday and a madras yesterday.

well a particular taste was there but I was not really impressed and am sure i have a lot more to practice and learn.  The colour of the chicken madras remained quite orange rather than reddish even in view of the fact that i included paprika with the spice mix in the base which is optional.  I also used 1tsp kashmiri mirch as the chilli indicated in BEs recipe...there again not really anything very spicy.

What do you think is the next step to improve taste and get that dark red/brown colour of a madras?

thanks
emann

thanks to all...i have now returned home from overseas work and plan to use this wkend for some base and curries next week.

will keep you advised.

emann

Hi Santa,

thanks for the reply...the question is this...i saw the BE document on your link and it is the one I am following.  My question is this: the recipes in this file can be followed for both the curry base with the radishes and the one given at the very last section of the file without modifying the quantities of the spices especially?

This is just the answer that I am after.

Thanks
emann

thank you for the replies.

i know of the recipes in BEs article but i understood that these are to be used with the second method of the base (the one that uses radishes) which is followed by various recipes.

my question is that these recipes can so be used also with his other last curry base in view of the fact that the quantity of spices and type and quantity of ingredients in the curry base is different....is there a need to balance some of the items in the madras curry for example when cooked with the last update of the curry base.

thanks
emann

Hi,

I am new here and just found this site and would like to try my hand on the BE curry base.  I am referring to the recipe found in the pdf file Bruce Edwards Curry House Cookery Complete.

In the last section of this file, there is a recipe with the ingredients and method for the curry base, then a section on "Preparing it for use" and then a section "And now the Curry".  In this section there is a recipe to prepare the curry meal itself which does not actually define the recipe as a vindaloo, a madras a jalfrezi, etc.

The question that I have is this.  Is this base only to be used with the recipe in the same pdf file in the section "And now the Curry".  I imagine not and so would ask how can you prepare and use for a vindaloo or a madras chicken.  These are my favourite ones and that is why my interest however from other recipes in the forum they sort of show first the curry base and then a vindaloo or a madras to go with it...the BE base then just says prepare a curry. 

Can anyone give some details how to use this curry base and a good recipe to go with it for a madras and a vindaloo please.

Regards,
emann