Somethings happened recently - coz it's nice and quick again 

Cheers guys, getting worried there for a while.

Phil

Cheers Martin   

Phil

Hi all

Just a quick question - How much of the eight spice did you make up?

I'd like enough to do 3-4 curries, so not sure of the quantities of each spice.

Would hate to run out - but I don't want a kilo of the stuff either  ;D

Cheers

Phil

One day someone will come on a thread and say they've bought a mass spectrometer and can identify every element in their curry  ;D

Got a takeaway tonight - It's incredible just how much better/different it was to mine 

Interesting that you only used 1 teaspoon of spice mix - I used more as per instructions.

I'll use less next time for sure. MIne tasted overly "pungent". The earhty taste you get from too much cumin.

I'm in Cheltenham, and am always served a more reddish coloured curry, never brown. (The brown madrases remind me of the pataks/sharwood type jar curry). Although I have never seen food colouring used in my local BIR.

BIR curries for me are a much lighter/fresher taste, rather than the deep flavours!

mmmm.....food for thought  ;D

Cheers

Phil

Stephen - that looks fantastic. Did you only use 1 teaspoon of spice mix?

I cooked the madras last night, and to be honest I wasn't overly impressed by my effort!

The curry ended up looking nothing like yours. It was dark brown in colour and tasted a little overly spiced (too much cumin I think).

I'm guessing during the first reduction I managed to burn the spices somehow

Plenty of base left so will try again soon.

Phil

Great job - thanks very much 

So...just finished a batch of the base ready for tomorrow night.

What mix is everyone using for their Madras? I can see Taz's spice mix but nothing else refering to a Madras (probably in one of these threads somewhere but I can't see for looking  ) Is everyone just adding garlic and chilli at the cooking stage or ginger as well? What about tomato paste/lemon juice/anything else!

Basically....I'm a bit lost as to what to do  ;D.  I want to try and keep a more simply spiced madras, but I could do with a point in the right direction.

Cheers all
Phil

Best I've seen for a long time cheers.  ;D

As for the boobies - what a waist of time that was getting the slacks around the ankles  ;D

Although the one on the left..............No stop it!!!!!!!!!!!!!!!!!!!!

You've hit the nail on the head ThaiExpat, with food regulation (and health and safety in general)

There is an outside possibility of rice causing problems, therefore a commitee of over-educated, overpaid, underworked nuptys tell the rest of us how to live our lives  ;D

These people woud never allow a bacteria to be within a mile of a kitchen....It's fair enough we don't want to eat filth, but they always go too far.

and lets face it...no-one wants to be sued