Hi Folks,
Here's my naga jolokia's aged 12 days. I bought 10 seeds last year from an online chilli farm in Dorset along with 10 lemon chilli seeds, planted 6 of each in the propogator set at 25 degrees. Germination score 6/6 with the nagas and 2/6 (so far) with the lemons, unless I've mixed them up  : in that case time will tell.

And here's my birds eyes, this is their 2nd year and they've started fruiting again, grown from seeds I dried from tescos birds eyes.

Hi Folks,
Here's my attempt, they've been on the go now for about 5/6 weeks and appear to be doing fine, approx 4-5 inches high and growing into plants for sure .
We've had a little sun up here in N.E Scotland (at last) and thats maybe given them a boost.


All mine seem to have followed the same growth pattern; from the centre of the two leaves the stalk grows and forms 1 round leaf then continues upwards and branches off occasionally to form "nodes?" of 3 leaves each like a clover.
I'm unsure as to when they are ready for picking/drying, I guess not for a while yet.

Hi lorrydoo,
I made this base a few weeks ago and I thought it was the biz, whenever i open a bag of the frozen base to make a curry it smells delicious, really close to a BIR madras smell (imo).
I made one of the best curries I've ever made with this base, which I put down to the fact I was home alone with a healthy amount of beers sloshing around inside me and I Whacked up the gas ring to scary proportions, got the "toffee smell" when the first ladle hit the pan.
The base itself has a distinct flavour of carrot and coriander soup, unsurprisingly cos I added a carrot.
I'm gonna make it again tonight and I'll take some fotos.
Definitely one I'd recommend.
Mike

Hi folks, heres my tuppence,
I met my local takeaway owner the other day in asdas and asked him how they get the "taste" and he said "our pans retain all the flavours" so maybe chipfryers right in saying that, like the chinese do, only wipe down your pan, don't wash em, like a good omelette pan. Ok I suppose if your using them everyday but...
As for asafoetida I thought that was only used in authentic curries where using garlic/onions are against their religion, however I've tried using a little instead of freshly fried onions and garlic in the main meal to no effect, possibly cos they're in the base anyway.
Cheers
Mike

Hi folks,
Just wanna say thanks to Darth (and to you spencerman for suggesting I try it) for the madras recipe, thats one of the tastiest things I've made. Since this was my first attempt I thought i'd play safe and made a 10 onion base which was originally posted by blade1212 back in may 2005, with the addition of a leek. I followed Darths path for the  chicken and main recipe and was well made up with the result, following is fotos of the finished base (maybe too much pasata?) and the finished madrasses. Next thing for me will be the full Darth base if my eyes can stand the peeling and chopping of so many onions.
Thanks again
Mike

Thanks for the warm welcome,
Can't wait to get stuck in and try out some recipies ;D
Mike

Hi Folks,
Great site you have here and i can't wait to try out some of your recipies.
I'm a Madras maniac (especially for sunday breakfast) and my girl loves Dhansak.
I've been cooking curries for a few years now so hopefully will have something to contribute.
Thnks
Mike