Thanks CK for the BIR explanation - it dawned on me after what it meant but typing back seemed too much effort at the time!  And will definitely check out the FAQ's   - cheers!

Well Ray, sounds to me like your madras curry, with the help of Pataks, is similiar to mine - but, I bet mine tastes better than yours  :

Cant we have a scratch and taste section on here somewhere?   

Firstly people - what does BIR stand for - its something Indian Restaurant, yeah?

Hi Ray!  I use the Patak's Madras paste most often - should I post my super tasting recipe elsewhere or shall I put it in this section?

I know I ask lots of questions, but its the newbie's prerogative, surely  ;D

Look's wonderful - can I come over for a taste?  yum! yum!   ;D

Thanks for the welcome people!!? ?;D

I cook korma, madras, the odd biryani and even the odd bombay potato? - but the recipe I do involves mashing the spuds, not whole!

Dont gasp, but I do cheat alot with Patak's curry pastes but I do add my own secret combination of ground spices to give it a little something extra!? and chillies - oh, lots of chillies!!

Need to surf the site a bit more to find some new *from scratch* curry sauce bases and also look for some meat-free recipes for a nice change!

Thanks!

Newbie to the forum but not a newbie in the kitchen when cooking curry.  Absolutely addicted - dont know if its the spices, the chili or what, but get cravings every other day for one!

;D