35 onions...peeled and chopped in 10 minutes...CHOP CHOP...sh1tty old knife....great technique

very good video. Thanks

my mate used to love a mince madras. Never seen mince mixed with chicken though.

Spiced oil makes a guest appearance too..... (shhh...don't mention the spiced oil)

Water from a yellow container....how do we know it's only water???

As far as we know the "secret" ingredient could be in the yellow tub under the guise of water

Looking forward to the book

Cheers

after portioning up the next day when base had eventually cooled...(was still warm at 5.30AM after turning off heat at approx 11PM)

I ended up with TEN 300ml portions of base.

tis all my humble old pot would hold to be honest

(my grannys old soup pot.....it's seen more action than Jordan )

forgot to say.....
I used one quarter block of creamed coconut
and...
Fenugreek LEAVES as per video..

cheers

here we go...step by step to my curry nirvana...

35 onions chopped in 10 minutes...CHOP  CHOP...into the pot we go...


after a couple of hours bubbling away...notice how much the onions have melted already...

the spices all ready to be sacrificed to the Great God of the Curry Pot.....


spices chucked in....


after a wee while simmering away


nearly there thank God..its now half past 11 LOL


blended...job done...wonderful aroma...wonderful taste


just need to sort out a good madras recipe now...

BB1...Thanks again...Legend

ROFL.....you gotta laff...(from previous BB1 threads)...5 Kilo onions..NO...2 Kilo onions...NO...25 Kilo onions....NO.....BB posts a new improved recipe....many thanks BB1....legend

ffs...this debate is lasting longer than the Falklands war.....

radiohead 2 meter sessions from 1995...awesome

High and Dry
Fake Plastic Trees
Street Spirit (Fade out)
My Iron Lung

http://www.youtube.com/watch?v=FFFhOjT3lX8

to put my case to bed , so to speak, here were MY circumstances...

I was off work seriously ill for 3 weeks for which I didn't get paid. In other words...SKINT

couldn't afford a TA. couldn't really afford much to be honest as my mortgage/family comes first

Spotted this Beef Madras from Icelands chiller cabinet and thought....."I'll have that!"

Subsequently took curry home and added a couple of things as my OP...BANG..... a great tasting 2 quid curry was born

made some rice, home made chapattis and have been eating the same combination every weekend for the last month....

mrs spicy,

you tell me where exactly I called you a food snob...correct..you can't

also tell me where I said that those who disagree with my OP are food snobs...you can't

The sole reason I inserted the words "food snob" and "afficianado" was because I KNOW that these people exist and if it ain't home made or bought from Marks & Spencers for instance, then it cannot be any good.

as stated previously, you do not personally know me so how can you judge how much time and money I have to spend on cooking a curry....just because YOU can does not mean I (or others for that matter) can.

have a look here...   wwww.paranoid_wannabe_currychef.com