Hi Derek,

I find adding tom juice to the curry at the start adds the tomato flavour I like, adding more puree doesn't work.  I use this in a madras and a vindaloo.

Hi Darrin,

Welcome to the forum 

Jerry I find the addition of passata or tin tom juice is the key for me in a madras, lovely.  The chopped coriander floating in it I actually copied from a BIR near where I live, all their dishes come served like it unless you specify otherwise, I go over the top sometimes as I love the stuff 

Thanks Josh, I will post recipes for both, my madras is how I like it though and probably not standard BIR.   

My latest creations

Can't wait for the full reoprt Panpot, nice one 

Hi plugsy,

Do you mean you added water and reduced down while making the curry, how much water and how many times did you do it?

Cheers
cK

Welcome to the forum russlec, you will find everyone on here is mad about curry and you will fit right in 

Welcome to the forum Colin, please let us know how you get on 

Your spot on Graeme they just don't exist, The Curry Secret comes close but still way of the mark in my opinion.