When I use passata when making the curry it is always a bit too tomato-ey BUT if thats all I have then I use a bit less and water it down a little. Maybe you could do that? maybe a third less and replace that with water?

That's great news.Remember although a madras should be fairly hot there is no one stopping you making it as mild as you like.....
My husband doesn't do spicy so when I do his madras I use a mild madras powder, less black pepper and  little to no chilli powder. He loves it!

I made a lamb madras last week and pre- cooked the lamb for 2 hrs and it was very tender.Glad you are having success with your creations

I don't do prawns but love all fish. I would not have done a pre cook with fish stuffs. It only takes a few mins to cook any how so youhave a sure danger of it being chewy

If I was doing fish/prawns though I would do extra hot chilli and lots of lime juice with some nice crispythin sliced veg. A bit Jalfrezi style but with a nice light sauce

What are you going to do.....have you decided?

OMG!!!! That all looks amazing!
(Think you might need a bigger plate/bowl  )

The naan is probably the best I have seen. Just as I like (nice and crispy) but light as you like.

Awesome food!!

Looks delicious Chewy. I love veg and that looks like you could even get away without the chicken.
Yum! 

I always weigh the "balls" they work out around 157 grams each if using 50grams of sugar and as to the liquids I use 200grams of milk and 300 ml of water and add the extra 30 ml if needed

Its a great transcription Garp. Couldn't remember who had done it but I had copied and pasted to a word document ages ago.
I don't need the recipes now for my rice/ curry/ naan exploits but they are backed up in a recipes file just incase I get a knock on the head.

will post my madras recipe tomorrow on the main board. Off to bed now
#hardcore partyanimal #NOT 

Naan Bread
Ingredients:
1 egg, beaten
200g milk
8g baking powder
2g onion seeds
100g sugar
1kg self-raising flour
Method:
Put the egg, milk, baking powder, onion seeds and sugar into a jug and whisk.
Leave for 30 minutes whisking occasionally.
Put the flour in a mixing bowl and add the mixture plus 330ml of water.
Mix together til you have a dryish dough ? don?t overmix.
Put in a tub, cover with cling film, pressing down, and leave for 2-3 hours at room temperature.
Rub some oil on hands and punch the dough down, tearing it away from the sides of the tub. Give it a good punching, then cover again and put in fridge overnight.
Rub hands with flour and divide dough into balls ? bigger than a golf ball but smaller than a tennis ball. Cover with cling film and leave for 2 hours at room temperature.
Dip ball in flour ? squeeze flat with hand then dip in flour again.
Press out on worktop then roll out to a disc.
Brush oil on top side then put disc on cushion ? oiled side to cushion, stretching the edges gently to desired size.
Spread some water liberally  around the edges of the disc then over the rest.
Slap disc onto pre-heated tawa.
Almost immediately, bubbles should start to form. Leave for a few more seconds then turn over tawa and hold the naan about 3-4 inches from the flame. Move it around in circular motion.
After a minute or two, naan should be done.

I only use 50 g of sugar and no onion seeds

That's a sure possibility  :-X