Thanks Josh 

Paul

Hi Josh,

Great looking food there and making my mouth water. Can I just ask what mix powder recipes you've used for those dishes. I still have about 4 litres of CT base made to spec.

Cheers

Paul

Thanks Bob, this isn't a current problem for me but Phil raised the question regarding Chewy's and my comments about "split" curry sauces and I remembered I had the photos from a few months ago.

Cheers,

Paul

Jerry, the picture you posted looks like a nice full bodied curry sauce, compare it to the one I posted earlier. No comparison.

I think what caused my "split" curry sauce as in the photo was a result of me botching up Ifindforu's base sauce. Initially I made it too thick (not enough water added) and I think the curry sauce in my photo was the result of using a base that was too watery as I tried to compensate for making the batch of base too thick.

A combination of a bit too much oil and not enough base material (too much water, not enough blended vegetables) caused my sauce to split into an oily layer, a watery layer and a bit of base material separating out.

Does that make any sense?

Cheers,

Paul

Phil,

Here is a photo of a too oily, badly formed and split curry sauce I made myself:



I think that looks terrible!

Paul

I mean I don't like it when people change the subject of thread headings. It should always be a new thread IMO as otherwise it is like hijacking.

Paul

Hi emann,

I haven't tried the BE recipes yet but adding more red chilli powder, say 1 tablespoon, will make the curry redder and more like madras heat.

Adding more mix powder will tend to make the curry sauce browner.

Cheers,

Paul

I can't view the video again as I'm at work but I thought he put in 1 tbs mix powder and 1 tbs chilli powder.
I thought the fried onions at the start took it away from a BIR style madras. I've never really had a madras with noticeable onion pieces.

CT you are right about the sauce splitting into oil and water - it makes a right mess of your curry sauce if this happens and is not very appealing on the plate.

Cheers,

Paul

I think the debate about cooking food in bare aluminium and ingesting aluminium in your food has been dismissed in terms of being a health hazzard. It's probably not a good idea storing acid rich food in bare aluminium containers but who does that anyway?

Thanks for posting the video Chris.

Paul

Thanks for that Ghoulie, but are the 4 cloves of garlic added raw or done in the tarka with the onion?

Cheers,

Paul