I think that maybe some of this comes down to actually seeing a chef do it while explaining it.  They are very un measurements, I asked how much of this how much of that and it was all a bit of this a bit of that, no standard measurements all on sight.  Im sure i learned as much from seeing it as I did from getting the actual recipes.

Ive just found this one:

5 Tablespoons ground coriander
7 Tablespoons ground cumin
1 Tablespoon Paprika
1 Tablespoon Turmeric
1 Tablespoon chilli powder
1 teaspoon ground fennel seeds
1 teaspoon ginger powder
1 teaspoon garlic powder

I might make some up to try later, heres the original site:
http://www.curryfrenzy.com/curry/recipe.asp?type=spices&name=curry%5Fpowder%2Exml

Quote from: George on April 21, 2005, 08:22 AM
It might be stating the obvious, but shouldn't the recipes then specify Rajah, East End or whatever curry powder? And indicate the level of confidence that this is the actual (input) curry powder used by the chef.

The chefs Ive spoken have never actually gone into that much detail, its always whichever is cheaper.  I asked if the packet spices are OK and was told yes, I guess thats the end of that.  I don't think there intentionally hiding anything by not being more specific I just think it doesn't actually make that much difference.

Well im pleased that ive got mine just about right, I use my gravy and vindaloo recipe from here:

https://curry-recipes.co.uk/curry/index.php?topic=179.0

Its the closest ive ever come to duplicating it at home.

I made a madras last night, same as the vindaloo but slightly less chili and a spoon of lemon juice and it was fantastic.

Im sure if you can't get the "taste" in some shape or form from this base your doing something wrong!

Id ask whats in the base and for a Vindaloo recipe.  Although im more than happy with my current version I would like to know as many variations as possible, each chef\restaurant is a little different so the recipes will vary slightly as well.

The curry house cookery one has always given me the best results:

Coriander? ? ? ? 8 tsp
Turmeric? ? ? ? ?7 tsp
Cumin? ? ? ? ? ? ?5 tsp
Curry powder? ?4 tsp? ? ?
Paprika? ? ? ? ? ? 4 tsp

cK

Quote from: Admin on April 20, 2005, 01:37 PM
I was going to say the spicing seems a little out on the recipe for the madras...

Id say it was as well, Im debating wether to try it or not 

Might be really nice but then again my standard Madras is really nice anyway.  I think I will knock up a sauce with it tonigth as ive got a fresh batch of gravy to play with, I will post back the results.

Thats a great find!!

Very interesting reading ive looked at most of the posts and theres a few recipes worth a look.

Whos the curry kid then, you Pete?

^{I wonder if you could answer a question for me please.
I have made your base sauce and Madras and I must say they are excellent, and obviously restaurant recipes as they are as close as I have ever got to restaurant results after 20 years of trying.
The question is:
There is always a taste in restaurant / takeaway curries that seems to be missing from home made ones, do you have any ideas what this could be?}

I wouldnt bother, its goes weeks without a single post and its easy to see why!

I don't even know why I bother reading it anymore but had a quick look this morning and its not changed, the usual fatheads are arguing the toss over who knows best:

http://groups.google.co.uk/groups?dq=&hl=en&lr=&threadm=d41ouh%24n6l%241%40titan.btinternet.com&prev=/groups%3Fhl%3Den%26lr%3D%26q%3Duk.food%252Bdrink.indian

Its worth checking out if you fancy a good laugh, you won't find much curry insight though its full arguments between the regulars and anyone else who might have a different opinion.