josh yes, i assumed this was what was intended following the be base reciepe, was a bit unclear on when to blend it and assumed it wouldnt matter much either way as was added near the end of cooking time and both stirred in smooth. However i did find one thing, some of the spice mix clumped up when stirred in and i had to watch i seperated it good.

the curry was very nice, lacking a bit in coriander as seen in the photo but it was very good, perhaps a bit more chilli needed for full madras taste. I think the addition of a couple of green chillies would help to make it more authentic, give it that sting when it touches your lips. I would say it was as good as the local indians madras though, and i knew what went into it. I think couple of more chillies as stated and it would be a very reasonable copy of a bir one.



thanks all for your comments, funny but even with they goggles on my eyes were still stinging with that amount of cheap onions, you suffer for your craft


Oh just a small point, something i have as much fun achieving.


onions = 0.70 pence
red pepper = 0.50 pence
tomato =   0.33 pence
garlic/ginger  0.20 pence
spices ect  estimate  0.40 pence


i added some water, another pint+ while cooking as was very thick, so i estimate i got enough base to make 15 reasonable sized curries.


That works out at  0.14 per curry for base.



So i recon each chicken curry made will cost no more than 1.00 pound with rice included.


my local charges about 10.00 for a curry with pilau rice.

nice saving or what!!! and i know what goes into it.

that looks bloody hot!!!

mind you i like hot, but my limit is kinda half way between a vindalloo and phal. Its a dicey risk i take.

i never fully understand thediffrence between a vindallo and phall? is it just more chilli or is there a diffrent structure to the curry?

one day i will attempt a phall.

that looks very good, if i was giving that in a bir im sure i would be more than pleased.

yer just making me realise how much more i have to learn.

welcome to the forum, hows the curry situation in your parts?

forgot to add, i used bruce edwards spice mix as had some left over from previous curry ie 8,7,5,4,parts as stated, then added bit of passata and 1 teaspoon of paprika, 1 teaspoon on deggi mirch, 1 teaspoon of kashmiri mirch.

made a new base sauce last night, then i made a madras. took a few pics.


made the base from BE base sauce.

thats a lot of onions





This amount of onions requires me to put on the kids swimming goggles



my new base pot, now i can make twice as much at once





everything in the pot except the spice mix and tomato puree



coming along nicely



now the spice mix and puree




finally packaged it all up ready for freezing




But not before i made me a quick madras, notice the pathetic amount of coriander. I used the last of my coriander plant in the base and had to practically rip out the roots to get a bit more.Still tasted very good and i am generally very pleased.

i suspect its mutton ie older lamb, that is used when discribing a meat curry. This meat is far cheaper than lamb, chewier, stringy and most likely needs some delicate preparing anf cooking to make it palatable.

from wiki

    * Lamb ? a young sheep under 12 months of age which does not have any permanent incisor teeth in wear
    * Hogget ? a young male sheep or maiden ewe having no more than two permanent incisors in wear
    * Mutton ? a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear

i lay money on it that meat is mutton, in scotland this is often the case though usually its minced mutton ie meat pie, more commonly known as a scotch pie.

nothing wrong with mutton, as long as you understand its a cheap cut, then you probably get a bit extra compared to lamb in a bir.


i guess just ask them next time you go to a bir

put mutton curry into google images and you will see many lovley curries.

the curry looks lovley, bet it was tasty

been a wonderfull few months for me on here, came here a complete novice with just a jar of mixed herbs in the cupboard. I have taking on making on curries with a huge enthusism due to all the people here.

Now ive learned a huge amount, even made a few really decent curries, spent a fortune on the initial spice store and auxillary items and even got me stainless balti dishes and a spice grinder.

But by this time next year i want to be able to achieve a great chicken tikka starter. if i get this right then the year after i want to truly perfect my curries, then i have a full 2 course meal to suprise any friends or relatives that come around.


i cant thank you all enough for your help and chat this year on my curry quest. many thx

nearly every bir ive been in, and ive been in many many diffrent ones over the years have european dishes on ther menu too. i was in elgin just a few months ago myself and had a steak and chips there, was just not into a curry that night as had one the 3 previous nights.

so i dont think its religious thing probably more a cost/taste/cooking thing why its not on the curry menu, and going by my attempt xmas eve with beef pathia i can see why.

regards