This looks very similar to a BIR method.
I'm not surprised at the tomatoes or chilli in the base, as long as you cant obviously taste them it'll add a bit of depth generally. I use both in my korma and it works fine.

Quote from: Secret Santa on January 14, 2009, 02:51 PM
Great video chinois and you actually look not too dissimilar to me, you handsome thing!  ;D

Thank you sir, what can i say!  ;D

Quote from: parker21 on January 14, 2009, 01:06 PM
we have the same frying pan, it is actually big enough for a 2 or 3 portion curry(do this on a regular basis) i got mine from my 1st visit to brick lane last year 8.99 in the taj store it is brilliant and i asked the guy in the shop do they use them in the restaurants here and he said yes they do. it is heavey and retains the heat well and i love the way you know when it is hot enough the add the oil etc as it makes that expanding "ting" to it i'm sure you know what i'm talking about. would recommend these pans to every BIR curryholic. also it is very easy to clean and nothing burns in it, unless you do something very wrong.

Thanks Gary, and it sounds like exactly the same pan. Mine was ?9 from Taj as well  ;D
Heavy aluminium which, as you say, is very hard to burn anything in. The only chance is when you dont have enough oil.
I have an indian-style heavy iron 'balti' pan i bought from there too which looks cool but requires more care. The coating of machine oil the factory put on it is really hard to remove. I've soaked it, scrubbed it and seasoned it but it still smells like a steamtrain when heated 

Quote from: Bobby Bhuna on January 13, 2009, 10:17 PM
Awesome video mate! Great banter! Love how harsh you are to your camera woman lol. Do you think the MSG makes a difference?

Thanks very much - brilliant post!

Oops, it was a bit off now i look back! I wasnt expecting the cameraman to speak, that's my excuse! I'd like to say i tackle my percieved rudeness in my next video but Zan's just mentioned that the korma video has even more ignoring of her in it  :-[
It's a concentration thing rather than a grudge thing, honest! I cant be hassled when i'm cooking.

The video of this actual curry being cooked can be found here:
https://curry-recipes.co.uk/curry/index.php?topic=3272.0

Sorted, should be working now. It's coming from youtube

This is me cooking my interpretation of Chicken Madras at home.
My girlfriend filmed this on my phone and included some helpful tips. And I thought cameramen were supposed to remain silent... 
I think the quality's ok for the purpose but dont make it fullscreen or you'll have pixelation all over the shop.

I feel i succeeded in immitating the light of bengal restaurant in winchester.
Recipe, info on the base and pastes, and photos can be found here:
https://curry-recipes.co.uk/curry/index.php?topic=3264.0

Here is the embedded video which should be shown in a box just below this text and will be streaming from youtube, where i uploaded it.

http://www.youtube.com/watch?v=y6O-IdAcCs0

Or if that doesnt work: http://www.facebook.com/v/61024705774

Quote from: SnS on January 13, 2009, 01:25 PM
Brilliant looking Madras Chinois - well done.

SnS 

ps: Did you really add 1 tsp MSG - that is a lot

(nothing a gallon of water won't cure I suppose)

I'm not convinced it has made much difference in my curries to be honest, which is why i gradualy upped the amount to 1tsp. It's not noticeable like in a packet of crisps or a dehydrating chinese. I guess they use more?
I really need to do a control experiment. The main reason i use it is that 2/3 of the restaurant kitchens i've been in use it.
If you're concerned or more sensitive to MSG then it's fine to leave it out.

Quote from: SnS on January 13, 2009, 01:22 PM
Great photos Chinois.

SnS 

(another tsp of MSG - wow)

Hey SnS 
I'm not convinced it has made much difference in my curries to be honest, which is why i gradualy upped the amount to 1tsp. It's not noticeable like in a packet of crisps or a dehydrating chinese. I guess they use more?
I really need to do a control experiment. The main reason i use it is that 2/3 of the restaurant kitchens i've been in use it.
If you're concerned or more sensitive to MSG then it's fine to leave it out.
The 2 things you want to get right with this one are the sweetness and a strong taste of coconut.

Quote from: Cory Ander on January 13, 2009, 04:00 AM
Hi Chinois,

Did I see somewhere that you also used only 50g of creamed coconut, in the base, rather than the 200g specified?

If so, I think you'll agree that your base is significantly different than the Ashoka base specified (i.e. evaporated milk, no margarine, significantly less coconut, significantly less salt)?

That's not to say that your base is any worse off (and maybe better) for the changes, of course, but it's significantly different nevertheless.

Maybe yet another one to try! 

Yes that is true , i thought one of the 50g packets within the box might be what was called for as 200g looked way too much.
Obviously it seems i got it wrong! I agree i do seem to have made quite a different base. It was really nice though and seemed pretty much perfect. I'll try to stick to the letter next time and weigh up the differences. I do think the evaporated milk is a good trick and is not as unhealthy as marg. Obviously i cant comment on that as i havent tried it.
Did anyone find their attempt at the ashoka base too coconutty then?
I seem to be having problems editing my original post. The edit or ammend button seems to have gone missing so i cant correct!