Welcome Colin.

SnS

Quote from: TheBlitherer on November 20, 2008, 12:32 PM
The chemical responsible for the yellow colour in turmeric is called curcumin and it is highly pH sensitive.

If you add bicarbonate of soda (sodium bicarbonate) or washing soda (sodium carbonate) to the stain, it will turn a pinky brown colour which may be less vivid than the yellow you have now. If this doesn't work, add vinegar to turn it back to yellow!

Have you been playing 'The Witcher' recently?  ;D

Adding methi

https://curry-recipes.co.uk/curry/index.php?topic=3135.msg28232#msg28232

Quote from: matt3333 on November 16, 2008, 10:59 AM
Tumeric is a real b****** for staining as numerous shirts of mine will testify.

Tip: Always wear a white shirt when eating curry. 
.... then you can use household bleach to remove the turmeric stains. ;D

Quote from: JerryM on November 19, 2008, 05:02 PM
i've found that's it's better added at frying stage than after the base has gone in.

Jerry, try adding it immediately before you add the first spoonful of base.

SnS 

Quote from: Unclebuck on November 18, 2008, 04:45 PM
but wait..............you wouldn't buy Methi again!! thats like the holy herb to me!!

AND ME 

... unless you're growing your own ?

Quote from: JerryM on November 17, 2008, 05:52 PM
the colour in the wok does not look right to me, "too pinky" but i've checked back and your carton's look just like mine in terms of colour and the colour of the finished curry looks good so i guess it must just be down to the light or the spices (timing when the photo was taken).

Probably a 'flash'. I've had this problem before - too much light reflection. Better taking the photos on a tripod at slower speed without a flash.

Quote from: Bod68 on November 17, 2008, 02:34 PM
...... but all in all it took about 10 minutes to cook instead of the 15mins you stated so perhaps I didn't do the original bit long enough...

Not necessarily - the original frying 'bit' is important to release the spice flavours - but equally important is the simmering 'bit'. This is when all the individual flavours blend together to give the final taste.

Look forward to seeing your next report. 

Rgds
SnS

Nice one Del.

The Kashmiri Mirch is not compulsary. A sweet mild very red chilli powder it does add colour and a bit of heat, but paprika is probably close enough. You can get it from Spices of India (link at bottom of home page).

SnS 

Good report Bod68 - well done.

However, as this is your first effort (which is great), it really is not surprising that you haven't matched the BIR taste ... this will come with a little practice (eg: did you get the toffee aroma when frying the spices?)

If you found this is not as hot as you would expect from a Madras, look at the chilli powder you are using. There are many different types and some are hotter than others. Chilli powder needs to be adjusted to taste, but if you like it hot then you need to add 'extra hot' chilli powder rather than using more of a 'medium hot' chilli powder as this tends to thicken the curry unnecessarily. It is also important that you don't add too much of the base as this will dilute the finished taste.

Regards
SnS