Cheers for the replies, I had a stir fry in the end last night but might do the curry tonight instead.

Hi I'm looking for a veg curry recipe but having no luck.

I can make from scratch but I have got some of CA's base as well so whatever.

ASAP please as I'm hungry.
Ta,
H.

Just eaten this, another 10/10 CA!   

I used 48 hour marinaded chicken tikka and just plain red lentils and it was lovely.

Cheers,
H.

Well I'll be trying the lot of them that's for sure. As I said I wasn't too sure after finishing the base as it seemed a bit weak and runny compared to Admins, but once it hits the heat with the main dish recipes and reduces, it's something else. Really totally impressed.

Well just eaten the Ceylon and it was BETTER than my local restaurant's. I don't really think I can get better than that, it was lovely. It really did have the BIR taste. CA you are a star mate!

Now that I've made the tandoori mix, it'll be lamb tandoori next weekend which I'll plan to do as a starter. I want to get the whole meal perfect then invite some people round and blow them away.

Just need to find some decent naan breads and make some proper rice. I've just been eating these curries without rice so far, just having shop bought naan's which have all been disappointing.

My local restaurant have just lost a good customer.  ;D

H.

Cheers Ray for clearing that up, I'm running out of cupboard/fridge space buying all this stuff.

Ta.

Thanks for answering my questions CA, I used double concentrate puree and jarred ginger and garlic paste but it was still beautiful. I also added a few big red jalepeno peppers as I've grown loads and have a glut. 

I'm going to make your Ceylon tonight and can't wait. The only ingredient I haven't got is mango powder for the tandoori spice mix, what could I substitute that with or won't it make much difference?

I'm so glad I found this site and can't believe I've been making such sub standard curries for years thinking I know best!

BTW - my first post on here was asking where I could buy good ingredients, well I found a shop in Bristol this week where I was working and they must have every spice under the sun. Lovely!

Thanks again and I'll let you know what I think of your Ceylon tonight.

H.

I've just made this base and made the Jalfrezi and it was superb. Have to admit I wasn't too sure at first after completing the base as it seemed a bit runny, but the finished Jalfrezi was amazing.

I've made Admins twice now and this once, they are very different but both very good. Alot easier to make this one though and the way mine have turned out this one gives me more scope to make milder dishes.

A couple of questions - what is tomato paste? (I'm assuming it's not puree?) and how do you puree such small amounts of garlic and ginger?

Cheers,
H.

Well the madras was very nice, as for the garlic aftertaste and next day effects, I wouldn't say the garlic is evident like sometimes I know I stink.  ;D

As fish said this base is very spicey and I reckon I put too much spice in as well but still very enjoyable. I've arrived after 20 years of making sub standard curries!!!

I'm cooking a lamb madras with this now and am determined not to keep tasting it until it's ready. I put it in the fridge overnight and today it's realy dark brown and looks the biz.

I'll let you know about the garlic aftertaste in a couple of hours time although I always put lots of garlic in just about everything I cook so I may not be the fairest judge.

I reckon I must've put about 2 pints of stock/water tnto this base whilst cooking to stop it getting too thick. Can't wait til this madras is ready!!!