Looks rather good to me *drools* 

Well you have to consider that many people do not have a local Asian community big enough to warrent a local shop, I live about 10 miles from my nearest one and what with the cost of petrol, parking and the general hastle of getting there, it's easier (and cheaper) to buy online.

Welcome to the forum!!! ;D

Welcome to the forum!!
You will find a huge amount of support here whatever your chosen path to curry nirvanah. ;D

I think you covered it all CA, I might add curry leaves in the herbs section and maybe fenugreek in the whole spices bit, but then these are not typical BIR ingredients so much as the others you have listed.
Well done.
Jethro.

This is a shameless plug for my favourite online supllier.
I have nothing to do with this firm apart from buy quite a lot of stuff from them.
If you can't find what you are looking for at this site it must be something pretty obscure you are after, and even then just give them a ring and they are superb at getting hold of bits and pieces, for instance I wanted some of the wooden supports to go under Balti bowls/ karahi, and they came up with them straight away.
Look here:

http://www.spicesofindia.co.uk/

Quote from: Cory Ander on April 06, 2007, 10:16 AM
Nice one Jethro, the Madras looks great!   

The Naans also look interesting........did you make them yourself?  If so, which recipe did you use and how did you find them?

Regards,

It was wonderful, all credit to Darth.
There are no naans in the picture, heres a better one of my humble supper (the wife was away, best time to turn the kitchen yellow:) ).


I must say I cheated on the naan, I had one left over in the freezer from a recent takeaway  :-[
But it is my list to try and make some from scratch.

I normally stick to more traditional currys, making each dish from scratch but I though I would give the resaurant style a go for a change.
I have used Darth's Gravy base and Madras recipe with a couple of minor variations like putting 4 Knorr vetetable stock cubes in and using red onions (I prefer them to normal ones in currys).
Picture 1.
All the veg, garlic and ginger puree and spices ready to go.


Picture 2.
All in the pot.


Picture 3.
The Madras on the go.


Picture 4.
The end product, served with naan, Brinjal pickle and a G&T


Well done Darth it was loverly, all I have to do now is find a second hand freezer to put it all in 

Welcome Teylar

Ok guys, I been away for the weekend and was disappointed that no one came up with a recipe for Jellied Eel Madras or summat similar on April 1st  ;D