The first time I came across milk being used in the base was in a Pat Chapman book. I can even remember the name of the chap who contributed it, Ivan Watson (I think). He called it a pakistani gravy or something like that. I have used it way back when, but I think I didn't feel that it added anything.

Hi spellbound

It's good to see that you had success, but how did it compare with what your local curry house produces? Did it have a similar taste and smell?

Ohh I see now. This isn't an indian restaurant recipe. You are posting in the wrong group mate!

We have a separate group for authentic recipes, perhaps you could post there?

Quote from: jimmyja on November 09, 2005, 04:18 PM
Oh, I dont put a lid on the base when its cooking, be prepared though it does gloop and splatter! I also give it a good stir every few mins

I noticed this when I was looking at your recipe, there is very little water in it, so it is bound to gloop and splatter. I don't say that's a bad thing but it's not how the Indian restaurants make a base. Their bases are made to be left, they don't have the time for stirring every 10 mins. How did you come by this recipe?

Quote from: pete on November 01, 2005, 07:37 PM
I think the spice mix, for the finished curry, is very important.

Pete, I think you are right. I get the feeling that most people think any brand of 'curry powder' for example, can be used for the recipes here, and there will be no difference in the final taste. That can't be right. I think that when recipes are posted here, it should be mandatory that the brand of curry powder, or whatever, is stated.

As you know I didn't have the success you had with the madras recipe you posted and although there are many reasons that could account for this, I think that if I knew what spice brands you are using, I could at least remove that unknown from the equation.

Quote from: spellbound on November 09, 2005, 02:54 PM
Restaurant Masala - I need curry powder to make this, on the front page under Curry Powders Bruce says “not the corner shop or supermarket variety” Is there any particular brand others would recommend.

The general opinion on this forum seems to be that the curry powder isn't important. I don't agree with this, but assuming it is correct you should try to use the brands sold in asian shops, like TRS, Rajah, natco etc.

QuoteBay Leaves – Do is specifically need the Asian variety, or would the English variety be usable.

Good question. I use bay leaves from TRS (etc.), and I assume they are the asian variety. I do know there is a definite difference in flavour between asian and english bay leaves, so I would go for the dried TRS variety.

QuoteOil – I’ve used mainly Ghee bought in large tubs but now find most people are getting acceptable flavour with supermarket vegetable oil, again is there a brand people would recommend over another.

I think that we have decided that ghee is not used for curries in general so veg oil is probably the way to go. Any veg oil will do, but for health reasons rape seed oil would seem to be the best.

QuoteLemon - The recipe states "1/4 whole chop" ?Does this mean skin as well?

yes, including skin.

Quote1 Tinned tomato – 1 plum tomato from a tin, or 1 tin of plum/chopped tomatoes?

1 whole tomato from a tin. There is already 1 fresh tomato and some puree and you don't want too much tomato.The base should be 'oniony' in nature, not tomatoey.

I think it would be useful to continue in the thread that started it, i.e. Pete's original madras recipe thread, but it would probably be best to post your pictures in the pictures group https://curry-recipes.co.uk/curry/index.php?board=10.0? and then link to them. I think the pics have got a 500kB limit so watch out for that!

I'm looking forward to seeing your results.

Quote from: jimmyja on November 08, 2005, 10:02 PM
The secret, its the curry powder, thats all, no parika no tumeric. Just ghee, garlic,onion, curry powder milk and tomato puree.

Is this a base sauce recipe?

The recipe is here: https://curry-recipes.co.uk/curry/index.php?topic=536.0

Pete's comments after he achieved success are here: https://curry-recipes.co.uk/curry/index.php?topic=536.15 about half way down the page.

You should note that Pete used the oil scooped from the KD base to make the curry, but he uses a lot more oil in the base than the KD recipe. If you've followed the KD base recipe then you probably won't have much to scoop off and Pete puts his success down to the reuse of the base oil, so you may not be lucky, but no harm in trying, eh?

Please let us know your results if you do try it, complete with your cooking method if it varies at all from the recipe.

You should have tried Pete's madras recipe first. It uses the KD base and he reckons he has produced an exact restaurant style copy with it.