@ phil, I go back as far as 1986 madras, fav used to b cafe india charing cross, new curry house there called punjabi, same curries as the early 80s, wot u mean elw?

Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

Then I made a simple madras

1 tablespoon veg oil
one teaspoon gg paste
One teaspoon chilli powder
Half teaspoon methi leaves

Heated oil, everything in,stirred and scraped for 30 secs then ladle of base in, cooked high heat until like a paste then in with 2 ladles of base and precooked chicken, simmered for 8 min, same as glasgow bir wow

Have u cooked a base overnight to extract the sweetness of the onions? I doubt any of us has, I will experiment and try it

i like how you said simmer until the sauce sweetens, think thats where i have went wrong with base sauces in the past - bought all fresh ingredients today - will be trying this tomorrow as i am from Glasgow

Cheers

Garry

Im with spicy on this subject, been told this book is coming and nothing appears, been too many false dawns, so I aint holding my breath.

Good luck if it ever appears, I suspect we will get some sort of excuse for it not coming and also suspect happychris to b on the wind up from another curry forum

Garry

seem to be diverting from your book? how long before it is available Chris?

Hi Chris this book is taking AGES lol, why not poste a recipe for a side dish so we can examine it and take it from there instead of all this waiting? just a thought

Sorry chris, but oil added at end of curry cooking. Not in any birs that I have been in and I have been in tons and also watched my curry being made

any price on your book yet Chris? i dont mind paying for stuff like that, hope its good, any release date yet?

have u made a curry using your Ebook yet? and if so how would you rate it? and what curry houses would you rate it against?