Hi semiskimmed,

Was it this year or last that Glasgow was nominated top "Curry King" chef of the year?  I remember seeing it on the net.

So what gravy base do you use?  Is it one that you have got from a friend, or, one from this site.  If it is one you have obtained from one of your friends does it have "the taste"?  Would much appreciate it if you could help us out on this one. 

About a year ago I asked in my local take away what ingredients went into Ceylon,  that was because they asked me how to make bread pudding, so I told them and then plucked up the courage to ask them about the Ceylon curry.  She muttered a few ingredients that were the norm and then added that molasses were used.  Molasses are sugar!   Maybe this is what we are missing.

Hi Ian,

I am glad at last that someone is listening and trying out what I suggested weeks ago.  You will find that the more oil you take from curries you have made, the more that smell/aroma will appear apparent when put back into a jar or bottle to use next time.  It gets more definate each time.  Well, done and don't forget to post your findings!

Hi Ian,

Nice to hear from you!  No matter how experienced or not you are doesn't matter.  The fact is that you are one of us who are trying to emulate the bir "taste".  Post, say what you want to!  For all we know you may already have the right flavour/smell and technique!  Look forward to hearing more from you.  What actually are your favourite bir curries?

For some unknown reason this forum has gone very, very quiet!  Where is everyone old to the forum and also those who have registered and are not posting?  Have you all left the country for good, gone on holiday or just can't be bothered anymore!  I used to look forward each morning to how many different posts and comments in posts were being made!  You will be forgiven of course, if you have been hard on the road to finding "the taste".  I still maintain that it is the oil that is taken from each curry and re-used. 

Hi John,  The chilli festival in held in a little place called West Dean, which is a few miles from Chichester in West Sussex.  It will be truly worth you while.  There are food stalls selling hot, hot food, chilli hot and it is great.  There are clothing stalls with the theme of chilli in mind, plant stalls, lots of plants with chillies etc, etc.  Get there early though as it was packed out last year.  Let me know if you go, its in August.  I am not sure of the date yet but if you look on the net under West Dean Chilli Festival you should get it.  Now I must go sow my seeds!

Hi John,  You have just reminded me that I have some Tepin chilli seed that I bought at the Chilli Festival last year.  Will it be too late to plant now?  They are supposed to be the hotest chilli and I think they come from Brazil.  If you are in the south east of England in August then the chilli festival is well worth visiiting.

Hi Darthphall,  Answer to your question regarding hotness and chilli powder.  I always use some chilli powder, but, to get the heat without the horrid taste of chilli powder use loads of fresh chillies.  I usually chop them fine and some depending on the curry put them whole or cut them through middle (longwise) into two.

Save your curry base and spices!  I have just tried out this madras recipe (without chicken or prawns) and to be honest with you I don't like it.  Too many spices.  Garam masala and tandoori masala gives it a somewhat bbq taste - not the traditional taste and flavour for a madras.  I am glad I didn't include my prawns in this one.  Sorry to disappoint.

Great links!!   I shall certainly be trying some of the recipes over the next few days.  Well done Mary!