hi guys there is website called kitchen streaming.com i has lots of videos from inside the kitchens of bir restaurants, very good too. 1 restaurant is called fatimas on IOW and the other is the jafflong which is in the dartford area. isn't that up your way UB?
happy watching!
i think all will benfit from watching the videos, i think that jerry you will enjoy particularly the jafflong vids as they use an onion paste it has videos for korma,vindaloo,CTM,ceylon(vindaloo hot) lamb bhuna and many more.
www.kitchenstreaming.com

regards
gary

and the link actually works ;D just tried it!

hi 976bar there is a recipe for chicken chilli masala in bruce edwards curryhouse cookery i have made it and it is hot and tasty and quite aromatic because you fry the chillies/peppers and onion with star anise, mmmm lovely
hope this helps regards
gary

hi jerry it's the name of the restaurant hence the capital letter "Mouchak"! the chef i spoke to is called Rublin i think, we are due for a takeaway wed or thurs, as i have said i made are scaled version from my own experience of bases and the base has turned out really well with oil to reuse floating at the top of the pot( they use it to cook the dishes because it is there) the oil is an orange colour quite dark, and smells like you could just spoon it in
anyway can't wait to get back in their kitchen
regards
gary

hi guys the recipe given to me by Mouchak you boil just onions, pepper and carrot until soft then blend! in another pot the same size heat oil and fry garlic and ginger paste/puree until brown then add blended tomatoes, tom puree, mix powder, chilli powder, ground coriander and cumin and salt. fry for a couple of mins then add the blended onion/pepper/carrot to this pot mix well and then add some coconut milk and a little water not too runny( although it will naturaly thicken) simmer until the oil rise. and that is it
will provide quantities which i tried as soon as i have re-written it, and clarify the ingredients with the chef when i next visit!
regards
gary

hi dd hastings is only 25 mile from me so i will do my damdest to make it!
regards
gary

although i'm not looking for a madars as my tastes are for vindaloo and phall/tindaloo/naga/bindaloo/chilli masala ;D

hi dd i may be interested. where in sussex? as i am not too far from east sussex.
regards
gary

hi haldi congratulations after all your hard work you deserve it mate , it has to come to and end sometime at least you can enjoy paying a visit to the kebab shop for their free oil . have been making progress with the chefs at mouchak and they are more than willing to help me out, got a feeling i may get the opportunity to get to see their base made from start to finish, they do it in 2 parts!
anyway pete this is your HOLY GRAIL
happy BIRing

regards
gary

hi guys just to give you my opinion, although i don't actually eat madras ( not hot enough ) i have ACTUALLY seen my madras sauce cooked and he used lemon juice(technically) it was actually ktc lemon dressing from a squeezy bottle, but he still used lemon in the sauce. but again it is regional thing or just each restaurant may or may not use it. if you read petes' prawn madras demo no lemon juice or coriander are used
anyway just an opinion of someone who has seen it being used
regards
gary

hi chris
when you make a base make it the day before you intend to cook with it, i know the restaurants very rarely use the new made base unless they have too, hence the reason a bland curry. the reason i say this and correct me if you think i'm wrong, the spices need to cool to relax and the sugars from the veg also enhance their flavours when cooled. tonight try this when you have made the base taste it, use it tonight to cook your vindaloo. then cool and refrigerate and tomorrow taste the base cold, you will notice the flavours and smell of the sauce has sweetened and you could eat it as it is, and the sauce will have thickened as well. it is just like people say their curries taste better the next day the same reason!
regards
gary
ps i love vindaloo ;D

hi chris you could try the rajver vindaloo sauce as seen at my demo of the vindaloo being cooked, follow the method/ingredients but at the end of cooking before you add the last coriander to garnish add 1tsp of melted butter ghee.
hope this helps, i will post my recipe for CTM to add to the many already posted( as coryander says)
regards
gary