Quote from: Cory Ander on November 26, 2008, 02:09 AM
A photo of our recent curry night (sorry, I should have taken a better photo!).

CA, you are a curry cooking legend! That looks spectacular. I would be so proud of that I if were you! Well done mate! ;D

Hey!

I have to say meaning no offense, that the base sauce method is, in basic, the method that every normal BIR uses.

Quote from: Secret Santa on November 23, 2008, 03:02 PM
What's white, comes in 1" cubes, looks like coconut cream, and dissolves easily in a

I'm thinking maybe frozen garlic and or ginger puree, ice cube style. Maybe they make massive batches for freezing. Just a thought and probably a little far fetched. Still anyone got any better ideas?

Kill yourself! It's the only way!

Quote from: matt3333 on November 19, 2008, 08:54 PM
How the hell can you remember the taste of curries eaten in the early 90s some 18years ago, I also enjoyed curries then but I struggle to recall the taste must be my age

Every psychologist knows that olfactory senses are by far the most reminiscent. I learned that in Psychology 101! I can't explain why you don't remember however. Had a hard hit on the head by a giant cardamom pod perhaps  ;D

It goes in all my curries. Getting the oiliness and smell from your crumbling fingers takes ages! Even after a good couple of showers. Weird stuff that Methi!

Quote from: SnS on November 19, 2008, 05:34 PM
Jerry, try adding it immediately before you add the first spoonful of base.

It's like we share the same brain! Lol ;D With the spices makes me burn it. I Pop my spice mix and chilli into the oil, garlic, sometimes ginger, then tomato paste, having fryed it a good bit, let it foam and when the foaming dies down slightly (30 seconds, maybe less) I pop a good pinch of Methi in. I give it a few seconds then whooosh - base splash!

Quote from: Secret Santa on November 18, 2008, 07:20 PM
It's all good fun to me but this 'Bruce' hasn't moved the BIR goal on one bit as far as I'm concerned.

I'm sure many of us would agree that it's certainly not the answer we've all been looking for.

The first Madras I had was from the caspian in Kinross. Noone in Kinross likes to buy food from there are they think it's grubby and does make some sweaty looking pizzas. However it also has the classic curries, not that I've seen anyone other than myself get one.

I always thought they were great but have never had one since I have been making my own Madras from here. Until that is, Sunday. It's so obviously a really similar recipe to many of ours, furthermore I'm sure they use the blended garlic and ginger technique in their base. I can only assume they use frozen base from what little curries they sell.

It's a great Madras and I would highly recommend getting one. Also, it's only 5.80 with pillau rice, the classic CA looking stuff. Real basic back street take out style.

Amongst their simple recipe however, there is a flavour that mine is missing... (surprise surprise). Also, I blew my head off compared to the Madras I make these days. I'm pretty certain that most Madras that I buy are way hotter than the ones I make. Does anyone else feel the same. I think they are using way more than 1 tsp or so of chilli!

Quote from: SnS on November 18, 2008, 04:57 PM
AND ME 

Me too!