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Well I hope this picture comes out OK, a madras I cooked before I went on holiday, and I believe its all down to how hot you get the oil to bring out the taste of the spices; trust me this was definitely my best effort ever; and it definitely had the aroma, my son thought I bought it from our local BIR.

You need the oil to be has hot as you can get it; it makes a mess in the kitchen but what the hell.

See yo soon

Chas

#285

Lets Talk Curry / Re: TALKED TO BIR STAFF

April 29, 2006, 02:06 PM

I agree with you its a good starting point though, I don't know if you have read "my best base to date" yet I started of with KD and changed with the last lot of advice I was given and I am getting some good results.

#286

Lets Talk Curry / Re: TALKED TO BIR STAFF

April 29, 2006, 12:16 PM

I don't think we are far off the mark using KD's base, its all about the heat of the oil and when we add the spices.

I use a lot of oil, you can always decant the excess off at a later stage. We keep experimenting and why not? but we always seem to end up at the beginning, good old KD.

I hope I will be able to subnit some new ideas when I come back from Spain a week Sunday, if the chef is still there, and if he as open as he was the last time; perhaps I Will get him drunk on San Miguel LOL

See you soon; Chas