thanks guys for cheering me up.....i aint laughed as much in ages  ;D

here's a pic.sorry about the quality. I ain't david bailey
Chewy, hope I've done your fantastic recipe justice
Cheers
pic 1_in the pan.notice the lovely oil seperation

pic 2_plated with some rice the business

brilliant recipe.
added a tbsp of methi, a tbsp of dried red chillis and a tiny wee bit of sugar.
made this for tonights dinner and had a sneaky spoonful or ten.
gonna let it sit for a couple of hours to let the flavours develop more and to let my tastebuds recover.
then I'm gonna demolish the lot with some rice and pittas
Chewy...yer a star.
Thanks

looking awesome.next on my list this weekend.
thanks for the video. makes it easier to follow

made this superb base again and thought I'd take some pics.
only difference to chewys was I added some Chalice hot curry oil.
this was maybe why it turned out a slightly darker colour.
cooked Curry2go madras with this and it turned out not too bad.
didn't notice any significant improvement with the Chalice oil added because twas the first time I'd cooked it.

just made his Madras with Chewys 3 hour base sauce. quite pleasant but not nearly as good as some of the ones I've tried from here

just made Blades Chicken Tikka..again..a weekly staple diet for my curries and kebabs
tonight I added said tikka to a Chinese curry sauce (concentrated sauce plus added aldente onions) with surprisingly good effect...in other words..my mrs loved it. BONUS
had a plateful of curry with basmati rice myself and was pleasantly surprised at the overall taste.
the tikka flavours bleed into the sauce and give it an outstanding "different" taste.
will definitely do this again

Cheers

KING OF CURRIES; VINDALOO

get some good arguements on here m8....
second best website on t'interweb
http://www.digital-kaos.co.uk/

theres an asian supermarket here @ 60,000 sq ft..allegedly the biggest in Scotland
better watch or the wallet is getting hammered..again