Just checking my old recipes, if they are still used. Same with Madras, does it need UPGRADES! ;D
Will be speaking to my friends at my new local BIR about the clone recipes, i think they are still spot on, however you'll find they use far less tomato based ingredients these days, cuts cost & very little is needed to create that sweetness everyone loves.
If you use the oven method less is better otherwise you can end up with a far too rich a flavour as it reduces. Hence the reason it is difficult to get right at the end/final stage, the longer cooked the sweeter they become, this is why BIR's prefer the last stage to be cooked as fast as possible to help maintain control over the final flavour
Should I amend this post or start new ones all updated for the Madras, Vindaloo & Phall as they are so old?
I hope to get back into it soon, might even update my base gravy