Quote from: DARTHPHALL on February 24, 2006, 05:09 PM
You may not get a reply from ifindforu as it seemed the member was only trying to sell his wares through this site & has not come back to us since

Oh Dear!

Nothing like a poke in the eye with a sharp stick is there.

Never mind..................one day we may get a genuinly nice person that gives us the secret.

Ray

Hi Bigbadbill,

Nice to know you and hope you get loads of great ideas from the site.

Ray

Yep,

Green Cardamoms and both black Cumin and regular Cumin.

Ray

Quote from: sistermoon on February 10, 2006, 07:41 AM
Well Ray, sounds to me like your madras curry, with the help of Pataks, is similiar to mine - but, I bet mine tastes better than yours? :

Hi SM,

After reading your recipe it is very similar to mine but you have a couple of extra's in yours so I reckon you are right it will taste better than mine.
I shall certainly give this a go and let you know.

Scratch and sniff sounds like a good idea.

I only wish they had it on telly for all the cookery programs!

Ray

Hi Jimmyja,

About 100 mls will be fine, more if you are adventurous. The whole point being as the base cooks the oil can be skimmed off and used for the next curry. Some are not so keen on large volumes of oil on health grounds but it does seem to add an extra dimension to a dish.

Ray

Quote from: deckitout on February 08, 2006, 09:55 AM
Ray
Would be interested in your CTM, is there a link or can you post thanks Phil

Hi Phil,

I have written down the recipe which actually comes from the Balti Kitchen Video so here it is. It includes the base sauce and Chicken Tikka which need preparing first.

I have also sent you a P.M.

Regards and good cooking

Ray

Quote from: sistermoon on February 08, 2006, 04:21 PM
Hi Ray!? I use the Patak's Madras paste most often - should I post my super tasting recipe elsewhere or shall I put it in this section?

Hi SM,

Yes, why not let us all have an insight into your curry with paste, after all anything curry is welcome here! Photo's go down a treat too!

My efforts with the Pataks Madras Paste are usually very good. It is a good standby if you don't have time to make a base sauce. I genarally use about a third of a jar of paste to 1 lb of chicken and a whole can of chopped tomatoes with fresh coriander to finish.

Pop the recipe and any help you can give in either the "lets talk curry" section or in the "british indian restaurant recipe" section. If it does get in the wrong spot the moderator may well shift it to the appropriate section on your behalf.

Keep em coming!

Ray

Hi Deckitout,

If there is one curry I can do really well it is a CTM. I get great results time after time. The trouble is it isn't my personal favourite but does impress family and friends who all seem to like CTM's.

It doesn't seem to make a whole lot of difference which base I use as the end result always seems to taste the same. I suppose that is because you are adding a lot of extra flavours (cream ,coconut) that mask the taste of the base. I have also omitted the yoghurt and use cream instead just because it enriches it more.

I am going to try the curryhouse recipe book a bit more this year as I am also a paid-up member and have had some success with his recipes in the past.

Regards

Ray

Hi Welsh Rune,

Looking at your photo reminds me of a lot of photo's we see on the site and they all look remarkable similar. It makes me think we are all on the same kind of lines with the initial base sauce and it is after this process that the differences start.

Nice pic and let us know how you get on.

Ray

Hi Welsh Rune,

I believe MDH is a brand rather than a particular spice mix. See this website? www.mdhspices.com

If my memory serves me correctly one of our members "paast" brought this subject up before. It was in relation to a massala of spices in a box called "Kitchen King" and made by MDH.

Payal (paast) used it in a number of more traditional dishes she cooks. Perhaps she will enlighten you more if she sees this.

Do you have good asian shops near you? They may be able to tell you a bit more about where you can get it. I find it easily available in most large asian grocers up here in Yorkshire.

Regards

Ray