Thanks to Curry King & George & Pete for their help in advising me on how to get images on the board.

Apologies for the picture quality, must remember to check batteries in digital camera next time, had to use phone.





Looking at the photo's I'm fancying another curry   

Some Italian tomato sauce based dishes use milk to make the sauce richer, it?s added at the meat cooking stage and simmered until totally absorbed/reduced.

I make a bolognaise using this method and it?s very nice.

I did try the pictures group but no joy.

Tried to post as you suggested but I got the following message:

The attachments upload directory is not writable. Your attachment or avatar cannot be saved.

The smell and taste were spot on.

I took some photos which I shall post, unfortunately when I got out my digital camera the batteries needed charging so I had to use my phone

The colour was much darker than Pete?s but that could be down to the flash, mine was dark ebony brown.

I will post the photo's as soon as I figure out how to do it the insert image button just brings up the code tags, I'd thought it would bring up a requestor.

For my next dish I'm going to have a go at the Bruce Edwards base & Recipes.  But that will be after the weekend.

My 1st attempt at Pete?s Madras

Base ? Same as KD except for:

Boiled all water 1st - I?m into baking my own bread; I was told to do this as it removes lots of impurities that can affect the rise.

Passata instead of tinned tomatoes - I don?t use tinned tomatoes as when blended the seeds break up and impart a bitter flavour.

Oil ? From reading posts on here I have found that using the skimmed oil from the base gives a richer final flavour, so I added much more than KD instructs.? I used up the last of a tub of Ghee I had in this gravy, but will use regular supermarket vegetable oil in future.

When cooked I skimmed off as much oil as I could and stored this in the fridge.

Meat

Chicken ? I don?t like seafood so used chicken instead.

Pre Cooking meat ? I cooked the chicken as per KD, however I had not reserved any of the base before adding the fried Passata so I just used a bit of the final gravy.? I used some of the skimmed oil from the base and after cooking the chicken sieved it back into the stored bowl of oil.
The chicken tasted really nice on its own, much better than when I?ve used the green pre onion base.? I recycled the

Now on to Pete?s method (Many thanks Pete)

For the tomato paste I used a little tomato puree with equal amounts water.

I followed his instructions to the letter.

My main observations were:

The garlic/ginger puree did indeed just turn browner, and not burn, when added to the oil it caused a frothing action.

I really thought I?d messed up when I added the spices & ? ladle of gravy, as Pete states I had the gas on high all the time and I thought the spices had burned.

The final dish was however excellent.

I am very happy with the results and would make again.

I've PM'd woodpecker21 so as soon as he's received them, watched them, sent them to me, PM me and I'll send them onto you.

PHEW

Ian

Thanks for the info.

I was just shocked to think of all that lemon pith in the base, it's got such a strong taste.

Restaurant Masala - I need curry powder to make this, on the front page under Curry Powders Bruce says ?not the corner shop or supermarket variety? Is there any particular brand others would recommend.

Bay Leaves ? Do is specifically need the Asian variety, or would the English variety be usable.

Oil ? I?ve used mainly Ghee bought in large tubs but now find most people are getting acceptable flavour with supermarket vegetable oil, again is there a brand people would recommend over another.

Queries regarding the wording of the recipe

Lemon - The recipe states "1/4 whole chop"? Does this mean skin as well?

1 Tinned tomato ? 1 plum tomato from a tin, or 1 tin of plum/chopped tomatoes?

Could I be cheeky and add my name to the list, I'd love to have a look at these.

Ian