Had this for lunch today. I made up a small batch of the JB base gravy  and I had some chicken tikka that needed eating and well, I had to use it all up, so made this madras type dish. I have been using a few drops of Worcester sauce but this time tried a teaspoon of mango chutney with kashmiri chilli. Very nice with pilau rice. 

Hahahahaha!!! I hope that was a joke 'cause I think that is funny. The Bhaji look like mine and I do like them like that. What is your recipe for the Pakora please, I would like to have a go at them.

Oh dear. Better batten down the hatches, then get the stove on. I'm in southeast England I'm afraid. The weather up there does seem to be a bit fierce at the moment. I hope you stay safe.

Thanks Garp. This sight is fantastic but I have to say it's not doing me much good because I go through this section and that's it! Straight away I am in the kitchen trying something else. The pictures look so good all the time that I find myself thinking about eating curries every day. What part of the world are you from? If your local I can give you an invite next time. I am already planning my next evening of curry bliss. 

 Thanks Lou. Yes it was quite hard but I really enjoy doing it. I was pleased that it all took about 1 1/2 hours in total not including the precooked rice.

No, it is from chicken that I made the day before using the same marinade. The beef didn't have much in the way of juice but the chicken does. I used to just soak it up with a slice of bread but now I keep it and add to my curries for a bit of extra flavour. I'm the same as you in that I don't make many beef curries and I just thought I'd give it a go. I rather enjoyed it! I might use the recipe for the tikka as a starter for my next curry night.

 Naga, sorry I didn't make that particularly clear. I used a fairly standard tikka marinade based on Pataks pastes.

1tbs kashmiri masala paste
1tbs tandoori paste
1tbs tikka paste
8 tbs natural yogurt
1tbs g/g paste
1tbs mustard oil
1tbs methi leaves
1 1/2 tsp Coleman's garden mint
1/2 tsp garam masala
1/2 tsp tandoori masala
Juice of 1 lime plus a bit of zest

Mix all the ingredients well

Madrasandy, there is no particular reason why I use tandoori masala twice other than I always mix a bit in to my tomato paste when I make a batch up. Not my idea, got it from c2go video.

That must mean they look roughly like they're supposed to. The Pathia in my local is advertized as sweet, sour and hot (madras). I make mine a similar way. It is one of my favorites at the moment as I find it a really balanced dish. Mine is based on the Adey Payne recipe with a few changes including fresh lime juice instead of lemon as I find it gives a slightly richer quality.   

Made this today. Used beef which was in the marinade for 48 hours which gave it plenty of flavour. The tikka was cooked in the oven at full for 6 minutes and then under the grill at full and really close for 8 minutes. It came out nice and tender and not too chewy.
Madras ingredients as follows;

2 Tbs seasoned oil
300ml base gravy (warmed)
1 tsp garlic/ginger paste
1 Tbs Tomato puree with a touch of Tandoori Masala (diluted)
good pinch methi leaves
3 tsp mix powder
2 tsp chilli powder
1/4 tsp cumin powder
1/4 Tandoori masala
1/8 tsp ground black pepper
1/8 tsp elaichi powder 
8 pieces meat tikka
pinch of salt
a few dashes of lime juice
3 tsp of juice from chicken tikka
dash of Worcester sauce
handful of fresh coriander

Heat the oil and add the g/g paste, cook out then add tomato puree and methi leaves. Cook these out a bit then add all the ground spices (not the salt) and allow them to sizzle for about 30 seconds. Add 1 ladle (150ml) of base and cook for about 1 minute then add the meat. Mix well and then add lime juice and a good pinch of salt and mix.
Increase heat and wait for the oil to separate. Add half the coriander and mix then add the second ladle (150ml) of base and stir well. Add the tikka juice and Worcester sauce and cook until the desired consistency is reached adding the remaining corinder towards the end.

The curry wasn't very hot and may not be as hot as some have a madras but for me it was 'fairly hot'. Using beef did make the taste different to using chicken which is what I was looking to do.
I hope someone finds this useful. Here is a picture.                                   

A recent curry night. Started with onion bhajis with green salad and dips, forgot to photo that. Main courses from left to right are; Chicken Tikka Pathia, Chicken Madras, Chicken Tikka Korma, Pilau Rice, Vegetable Korma, Mushroom Fried rice and Chicken Tikka Masala. Not much left afterwards but what was left made a nice breakfast. Luckily for me the Pathia and the Madras were not as popular as the others due to my guests lack of tolerance to heat.