Appearance alone that scores 10/10.  Looks straight out of the take away.  I've no reason to expect it didn't taste as good as it looked, obviously depending on your expectations for a madras.  And there are a variety of views on how a madras should  taste    I certainly would have been very happy to taste test it for you.  New Year's resolution for you - no crinkle cut with your curries !!  Whilst crinkle cut are my preference, they are never to be seen on the same plate as curry.  Maybe it's a northern thing like warm pork pies with mushy peas and sliced picked onion    Keep posting the stunning efforts from your kitchen mate.

  Brilliant.  I'd love to see him reviewing some of the "experts".

  those bloody crinkle cut chips again Rob !!!  Curries looking good though.   Did you ever find chef Moike's pathia sauce recipe?

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Now that can only be described as LUSH !!  Add a few green chillies and a portion of mushroom or special fried rice, a cracking supper.

I was salivating all the through until the crinkle cut appeared 

That was definitely a labour of love!  I look forward to hearing your results. If you ever need to peel such volumes of garlic again, the site does have the answer


https://curry-recipes.co.uk/curry/index.php?topic=6128.0

Quote from: tempest63 on August 16, 2024, 05:56 AM
In the formative curry eating days of my youth it was always my preferred starter in a British Indian Restaurant, being dry, salty and fishy...it appealed. Like marmite you either loved it or hated it.

Agree 100% with you on this.  That lovely salty crunchy fish tasting delicacy always accompanied my poppadums as a starter. I always insisted on it it being fried, as some restaurants had a habit of putting it in the tandoor  Sadly it's not of the same quality, texture and flavour of "back in the day".  I certainly  have read about crumbling cooked Bombay duck to dishes to add flavour.

  glad to hear that this dish is still being enjoyed BAJ.  Not to my taste and been a while since I cooked this for anybody.  Keep rattling those pans mate

Quote from: Robbo141 on August 15, 2024, 05:59 PM
And my subtle way of pointing out the lack of activity in the forum.
Wasn't that oblique I thought...

Very subtle and brought home by your choice of one of Cliff's many hits.  Most appropriate I thought.
As for the recipes you list, these are all from Loveitspicy, who was  a regular contributor on here.  Rich certainly knows his stuff, and far beyond just BIR.
As for archiving, a practice worth doing if you can remember all those gems you want to preserve and where they are hidden.  Fingers crossed, bit rot hasn't set in which it has on the first post of many topics sadly.

Nice pan Rob