HI all,

I found it worked great with the Ashoka base and my own which can be found here:

https://curry-recipes.co.uk/curry/index.php?topic=179.0

The only thing I would add about my base is to simplify things make each spice measurement and the salt a tablespoon rather than a heaped desert spoon.  The minimal spicing in the curry itself can handle a well spiced base so the base should be pepped up a bit.

I think this madras will ultimately depend on how good your base is because of no extra spicing, for me it is just right I spent years trying different madras recipes and this is as close as I can get. 

The chopped coriander is more of my own thing as that's how I like it so maybe drop that out if don't feel the need for it.

Hi Deeboi,

This would easily serve 3 but to be honest whenever I have tried making a bigger batch it never comes out the same, I would make it in batches and you can see as you go along then how much more you need.  If you end up with loads spare then it can just be frozen but chances are there won't be any left 

Hi Nick,

Welcome to the forum,  your not a gamer by any chance 

Hi, welcome to cr0 

Welcome to the site, let us know how you get on with the recipes 

Welcome to the forum 

Hi Andy,

You might want to post them here so you can get some feedback in the thread:

https://curry-recipes.co.uk/curry/index.php?board=10.0

Another reason is the gallery doesn't seem to working, for me anyway 

Hi,

Why not try Bruce Edwards, simple and one of the best:

https://curry-recipes.co.uk/curry/index.php?topic=2815.0

After many different recipes and experiments here is my Madras recipe

To make a standard BIR madras:

Curry gravy (any decent one 'should' do)
2 Tbs spoons of oil fresh or from the gravy
Precooked meat
Finely chopped fresh chili (optional)
Tsp of chili powder
Tsp G&G paste
Heap tsp of tom puree\paste
Chopped fresh coriander
Salt to taste

Put the oil on heat
Add the fresh chili until soft, a minute or two
Add puree's
Add chili powder
Add some gravy and then the precooked meat
Add more gravy until it looks right
Sprinkle in some coriander
Add salt to taste
Done

To make it a posh one you can add a sliced tomato and some whole fresh finger chilli's near the end.

I find this is as close as I can get to replicating a madras from my local BIR.  Resist the urge to put in methi and spice mix it and you may be surprised how good it turns out.  I can't say how well it will work using a particular gravy but I have tried it with my own and the ashoka and although slightly different both were spot on.