wow!.

this is a real top notch video and teach in - Budapest is obviously priority for hols.

it's got to be one to try out particularly with a madras sauce.

SnS you're really spoiling us now

Bobby,

home economics was optional for us - i too did metalwork and woodwork.

laughing no more i can tell you - your a star.

this technique is definitely different but the business

please please please Haldi - the naan recipe if u would

i'd really like to know what flour u use - i've had a ragging internal argument for weeks between SR and Plain.

Bobby,

this sound an interesting technique - do you leave the root on the onion when peeling it ie only cut the top off and not a top and tail before peeling.

i do the SnS steps but find it always falls to bits when i get to the edge cuts after turning through 90. leaving the root on initially i think would sort this.

A sharp knife is also crucial and easier said than maintained.

wow! josh you don't do things by halves. fabulous post.

it must have been SnS madras night last night as i too had a go - not a patch on your efforts - really impressed.

you & SnS in the last few posts have pretty much covered my thoughts.

have eaten this madras in restaurants and it is clearly a top notch curry.

very much gelled with the technique - i feel it's essential for all to have a go at just for the learning and understanding gained.

the new post on how to get finely chopped onions is very well timed - i tried to get them as fine as i could but felt i would have liked them finer (as SnS says - to blend in more).

there are a few personal taste bud changes that i would need to make coming from the type of BIR curries i've been brought up on:
a) my fav curries need to be tomatoey - (2 tbsp of tom puree instead of 1 tsp)
b) i've come to the conclusion that methi is not for me - (i would replace the spice mix with LB)
c) there is slightly too much spice ? (I would reduce from 2.75 tsp to 2 tsp per 200ml serving)

would i in future cook fast/high temp (as i do currently) or slow/medium. i would probably have to say i'll stay as is as i tend to cook several individual curries over a meal time with each taking say 10mins to cook. by using the slow technique the cooking time would effectively double.

for sure the slow technique does produce really sweet onions and it's a real breeze to do the cooking unlike the hot approach (i was actually cooking something else at the same time). for most recipes having now tasted the sweetness i have realised that i did not need it and so for most recipes will stick as i am.

this is a really good learning post and a big thanks to SnS for creating the opportunity

Bobby,

very comforting you've tried it and got the same result - i had to keep pinching myself while eating it and ended up making it 3 times last week.

i've not read the listed posts yet but they will not change my view:

QuoteThere is a very fine line between a 'tasty curry soup' and a 'versatile curry base', and in my opinion (for what its worth), if the base tastes really nice (almost a curry sauce), then it is too rich and is not suitable as an 'all round' curry base.

for me this is absolutely crucial - the base must be sort of bland and runny - SnS words above describe what's needed best.

I think the reason is down to leaving room for the addition of the spice mix and having enough water in the base to enable the cooking stage.

For me the saffron base as is ? is spot on. The water called for in the recipe ?Add 1 litre of water. The gravy will now resemble a very thin soup.? is a crucial step.

Gary,

i suspect this is top notch given your previous posts - it certainly sounds it.

have not come across kashmiri masala though - i presume it's a bought mix.

i like the idea of the caster sugar.

matt,

interesting on the side dishes - i suspect your right.

mickdabass,

i spotted the desiree in ASDA today but alas no Romano - i think i can probably get from my local Asian store - is there much difference though

Malacara,

many thanks.

i have about enough of my latest saffron batch left to make a good portion and going to have to give it a go. I must admit Bobby?s pics started to sell it to me and SnS comment about cutting the onions finer had me hooked ? I got side tracked on Stews?s Jalfrezi which I really do rate.

I?ve made the SnS spice mix up (on a finger taste it?s quite hot). It?s quite different to my std LB mix so result will be interesting. I don?t find the methi overpowering given the proportion.