What recipes are you making? If you're using the same base and the same mix powder then there's likely to be similarities.

If I'm cooking for a few friends, I like to choose things that look different and taste different. i.e a madras/ vindaloo/ jalfrezi plus a Ceylon/ Patia plus a dansak.

I've seen plenty of takeaway food where it was difficuly to work out which dishes were which.

That's given me some inspiration for this evening.

I made up a batch of your 3h base, but added a kilo of chicken thighs to get some stock in the mix. This was really hard work to sieve down, but tastes really good.

I wasn't planning on curry tonight, but then I saw the chips. My missus has never sampled the delights of Madras and chips...might be my lucky night.

A tsp of mango chutney works well too

There's nowhere to hide. A bit like how top restaurants ask new chefs to cook an omelette to test their skills.

Quote from: Garp on August 30, 2013, 02:19 PM
Think I'm going to go for a Madras. Since finding this forum, its one I haven't tried yet. Looks reasonably straightforward though.

Will probably use chewy's recipe - that way, if I mess it up, I can blame him

Think I'll have those egg fried chapattis with it and maybe a wee veg side dish.

Chewy's recipe is excellent and although a Madras is simple I reckon your cooking skills have to be on tip top form to get the best out of it. My best Madras ever was the best curry I've ever cooked, but using the same recipe I've also completely missed....The missus swore I'd forgotten to put something in.

I agree Phil. Served wrapped in a flour tortilla, covered in grated cheese, 15 mins in the oven then smothered in Creme fraiche. Just add a handful of jalapenos...

There are some good places in Paris, all around Gare du Nord. The food is Tamil, so good for dosa and other snacks.

The curry is good in a few, especially the traditional meat on the bone canteens, this is not BIR and is heavily South Indian. I haven't eaten a good one anywhere else ( I lie, one exception).

I've got two curries in the freezer, left-overs from my last cook curry night. I have a Chicken Hariyali and a Lamb Pasanda, neither of which I'm very happy with. The Hariyali was made without chilli for some of the non-spicy eating guests and needs a pep-up. The other was a pasanda I made using Chewy's recipe, not sure if I overdid the ghee or something else, but it's a bit sickly, nice enough but I don't fancy eating it on its own.

Thank CT, I'll try and take some photos if I'm not too busy!

Cheers mate that looks perfect!