ok so i made a madras last night , i had sum precooked chicken sat aside , i dont bother marinating it as i dont really see the point as i always eat a madras and the chicken is ciovered in the sauce when eating - i boil a kettle , cut my chicken breat into long thin strips then put in my wok - turn heat up full ~( gas cooker ) then pour the boiling water over it and keep boiling for 4 mins - chicken done

now i used ca's base minus the spiced oil for the madras - i used my wok and turned the gas up high and waited till the wok was smoking - i then put a chefs spoonful of cold reclaimed oil into the pan followed by 1 tablespoon of tomatoe puree , 1 teaspoon heaped of garlic puree and 1 lever teaspoon of ginger puree - kept stirring for 30 seconds only then added a ladle of cold base ( when the base started to heat up and bubble i turned the gas down half way and watched it , the thin base started to thicken so thats when i started to scrape back and stirr a couple of times - i then added another ladle of base followed by 1 teaspoon of deggi mirch and 1 teaspoon of extra hot chilli powder and mixed in - left base cooking for 5 mins then started scraping back and mixing back in - i then added my precooked chicken and a big pinch of dried methi leaves  - mixed in and scraped back and left until i seen the oil break ( bout 4 mins ) - scraped all back and put in a dish - it was amazing - not sure if it was a fluke but when i am home tonight i am going to try it again as got loads of base left - hence why i think its all to do with technique - same as JB chef has shown him !

Garry

its all bout technique , i just made the most amazing bir curry with same flavour as my local , used ca's base minus spiced oil , not required , its all about scraping back and knowing whn to add the other stuff , technique is key , i will post a full instructon tomorrow - v impressed with my madras lol

hey panpot i will do your dishes this weekend to the T , i have been eating glasgow curries for many years but not tired the ashoka base or curries yet , will post back on sunday mate

garry

ok Martin , thanks for your post , i have also been eating curries in Glasgow for many years  where did you think was the best u had ? you want to tell us what you made and pics also good , this forum has been going for yrs so dont just pop on and make 1 comment then leave , its good to have new members aND HAVE A WEE CHAT

my fav place used to be cafe india on north street , amazing madras and chicken pakora !

GARRY

OMG thats horrible Ray, i will avoid like the plague if i am ever in Wales lol

Glasgow !!!

lol @ secret santa

well done on yer first lesson jb, quick question u seem dissapointed ? i take it you didnt get the bir flavour u were expecting from the final dish ? i have just scoured the net and found someone in glasgow who does lessons like your chef , waiting on a reply mate !

hey jb u had yer lesson yet lol ??

good luck tomorrow jb u must b really excited !