Hi Dave

Have you tried the Pat Chapman (curry club) recipe for Madras from the "Favourite restaurant curries" book? It is excellent. Very tomatoey/oniony and hot as!!!!

It should be easily found with a Google search. If not, I will post the recipe tomorrow. (it is very late here now) If you cannot find it, just say, and I will provide it. Definitely worth doing

Cheers for the welcome Paul.

I've spent an hour or so, perusing the site, and I've already picked up some great tips.

Think I'll stick around. Bedtime here in Oz now, but when I get the chance, i will share some of my worthwhile recipes for all to try. 

Hello everyone

i have just found this site, and am looking foward to reading and learning more about cooking my favourite food.

I have been seriously cooking curry at home for about 25 years.

I recently bought myself a Thermochef, which is a cheaper version of the "Thermomix"

I was just wondering if anyone else has one and uses it in the curry making process? I have made a few base sauces using it, and it makes very light work of chopping and cooking onions/garlic/ginger, and also the actual bhuna process of cooking the spice mix. So far so good, the oil always seperates from the mixture, indicating it has been correctly cooked, then i transfer to a pan to cook the meat and other additives (veg/seafood etc)

It'll be interesting to hear other peoples experiences with Thermomix/chef.

Hello everyone from sunny Australia.

Although I have chosen Aussie Mick as a username, I am originally from Manchester. I've been "down under" since 1996.

When we first arrived, the standard of restaurant curries was, abysmal......and believe me, that is being kind. It has improved over the years, but after a visit back "home" last year, I realised they still have a long way to go here.

I have been cooking curries at home for about 25 years. I originally followed the Pat Chapman books, but graduated to making base sauces.

Looking forward to learning more from this site.