Really good post and pix Rob, lovely looking curry. Try a wooden spoon under the lid across the pan to let that steam out.

Quote from: Ramirez on December 16, 2012, 06:26 PM
Wish I could say the same thing but I am still missing that elusive 5%. Picture in the OP looks great. 

As Jerry says, definitely get a recipe up, along with details of the base and spice mix you used.

will do Ramirez, we will see if we can't get you your missing 5%

Quote from: getonthegarabi on December 16, 2012, 06:26 PM
Nice one Chris!  Great madras.  I also think you hit nail directly on head with your recent post(s) on high temp cooking.

Rob 

thanks Rob, defo high heat from the get go, i now can cook this in under 5 minutes 

Quote from: Stephen Lindsay on December 16, 2012, 05:55 PM
Glad to see you've nailed the Madras Chris, a mighty fine looking specimen it is too.

thanks Stephen.

yep the tweaked picture is probably closer, never thought about the photos before thanks Phil.

Quote from: Phil [Chaa006] on December 16, 2012, 03:50 PM
In yours, Chris, what are the small cream oval-to-round flecks that look like pulses ?

** Phil.
--------

The curry is over some rice Phil, it's the rice poking though.

Quote from: JerryM on December 16, 2012, 03:16 PM
h4ppy-chris,

please please post recipe or who's you've used.

this is one dish that for me regularly disappoints. there are so many different types or version - it means completely different things to people - in fact i feel it's the dish that has little consistency across BIR land.

any additional thoughts or ideas are always appreciated.

i will do that for you Jerry.

Quote from: JerryM on December 16, 2012, 03:09 PM
h4ppy-chris,

when u say nailed i guess pretty much same as from TA. if so what would you say made the difference or was it all 4.

please post pic of the frozen garlic if it's something we should look out for.

ps i still intend to test out a few ideas on the garlic and will post if i get anywhere (had chat with manager at my local store who said to use lurpak not butter ghee). i did try the tin chopped and tin plumb and could did not really detect a difference - i guess depends on the brand with the plum having better options and the chopped being a generic quality. i can't see TA being that choosy.

My base gravy is now where i want it, it has played a big part in this and all the other curries i make.
This garlic is my goto now, even if just making garlic bread. It just as more aroma, kind of sweet smelling not like raw garlic. 3 hours later i could still taste it, but a nice taste.
The curry cooking technique i now believe is one of the most important things to get right if you want that BIR, it has changed my curries.

this garlic once de-frosted it looks opaque, but turns white once cooked. 99p for 400g

Well i nailed this last night. also got my base gravy bang on (some credit as to go to chewy on that) and got the curry cooking technique down to a T.
I got the lovely garlic taste by using bought frozen garlic, it,s the nuts. let me know if you want a pic of the garlic.
oh and only used 2 chefs spoons of tomato.