Hi haldi, just a normal simple Madras

Chefs spoon oil
Teaspoon garlic and ginger paste followed closely by a teaspoon of tomato puree
Half a teaspoon of Naga chilli powder and cook for 1 minute
Add 2 chef spoons of base and reduce
Add more base then teaspoon of dried fenugreek followed by pre cooked meat and cook medium heat for 5-10 mins

Was the best curry I have made so far

I use the Glasgow base

Recently been experimenting with my Madras, I normally use 1 chefs spoon of ginger and garlic paste plus 1 tablespoon of tomato paste, just reduced it to 1 teaspoon of both and I would now say my Madras quest has finished. I can't believe it wasthat simple, I was adding too much of the main ingredients 😁

Thanks for the recipe, my Nan quest is over, these are perfect and so easy to make

It wouldn't bother me if he came back. The more the merrier

Quote from: Derek Dansak on October 31, 2014, 01:08 PM
There are some restaurants near me charging ?11 for a madras !

Is it worth it?

I would say yes

The taste is out of this world, 

If you don't know what I mean then you clearly don't have any good curry houses in your area

Then you get the rest of the average jo curry houses which are not so different to my own attempts

Sadly due to long commutes I don't seem to have the time to make bases any more! gutted

I actually order more TA now, which is expensive for what you get !  a tiny little carton for ?7  -  moderated !

Yeah I can relate to that, I live 40 miles from Glasgow but I work there so I often pick up a takeaway from my favourite place called the Punjabi and their madras takes me back to the early 90's . my local takeaways though charge a little bit more and get nowhere near it

step 5 is actually meant to be step 4

Did u make the pakora? If so what recipe did you use?

Yeah Defo CA or is it Double Onionist

where is the pics?

Remember it depends where you are from as all curries will differ from region in the country, where are you from?