Thanks guys.

I think it looks a bit runny as I didn't want to waste any of the 400ml base and was worried that if I reduced it for too long I might overcook the chicken.

When a recipe specifies 300ml of base is this what you guys freeze it in? or do you leave some or add more?

Also in order to get the oil to separate at the end do you just leave the pan? I was worried that if I left it for 10 minutes as CA's Madras recipe states it would make the chicken dry.

The GF has one of those HD hand-held camcorders that I bought for her Birthday (Kodak Playsport) so might get a recording of our next curry to see if anyone can give any pointers.

Hi Guys,

Thought I would share my recent CA Madras made with CA Base and Spice Mix

Bloody Lovely







PS. Does this look about the right amount of oil / separation?

haha that was a whiskey my gf bought back from Thailand. We were too stuffed after the curry to drink any though.

So after years of KD curries I made a CR0 Madras, more specifically CA's Madras along with his base and spire mix etc. The only thing I omitted was the spiced oil as I don't want to use the perish date as an excuse for more curries when I am on a diet lol.

I must say I thought it was lovely 

I found it a little bit oily but most BIR curries are too, and the only really downside was the guilt of it I think. I let it cook unstirred for a fair while but I have never managed to get oil to separate to the surface easily.

I loved the texture and the gf commented on how nice the chicken was, which is great as its so easy compared to pre cooking and I was surprised how moist it was. A little confused with the paste, puree, concentrated etc but seemed to do fine just following instinct. This time I had all the quantities laid out like on cooking programs and this really helped when the pan was hot. Anyway enough rambling, top class curry thanks CA and here is the pics...







Phall next 

Thanks guys, I think I ignored the "Double concentration" part as I have never seen puree that isn't!

Anyhow it tastes lovely and this is the reason I made only 1 batch to start with.

Already learned 2 things

• Need to mark then top up base level with water to 2.3L before blending
• Buy tomatoe paste lol

I find it is important to try and follow a recipe to the letter the first time, then you have something to base any changes on. I will make CA's Ceylon I think first and no doubt it will taste lovely, but if it is too tomatoe's I will know why.

To help minimise this I can work out that each 400ml portion of base has 23g of Double concentration puree.

Can anyone advise how much they feel 1tbsp of stated paste in recipe converts to double concentration puree? would double concentration puree and double concentration paste be the same? 

Hi CA but I only had pur?e so thought you said I would need 3-4 times this to match the paste equivalent. So 40g of paste = 120g of pur?e?

Curry war, now that's dedication

Sorry for the post Blitz but wanted to share my first attempt.

I followed the recipe to a T apart from 3 slight deviations

• I used 120g of Double Concentration Pur?e
• I only had TRS "Hot Madras Curry Powder"
• My scales are not digital so possibly slightly inaccurate

Raw ingredients:


In the Pan Prior to cooking:


After cooking just before blending:


Finished:


First Impressions
Not too complicated which was my main concern moving from KD base to one from this forum. Readily available ingredients after making up CA's Spice mix.
I do not think the "Hot" Madras Curry Powder will have too drastic an effect as it is such a small quantity. Slighty concerned about the amount of Double Concentration pur?e I added, but I read around and from what I could gather on page 19 the general view from CA is that you need between 3 and 4 times the amount of puree compared to stated paste.

It tastes very pleasant, almost like a tomato / curry soup. Quite different from KD base's I often made.

Texture I would say is relatively thick, almost consistency of a soup. It made 2Litres exactly which I portioned up to roughly 5 400ml containers.

Thanks CA will let you know how first curry goes

Bugger after rea reading this topic and finding the discussion regarding paste and puree I came to the conclusion that CA at least takes paste to be about 3 times stronger than puree.

Hence I just added more puree to bring the total I added to 120g of double concentrated puree.

Have I shagged it CA?

I'm sorry if this has been asked before, I did see this discussed a while ago when browsing but can't find it now and the site seems very slow when loading pages.

I only have double concentrated puree that comes in a tube, I assumed this is stronger than paste and so instead of adding 40g i added 20g, however on CA's Ceylon recipe it states "1tbs tomato paste (diluted to a puree with 3 tbsp water)" implying that paste is stronger?

Have I added the correct amount? I could still add it now as its not yet blended

thanks