My favourite as to be a hot,sweet and sour dansak it never fails me and i am sure with a bit of trial and error it could taste even better.
half a cup of lentils are boiled with a teaspoon each of turmeric,salt and paprika,once the lentils are cooked top with a fried tarka made from 1 tsp chopped garlic and 1 tsp of cumin seed,stir it in and leave to cool.

i prepare the final dish as you would any other,fry gg paste add a tsp of chopped red and green chilli, a pinch of chilli flakes and 1/2 a tsp of kashmiri chilli powder and a pinch of fenugreek leaf,add mixed powder diluted tomato puree and a desert spoon of lemon juice,once you have got your first ladle of base cooking put in the desired amount of your pre cooked lentils reduce for a few minuets then add however much more base you will need along with a few chunks of pineapple with a tblsp of the juice,now add sugar to taste,add a chefs spoon of pre cooked onions, pre cooked green pepper and chicken tikka,towards the end of cooking had a few slices of tomato cooked long enough to warm through then stir in 1/2 a tsp of paprika and a 1/4 tsp of garam masalla cook for 2 minutes longer,garnish with coriander herb.

I am useless at writing recipes but you can not seem to go wrong with this one,if i have guests coming around i always have this on the ready in case of a disaster.

I am not really sure but i asked a chef i was watching cook what it was that he had sprinkled on top of the curry a few minutes before the end of cooking,he said it was paprika,i give it a go myself and the oil in the curry was quite red so paprika could be to blame.

I agree the cooking was novicey but i think he was concentrating more on getting his first video out there,like i said i would try the recipe to see how the ausie madras compares to ours as it is my favourite dish and i did come across a madras in coventry that had a lot of mustard seeds in it and very nice it was too,

As for the bombay mix madrasandy,not as bad as it sounds,we have both had a laugh over that while playing a game of snooker since then,you may get the chance to ask him yourself if i have finally convinced him to join up.

It was not that bad and considering it was his first attempt he should be pleased with himself i think,i will give the recipe ago it will be interesting to taste the ausie take on a madras and it looked quite tasty,i look forward to more of his videos and recipes.

I find the glasgow base flavourless,but i did not want to waste what i had left of it so i put a bhaagar in it and it turned out pretty good.

I have had the jalfrezi one,it tasted like the jalfrezi from iceland which is only ?1.50,i prefer my own but they are ok if you do not have the time to cook.

You can spend as much time in a bir kitchen as you like but you will never see and they will never share the big secret with you,going in one in the hope of cracking it is a waste of time,but there are a lot of tips you could pick up to improve your home cooking a little.

I have a great recipe for a ceylon i was given,i will post it as soon as i find it.

Dont ditch the freezing idea,i think you will find plenty of members are well stocked up with frozen base,it is best to freeze it on the thick side (it saves space)and then add water to thin it once it as defrosted,i personally cant tell the difference between fresh and frozen.

Thanks dalpuri,that is what i was thinking loveitspicy,have you tried it in any dishes curryaddictbob,i was just about to order a bottle off ebay for a fiver(3.50 post) until i thought to look at the morrisons site they sell it there at 1.50,i will get some tomorrow and try it in a vindaloo and madras unless someone tells me otherwise.