ok i made a lamb madras , cooked the lamb in my slow cooker for 6 hrs,  i followed the recipe and used the taz spice mix , added extra 1 tablespood of madras power and tea spoon of methi at the end , it was amazing !!!!!!

I Agree, i didnt add any madras powder, i will be making a curry with it tonight and only had methi seeds so will pick up sum dried methi leaves today and i have a leg of lamb in my slow cooker as we speak lol .

Garry

Hi Chris i will give it a bash on Saturday

Garry

Ok my findings

I put 200 ml of base in my pan , i have an electric hob so turned it up full blast , i heated up until bubbling for a few mins and kept scraping back , i then added 1 TBS of the taz spice mix and kept scraping back for another 2 mins , added another 100 ml of the base and kept reducing , i tried it and its got a lovely taste , tastes very like my takeaway below me, on the spice mix i never had the madras powder , so i used curry powder to sub this and only had methi seeds lol, i was experiment over next few days but i believe this is it, tastes same i only think the technique needs perfected

Thank you for this !!!

Yeah i have made his spice mix , cheers for the Help Paul


Garry

any tips paul on how to do that lol? i am a crap cook but love curries lol, how to reduce and scrape back ?

ok i made this base, tastes like lentil soup lol, anyone else made this base and what taste did they find

Will Be making a madras with it tonight

Garry

i am trying this base tomorrow and will make a curry that night with it, any ideas ?? i am looking for a madras whos is the best madras on here ? i am from Glasgow, scotland

my takeaway uses what i can only describe as a water hose but a blue flame comes out instead of water, obviously its gas coming through and cooks them that way after he has stretched the dough, he then uses his brusk and brushes his garlic watery paste onto it, i see him making them all the time lol

its origin was Glasgow