For those that have experience of using this. Would it be right to assume that it is far hotter than, for example, Rajah mild madras powder? I ask as I am tempted to try Julian's suggested Bassar mix and note that the ration of Bassar is actually higher than his original mix using Madras. I understand the points made about a unique and overwhelming taste ( will make my own mind up on that one  ) but I was certainly not aware of the extra strength.

Just had an Ocado link advert thing pop up on the site. Had a look only because we use them regularly. What did I get? A page full of Loyd Grossman sauces.

QUALiTY.      ;D

Not even going to nose that bait  . Its all been said  ;D

Ok.  I think this is probably now best left to the content of the other thread which you kindly provided a link to and which i have now read in full. 

Done another large batch. This quantity of marinade easily did  8 x 250 g breasts. Just as good as the last lot 
Had some fresh and have since refrozen then used later in madras . Yummy.

.....and for what it is worth, my own experience on more than one occasion is that simply doubling the ingredients does not work and quadrupling even less so. I have however made two single dishes and combined the two and it has been fine.

Quote from: Phil [Chaa006] on January 06, 2013, 07:49 PM

Quote from: Salvador Dhali on January 06, 2013, 05:23 PM
I'm not sure how the 'science' of it works, but it just works!

For chilli at least, I completely agree.  But be warned : there are others who don't, and who can be quite forceful in stating their points of view . . .

** Phil.

Let the 'force' be with them then. 

Mmmmm. Strange. Used this to do CAs madras as per recipe. Although the base was thicker than normal I found that it did not reduce like I am used to and I ended up with a slightly runnier sauce than normal. Coud be this was due to me making four portions at once. Perhaps I should have given it longer. That said, the sauce was made in advance and by the time I reheated in the oven it thickened better. Personally I thought it was too salty and I will bear this in mind for later but family loved it. I didn't double up on salt in recipe but, of course, this base already has salt in it. I think if I do it again, 1. I will adjust consistancy to runnier and 2. I will omit the salt from the base and add to taste later.

Nice though

Looks great but not sure why this is in the rice section  .

CA
Made a single batch of this today and will use tomorrow.
First impression is that it is a little thicker than I am used to but I will resist any temptation to thin down just yet.

Unable tonight to go through 32 pages and apologies if already dealt with but does this double up simply and is the hour still enough or does initial cooking time have to be increased?

Ta.