I think I heard "ginger"?  not sure

First base was Zaal to spec (maybe slightly over spiced by my over zealous hands)and the second was Zaal to spec (correct spicing) and 20grams coconut cream and 1.5 cloves garlic tarka added.
new base at the top (slightly lighter)


I then made exact copies of Madras. Weighing everything exactly....
Original (first) base


New (second) base


Photos dont really do them justice(They look gloopy and they weren't)  they were both lovely and smooth. The new base produced a lighter fresher curry and I think I shall stick to that base (with the tweaks)as it hasn't changed it too much, just enough for me.
I did have an epiphany though as I made two curry sauces after.
I usually put my oil, then onion/chilli, then garlic/ginger but with one sauce I fried the chopped garlic in a mini frying pan, put this in the main pan and then did my usual routine and this made a MASSIVE difference. You could taste and smell a hint of nutty sweet garlic in the background and especially this morning when I have tasted it stone cold.
It is a flavour that was definitely in the Madras I ate at the local Indian restaurant last week.
I will be doing that again for sure.
So glad I have sauce left for today:)

  I am really surprised!!

ew....really?? Surely hrs??

I think because I had made it a few times I had become lazy reading the recipe so instead of 3 level tablespoons = 1 chef spoon I had been heavy handed (not the recipes fault)and using at least a third more( maybe more than that).

I can really tell the difference now and even though it is lighter in taste and colour it still has the same flavours, they are just more subtle.

Hi, It's nice to have another female on here. Not many of us I think.
Good luck, You will have a ball and learn so much (as I have in 8 mths) and have a good laugh at the banter along the way

So this week I had got to make base. I only had 2 portions of original Zaal in the freezer and depending on how many I have to feed  I can use up to 4.
I was gonna make JB's base BUT after having great success with Zaal I was reluctant. Saying that though, when I went to a local Indian rest. for tea Saturday I realised I had been over spicing both my base and probs the curry too.
I decided to take the best from Zaal and Jb's and it seems to be perfect.....
I took all the Zaal recipe (using 1 chef spoon= 3 level tablespoons) and also added 20grams creamed coconut (didn't fancy strong coconut taste) and 1.5 large cloves of garlic tarka added before final boil/ blend....btw that gave the most fantastic aroma and depending on curry results tomorrow I may add more garlic cloves next time.
Can't wait to use it, side by side to last months (defrosted)  base. it is lighter, fresher and has a buttery, nutty, garlic hint...yum!!

Will be making 2 identical (aside from the base) madras tomorrow and I wil post results / Pics

They are to spec except minus 150/200 gms of spuds but plus 150 gm carrot. (didnt have enough spuds in).

We had them as a mixed starter/main with Shami, tikka etc so we could enjoy fully. Mum and dad had theirs as starters to curry

They are so good but there is never enough. People at work want them, we all love them. They are fantastic. Mini indian pasties

I also add to Madras. I put it in with the oil at the beginning, add onions, garlic/ ginger then remove before the spices:)
Works a treat