Hi Josh,

I think this is the type of stuff

http://www.chefs-larder.co.uk/catalog/productinformation.aspx?code=97521&categoryName=305195&CSUrl=http%3A%2F%2Fwww.chefs-larder.co.uk%2Fcatalog%2Fsearchsite.aspx%3FcategoryName%3D305195

Paul.

I think for the purpose of us trying to create recipes for others to follow the measuring spoons are a good idea. There is a big difference between level and heaped normal teaspoons and tablespoons but the measuring spoons eliminate any doubt.

I got mine for about ?1.30 from a chinese supermarket and use them all the time now.

I wouldn't expect any coconut products in a madras.

Having said that I do use coconut milk/cream in some of my hotter curries as the wife likes it that way.

Did you enjoy your madras or did the coconut ruin it for you?

PaulP.

Funny enough I was just blending a base myself - and I used my upright blender for a change. I don't know about the taste but the upright blender does a much better job at getting things silky smooth. I'm still cleaning up though! 

Blanchy, I bought the KD book just before I discovered this forum.

If I had stuck to the KD recipes I would have been disappointed to say the least.

If you do try the full KD recipes take Secret Santa's advice and replace the garam masalla with something else.

Let us know how you get on.

Hi Jimmy2x,

Last time I made a beef curry I cooked as normal then put the curry in a caserole dish in the oven for about 2.5 hours on a low heat, less than 100 degrees.

The beef turned out really tender but the curry recipe I used wasn't up to scratch.

Cheers,

PaulP.

Happy Christmas fellow cr0 members!

Hopefully in 2010 we will achieve 100% BIR  ;D

I always use them now. I got some from a chinese shop for about ?1.50. They are actually made in India.

I would definitely recommend them as it is so easy to be accurate - when you want to be that is!

I work with quite a few Indian guys and speaking to them about this they say that because India has about 15% Muslim population, Hindus and Muslims tend to respect each other's sensitivities so an Indian Hindu chef would not sell beef or pork meals and a Muslim chef would not sell pork or beef meals.

I guess in Bangladesh and Pakistan where there are fewer Hindus there might be some beef recipes made up - I don't know really.

Personally I think making a curry out of beef or even pork (eg pork vindaloo) does not mean it can't be considered BIR.

Hi Celine26,

It would be very difficult for any of us to make a useful guess at the quantities of each ingredient.

Take a look at this:

http://www.spicysteve.com/recipes/recipe045.html

If you google for a few variations on recipes for malay chicken curry (as I just did) you could either use the found recipe as is, or use a detailed recipe to work out the rough ratios of the ingredients and start from there.

Oh and by the way, on this forum a base refers to a liquid gravy used in making a curry sauce. What you have listed is more like a mix powder.