http://www.madgeandgeoffrey.co.uk/, this is a great site, highly amusing at times as well

Hi CQ,

I dont really want to post it as Dave has done a lot for the online curry scene and it is only 8 quid

cheers

one of the best, for 8 quid you get to download David's ebook which I have found is probably the best single ebook available on cooking restaurant style curries, its recipe for Chicken Tikka Masala is a perfect replica of my local restaurant.

Ive just posted a link to this site on uk.food+drink.indian newsgroup, if you havent been to this newsgroup its worth a visit, we talk about a mixture of Indian restaurant and authentic indian recipes.

Found the answer mysefl actually, Waitrose sell ther own and also Bart

The best recipe for CTM is on Dave Smiths curryhouse.co.uk site (costs 8 quid to join but well worth it).

The key ingredient to my mind is creamed coconut (and red food colouring if you want it red  )

OK so the black cardaomoms go in at the later stage then yes? (Its just your recipe didnt mention peppercorns so I thought it a misprint). This seems a bit odd to me, almost every other recipe that uses black cardamoms seems to add them in with the cinamon.

I've made this base sauce twice now Pete and both times its been fantastic (I add the black cardamoms at the same time as the cinamon), well done for finding it!

cheers

Anyone know a good place to get kashmiri chillies?

I just bought Camelia Punjabis 50 great indian curries and fancy the parsee red chicken!

Quote from: stewpot007 on December 23, 2004, 09:35 AM
Curry Gravy (Thanks to Pete from in2curry)
snip

add the cinnamon stick and peppercorns

snip

This is a misprint I believe, Pete can you confirm you meant black cardomom at this point rather than peppercorns?