Abdul, I used your base last night again to make your Chicken Ceylon and also Chicken Madras. Personally I am new to Madras even although I have enjoyed BIR curry for over 40 years. My search to cook curry perfectly is as long. I would welcome your comment on the following. I made the madras with these additions, 1&1/2 tbs of garlic/ginger paste, and generous pinches of both coriander leaves and dried methi as the pastes fried before adding the base. Having been behind the scenes in Glasgow BIR I suspect it's how it would be done there and probably also has some bunjarra added too. I am delighted with your posts and look forward to more of them. PP

Get yourself a fine bottle of Hendrick's Gin, a glass, add some ice and pour on the gin and finish with a slice of cucumber, perfect. PP

Good for you Razor. I suspect most of us face this issue. Portion control is my big thing especially ad I love to cook and indeed cook all the food at home. So by the time he Pakora gets to the table the extra portion has been scoffed in the kitchen. The same with the prawn crackers or my other trick of leaving a half portion of everything in the pans that I can scoff when I do the dishes.

I do know what works for me and I have lost ten pounds in just over two weeks by going low carb and having a walk or two most days. I have also enjoyed excellent curry meals, Chinese, chili and pasta dishes and even low carb bread. The big thing is while I have my perfect Ashoka Bhuna Karahi or Abdul's based Madras without reducing the oil I have my rice even pilou made from cauliflower and my pasta is made from courgette.

Believe it or not the rice substitute feels like the same thing in the mouth, looks the part and the taste is thankfully drowned by the curries.

I kicked the diet off with the usual protein only meals for about five days then just enjoyed experimenting with the countless low carb dishes found on you tube or on google while still fitting in my favourites.

So looking forward to this section hopefully being established provided too that it's just Indian, Chinese, Thai etc. Cheers PP

Yes wickerman there is indeed such a thing also known as the chef's spoon. To recreate the entire BIR experience not only do you need a good base sauce and the various pastes found here you actually need the chef's spoon clanging on the aluminium pan as you scrape down the sticking sauce as it cooks.

You can get both from any descent Asian food store. You can see examples of both on the various videos here on the site.

You can also cook a good curry with ant pan and wooden spoon if you have all your measured ingredients ready to place in the pan in the correct order, just follow the popular recipes here if you are a beginner. Hope this helps. PP

Your right Ramirez, I suppose my reason for the post was more to do with having no base anyway. Maybe it was worth the asking since The Boss has posted what looks like a cracker of a solution, maybe even creating a new section for us all I.e. "Recipes for when you have ran out of base" PP