Thanks Emin-j i new there was a post on here though it was a while ago. If I ever fancy a quick curry and My kit is all in the freezer I will have a go with your recipe. PP

Stephen, I recon I have enjoyed a few kormas myself in the BIR in Dundee, nice memories. I have many connections to the City and more than a few folks I could enjoy getting round a table with up there.PP

I've now bagged my second batch and this time got 13 portions. Slightly thicker in consistency and perhaps the veg was smaller, who knows.

I have pre cooked the chicken as per the post and will cook a couple of curries tonight from the posts or the book.

Once the cooked chicken is removed I intend to blitz it and keep it for a base to a veggie curry some time in the future. Will report on my results, thanks again Abdulmohed. PP

I bought myself enough to make two batches of Abdulmohed's base. I also decided to make a half batch of the spice mix but even that I suspect is way too much for the average contributor here unless you are having curry every day. If it works for me in future I will make quarter batches. Anyway I have now made two batches of the base. It has a pleasant taste but certainly needs additional water before blending as it is too thick for me. Having said that once it was about right I got 17 portions in bags and into the freezer from the first batch, so I am more than happy with that. I am however confused with the book in that there is no mention of the Tarka and it's not used in the recipes indeed not may use ginger and with no bread or rice recipes I feel it would be disappointing for a beginner. Also I would have expected to see a recipe for a Madras, so I am delighted to have yet another book or in this case a booklet but would be more inclined to follow the authors post here. I feel that Abdulmohed should post here understanding that most if not all of us are looking for additional insights or definitive BIR recipes and should not assume we would be beginners as the book kind of does. Clearly I have yet to have a go with the recipes and will do so sometime soon. I don't want to waste precious time and effort cooking The Madras on page four if it has been adapted for beginners and home kitchens rather I would be grateful for any Madras loving and proficient member here to comment either having tried it themselves or who from experience can give a reasoned opinion on it. They say life is too short to drink cheap wine but life is too short to cook inferior curry when you already know how to get it right for your own regional taste buds. I am genuinely grateful for the opportunity to stock up on another base and for these posts and recipes but I do want my first Madras ever to be on the mark in terms of our high standards here. I hope this helps and if any additional input can be given to those of us who are very confident in our reproduction of BIR quality to better use these recipes then I am sure it will be appreciated. Cheers Panpot

Reluctantly I used margarine in The Ashoka recipes as advised by the chef to get the true and authentic taste to the base although he said he would actually use olive oil at home for health reasons. I never otherwise eat any sort of margarine due to the link to cancer found as far back as the 50s. I would automatically be inclined to steer clear of any flora products and in any case I don't buy into the low fat/cholesterol propaganda.

I will have a look at the product next time I am in the supermarket.

Given the experience of JerrM and the advise of Chewyticka else where with Ghee I attempted to Cook with ghee again myself.

It would be good to hear of anybody getting good results with the new product though. PP