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Hi Chewy,Just watched this again (for probably the 200th time) I can't get enough of it, absolutely brilliant, clear videoing.I'm going on a bit of a 'Madras' quest this coming week, as I'm off work. My local TA's Madras is to die for. It's tangy, spicy, smooth and not too oily but, there is a flavour that keeps coming through that has eluded me. I made CWG bhajis last night but in the absence of aniseed, I used fennel seeds instead and BOOM, there it was. The taste that I keep getting a hint of in my local TA's madras, was present in CWG's bhajis.Chewy, have you ever heard of ground fennel seeds going into a madras?It also has a hint of mulligatawny to it, which I believe could come from tamarind? I have tried the Maggi tamarina sauce in the madras but it just doesn't do it for me. I've also added Worcestershire sauce like in your recipe, again, I didn't quite get the tang that I'm after?My TA owner is a smashing bloke but he will simply just not give anything away. There are 7 Indian TA's on our main road, so I can understanding him not giving too much away. It's hard enough competing with the others without losing custom by giving away his secrets.Any thoughts mate?Ray
Tried Mr Naga and while nice it wasn't for me or anything like I've tasted in Madras or Vindaloo. Seems more like something in side dishes or more new trendy orders. Interesting how even a quarter teaspoon had taken it in another direction. Didn't overpower thankfully but not the route I was looking for or been on eating curries. Perhaps some TA BIR do use this and its certainly distinctive so if they do you certainly need this.Interestingly I was watching Julian from c2go, he's got video on it and many others but get the feeling he's on about a certain type of takeaway that I don't go to.