I usually do my Madras the ordinary way...but i found an old style reciepe.....(you know its old style as there are only a few ingredients and it hasnt been made into a bloody "chef signiture dish"..)

anyway the reciepe said make a paste and fry it so it either goes soft or starts to slightly brown.....nooowwww im not a big fan of ginger and garlic....but the reciepe was based on it..

• fresh ginger
• fresh garlic cloves
• half an onion
• i also added......
• hot chili flakes
• bird chilis (hoootttt)
• and a fresh chili

wizzed it up in my Brauen hand blender until it was a coarse paste....then put it into a frying pan with oil and fried it up......and boy that did stink....drove most of the water off as steam and when it was done ..slung it into the curry which was chicken...and left it to slow cook for 3 hours and coolm  overnight.......

it transformed the curry....it made it fresh and very tasty....you could taste all the curry powder ingredients.....couldnt taste the ginger and couldnt taste the garlic....they seemed to cancel each other out and seperate all the flavours so you could taste them....

them Indians are damn clever chaps..........

tried out a new (to me) pickle

You need to change your avatar, ditchy, ol' fruit.

DM, looks lovely, sounds lovely, if only you were closer.  

Oh and I love the name on the paste, massive diamond from LONG ago.

I have certainly had Pataks Mango Pickle (as opposed to the more common Mango Chutney, and it was nice - but quite a strong vinegar content.

https://www.pataks.co.uk/products/chutneys-and-pickles/mango-pickle

1 hour ago, TIGHTCHOKE said:

DM, looks lovely, sounds lovely, if only you were closer.  

Oh and I love the name on the paste, massive diamond from LONG ago.

have we given that stone away ?.....or are we not allowed toflash it about no more