3.5 killo onions chopped
1/2 litre vegetable oil
2.7litr's water
one side of green pepper chopped
50grams coconut cream
3 green chilli peppers chopped
2 medium tomatoes diced
1 handful fresh coriander
6 garlic cloves chopped
1 inch piece ginger chopped..or 1 table spoon garlic and ginger paste
1 table spoon salt
1 table spoon sugat
1 table spoon of garam masala
2 table spoons turmeric
1 table spoon cumin seeds
1 table spoon tomato puree
1 table spoon fenugreek leaves ( methi )

step 1..place onions in pot add cumin seeds and coriander and add water
cook for about 2 hours until soft..time may vary

step 2..add the rest of your ingredients and cook for another hour

step2...The sauce is now ready to blend cook for a further 2 hours on a low heat
until the sauce sweetens..keep tasting as you go along...when you get that sweet taste then it's ready

THIS BASE IS A CONCENTRATE..SHOULD BE THICK IN CONSISTENCY...Compare it to jar of curry cook in sauce, it's exactly the same...It will look even thicker the next day you go to use it but this normal just carry on as usual

http://www.youtube.com/watch?v=7mQcmf5zvII

Yeah,many thanks for posting.
Seems very straightforward this time.
I'll have to try this.

Cant recommend this enough, I live in glasgow, made this base, made a simple madras and had it for dinner tonight, its amazing, true bir, no missing 5%

Garry

Quote from: Secret Santa on March 26, 2013, 11:38 AM

More accurately, it's true Glasgow BIR. I've made this base and the curries and they are nowhere near my local style of curry nor are they anywhere near the curries I'm trying to make from the 80's.

Then it's back to the drawing board with you SS  Must be a regional thing

Les

I'm impressed with the onion chopping skills. I bought a wusthof chef's knife, which I was recommended for their quality, but I can't get anywhere near your achievements!