hey i got 12 on the go atm, and im waitin for some peter peker seeds lol, they r pretty cool hhaha. i have tried to grow chillis b4 now a few times and one time i was waitin patiently for 6 months lol not even a bit of a stem lol this time there is 12 tiny little stems with tiny little leaves growin from the cayenne seeds, well proud!

i love this recipe! its my fav curry recipe out of hundreds. i have been looking for it for months though hahah i only found it by googling 15 garlic bulbs haha. well done mate, nice dish there x

Quote from: liquidmoments on June 18, 2009, 01:07 PM

Quote from: Admin on June 25, 2007, 12:01 PM
This recipe calls for frying onion until softened, then pureeing.

I have not posted for a while but this recipe is very very close as a BIR curry sauce.
It just needs time to darken: -

Ingredients
1/2 Cup veg oil
3 Large Onions - Finely Chopped
1 Can Tinned Tomato 400g tin chopped
15 Garlic Bulbs Cloves (yes 15)
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin
1 Tablespoon - Chili Powder
1 Tablespoon - Paprika
1 Tablespoon - Turmeric

Method
1. Take a stock pot
2. Heat veg oil
3. Add Onions fry until softened or until they turn a little darker (15 to 20 mins), this should take the acid out of them.
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.
5  Put the puree into the stock pot on a medium heat add 1 teaspoon salt.
6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.
7. Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
8. Cook until the oil rises to the top this is the sign the base sauce is ready, but make sure it is dark.

This is an adaption from this recipe which is real and from a restaurant in Bradford.
I was so impressed with the sauce i have adapted it above and now think this could be the real thing
https://curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005

Copyright CR0.co.uk

Can you tell me how much water I should roughly use ?

Best regard 

i been lookin for the same recipe too lol help!

to a newbi from a newbi lol its a cool site hun xx welcome x

i hate marg lol i use veg or olive oil lol jus remember my dad usin it a lot

so far so good, jus doin the puree cook atm, smells wonderful was very worried bout all the garlic but seems to hav calmed down lol bout 20 mins to go b4 the ground spices, will keep updated, this so far smells better than the rest i have tried, jus hope this one tastes like curry lol (had a few this week that taste like the smell of dead mans foot lol)

pissa in mine it forplay!!! :

cheers chicken lol btw i found a recipe online for a quick curry, ill try post link up later its a total AVOID! came out like tar was disgusting 

dun no if i spelt it right btw, but allll the recipes i have seen so far for a decent curry not one i have seen uses gee, is it still used? :

bless ya