Phil,

This works for me:  https://curry-recipes.co.uk/curry/index.php?topic=1926.0

I think that depends on how fresh your garlic is.

Lorrydoo,

I made the new base sauce this weekend and used it to make a chicken curry (my own recipe).
The base sauce wasn't far removed from what I've been doing previously and pretty easy to follow.

Really pleased with the taste, as close as anything I've done before.

Swampy

Sorry CA

Misread your comment there.

I feel that I'm getting closer to the smell of a BIR, and the family certainly think the taste is there.

Swampy

Lorrydoo,

Let's stick to curry making and drop the sniping!
It has no place here or there.

This post is about "the missing taste" and I agree with CA that it may not be possible to get that at home, but if we can get close than we'll all be happy.

Swampy

I would actually agree with your last point CA.

Tinned tomatoes for me at least give an acidic taste as you suggest so I leave them out and I always add a small amount of brown sugar at the end to my base sauce.

Swampy

Hi CA,

I was planning to try this base sauce at the weekend.

Three hours seems a bit long.

I was hoping to get out for a few pints at some time.

That looks nice and simple.

Now I need to adapt the recipe to change a madras to a vindaloo or whatever.

The less complicated the better ;D

Don't think anyone could accuse you of butt kissing 

Anyway you've convinced me to give it a go ( the base sauce that is)  ;D

Looks simple enough for me to get everything I need out here.

 

Something wrong this end then. Oh well!

So you rate this base sauce better that Darth's