Razer,

Thanks for the tip, I havent opened any of the packets yet as i am looking to get some glass jars about 190ml in size to "decant" the spices into. I was glad to see TRS in the local shop as I already had some TRS spices and i was impressed by the quality of them.

As for base mix i was going to do the saffron base but i quickly realsied there were far too many ingredients to fit into my largest pan. Instead i opted for Cory's base but i added a potato to it that i had already peeled in preperation. I was very impressed with the results if i do say so myself.

Spice mix wise i also did Cory's although looking at the majority of these on here there does not appear to be a huge variation in them.

Hello there.

I have been lurking here for the past week and i have to say i am very impressed with he amount of information on this site. I have learnt a huge amount so far and i even cooked my first base sauce up last Friday, thanks Cory!

Anyway, I was fiddling about on google and came across another base sauce recipe on this blog:-

http://www.britishmac.com/blog/2007/03/secrets-of-curry-house-exposed.html

Not sure if it is any use but i thought i would repost it here:-

Basic Curry Sauce (with the secret ingredient)

4 large RED onions, coarsely chopped ? yes red onions!
2oz unpeeled fresh ginger, chopped
3oz peeled fresh garlic, coarsely chopped
6tbs vegetable oil
1tsp heaped salt
1/2 tsp sugar
240g tin of chopped tomatoes
1tsp turmeric
1/2 tsp cinnamon powder (important!!!!)
1tsp paprika
1tbs tomato puree
1tsp tomato ketchup

1.  Fry onion in 1tbs of oil for 10 mins on a low heat until soft (not browned)
2.  Put in the garlic, ginger and salt then add enough water to just cover the top of all ingredients.
3.  Bring everything to boil then turn down to a simmer for 30 mins (no lid)
4.  While this is simmering, place remaining 5tbs of oil, tomatoes, puree, ketchup and spices into another saucepan ? boil then simmer for 10 mins on low heat.

Separately blend both of the above VERY FINELY and combine, then simmer for another 15 minutes to ensure cooked and well mixed.  The blending is vital to the flavour/correct texture.  Add water if it ever gets too dry during this phase.  The end result should should be about 1600ml of gravy ? if it?s not, add water to this volume now.



There are also some other interesting tips on there, I don't believe that it is his original work, just a repost of something he found. Let me knwo what you think!