Hi Bob
Welcome to cr0.
Just read through this base recipe and there seems far too much spice involved, for only 5 onions and 1 pint
of water, no wonder it's turned out thick and heavy. I think you could easly add another 2 pints of water, without
affecting the spice/ flavour level. In fact it will probably improve the taste. A final point, after you've thinned this right down, pass it through a seive to remove all the whole spice fragments and any other gritty bits and pieces.
Your sauce works best if it's a thin passata like consistency.
Cheers Chewytikka

Chewytikka, thanks for this, I will certainly add some more water, when eating it was far too rich and I could only describe as "muddy"! My experience of Balti has always been of light and fresh flavours!

Hi all, what a fantastic forum you have here, a marvellous discovery!

I am a complete novice here and last night had my first attempt. I am a real Balti fan so had a go at welsh knuckles belting Balti. It was fantastic and the best homemade curry I hav ever made, however on this occasion and on previous attempts I have made, the base gravy always seems to be too heavy, and mud like! (if that makes sense)!

Is there anything I can do to lighten it up, I considered adding water but though this would just dilute the flavours! Am I perhaps cooking it out for too long?

Any help/advice very much appreciated,

Bob