Think i will remove the peppercorns etc, i've only got a simple stick blender and don't think it will b up to blitzing all them.

I will certainly take some photos off the finished article and post em up.

Wish me luck :-)

Still a novice at this home cooking malarky!!

This recipe looks the best by far and i'm trying it this weekend.
My only query is when i make the base sauce, do i leave the hard spices i.e cloves, peppercorns, cardomon seeds and bay leaf in and blitz it or take them out before i do it?

all advice is greatly appreciated
Cheers

Thanks for the suggestions... Will check out the balti section within the forum and try get a few more ideas.

Re spice quantities query from phil... Sorry paprika quantity was a mistake, it should of said "tsp of paprika"
 
Cooking method is as follows-

Heat Approx 2 tbsp of ghee , add onion and garlic paste and soften for around 5 mins,
Stir in toms, and all the spices and bay leaf.
Bring to boil and simmer for approx 20 mins.

Leave it to cool for a while then i blitz it wiv a hand blender.

Does that sound like the normal procedure?

Hello fellow curry lovers

I need help... I'm a curry fiend with a problem!
I've been trying and trying to replicate my local curry house balti sauce but with no success. It just lacks that depth of taste i can't seem to achieve. Its the sauce of choice because it suits all tastes and i've roped myself into doing a curry night next week for 7 friends and myself, and ive been practising all week but i'm not 100% happy with the sauce.

This is the recipe i've been following :-

Ghee
3 large onions
400g chopped tinned tomatoes
1 tbsp garlic and ginger paste
1 tbsp paprika
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp ground cardamom
1 bay leaf
Salt and pepper

It just tastes bland, no depth of taste and the spices taste raw, even tho i cook them out for longer than the required time.

Any advice would be greatly appreciated

Cheers.