Hi all, not posted for a while been cheating and ordering from local takeaway,my wife brought home a patak's curry paste so I thought i'd try it, I cut an onion put it in the slow cooker with some oil, half a tin of toms, when soft, blended them, added the paste then added a lamb shoulder on the bone, more onion,peppers in bigger pieces,then the rest of tin of toms, and some fresh toms,this was about 12.30pm left it a while then tasted it, bitter thought here we go again, went out and we came back about 7.00pm the curry had changed colour gone from reddish to brown, taste was completely different,ordered a rice, nan, and pops from takeaway, the lamb just melted in your mouth and just fell off the bone,really really impressed, tried it next week with a corn feed chicken left it on the bone but skinned it (after watching jamie oliver) and same result, seems to me it really is the cooking process the longer you leave it the better the taste, had a takeaway last night and to be fair tasted bland compared to the ones I made, anyway long and drawn out I know but thought I'd share my patak's experience, pleasantly surprised

have you tried the onion curry base in a jar mentioned in the recipes they give you?

Hi all, found this site the other day top site must say, so here for my first post, when I read posts about the gravy base is there a big differance between northern england and southern curry bases? I am from yorkshire and once stopped in chiswick and must say the same meal I order here came completely differant,just wondering? also had a lesson from a lady from bangladesh on saturday, we did a lovely rice pudding sweet and a pea/carrot pualo rice both of which I will post,I was not impressed with the curry just a basic aloo gobi nice but nothing special, anyway I am sorry but I have to try one of the curry gravy base recipes on here any suggestions for a easy one for a first attempt?