Quote from: smokenspices on January 13, 2008, 11:24 PM

Quote from: cheesyknob on January 13, 2008, 10:59 PM
I used 1.25kg of onions (10x British cooking onions, unpeeled weight) and Charlotte potatoes that are readily available from Tesco.

Hi Cheesyknob

Welcome to the forum and a great first post.

Be great to hear more feedback from other curries you try using the Saffron base gravy.
Glad you enjoyed it. 

Can you just confirm that the weight of the 10 onions of 1.25 kg was UNPEELED and not peeled please. Just gathering relevant information for the final "trimmed up" recipe. Thanks.

Regards

SnS ;D

Hi smokenspices

To confirm I used 1.25kg of unpeeled onions (approx 1kg peeled weight) - this equated to 10 onions.

Regards

Hi.

Brilliant!!! I've tried the Secret Curry recipe by Kris Dhillon many times before with little success, at least not without having to do a lot of tampering to get the curry to taste the way I want. So today I tried this new version from Smokenspices (modified version - actually I used 2 tbsp/30ml of spices and not 25ml). I used 1.25kg of onions (10x British cooking onions, unpeeled weight) and Charlotte potatoes that are readily available from Tesco. I also used a hot paprika. I had no scum to remove during cooking (I think this depends on the type of onion and potato you use) and the oil was visible on the surface after about 35 mintues (Note: you may have to reduce the heat to a gentle simmer in order to be able to see the oil). Leave the oil in! This gave me enough for about 12 portions of curry. The best thing about the sauce is the speed at which you can knock up a really decent curry. I used Smokenspices madras recipe and in 12 minutes I had a madras that equals any I've had from any Take Away. I'm looking forward to experimenting with this sauce in the next few weeks. So thanks for sharing this sauce recipe that actually works!! Cheers.