what a narrow minded & arrogant response Chewy!

Totally agree Pete, used to have a restaurant madras from a place that closed around 20 years ago they only had a hand full of dishes on the menu the madras and vinderloo were incredible the sauce was runnier than modern style and golden brown in colour not bright red! the chicken was off the bone (not breast)
Would really like to recreate the Madras of that era.

I have also seen spiced oil in the fridge in a restaurant kitchen destined for the gravy.
There is a definite difference between a home cooked and a restaurant base gravy sample.

I never cook my base for more than 50 mins and the onion are always cooked.
I only make a small qty of base using roughly 500g onions made fresh weekly.
A restaurant chef once told me whilst looking at a medium sized saucepan "you only need  to boil for 45mins or until you can cut the onions with a chef spoon".
The only time I found was getting a nasty sort of bitter taste was when I was using green pepper.

Nick.

Hi George,

For the last couple of years I have been using this mustard oil which is healthy and virtually erucic acid free. http://www.uncleroys.co.uk/mustard-seed-oils/spicy-mustard-oil.html
It tastes just as good  if not better than the "not for internal consumption " versions I have tried.

Nick.

This is one my favourite dishes, my local uses frozen shatkora.
You can get it seasonally fresh around September time?
I just cut the frozen segments in to about 1cm pieces using the pith and rind (about 1 diced desertspoon full) frying at the start of the dish with chopped onion  bhuna style. then add a little tompaste , mix powder and chilli powder or fresh chilli to suit then the gravy nothing else.

Hope this helps
Nick

For the last couple of years I have been using this mustard oil which is virtually erucic acid free. http://www.uncleroys.co.uk/mustard-seed-oils/spicy-mustard-oil.html
I use it mainly for tikka marinade and Bombay potato pre cook and tastes just as good  if not better than the "not for internal consumption " versions.

Nick.

Made this base yesterday thought it was very good, excellent sweetness from the onions and a great texture.
I tarkered a diced a clove of garlic and may have over cooked slightly found the flavour was a bit  dominant  in the finished base.
Not quite the missing % that I have been chasing for many years now but still a fine gravy.
Interesting idea tarkering garlic for the gravy, I have always tarkered garlic and ginger paste.
Will try finely chopped ginger as well as garlic next time.

Thanks JB for posting this.

Looks great Rob, motivates me to get cooking again!

My local puts frozen shatkora segments in their base.

Nick.

Hi

I tried to grow the Indian bay leaves Cinnamomum zeylanicum 3 years ago from seeds purchased from B&T world seeds.
Had to wait over a year for fresh seeds to become available, very tricky to germinate and not sure how easy to grow in this country.
Were not cheap about  ?1 a seed I got about 15. Gave them out to various green fingered relatives in hope would get 1 to grow but had zero luck.
Would be very interested to hear if any one else has had any success.

Regards,

Nick.

Sorry, was my birthday last night, went out for a curry had way too many Cobras,
I agree not a fair response just a general one regarding a lot of publications that claim to reproduce the restaurant taste.

The gravy is something I have been trying to get right for years as the subtlety of the taste is carried through to the final dish, especially in a simple madras.

I have been behind the scenes on quite a few occasions including restaurant gravy demos in two different restaurants.
Again have had dozens of gravy samples from loads of different places and unless you compare this side by side with what you have cooked you will never know you?re missing a difference.

I find stevejet66?s approach refreshing.  I?m happy for those of you who have achieved 110% restaurant taste.

Nick.

CBM  can you confirm your gravy recipe will recreate the restaurant gravy taste 100 %?

Thanks
Nick.