Hmmm I have a slow cooker, but I thought the idea was to 'fry' the onions spices garlic etc for a loooong time to get those flavours, does it make any difference how long you 'slow cook' it for, could I leave it overnight and all day for instance, I wouldn't mind using this method when it's really hot outside. ;D
_{and please don't say "if you can't stand the heat get outta the kitchen}

Thanks mike
This forum is the first thing I look at now,lol
It used to be my email. ;D
_{going to make a dopiaza with the base sauce today} yum

Hi 
I made this curry base yesterday, I modified it marginally, I used 10 cloves of garlic and 2 teaspoons of chili powder because I prefer it milder, and it tastes very good, I simmered the onions for about 1 hour,(they were just nicely tanned  ;D) pureed them with the garlic and ginger (instead of tinned tomatoes I used a 500G carton of passata) and returned the lot to the pan, fried gently for another half hour, added the spices and gently fried for nearly 4 hours, (adding water occasionally) (but the oil didn't appear on top), I ended up with a dark orange soup like consistency, and could have eaten it straight away it was that good, but I cooled it down and put it in the fridge, will make something tomorrow and freeze the rest, I want to thank all of you for this recipe, and indeed many of the other ones I've seen, I've only just found this site and have already spent a good few hours perusing the postings and recipes,