Hi Just joined,

I've been cooking different types of currys for about 5 years now.  Most of my recipes and techniques have been learnt from my mum and mother in law who are both indian as myself.

I like curries from takeaways, especially bangladeshi ones, (pakistani ones are too oily).  I have always strived to perfect my curries, but cannot get it close to the ones in the restaurant/takeaways (I prefer the ones from the takeaways as opposed to home made ones (even though mine are delicious (I've been told by my wife and relatives))

I believe takeaways use a base, and then add blended tomatoes.  I did have a recipe once given to me by someone at work who new someone who owned a bangladeshi restaurant, but have lost the recipe.  Hopefully I should be able to find something on this forum.