Been using Darth Phall's sauce again and again much impressed. The only thing I would say is, and again its personal preference I think, is I substitute "Pasata di Pomodoro" - tomato puree. A packet of that from Lidl's works wonders instead of the tinned tomato's. Usually near the pasta stuff in Lidl's. Much impressed with the sauce after that.

thanks a lot to you both. clearly like many others on here i need to experiment. Will keep you all updated.

Yeah it is, I must confess the recipe's are cracking and the ones i've done from the CURRY KING are also very good indeed, but when I do a batch of sauce to the amount in the reciepe, I never know how much of that sauce should be used for the actual curry reciepe, understand? I.e. how many servings is the curry reciepe itself for? As I generally use all the sauce in 1 go, I dont quite know whether to double up, treble up or whatever on the curry recipe itself to go against that volume of sauce? That is where im going wrong, I think.

Will try doubling the spices in the curry recipe itself. The sauce is the sauce. Done another batch of Darth Phall's sauce - great sauce, but i'm doing summit wrong.  Will double the spices for the curry itself and tell you all how it went. Entertaining tonight, doing a choice of 2 - chicken curry (milder), or chicken madras (hotter).....a case of take your pick as it were....

Ive tried a good few base sauces here and a good few vindaloo or madras recipe's, and although GOOD, there is something missing. The curry doesnt have that DEPTH OF TASTE a resteraunt curry does if you know what I mean. The curry, compared to one bought, seems to be 'blander'. Any ideas on what this could be?

thanks.

Yeah I came to that conclusion too, however I used this gravy with a sample recipe elsewhere from this site, but as I was hungry at the time (7pm, came back from work and starving) I did a cut down version of a madras reciepe and it tasted ok, but it wasnt the same - tasted a bit bland, no depth to it. Probably wasnt the base that caused this but cutting out some ingredients in the reciepe itself. Froze the rest, and doing a new batch this pm. Will try another bas sauce recipe this time to compare.

Got it. much appreciate it folks.

I can endorse the slow cooker. I use it a lot but particularly for beef curries. The long, slow cooking certainly does tanderise the meat to a point where it falls apart in your mouth when you eat it.

Seen this around the group and was wondering what it was? I think its a masala powder of some shape or form, any recipe's on how to make or where to buy? And if buy, what do I ask for?

thanks.

Yeah, makes sense. I'll use my brain for once....lol will tell you all how it went.