I use vegetable ghee everytime when making curries, (not in the base sauce) its benefits over other cooking oils is
it cooks at highter temperature's and holds the flavours better, and i find theres less spitting of the sauce, nothing worse than a piping hot chilli blob in the eye 2 mins before you sit down to enjoy your grub.

and its healthier :p

I give this site thumbs up

Just this morning i placed an order with them looked and compared prices with lots other online stores this was the best one, so was happy to see it listed here.
bought everything i need to make the  Bruce Edwards , base curry sauce.

Hi

ill make "Darths BIR 100% Clone Base Sauce" hopfully this week and ill post the results.

guess it would be more sense to boil the onions for a resturant cause of the huge batches
required,  but from experience i wouldnt say its the apex of how it should be done.

This is my recipee for a base curry sauce, can be used for all curries but i only go for a hot madrass or vindaloo take away
taste..

Firstly the oils used in my local take-awayz is vegetable ghee, it cooks the food at higher temps than normal oils can and absorbs the flavour of the spices better.
i only cook this for myself so depending on how much of this stuff you wont to make change quantities accordingly.

THIS MAKES ABOUT 4 DECENT PORTIONS OF CURRY

3  Large Onions
4 cloves garlic
1 N 1/2 inch of fresh ginger
1 400g tinned chopped tomatoes
cup, quarter filled with tomatoe puree rest water
1/2 teapsoon of salt
1 teaspoon tumeric

coarsly chop, onions, garlic ginger, fry lightly in oil untill softend for about 5 mins, then put this mix into a blender with a little water and blend very well (looks kinda like sloppy porage)
heat about 1/5 of a cup of oil in a pan then add the blended mix, keep on high heat continually mixing for about 5 or 10 mins or untill its golden brown (none stick pan would be best for this) REMEMBER GOLDEN BROWN !  NOT BROWN OR DARK BROWN.
take of heat. (tastes yumee and nutty at this stage)

Put the tomatoes and the tomatoe puree mix with the water into the blender and blend well (no lumps)
put this tomatoe mix in a big pan with a little oil, cover and simmer for 10 mins, (scoop of any froff that build on the surface) now add the onion garlic ginger mix to the tomatoe sauce and mix well  add tumeric. ( add little water if its too thick), cover and lightly simmer for 1 hour. stir occasionally.

ALL DONE.


Ive tried many other variations ie, boiling the onions garlic n ginger for hours, although the out come can be good, the smell stinks out your house, and if resturants cooked it that way im sure i would of noticed the smell.


Continued MADRASS,

I precook my meat here ill use chicken, cut up chicken into chuncks, bring pan of water to the boil, then turn down to a simmer, add the chicken only cook for a couple mins untill they turn white then take out of the water. cool n freeze if you wish to use at later date.

Heat oil in a pan, add base sauce (bring to the boil) add 1 teaspoon cumin stir cook for 3 mins then add chicken (cook for 2/3 mins,) add 1/2  teaspoon of salt and X ammount of chilli powder, mix and cook for further 2 mins, then add 1/2 teaspoon of garam masala (good  quality fresh is best even better makin your own) cook for 30 seconds then take of heat, sprinkle FRESH corrianter on surface  N mix in.


EXTRA note

save cup of the fried porage mixture, (before u add to the tomatoes) add tablespoon of tomatoe paste to it and a lil lemon,  and half teapsoon of frsh ground black pepper, MIX. when your making your curry add a tablespoon of this side mix to the curry, (ADD ABOUT 30 SECS AFTER ADDING CHICKEN)..

pheew, hope all that makes sence Let me know what u think.