Hi there,

I'm a new member. I've been experimenting away trying to make the perfect curry some some time (particularly a Ceylon from a curry house where I used to live), blissfully unaware of this veritable goldmine of information. But I've found it now :-)

In my searches before I found the forum, I found a page hosted by Natco (who sell spices) http://www.natco-online.com/. Anyway the page was titled "The Secrets of Rastaurant Curry Sauces" though I can't seem to find it on their site anymore. I made the sauce a while ago and it had excellent texture, if prehaps a little short on spices (easy enough to fix .

Has anyone else tried this recipe? It suggested a few things I haven't seen (or rarely seen) on the forum:

* Making a separate tomato and onion bases, onion base simmered for longer. Both are then blended, combined, and simmered some more.

* Using red onions for the base

* Also preparing an onion-garlic paste, reduced to very thick, and adding a tablespoon per serving in the last minute of cooking.

Anyone got any feedback on these?

Cheers,

--
Graham