oh well i take it no  one thinks my post is the answer ... i have made two curry`s out of that base and both were the best cury i have made...and i will certainly be doing it again. I wonder if anyone tried it

hi..i think ive cracked it , i have made two curry bases, 1 from mamta gupta`s  and the other from kris dillons.   In both i added 3/4 of a teaspoon of aesofatida while making the base...which gives the sweet taste ..aso i use methi leaves but the most interesting part was when i tried to make a curry from the base i put a sliced chilli along with a teaspoon of chilli powder into hot oil and stirred quickly....wow the strong smell of burning chilli so i added the base sauce a bit at a time stirring..well rubing  the large chefspoon off the bottom of the pan as i went .the endresultwas the smell and tate with red looking oil round the edges.I dont know how long i can burn chilli without wasting it but i feel really heating chilli like this is the answer to the secret...along with aesofatida a small drop of yoghurt too near the end. another thing i found was making mince curry i always ended with a fatty tasting mince when i followed any recipe well what i do now is dry fry mince for a while and empty out all liquid before adding to curry sauce..i hope this helps

hi , ive been trying to get the bir for many a year now, ive tried a few bases , kris dillon,pat chapmans and a few off the net.you speak of the secret ingredient which im not sure there is, iI feel there must be, then i think its to do with technique, im not sure but the nearest i got was an ordinary chicken curry which i seen on mamta gupta`s site in which there is the normal onion,garlic ,ginger tomato cumin,corriander tumeric .I added a few cloves cinamon stick .while on my quest i asked a few asian grocers how to make a restuarant curry and the nearest i got was to do the usual but add methi and at the end she said ( och stuff the restuarant guys) add some yoghurt at the end.Which i tried but it still wasnt right, then when on mamta gupta`s site i read about using asafoetida in dhals so i decieded to add a pinch with the cumin seeds in the oil before the onions. well the smell was there bir well nearly not too strong but there...me the other half and my daughter had it that night it was better than normal but still not the taste. The small lot which was left got put in the micro till the next night i was going to through it out but decided to heat it and try it when my wife and daughter came in they said its like a real indian in here..shame they couldnt taste it it was so good best ive ever tasted really like bir i ate the lot lol  so to me the methi yoghurt and asafoetida and leaving to the next day is the answer but i need to try different amounts but i will report back when i get it perfect.
btw i asked an asian shopkeeper lots of times and got the same usual recipe without the yoghurt asafoetida and methi..when i told him about asafoetida he looked puzzled and him and his wife said they never heard of it which tells me thats part to do with the secret.
hope this isnt too long and winded but i feel if the people on here try this and experiment we will get the perfect bir

hi I just joined today, and congratulations on a wonderful site, i was wondering if the base has chicken stock in surely vegetarians would be upset.. I myself dont think that stock is added to curry base