Well after over 2 months, I finally took the plunge and made this. Did the first stage in the pressure cooker and as I forgot to get peppers on my shop yesterday, I had to substitute the red for a yellow. I also added a 5 clove garlic tarka at the end off stage 2 instead of the one and then bended with my new Kenwood triblade (700W) hand blender which made short work of it compared to my vintage moulinex hand blender. Very pleased with it. Anyway here's a photo whilst on its last simmer. Its looking and tasting very good. Just need to find some freezer room now 

Got jb's base on the go done to spec.

Going back a few pages, I have the same coconut block at my local Asian grocery as jb shown.


two thirds is more yellow looking. I used the quarter of the more white bit. Don't know if on the next base I cut some the yellowy outer bit?

Would be good if jb could do a video of him doing the base. More so the high heat bit, would like to see how high you really get and peak how much the base/onions are rolling/bubbling. Full high heat seems a bit much on my cooker. Anyway I've got it on a fairly high heat and is bubbling away quite ferociously.

Also could show on the video show what is considered by you for melting onions.

I've just cut more into the coconut block to see how much more yellow there is and it does look to be one third white and two thirds yellow or off white.

The store just has the KTC blocks on the shelf, no refrigeration. best before is 2016. Question would be do some of you have these blocks without separation or just didn't notice? Are two thirds for the bin or do we need to add a bit of the solidified oil?

Decent enough curry but my feelings are nothing really new or anything extra special.

Thanks for sharing and the effort jb