Oh forgot, amended the mix powder in Stage 2. Doing a chefs spoon (mine is 40ml) of mixed poweder resulted in drying up all of the oil and turning what was cooking into a ball of dried spice, surely not right?

Starting again and using 11/2 tablespoons was a result and what I would have expected given the other quantities and cooked out like we do with the curries, such as a Madras in the early stages before adding any base sauce(?).

However I'm no expert, just giving my observations on doing this.

I cooked a batch of this curry base sauce today and must admit that it's the best one I've tried so far, I added Cory Ander's spice mix as I had some already left over. The taste is superb, in fact I could eat it just as a curry sauce, thank you JB so much for this.

yes it is good
But it doesn't have recipes to go with it

Jb are you still around? Could you tell us what the spice mix was please?
I love this gravy but would like to know the actual spice mix and a couple of recipes to go with it if possible please

Great reading.

I made a scaled down version of this base today and used it to make a Chicken Dhansak and Chicken Saag. It worked very well with these dishes. See below

Chicken Dhansak


Chicken Saag


Great information again JB, thank you!

Rob