I made it also but mine was a bit too salty and garlicky and the cardammom stood out a bit too much, maybe I was a bit hevy handed with the ingredients
I will try again and lower the quantities

Nice one tho ,thanks for the recipe

The teaspoons I use are the ones to make tea with - not chef's measures. Probably 3ml is about right. If the sauce ends up too salty, don't put the salt in at this stage. The chef who taught me used a lot of salt - I like things to have plenty of salt, but it's probably healthier to leave it out. The spanish onions I buy are gigantic ones - easily 1/2 kg each. This may be why the other ingredients stand out, if the onion used is smaller.

this sounds like a really good recipe,i like the simplicity of it. just a couple of questions....do spanish onions really make a difference??my local bir uses normal ones,so i assume its more a matter of taste....also...would love to hear any more tips that you might have(or if you have have the time,acquire from your friend in the takeaway  ) as to the whole prepartion thing...how long do they keep the base sauce for for it to mature properly,or can it be used straight away etc?? also,do they cook the curry at the final stage at full heat(gas-wise) as seems to be the case with some birs??

thanx for the recipe anyway..gonna try it soon..

ps oh y..so you really dont add ANY liquid whatsoever to the onion puree whilst heating it in the first stage???

Quote from: haldi on May 13, 2007, 08:56 AM
Hi GD
     I made the base and it turned out green
It is a different flavour to most curry gravies I know, but similar to the Andy
(or M) "secret" paste recipe
I didn't make the chicken curry with it
I substituted pre fried mushrooms (restaurant style)
It was the tastiest curry of the evening and certainly had a more-ish-ness about it.
It's not a curry I recognise, but one that I would make again
Thanks
Does the curry gravy come out green when you make it?
That's the curry gravy on the left and the finished curry on the right

Thanks for the pictures.

I'm not having as much success as you however!

Can you confirm - did you use a whole bulb of garlic (for example 7 or 8 segments) or just 1 segment?

I am from bradford too and know exactly what you mean by the taste of the currys around here however i must say some of the newer/modern curry houses are moving towards the generic red uncooked chilli powder style sauce 
There is a fantastic traditional style restaurant on manningham lane just opposite valley parade which looks very unhygeinic however this guys lamb handi is legendery really thick dark sauce you can see him cook everthing as it is an open kitchen the place is called the sultan.
as i say its what i would call a mans curry house not a place to take the missus its a bit rough and ready.