It was edited on October 4th. Now I know I wasn't seeing things.  ;D

Has anyone ever posted a final recipe for this base sauce and if they did where is the recipe please?

This is in fact very near the Italian tomato sauce for Chicken Parm, that too a base sauce for a few things, I know I've done it and its good but does that mean its the real mack-oy?

I still have my doubts on this because too much is needed in the final stage as regards spices and since there are no final recipes using this base that I can find think Lemmings are afoot.  ;D

Anyway will try it one last time and make a final sauce from it this week though I think I already know what the results will be.

Best.

Ok my second attempt is on and tastes extremely nice even before cooking.
I did however change the method back to the original TV recipe in some ways.

Ingredient changes are in Red.

3 Tablespoons - Ghee (could use veg oil instead i think)
3 Large Onions - Finely Chopped
1 Can Tinned Tomato (I used crushed toms with no herbs)
15 Garlic Bulbs (I crushed and chopped these)
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin WHOLE SEEDS
1 Tablespoon - Chili Powder
1.5 Tablespoons - Paprika (I dumped extra Paprika this time)
2 Tablespoons - Turmeric (I added one extra TBS)
1 Handful of Cilantro Chopped
1 Handful of Fenugreek Chopped (FRESH!)
1 Teaspoon Garam Masala
Coriander to Garnish

Method

1. I sauteed the Onions in the required amount of oil for 25 minutes constantly stirring.

2. I sweat ed the garlic in another pan at the same time for about 10 minutes

When cool I...............

Added all the spices - The tomato paste - The Chopped Fenugreek - The Chopped Cilantro and allowed to sit for a few minutes.

3. Blended the whole lot in an upright blender.

Tasted it YUMMY!

4. Now in pot on warm.

===========================================

Summary:

I think the water to oil ratio is extremely high given the yield. I think also that the boiling method using Garlic in a similar way would achieve a similar effect and be a little less unhealthy.

All of my dishes come with ground fresh herbs from the Restaurant and its my feeling only that adding these now can only better the final product through fusion and heat.

Tastes extremely nice having said all of that.

Error.
I just noticed. No-one can edit posts now  ;D
TEASPOON

Quote from: chipfryer on October 09, 2007, 05:41 PM
1 TEASPOON - Cumin WHOLE SEEDS

The sauce was relatively lumpy last night out of the fridge. Today I gave it a really good blending and re-heated the sauce.

It's extremely good now and has developed a tangy taste. Actually quite delicious in all truth on its own. You would never even know there was cilantro or Fenugreek in this sauce appearance wise. 

I'll try a main sauce in a bit with this. Nothing fancy and post results up near my other posts in "Let's talk curry"

Best.

Yeah it can turn out lumpy if you are not carefull - I add a good measure of stock and leave it overnight in the slow cooker on auto warm which also brings a nice deep pool of oil to the top ready to skim off.

Kev.

I don't think this will work for me as a base. It tastes very nice but I've used 2.5 cans of stock just to get it pourable. It's a little like the boiling method in reverse to my thinking?

Certainly using is for Korma or Saag Chicken would be a non starter.
I'll not be trying it again but have a batch prepared for future testing. I have a couple of pics too - Later.

Thanks Brum 

After the great reviews I thought I would give this base a try.(It's been cooling ready to portion up for the freezer for an hour or so)My first impressions are: It is easy and straightforward to make, the colour and texture are great. I am not sure that the quantities of spice all being one tablespoon are in the correct proportions.I made it exactly as per the recipe given. The smell is not a perfect BIR and the overiding smell and taste is the Cumin. If I do this again I would cut back on this.It will not be as versatile as some bases especially for the more subtle flavoured curries as the 'heat' makes it more of a madras type-fine if that's what you cook.The oil rose to the top quite easily ,although I did let it bubble away for over 2 hours.I have reclaimed about a third of the oil that went in. It is quite sweet tasting and not bitter as some have described. I don't think it's quite as good as Darth's base but I haven't used it to make a finished product yet so who knows!!

hi, my names mikey and i,ve just joined the crew. have been looking with great interest at the base sauces some of you chefs have produced. they look very tasty. trouble is , i live in the weald of kent and finding spices is very difficult (apart from the co-op type) any ideas where i may find them in these parts ?
keep up the good work !!

hi mikey
i live in the weald of kent biddenden in fact and i have no probs getting the spices. there are three places i can source spices juliann graves in tenterden or ashford, ashdown chemist in beaver rd in ashford and just down the road is the gurhka shop also along beaver road. both worth as visit. although tescos in tenterden also do spices etc and also asda in ashford.what is your fav dish?
mine as you will gather is vindaloo.

enjoy your stay and if i can help let me know.

regards
gary