I was chatting to one of the waiters who works in my favourite Indian restaurant.

I asked him if he could give me rough idea as to what went in to the restaurants curry base.

He told me that the chef keeps things very simple.

20 Onions
5 Tomatoes
Ginger, & Garlic
Cooked until all the onion is soft, then blended, & that's it.

The spices are then added to the pan at the cooking stage of the curry for each individual dish.
I was thinking of giving this a go, but would value some thoughts from some of the more experienced members.

Any thoughts.

CArl...

Logic suggests that makes a lot of sense. Keep the base simple and add the flavour of each dish as you create it. As for whether you can believe the information you were given...... :

Quote from: guitarmanguitar link=topic=5160.msg50345#msg50345
20 Onions
5 Tomatoes
Ginger, & Garlic
Cooked until all the onion is soft, then blended, & that's it.

Makes perfect sense to me : this is basically the same as Kris Dhillon, and I still find her base hard to beat.  Mind you, asking for "a rough idea" isn't necessarily going to get  you the complete picture : I think we could all hazard a guess that the ingredients he listed would form the bulk, but it may be that the chef adds far smaller quantities of other ingredients that your friendly waiter skimmed over ...

** Phil.

Quote from: Phil (Chaa006) on November 16, 2010, 09:39 AM
this is basically the same as Kris Dhillon, and I still find her base hard to beat.  ** Phil.

Hello Phil,

Where's the recipe for her base please.

CArl...

Quote from: guitarmanguitar on November 16, 2010, 10:00 AM
Where's the recipe for her base please.CArl...

Here, Carl. 
Pictures using her recipe and methodology here.

** Phil.