For me it's not a question of "inferior" - there are good curry gravies, bad curry gravies, and indifferent curry gravies. From time to time, there are even stunningly superb curry gravies. But as a lover and cooker of traditional 'from scratch' Indian food I fully appreciate what chilli chopper is saying.

Personally, I'm passionate about both (all) styles, though I'd say my cooking at the moment is split 70-30 in favour of BIR.

That said, I have just added 'Prashad: Cooking With Indian Masters' to my collective.

(I may have to stay away from this forum for a while. It's costing me a bloody fortune!  ;D )

Quote from: chilli chopper on March 08, 2012, 02:02 PM
My quest now has changed from finding the best gravy recipe to trying to replicate on of these Handi curries!
Is there anybody else on here who has come to a similar conclusion to me?

I've never tried making a so-called Handi curry but if we're talking about curries from scratch versus curries from base gravy, I've recently reverted, like you perhaps, to preferring curries from scratch. I find they're easier and more tasty, with no need to store large amounts of base sauce.

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Hi Les,

Abdul posted a recipe for a curry without base sauce that was from one of his chef mates.
For the life of me I can't find any of Abdul's posts at the moment but it is probably in the "BIR style bandwagon" thread which I can't find either just now.
Both chewytikka and ifindforu have posted recipes that are cooked by the staff (for the staff) and use no base sauce. Good luck searching!

Cheers,

Paul

Hey, Les

I think this is the one:

https://curry-recipes.co.uk/curry/index.php?topic=7846.msg68680#msg68680

Ian
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Here you go Les

https://curry-recipes.co.uk/curry/index.php?topic=5958.msg65987#msg65987

Scroll down and you will see the recipe from a chef friend of Abdul's.

Cheers,

Paul