Please find for your viewing pleasure, the Zaal curry base gravy method as filmed during cooking lessons.

Written instructions are here: https://curry-recipes.co.uk/curry/index.php?topic=7859.0

Natterjak footage (Part 1):

Indian Restaurant Base Sauce Lesson

Footage (Part 2):

Restaurant Base Gravy

Well done Russ.  Think that completes the gravy picture nicely  ;D

Nice one Russ.I'm still stuck on the idea of browning,or bhagaring the ingredients on the second stage.Listen carefully at about 5 minutes 28 seconds,Az comments on our question regarding old oil.He confirms that some places do indeed add the residue/oil from the pre cooked chicken.

Thank you so much for posting the second part of the gravy video
I know you had written down a desription, but seeing it makes it complete
When you compare this gravy to the Julian instructions, it really makes me wonder
How are all these places so different, yet deliver the goods?
According to Julian, there is way too much water in this gravy, at the first stage
And nowhere near enough oil
The oil used is new, too
None of this bhajee oil, here

But then you add more ghee with the frying garlic ginger/spice/tomato puree stage
I guess you must stick to sets of recipes, or you'll never get what you want

The confusion on the first video about the garlic/ginger ratio
It's typical of so many converstions I've had with chefs
Chefs don't seem to be very good at putting things into words
You just HAVE to see it done (which you did)
It's too easy to wander up the wrong path

Quote from: solarsplace on April 09, 2012, 07:05 PM
Please find for your viewing pleasure, the Zaal curry base gravy method as filmed during cooking lessons.

Hi Solar
question:
How long was this base cooked before blending?
I'm wondering about this "vinegar" smell that Julian talks about

It's cooked until the onions "melt" as Az said. "You haven't got one of these cookers at home" he said.  Unfortunately, he's right.  One has to go by "look" and "eye".  Mine took an hour and a half and they were just off disintigrating, as they were at Zaal.  Hope that helps H.

I find you get that  vinegary smell  quicker if you use pickled onions

Sorry not really helping!

Quote from: michael.t on April 10, 2012, 08:08 PM
I find you get that  vinegary smell  quicker if you use pickled onions

;D Haha!

So is there going to be a return to Zaal?