Base gravy - am I doing it all wrong?! (JB takeaway version)

[LouP]

  I am really surprised!!

[Garp]

Surprisingly enough, I'm not surprised. I once made a base and left it on while I travelled across Europe, India and Australia.

On my return, it was gorgeous (well so the firemen said)........

[macferret]

Hahaha.  ;D Seriously, cooking the grabbi is a job that starts on the Weds ready for the weekend. And the restaurant where I worked just added it to a big pot that had been going for about a decade. If you are used to cooking with your grabbi after 2-3 hours, try extending that to 2-3 days and you will be amazed at the difference. All the harsh flavours get cooked out and you end up with something that is essence of curry - sweet, dark, complex.  I don't mean cook it all night - but a big pot with a lid on is still warm when you get back in the morning and then you just put it back on to simmer again.
EDIT - some of these posts crossed. Not trying to cheek anyone.

[Madrasandy]

I once left my curry on a very gentle simmer for a week , unfortunately there wasnt enough base left to make a curry so couldnt say if it improved or not