Topic: New Base Sauce Recipe -

[Curry King]

Hi geordie, great pics, I have just resized them for easier viewing 

Looks spot on BTW 

[geordie_1892]

here is the finished result.was the lamb bhuna but with chicken,and was nearly too hot to eat ,obviously did something wrong so i binned the rest of the base and made another today,this one is mutch better almost tastes good enuf to eat now,,sorry if pic is too big but i aint got a scooby how to make it smaller

photo resized by SnS

[Scottishlad]

Hey man,

thanks for that!

I'll give it a go as my first attempt at cooking curries!  I make a keema curry other day but this sounds great!

[jasper]

Guys,

I just spoke to my local indian supermarketowner in Munich and he said he used to make the gravys (in a BIR) almost the same way as prescribed here in this thread.

He only said the he fried the onions until brown, then put in the garlic and the spices(1 turmeric, 1 coriander, 1 chili and maybe 1,5 or 2 cumin), fry a few minutes (almost dark brown) and THEN put in the water and let it cook for a few hours on a very low heat... the ginger he put in at a later stage.

Thank you very much for this recipe...

My girlfriend left the house a few days and I thought this is the right moment to try this recipe ;D Its already smelling great  :

cheers

Jasper

[Jeera]

jasper, i wonder if true onion caramalisation (ie dark brown) is one of the secrets - like french onion soup. I always think there is a beef type taste from true BIRs.... maybe this is it.

I must try.

[joshallen2k]

Yes curious on the caramelisation idea.

Jeera - keep us posted!

[matt3333]

Caramalisation is the method Pat Chapman uses on his onions.
Matt

[adriandavidb]

You're up early!!

[JerryM]

there are a couple of good post's to have a look through,

http://www.curry-recipes.co.uk/curry/index.php?topic=2678.0
http://www.curry-recipes.co.uk/curry/index.php?topic=2672.0

[matt3333]

You're up early!!

The joys of a young family