Fennel In The Base Sauce ?

[pete]

Hi Pete,
The Pat Chapman base that had Fennel in it, could you please give me a link for it or perhaps post the recipe here,
Thanx Pete,
Blondie

This is it!!

Curry Masala Gravy

Makes over 1kg curry masala gravy

120ml vegetable oil
1 teaspoon fennel seeds
1 teaspoon turmeric
2 teaspoons ground coriander powder
6 to 8 whole garlic cloves, peeled
4 x 225g whole onions, peeled (four large)
10cm carrot, coarsely chopped
1/2 green pepper coarsely chopped
500ml water
1 - 2 teaspoons salt

1. Place everything in a saucepan minimum size 2.25 litre (4 pint).
2. Simmer for 2 hours (yes two hours).
3. During the simmer period, add more water as needed. (Keep the onions covered with water.)
4. Mulch the mixture down using a hand blender or jug blender, until you achieve a gravy-like pur?e.

All these recipes are very similar, aren't they?
I am sure this is used at a stage to make curries by some restaurants.
I think it's all the little "tricks of the trade" that transform it into something we love.
On it's own this is nothing special and certainly doesn't have "the taste"
I remember when I was making it, I thought "hmm, this smells promising"
Fennel is definitely not wrong, and I am sure some restaurants use it

[Blondie]

Hi all,

Thanx for the replies, very helpful, I'll give it a try,

Cheers all,

Blondie

[George]

You could add the tiniest amount of ground fennel to each different curry you make.  If they all taste better with it, then it should be a good addition to the curry base.  If even one curry tastes wrong, then it?s probably something they add later to individual curries. 

Good idea. This strikes me as sound logic.