I'm a newbie here and perhaps this is a dumb question BUT what is it the 'closest one' to? i.e. given that the basic curry sauce is only work-in-progress within a UK indian restaurant/take-away.
Regards
George
All the restaurant recipes fry a little onion then add a little garlic/ ginger puree and spices, then a large dollop of a basic curry gravy, main precooked ingredients then dried fenugreek and fresh coriander.
To get this restaurant flavour, it is important to have the right flavour curry sauce.
Using the above gives a very good finished result.
I have used this with excellent results more times than I can remember.
However, there are other basic sauces on this site.
Check out Muttleys "non rambling" sauce or the jpeg downloads from "curry house cookery" in downloads.
600ml sounds like a huge amount of oil to use - has anyone tried the recipe with less oil?
Also, I wonder what a good weight of onions would be - 2lb?
Gareth.
Try the recipe with the full amount of oil. You can always spoon off the excess.
If you don't like the recipe then modify it.
And 2lbs of onions would be fine.