Ok, the base is done.
I've ended up with 6.5L of sauce after sieving.
Like I said I would, I sieved the base and removed 8 level tbs, (120ml) of fibrous matter, measured with my measuring spoons. I tasted the gunk, and it was well rank

The taste of the actual base is quite sweet but not as sweet as I expected, however, it is quite savoury. I'm thinking that this could be down to the knorr stock pot that I put in at the start and I'm beginning to wish that I hadn't included it. Not because it has spoilt the taste but because it is no longer suitable for vegetarians, and a bonafide BIR gravy should be and that it what we should be trying to create..!
It doesn't taste much like curry as such, and hasn't got any noticeable level of heat, which should make it versatile for mild dishes. There is however, a very noticeable onion/garlic flavour to it, which you would expect. Maybe the hing has helped bring this flavour to the front. Again, I wished that I hadn't have included it now because I should have let the onions speak for themselves, and now I don't know if they have?

Texture; it is very smooth and runny. Obviously, the sieving has contributed to this. If anybody has seen Chewys 3 hr base video, the gravy just runs off the spoon, leaving it very clean, this gravy behaves in the exact same way.
It has been about 10 minutes since I tasted the base and as I sit here typing, the taste is still with me. If you could imagine keeping your mouth closed, opening your jaw, then force the air in your mouth out, through your nose, that's what I'm doing now (wife looking at me like I've totally lost it

) and I'm getting that familiar, albeit subtle BIR aroma, which is encouraging.
Can't wait for the next instalment Ray. Are you planning on making a curry with it tonight?
Is the pope a Catholic? Hell yes I am lol ;D But, with all these gravy shenanigans going on, I've not prepared any chicken

I just need to point out, this base is NOT Julians Curry2go base but an experimental base using his method.
Ray
