Some may fiind this sacreligous but its a true story..

Ive tried most bases here and most are decent however..

The best base sauce abd very closest to BIR hesven ive come was when i made a pot of
carrot and coriander soup from a recipe on the BBC Good Food website.

Lovely soup but after a coupla portions i began to think.with half a pot remaining,it wasnt far off colour/texture of a decent bssr gravy.I simply added 2 cups of fresh coriander and a tablespoon if Pataks Madras paste and heated it fir 15 mins.

Hand on heart as a true curry addict it was the best base and curry ive ever made and the closest ive cone to the true BIR flavour.

I sometimes think we might be over-complicating our quests here as a result of this improvised little experiment.

Anyone tried a similiar and less time-consuming approach and had good results?

Been making curry for 25 years.I take it seriously and have tried all approaches and most techniques on this great site.
I think i may have to give up though.
Dont get me wrong,the curries i make are great but missing that elusive BIR factor.
My local takeaway is open plan and ive gotten to know the chefs well.
Theyve let me tsste their stockpot and its similiar to most bases here.
The chef starts with ordinary new oil,G&G paste,tomato puree.
Coupla mins frying,adds chicken.some chilli powder,methi,gsrammasala,turmeric and lsdles of base.
All in front of me,no great secrets,and within 7-8 mins he's done.
Its a fantsstic curry EVERY time and that delicious BIR taste.
What the hell are we missing??
Ive copied him move for move but still seems like im a million miles away.
Have these guys got special voodoo or summat??
Im totally flummoxed.

I'm a newbie here-but a lifelong curry addict.

I've tried many times over the years but have realised,thanks to this great forum that the secret(as i've long suspected) lies in the curry base. My local takeaway in Glasgow has an open plan kitchen and it's great to watch the expert chefs at work.These guys make it look so easy and quick,and it alwlays tastes fabulous but,again, it's in the huge pot of curry base that i sense the essence lies...

Having today bought all the requisite ingredients i am attempting the SnS base(many thanks!)

It's almost done and,i have to say,looks and smells wonderful...

As you may see by my forum handle,although i love all curries i'm on a lifelong mission to perfect Chicken or Lmab Methi.I think it's a greatly under-appreciated dish and sadly doesn't appear too often in this forum(i'll try and rectify that) ::)People should try it,if they haven't already,and will be amazed by this fabulous and highly addictive curry.

I 'll let you all know how my progress goes.

Regards,


MethiGoshtFreak