Is there any reason why a pressure cooker cannot be used to reduce the simmer time when making a base sauce?

Hooray.......moving soon. A new house to "pollute"  with the smell of our pursuits.

That's where the problem is. I have to take viewings at the present house, which means it's not a great idea to be cooking curry and having the smell around for 2 or 3 days after

What is a guy to do? Give up curry for a while or just hope the viewers are fellow spice heads ;D

Please don't shoot the messenger!  As a new boy to the site, I have spent a fair bit of time reading so as to ask as few stupid newbie questions as possible. The thing I have noticed (so I thought I would throw it up as a discussion... not an opportunity to attack the author :) is the use of ingredients out of their environment.

Ok, so base sauce appears regularly, but what I am seeing is recipes which seem to have ingredients which belong in another dish, thereby diluting the distinctions. I am in no way slagging off any individual recipes and for that reason i am not going to refer to any, but as an example of the type of thing I am talking about.......almonds and cream flavours I would expect in a korma and lemon juice in the likes of a pathia.

When I see almonds in a madras and tomatoes in a korma, it makes me think we are heading for one big base sauce with mixed meats. It is sometimes hard to tell dishes apart in restaurants, when they are placed on the table and we forget which was which. One restaurants recipe would pass as a different dish if swapped with a restaurant  a mile up the road.

Hope you understand what I'm waffling on about..............your thoughts??

As the heading says..............any opinions appreciated. I met a guy earlier this year who was from a "curry part of the world" I can,t remember where. He was a huge fan of plum tomatoes. I have used them more often than not since he cooked for me!

Maybe the question should be split between bases and main dishes?

I have been reading many threads on bases and also main dishes..........for hours and hours ;D
In the past I have generally added my spices to the oil in the early stages of a main course. This seems to be the common way. I noticed in some of the base sauce recipes that the spices are added in the "water" stage.

Is it just preference/ease or does it make a difference to the base or main dish?

Hi all, I'm still fumbling my way around the forum and trying to not ask the usual new boy questions common to all forums. Having had a good look I'm still not seeing a basic method. I keep reading about a base sauce, but not when and how it is used. What I am getting at is, armed with all the ingredients for a madras, rogan josh or any common curry with a similar method, is there an idiots guide as to what goes in when ......base sauce, meat, spices ghee etc.

Sorry if this has been asked a million times......what do I need to read, please?

Hi everyone. I have never seen the site before, or read any of the posts. The site came recommended by a member of another site (for home brewing) so I have joined with blind faith! Looking forward to learning about the "base sauce" and getting that authentic taste which I have always been close to, but never quite got there!