I seem to have rattled someones spice box on here so here goes,
onions (amount up to you)chopped,sliced or diced.
fresh tomatoes(amount up to you)chopped.
half teaspoon salt
half teaspoon sugar if you wish,
chillies to taste,
fry onions till browned,add chillies,add tomatoes,
cook for 10 minutes,
now you can either add
1)2-3 cans pataks condensed curry sauce,
2) "SARAS" sterilized chicken curry gravy mix 400g
3)"NIRU" mutton sauce
the above 2 curry sauces are in a tin foil package,
you can add water if you wish,
i usually add the meat and cook all together,
sometimes i cook the above without meat and freeze,
try it it's simple and as good as any curry in a restaurant,
I'm in Bham about 2 miles from the "balti belt".

I will give you the quickest curry base,
2 onions chopped or small diced,
4-6 fresh tomatoes chopped
half teaspoon salt
half teaspoon sugar
i cup water
fresh chillies to taste
2-3 cans pataks condensed curry sauce(madras or vindaloo

fry onions till browned,add chillies,tomatoes fry together for 10 minutes,
add tins of pataks condensed curry sauce,salt sugar,
stir,put lid on and simmer 45 min to 1 hour,
hey presto curry base for any meat,veg or fish curry you want,
would like to see what your thoughts are,
thanks

Hi all
Would like to know what your thoughts are
on using "pataks condensed curry sauce"as a base gravy,
have you tried it?
is this cheating?
if so why?
look forward to your thoughts.
thanks.

Hi all
i just joined,
I'm looking for a good pot to cook my curry in,
thinking Jamaican Dutch oven,any good?
ordinary non stick pot?
what do you use?
what would you reccomend?
where to buy it from?
thanks.

Hi all from B'ham
Im looking for a really good pot for making my currys,
i was thinking about a Jamaican Dutch Oven,what you think?
what do you use?
what would you suggest?
thanks.