There is a bewildering array of base recipes on here, so I'll give you a quick bit of chat about mine so you can decide whether to give it a go or not.

When making curries, I need to make Korma a lot for my Mrs who has a small stomach issue and I've come to see Korma as a good yardstick for a base as it has little to no added spices - just coconut, sugar and cream. If the base is lacking, the korma is boring and most of mine have been. Being from Glasgow, the one I tried when I joined this forum was the Glasgow base, which was getting close but all that oil!  Especially in a korma.

So, I sat down with a spreadsheet and 4 or five of the best/most expert base recipes and came up with the below. This is heavily influenced by the Glasgow/Mr Singh recipes but with much less oil.

The first thing I did was make a korma from it and it was as close to my local Glasgow takeaway as I have ever managed. The Glasgow recipes say you don't need mix powder. I'm not sure how true that is of this one as I've still to try out a few other curries.

HeehawBaws Base Sauce
Requires a big pot!

5kg bag of Onions (chopped)
1 tablespoon Coriander
1 tablespoon Cumin
3 litres Water
1 tablespoon Salt
1 Green pepper (chopped)

Boil and simmer for 2 hours to reduce, then add

400ml Oil
1 Carrot (chopped)
1 Potato (diced)
1 tablespoon Garlic & Ginger
1 tablespoon All-purpose seasoning
1 tablespoon Garam masala
2 tablespoons Turmeric
1 teaspoon Sugar
100g Coconut block
2 tablespoons Tomato Paste

Simmer for another hour

Switch off, cool and blend

Simmer for half an hour to an hour

Leave overnight

I've just joined the forums and the goal is to make curries at home that taste like my local restaurant.

Since I live in Glasgow, logic says that BigBoaby's base might be the best start. So my question is, how do I use it best? Do I just follow a main meal recipe but leave out the mix powder?

I did a search for 'Glasgow' and I found the videos but I'm not experienced enough yet to follow a demonstration instead of a recipe.

Many thanks.