HI MADE THE BASE SAUCE TASTES PRETTY GOOD  ;D
MY BEST EFFOT SO FAR
INGREEDIENTS AS FOLLOWS 

   8 ONIONS ROUGHLY CHOPED
   8 CLOVES OF GARLIC
   35 CORIANDER STEMS ( NO LEAVES)
   1 RED PEPPER ROUGHLY CHOPED
   1 GREEN "      "      "
   
   3 HEAPED TEA SPOONS DRIED FENUGREEK
   1   "     "   "     CUMIN POWDER
   1   "     "   "     CORIANDER POWDER
   1  LEVEL SPOON  TUMERIC
   2 TEA SPOONS SALT
   1/2 TEA SPOON ASAFOETIDA
   3/4 PINT VEG OIL
   4  PINTS WATER
   1 TIN CHEAP TOMATOES
   1 TABLE SPOON HEAPED OF PAPRIKA

  PUT ALL THE INGREDIENTS IN A LARGE STOCK POT (EXCEPT TOMATOES AND PAPRIKA)
  BRING TO THE BOIL THEN SIMMER WITH THE LID ON FOR 1 HOUR ALLOW TO COOL  THEN
  BLEND TIL SMOOTH PUT BACK IN THE STOCK POT(WITHOUT THE LID OFF) AND SIMMER BLEND THE TOMATOES THEN
  ADD TO STOCK POT ALONG WITH THE PAPRIKA, STIR WELL THEN SIMMER FOR AT LEAST ONE
  HOUR STIRRING GENTLY FROM TIME TO TIME YOU WILL NOTICE SOME FROTH RISING TO THE TOP
  THEN YOU WILL NOTICE POOLS OF GOLDEN OIL , THIS MEANS ITS DOING OK WHEN YOU GET
  TO THIS STAGE SKIM OFF THE FROTH BEST DONE WITH A LADLE TRY TO LEAVE THE OIL
  THE OIL SHOULD START TO JOIN TOGETHER AT THIS STAGE TURN OFF THE HEAT AND PUT THE LID ON AND ALLOW TO COOL FOR A WHILE YOU SHOULD END UP WITH A GOLDEN BROWN FILM OF OIL COVERING MOST OF THE SAUCE THE SAUCE SHOULD BE QUITE THIN NOT MUCH THICKER THAN TOMATOE SOUP . THIS IS VERTUALLY THE SAME AS MY LOCAL BIR APART FROM A BIT MORE TOMATOE AND  THE EXACT AMOUNT OF SPICES WHICH ARE VERY LITTLE IN THIS AMOUNT OF BASE
BUT IT DOES TASTE GREAT I THINK THAT THE CORRIANDER STEMS MAKE A DIFFRENCE TRY IT OUT PLEASE IT WILL BE GREAT TO GET YOUR VIEWS ON THIS I WILL POST ON THE DISH LATER IN THE WEEK ANNAM
   

hi everyone im going to make up the base sauce today and then probably try to make the dish mon or tues.I will post some pics of the process
  Went in there for a sit down meal last night and I told him that I was going to make it tomorrow ,he makes what he calls masala paste to go in this dish so I asked him what was in it (I will go into this when I post next) he went out in the kitchen and came back with some of this paste in a foil tray ;D enough to make about 4 dishes he told me. It will keep for about 4 days in the fridge but should be ok to freeze some down , cant wait to make this will be very intresting to see how close it comes to the real thing, will it have the taste
will post soon see ya   ANNAM

When ive tried to make it myself I will post it on here for you very interesting ingredients in this one but tastes great  ANNAM

Hi everyone managed to go into my local indian,s kitchen last night  ;D
  Had a few beers on friday on the way home called in for a curry as you do
   and asked them while I was there if I could have a look in the kithcen
    They declined but told me to come back on mon night .So last night I went
    down about 9 very quiet in there so they let me in the kitchen .
     first i asked about there base sauce ,He showed me there finished sauce which
    was not as dark as many you see and very thin with a nice layer of oil on top.
    Then he showed me a 20 ltr pot which he was prepairing the base in for the next
    day.
      Not sure of the exact amounts but looked about 15 to 20 onions he told me there
      was no ginger in there they add this later when making the dishes ,only about 6
     garlic cloves ,red and green peppers,corriander stems ,dried fenugreek,salt and
     some tumeric and not sure of the amounts but full nearly  to the top whith water
     and oil , then when cooked blend this with only one can of tomatoes,that is why
     the base sauce is so light in colour. All the rest is added to the dish when
     prepairing ,the base sauce is only for speed in the resturant they dont blend
     nothing down when cooking at home they just let it boil down for longer so it
     brings out a better flavour of the spices.
     I asked him where he thought that classic bir taste comes from ,he got out a
     thick sauce pan added some ghee then heated it up on the burner and made my
     favorite dish  : ,whilst doing this he said that its probably from the heat
     that they get the oil upto every thing is cooked really quick and not to much is
     added at once to keep the cooking temprature high at all times ,the oil in the
     base sauce is infused with its ingreedients so at the high heat these are
     brought out the amount of oil allows this to get to a very high temp without
     it all sticking to the pan so all the flavours are fried into the oil
       He finished making the dish then sat me down in the resturant apearing
     two minuets later with the dish he had preped for me and some keema rice,spot on
     with that amazing bir taste . when i went to leave he told me it was on the
     house and was pleased that I took an intrest in how it was all done .
     WHAT A RESULT BEST EVENING IVE HAD IN AGES , hope this throws some more light on
     taste subject  ANNAM
     

     

JUST JOINED THIS AMAZING SITE ,LOOKS LIKE I,M GOING TO HAVE LOTS OF FUN WITH ALL THESE RECIPES .BEEN MAKING CURRIES FOR A FEW YEARS NOW AND GOT TO HAVE A CURRY FIX AT LEAST TWICE A WEEK ,BEEN EXPERIMENTING WITH NAGA,S AT THE MOMENT TRYING TO GROW SOME AS WELL. QUICKEST TURN AROUND FROM EATING TO TOILET IVE EVER HAD ABOT 40 MINS OUCH !!!  .WHEN I GET IT RIGHT I WILL POST THE RECIPE ON HERE.

             SEE YA