sorry scarbmark

Forgot to say the burnt garlic type taste as you describe is for me the missing link and is the holy grail that in my humble opinion most people on here are looking for.

I am from bradford too and know exactly what you mean by the taste of the currys around here however i must say some of the newer/modern curry houses are moving towards the generic red uncooked chilli powder style sauce 
There is a fantastic traditional style restaurant on manningham lane just opposite valley parade which looks very unhygeinic however this guys lamb handi is legendery really thick dark sauce you can see him cook everthing as it is an open kitchen the place is called the sultan.
as i say its what i would call a mans curry house not a place to take the missus its a bit rough and ready.

Don't get much time to post on the forum i have been using same base and main since finding this site which is the SNS base and the matching madras.
Felt like a change and gave this base and the bhoona main a shot and loved it.
I was also interested to see the method of cooking was different to what i had been using.
So thanks CA.

Thanks CA!

while i was at my local takeaway last night picking up some chapatis i was having a bit of banter with the guy on the counter regarding making my own curry gravy the chef was behind him rolling fresh chapatis for a bit of a laugh i announced that i had my own restaurant style secret gravy the chefs ears pricked up and he started to enquire what was in my so called secret sauce!
anyway during this conversation he asked me if i used cabbage or onion in my sauce cabbage i thought never heard of that one!
i tried getting some more info out of him but he went a bit quiet and carried on his work when i enquired what he put in his sauce he replied "many spices"
he was very old Pakistani and his English wasn't the best.
just thought id put this out there for debate?
so the question is has anybody heard or tried using cabbage in their base sauce. 

hi terrrr
i work in bradford and live in oakworth which is just outside keighley and yes i really am spoilt for choice when it comes to resterants and asian super markets can you believe that at a local asian super market you can buy four green chillies for 0.01p yes thats 0.01p thats unbelievable isnt it!
hope your enjoying life in france its as miserable as ever here the weather is awful as usual so you might not be able to buy the great currys and ingrediants in france but im sure its a fair trade for the lifestyle and weather.
growing coriander is really easy i grow mine on the window sill in front of the sink so i never forget to water it just give it a few drops when i fill the kettle etc.

Ok thanks guys understand what your saying about the pics but for some reason i couldnt preview them first but computers are not one of my strong points.
This is an sns madras as recomended by another mamber when i said hi in the just joined section.
i have always added my coriander at the end just before serving because i once read that cooking it any longer ruins the delicate flavour but that might not be true so ill try adding to base next time and see how it goes.

Well been a member for a week now and this is my first proper effort.    a long way to go i think but this curry is far superior to anything ive made in the past.
opinions welcome good or bad this is a madras with saffron base.

Thanks jerrym ill try find those earlier posts and have a nosy
when you say 3% i used saffrons updated base which used 200ml veg oil so do you mean i can use just 3% of this or i can reduce it by 3%? thanks
And yes that's another worry the salt factor i use lo salt and keep this to a minimum buts its hard cutting the salt and keeping the BIR taste.
looks like I'm going to have to cut down on the other sweet/fatty things i enjoy
just gone thirty and cant seem to shift the weight as easy as i used too. 

Thanks paulp
lots of good information there ill have a proper read through tonite when i have more time to digest all the info.
I've got buckets of the sauce left from last night so that will keep me going for a few weeks i expect.
just wondering what main dish i should do next with the saffron sauce?