You're right! This week is national curry week, as is the next and the next and . . . .

Well for me anyway 

Hey the cobras on you CK!

Hi folks,

The goal of CR0 has not changed since inception, it is to recreate the food produced in standard British Indian restaurants (commonly run by Bangledeshis).

Of course there's scope for other related activity/discussion, hence the authentic, Thai and chinese areas but the main goal is as stated above.

cheers

Found it, based on my recent success with the natco base if I were to cook this again I would add an extra 3 TBSP of garlic paste.

Mark J Curry Gravy Base

10 onion base version

vegetable oil to cover large pan upto a height of 3/4 inch
3 tbl Garlic & Ginger paste
1 tbl curry powder
1 tbl Turmeric
1 lvl tsp Chilli powder
10 tennis ball sized onions, chopped
2 celery stick chopped
1 green pepper chopped
2 large carrots chopped
1 tsp Salt
1.5 lvl tsp Garamasala (Natco is very nice)
1 tin tomatoes (450g) - or pasatta
handful of fresh coriander ripped or chopped
2 tbl Knorr 'Touch of Taste' liquid chicken stock concentrate
water

1) Heat oil until hot add the garlic and ginger and fry until brown, keep stirring
2) Add curry powder, turmeric and chilli powder and stir fry. Add some cold water (few tablespoons) when it starts to stick to the bottom of the pan. This frees it up instantly
3) Add the onions, carrots, green peppers and celery
4) add salt and garamasala and mix around
5) add tomatoes then add boiling water to cover the vegetables by an inch
6) once up to the boil, add liquid chicken stock and simmer on lowish flame for 1 hour
7) Liquidise - easiest way is to use a hand blender straight into the pot
Boil hard for 10 mins - the top of the sauce rolls just like the base you may have seen in BIRs
9) cook on low for another 5 mins, leave overnight.

all measures are rounded spoons unless it says lvl

So

60g   Garam Masala powder
60g   Mild Curry powder
60g   Coriander powder
60g   Cumin powder
60g   Paprika powder
60g   Turmeric powder
30g   Chilli powder (standard)
30g   Cayenne powder

For 2-3KG of lamb! wow thats a lot of spice  ;D

I think most dont say a dish is vegetarian, just vegetable. I dont recall my locals mushroom bhajee saying 'suitable for vegetarians' on the menu. If you want to infer that thats fine  ;D

My local takeaway admitted to using chicken stock in the base, my local BIR vehemently denied it.

I printed out my cut down version of this but Ive lost the word doc! Ill try and find it

But you did use all of the amount listed above for that quantity of meat?

We've had various reports of chicken stock going into the base so Im not suprised by this approach

Quote from: Curry King on October 19, 2006, 12:37 PM
For me the benefit of leaving a curry that you have made to eat later is that it gives your senses a chance to freshen up.  When you have been standing over curry's and spices frying for a while I find that I become used to it, almost desensitised to the smell and aromas.  I'm sure this makes as much difference as any gain in flavour from it sitting there over night.

Same for me, I get a bit spiced out!