Ghanna.
Turned out different than what i expected but i had a bowl last night & enjoyed it.
  I was wondering why bother with the curry base at all (trying to put myself in take-away business mode !!)
  But it does not taste like my local take-aways, but i believe there is a lot of scope with this method(the curry had the not so harsh flavour
,like the take-away) as i think the strong onion base may be hidding the taste.I will continue with this experiment with a few other variations.

  INGREDIENTS.
1. SMALL GOLF BALL SIZED ONION.
2. 400 ML VEG.. OIL.
3. 4 SMALL (50 PENCE SIZED) TOMATOES.CUT INTO 4 PIECES.
4. 4 BAY LEAVES.
5. 1 DESERT SPOON CURRY LEAVES.
6. 1 TEASPOON GROUND BLACK PEPPER.
7. HALF TEASPOON SALT.
8. HALF TEASPOON TURMERIC.
9. 1 TEASPOON GARAM MASALA.
10. 1 TEASPOON CORIANDER.
11. 1 TEASPOON CUMIN.
12. 1 TEASPOON FENNEL SEEDS.
13. HALF TEASPOON ASAFOETIDA.
14. HALF TEASPOON GINGER.
15. 3 SPRING ONIONS WASHED & CHOPPED .
16. 1 RED PEPPER FINELY CHOPPED.
17. A WHOLE GARLIC BULB CHOPPED FINELY.
18. 3 DESERTSPOONS HOME MADE CURRY POWDER.USE GROUND SPICES BELOW.USE 1 TEASPOON OF EACH.
       CORIANDER,CUMIN,GINGER,SALT,FENUGREEK,GARLIC,CHILLI,CINNAMON,PEPPER,PAPRIKA,BAY LEAVES, CARDAMOM,
       CARAWAY SEED.
19. 5 TABLE SPOONS EXTRA HOT CHILLI POWDER ( USE WHATEVER SUITS YOUR HEAT RANGE)
20. 1 400 G TIN TOMTOES ( BLENDED TILL SMOOTH  ).

  METHOD
1. Heat oil till really hot, put in onions & cook till golden, keep stirring as at theses high temps.. they will stick quickly.
2. Add blended tomatoes, bring to boil, turn down simmer 5 minutes.
3. Add all spices & curry powder.
4. Put a little water in if starts to go too thick.
5. Bring to boil add Bay & Curry Leaves.
6. Simmer medium/low 10 minutes , keep stirring.
7. Add chopped Garlic,Spring Onions, Red Pepper,small Tomatoes & small Onion.
8. Bring to boil, cook on medium simmer 10 minutes, keep stirring (add little water only if necessary).
9. Turn off heat & allow to stand for a few hours before eating or best to wait next day.
     hope this turns out as good for you as mine did.
                                                                        all the best........ DARTHPHALL......
 

Yes oil hot enough to cook chips !! experiment cooling as i write this. :-X

Are they using gas ? as this will heat up much quicker & give a higher heat. I believe this has a lot to do with the reason we all are struggling
to get that taste, see my thread on cooking the oil for 20/30 minutes on high before cooking. As the curry ended being that sweet you
would have thought i`d put several spoons of Sugar in it.Maybe this is why we all get variation. You know when you use the same ingredients for a certain dish yet the curries taste very different virtually every time you cook them.Also i`m going to experiment with Lasan chicken tonight will let you know how it turned out , wish me luck i`m going in !!!  ;D

Hi Ghanna , done a Vindaloo tonight(pureed the ingredients) my oil separated as soon as it came to the boil, (3 minutes approx..) & yes it was another experiment , looks like its going to be another success, (slight variation on my Phall like recipe) mmmmmm HOT !!! ;D ;D ;D

Ghanna = UHT Could be uht milk (ultra heat treatment) it keeps for ages due to the heating ect.. hope this helps 

This base (sorry) 900g onions, 50g ginger, 50g garlic you boil this up &  , but then we add all those spices ect.. & mmmmmmmmmmmm

Right at the beginning when you boil all the onions ect & it turns green ish. only thing is when its done its the best base of all.

Right on mate , question everything . today i thought as i made a curry " i wonder if i didn't use that f*****g onion in the base" because it smells bloody awful & very overpowering with that chemical smell when its being boiled.

Glad all is well , Thanks admin for getting us back online.

I forgot , you can also add some cumin seeds .