Glad it worked out for you CK

I sterilised the jars first and then when opened I keep in the fridge

Hi CK, Ive been growing chilli plants recently and I use the following recipe


African Hot Sauce

12 Chilli Peppers
1 small sweet Green Pepper (I used Jalapeno but I guess they mean bell pepper)
1 clove Garlic
1 medium Onion
4 tbsp tomato puree
2 fresh tomatoes seeded (and skinned if you can be bothered)
4 tablespoons white Vinegar
2 teaspoons Sugar
1 teaspoon Salt

Grind hot peppers, green pepper, garlic, and onion (or use food processor). Combine all ingredients in sauce pan. Simmer for an hour or two. Add cayenne pepper if desired.
Put into sterilized jars and refrigerate.


Adendum: Actually when I made it I blended it all after simmering and just roughly chopped everything

Im pretty much of the same mind, there are some good recipes, some duffers but the books are an interesting read, checkout this post:

https://curry-recipes.co.uk/curry/index.php?topic=333.0

Fantastic  ;D

I realise opinion is divided in this forum about his books but he's a first rate Indian chef and extremely knowledable about Indian food.

Ive recently had a cleanout and lobbed out all of my spices and bought fresh.

They cost pennies from an asian grocer so its madness not to really.

Im about to give this a go, for you folks that have tried it can you qualify the following:

How many does this serve? Its got 2 chicken breasts in so seems like 2 but 2 cups of base plus half a cup of oil sounds like a lot of liquid for a meal for 2 (assuming the standard measure for a cup being 250ml)

If we're talking a china tea cup size then it makes more sense  ;D

Left out alltogether

Jeera: Yes red onions and yes it is confusing! I read it that you do need to cook a medium curry first. Also Jeera note I didnt do the soapy onion bit (nor did my friend).

YF: Yes tried KD's base, I dont get on with it (and you're right its not a million miles away, also not a million miles away from Terry's base)

CQ: I just followed the base recipe and then medium curry as I described in the post, otherwise as stated, I used veg ghee instead of oil at all stages. Also I have recently thrown out all of my old spices and this was the first curry I have cooked using all fresh spices. All spices I from whole except paprika and turmeric.

A friend of mine came to me recently and said he had found a base sauce recipe that produced perfect 100% copies of his local.

Obviously I was very interested and when he sent me the link I was disappointed, it was this Natco grail link.

Anyway I never did try this at the time so decided to give it a go this weekend, I copied what my friend did as follows:

Made the base as described (I covered the onions on the initial slow fry and probably sweated them for over 20 minutes)

I than made 400ml of the base 'medium curry' with my chicken cooking in it.


And finally I fried 2 TSP cumin seeds and a fresh chilli in some ghee and added that to the base medium curry. Note - I didnt do the onion dough soap paste thing


The result was stupendous, without doubt the closest I have come to replicating the BIR at home.

My wife normally says my curries are better than the local BIR's and she doesnt get the taste we are all seeking, however with this one she realised what I was after and said it did have that restaurant taste.