Hi Skaze,

The Bruce Edwards base is one of the most adaptable ones on the site so should work with just about any main curry recipe.

As for the amount of base to use I am not sure I always work from sight, you know what an average takeaway looks like so try to use that as a marker.  Let us know how you get on with the recipes   

Hi Al Frezi,

Why not start with the Bruce Edwards base:

https://curry-recipes.co.uk/curry/index.php?topic=2815.0

This one is fully adaptable and you should be able to use it to make any curry from korma to vindaloo.

Hi Al Frezi,

Quote from: AL FREZI on October 16, 2008, 11:17 PMis there a section where there are corresponding recipes for certain bases, or do you have to work it out your self ?

Your best bet is just to dig in, usually there are a few curry recipes along with most bases to try out but as jerry says most are fully adaptable.  Any questions just ask.

Quote from: AL FREZI on October 16, 2008, 11:17 PM
nice, ive actually came from another forum that i was on. ive resd things on here when i wasnt a member, that makes me think this site is more genuine , i hope im right.

Cr0 is not like other sites in that it is non commercial\non profit making and there is no company behind it posting the recipes.  Everything here has come from genuine curry heads sharing what we can gleam from our favorite restaurants and take aways 

Let us know how you get on 

This is another base recipe which is almost exactly the same as what i was shown a few years ago, recipe is still on here somewhere.  The only difference is the celery and 1\4 tsp of chili, also the spice mix doesn't have curry powder in it.  The chef I spoke to even said green pepper, but not much because of the strong taste 

Here it is:
https://curry-recipes.co.uk/curry/index.php?topic=179.0

Quote from: SKAZE on October 14, 2008, 06:21 PM
When making the spice mix is it best to use seeds instead of all ready ground for the cumin and corriander,

Personally I would just use of the shelf packet spices if you want to get close to a BIR. 

Thanks for coming back to us Bruce and I think you are right, I came to the conclusion that my curry's are as good as a takeaways a few years ago now.  These days I actually prefer mine to most of the locals round where I live, there is one that I don't think I can match but thats the challenge.

Thanks for taking the time to respond to all the comments 

Similar to what SS has said I have had good results taking an authentic recipe and BIR'ing it.  Use the same spices and substitute the onions etc.. for a base sauce.

Yeah great stuff, if you can take lot's of notes as you are bound to forget something 

Quote from: Unclebuck on October 14, 2008, 03:35 PM
Hope you mean Doner CK  I Defo dont want to eat a donor kabab at this place!!  ;D

Indeed, and I wonder if anyone here has eaten there 

Bit unreal this one, it's a kebab house but I am sure many of us on here are partial to the odd "donor": 

http://news.bbc.co.uk/1/hi/england/west_midlands/7669625.stm