Hey Colin

Heres Abduls original thread. Somewhere amongst this is his enhanced gravy recipe. For what its worth its been my gravy of choice for the last 4 years or so, and to me is the Benchmark Gravy I compare all others to

https://curry-recipes.co.uk/curry/index.php/topic,5958.250.html

Regards

Mick

Ive never tried this base.
IFFU's posts are always a good read.
I have noticed that a lot of base recipes - particularly the more "authentic" ones always over season the gravy.
Depending on the volume made, I never add more than 1 Tblsp salt. You can always add more later!

Cheers

Mick

Oh sorry how rude of me,

Hi Alex

Welcome.

Glad to see you've found the No1 curry forum in the world

Regards

Mick

Quote from: Geoffbrick on September 10, 2015, 07:41 AM
Sorry Alex,my last post should read JBs,not JDs,(must have been thinking about guitars)
Cheers Geoffbrick

Coincidentally, Im off to see mr Diggins myself today.....

Regards

Mick

whats up madpower?
I dont understand your grievance.
Who gives a monkey about the other sites?
I dont.
At the end of the day its a free world and we can all post wherever we choose.
Lifes too short

Regards

Mick

or baby aphids

Hi Jigs

Got mine from Spices of India. Had it for a few years and its still as good as new. Seem to remember it was a bit cheaper than puri too

Regards

Mick

Hi Pugs

Im not sure of your question. Are you asking

1.how to "bulk out" a dish with extra ingredients
or are you asking how to
2. bulk cook for more than one person?

If its as I suspect question 1, I often add extra of what I like/can get my hands on/what needs using up in my dishes, although I suppose for example a chicken bhuna with extra onions might not be classed as a bhuna to the purists, although there are always regional variations.

If its question 2, Im sure you will be able to find many threads on this subject on the forum

Best Regards

Mick

FYI
Its the end of the old season onions now. The new crop should be kicking in any time soon

Regards

Mick

Quote from: bighairybloke on July 11, 2015, 09:35 AM
I note that most of mick's mains use the same method- hot oil, fry garlic for a minute, add tomato pur?e, fry then add spices, cook, add meat and gravy, reduce.  It seems to work nicely.

BHB This to me anyway is standard procedure

Regards

Mick