This week i will be attempting what im looking for regards bir gravy, i have a new approach im hoping will work, it maybe a case someone as already done it, but!with regards to curry hells post of flavoured oils i think is a superb idea, i know once we had ran out of oil to fry some eggs so we pinched some from the chip frier, you could tell they did taste different done in chip oil, PROVES A BIG POINT! my ingrediants for the base will change a fair bit to the standard ton of onoins/garlic/ginger used,  my first approach will be to fry onoin/g pepper for a while then add fresh cut tomatoes at the end, (this pre cooked mix is used anyway to add to dish like bhunas etc), the oil then i will strain and save for my next step of making the base. another step will be to boil a big bunch of chopped corriandor and use the water for the base,

All i can do is go for it and if i find its good i'll post the recipe on here for you to have a bash at.
stay tuned.

LOL it is early phil, yes i agree with the oil bit, i have know them use oil from frying onion bharjees, but as i say go to any takeaway and ask for a sauce nothing added,  youll find that bir currys have always been cooked like this, what they have cooked in that pan is it,,,with the addition of peppers/chilli/puree/g masala to make a paticular dish.

1 lb onions
1 tsp tom puree
1/2 tsp turmeric powder
1 tsp salt
4 green cardomons
2oz butter ghee
1tsp paprika
4oz tin of tomatoes
1/2 pints of water
1oz fresh ginger
6 cloves of garlic

add the onions to a pan along with chopped ginger/salt and garlic, add water and boil for 45 mins, when cool blend to a smooth texture,
in a seperate pan add the ghee, on a medium heat add the canned tomatoes(blended)masala mix/turmeric and tom puree, simmer for 15mins,
add this to the onion mixture and simmer for 30mins, done!

masala mix
whole spices first.
1 stick cinnomon, doesnt state how much!
5 bay leaves
2oz corriandor seeds
1/2oz black mustard seeds
1oz cloves
1oz cumin seeds

powederd spices,
1/4 oz ginger powder
1oz turmeric powder
1/2oz garlic powder,

roast whole spices in a pan until you can smell them roasting, blend them in a spice grinder until very fine, ad the powderd spice, now you have the masala mix for the base.

THE BALTI SELECTION, ABC PUBLICATIONS, BIRMINGHAM, 1994.

Dont give up mate, youll regret it! its always good to fall back on, yes i have about 15 planes and an rpg, regards the jets ive built engines right from the first fd3/64 by kurt shreckling, unfortunatly this suffered over heating problems, the kj66 was then developed and plans became available, so i built it! i have lathe and milling machinary but there not brilliant but did the job with the exception of the compressor wheel and turbine wheel, ive ran it up a few times just in the proccess of building a trainer airframe, all good stuff, ive yet to fly my lovely scale piper cub with an asp120 fourstroke, again! its my summer evening flyer  but with the weather the way its been shes not come out to play, ive just collected my easy pigeon glider for my holiday next year down in dorset, right on the coast, great for soaring, cheap, well built, its an artf model theres no way you could buy all the stuff to build it for the price its cost!MAD! keep it up, once youve sold up youll want it all back!

Oh forgot to mention, the jet engine has cost me around

Any other members into flying model aircraft? im off tommorow weather permitting to the local club. so relaxing and a good social event. i also have a website for my new project, my homebuilt gas turbine.
anyone into this hobby can visit www.kj66gasturbine.webs.com

emin-j
This was the same approach i witnessed, and ive only ever been in 3 or 4 of kitchens over 30 years, and that was at a push! in 1996 i managed to get in the madina kitchen wednesfield/wolverhampton (now gone) and expected all the drums to be rolling as he was cooking, No didnt happen! pan/base/chicken/masala/corriandor/done. same as the rose of bengal high street bloxwich.

I have a book called the balti selection from abc publications, sparkbrook, birmingham, auther ghayoor amed, published in 1994, did anyone ever buy one? base sauce is that of zaalz base almost, if you want to try it let me know and i'll post the full specs of the base.

Hi gary, im from wolverhampton, and like yourself have many curry houses here, ive eaton in pretty much all of them and to be fair theres nothing taste wise between any of them thats different, its a case that BIR'S are in high demand and popping up anywhere. But beleive me i'll keep you all informed of any progress that i make. i want to solve the mystery of what its all about. And hopfully with the help of thoses who want to venture further!
steve.

 This is why im aiming for a cassarole style sauce like we would make a beef stew, even a vegitable stew with oxo and gravy granuals is lovely when its finished now its time to experiment with some of those asian veggies you see in the asian supermarkets youde never dream of cooking, we know onions/ carrots/parsins/leeks etc are part of the british stew. so its something they use  we would need to experiment with,

your right mate, but as i explain on julians base if you go to a takeaway and ask for a curry sauce nothing added youll see its a ready made curry. the addition of tom puree/green pepper/chilli/corriandor will be added to a paticular dish. but the curry base is a ready made curry.