Phil exactley, a ready prepared curry sauce, they change in colour if the chef addes red chilli powder/tom puree in to the pan to make it richer, redder/simmer longer to make it darker, this is what im trying to explain its a curry all done finished, its added to a pan to get heat hot for you to takeaway or eat in, go to any takeaway and ask for a curry sauce nothing added , youll see what i mean!

LOL phil. no im not a member either of the ++gb. well i agree you can be sat on your backside for ever with that hobby, must admit i do only keep the radio side of thing for winter, other than that its about getting out and enjoying things.
steve.

Hi martin. no not getting mixed up with the final dish taste, but i can asure you that the base gravy i tryed tasted exactley like a final dish, the madina takeaway and the rose of bengal gave me the opportunity to try the base gravy, as the chef cooked my chicken curry takeaway he added base sauce to an pan, simmered for 5 mins, added the chicken/corriander simmered again topped up with more base gravy and finished with gara masala, nothing else was added, for bhuna/madras i know they do add the addition of garlic/g pepper/chilli etc. so what i had from the gravy pot was it. this is what im trying to achieve. as we would cook a stew we dont add it to another pan and throw all we can in it to make it better!.

steve

So why are you not using radio no more phil. i got my callsign just before curryhell.

 Hi Stephen Lindsay, i just think steve theres a little more to it than meets the eye, however it could be simpler than we think, im going to head for a different approach this week using some different methods and will be more than happy to share them with all on here, i have looked at dishes outside the bir field  that may have been changed slightly to cater for the bir kitchen, i'll keep you posted.
cheers
steve.

A bir curry as you know has a distinctive taste, this is what im trying to capture, but for julians base im affraid it wasnt worth the time or effort as was a complete waste of time and money, as bases go i know that the base sauce tastes as your curry would as ive tried a bit from a takeaway but ask any questions about how its made they dont want to know, the only thing im getting a bit closer to the taste is by simmering a big bunch of corriander for and hour, let it cool and add the flavoured water to the base instead of tap water.
steve.

Thanks to the guys for there efforts on this one, tried it last night still doesnt taste like a bir, at the end of the video it shows some stock being added from another pot to the final base,Akhni stock , if you look at the video carfully it doesnt look like just a few spices in water, it looks like its full of something else, i.e meat stock or whatever it maybe.

curry is an indian cassarole once cooked thats it, the base should taste as a curry should be with a few bits before its taken away or eaton, if we cook a stew or cassarole we dont exactley add it to another pan to spice it up and make it better do we apart from warming it up to eat. all be it with a take away they do add a bit of onion/green pepper, just think most restaurant vids are made for publicity, as for the ones ive watched and made are no where near the wolverhampton/birmingham B.I.R

Late reply maybe but i cooked this and nowhere near bir, dont mean to be a critic, but no!

Same old base n spices, never get the taste, try this.,,,,,,,,http://shabscuisine.blogspot.co.uk/2009/06/chicken-chettinad.html