glad you had fun and enjoyed using my base sauce but I think you should have used the mouchak mixed powder ... recipe already on here and If you ask jerry it is the real deal! lol I cooked a vindaloo the other nite I had no tomato puree or garlic but I did have a jar of east end garlic chilli sauce so used that with mixed powder and chiili  powder and base and a little butter ghee and fresh coriander to garnish and while I was having sneaky smoke out the window of my flat which is 20 feet above the street below 2 young lads walked down the street and said bloody it smells like indian down here I did smile to myself!!!
anyway I hope you persist with my base it does mellow with time and you can make every curry on the menu using it but as I have said there is a mixed powder recipe which goes with this base! 

regards
gary

hi sorry only just read your message! i just add water till it is a runny soup consistency and then bring back to rolling boil for approx 10mins and simmer till oil rises! how did yours turn out?

regards
gary

hi bob none at all. but you can add whole garam masala to your akhini water!
gary

hi bob if you have any questions about recipes or the base then happy to help! gave one of my work collegues the recipe and he used micks cbm recipe for rogan josh and he said it was excellent! lol even though he didn't have enough lamb for himself and his wife so bulk it out with peppers and onion
( although not quiet like RG he has had before so has learned his lesson!!! ... and get more meat next time ;D)
this base is really versatile and you can cook any curry with it and it is not as long winded as some of the other bases. the other night i actually cooked my base in about an hour!

regards
gary

hi chef add a liberal sprinkle of garlic powder after the last base ladle and you should end up getting the sicky garlic burps and omg 2mora if you dont get the comments i will eat a korma! pmsl its the only curry that i just cook if you know what i mean with the exceptions of curry contaminated with fruit ( other than chillies and tomatoes that is)
regards
gary

pmsl!!!!! ;D have you been in my kitchen? they could be mine  pans 2! did vindaloo lastnite and the nite before along with a ctm for my daughter wel we all have to start somewhere lol! i almost licked the screen 2 

regards
gary

try this mix powder u might be surprised! its from the chef at mouchak in st michaels in kent which is my alltime favourite and the recipes for their base and vindaloo and madras recipies are also on  here too!

1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)

1 dsp turmeric

1 dsp coriander

1 dsp cummin

1 dsp chilli powder

regards
gary ;D

you could also checkout bruce edwards curryhouse cookery as there is a rogan josh sauce which is used with base sauce as well again a 2 pan method as with the above thread. link here (altho i love the original post but nothing wrong with this pdf version  ;D)

https://curry-recipes.co.uk/curry/index.php/topic,2739.0.html

regards
gary

it can be used to cook any curry korma to phall! 
regards
gary

https://curry-recipes.co.uk/curry/index.php/topic,118.0.html

hi guys check out this thread from the early days of cr0. petes visit to Bengal Cuisine in brick lane and a recipe for prawn rogan josh. a great read and a you could imagine the buzz of 1 of the first insiders of an indian restaurant kitchen.
i doubt that many of you would even have gone back that far in mean it was 8 years ago but a real diamond and pete was a real inspiration as he was always getting sum brilliant demos and his reports were great too! but you will have to search the threads as the recipies and methods are in there and you might miss them!

regards
gary