hi cory. i made my sauce on thursday as i couldn't wait. like i said i came on line to post my photo's but spat out my dummy at some of the comments. anyways i just found it in my curry sauce. yes i will try now to post them.

i understand you may not like Korma. i don't either. but do you not have kids that do. maybe thats why you have time to take the p**
just having a joke before someone gets on my case

the reason i have mentioned korma is that this is the takeaway version for you to compare. i don't know how to do the vindaloo. but i am sure if you follow the KD book swapping her base for my base. then you should get a good result.
anyways going to try to upload my photos.
ronnoc

one other thing in reading adriandavids post. the chef told me he made his own garlic/ginger puree. also what he dipped his spoon into from his fridge was far too big a batch of garlic/ginger for me to think other wise.

the saffron base looks bang on as well and i will definately be making it at some point. when studying it it looks almost the same as mine and some others that i have seen on here. which makes me come back to my earlier post where i mention the use of veg by the chefs as being their own variations. i believe that their will be little difference between mine and the saffron and so far it is the only other base on this site i so far will attempt. i would be cutting the batch in half though as it is far too much for me to use. but i can recommend this saffron base as i know what it tastes like before attempting it as i am sure he can on mine.
i really don't think the use of veg changes the base a great deal and i mention this somewhere else. no i don't meen that, i meen the variation of veg. i'ld be happy to use parsnip, potatoe e.t.c.
but i think the cellery, carrot and sweet pepper are a must. what you do after that is o.k. as long as you are not banging large amounts enough to over power things is my belief.
ronnoc

hope you are still out there Ronnoc
I made your base last night
It's come out very thick even though I boiled it with the lid on
The garam masala is very strong in it too
I used fresh ginger garlic puree
I had to make new ggp, so weighed the dry ingredients before adding water and pureeing them
It was about four cloves of garlic and an equal weight of ginger
I'm not sure what I will cook with this gravy

i thought i wouldn't bother but can't help myself when people show some respect.
your base looks just like mine and just like the chefs at my local. and indeed any curry house i have came across where i have been lucky enough to catch a glimpse of their yellow sauce.
regarding it's thickness just add water but it should resemble soup. don't make it too thin. also boil it out for a little longer after adding enough water. it sounds like you have added too much garam masala. it should only be 2 grams on the small batch and 10grams of curry powder.
regarding the garlic/ginger. not sure how many cloves it is. i made a large batch of garlic ginger with a little oil to get my bleder going. the 25 grams you should use in the batch should roughly be about a rounded table spoon.
you should start by making the korma i mentioned earlier
ronnoc

look it's like this. like someone pointed out.  it's not in my nature to ignore anyone's questions either. i have also checked out the lets talk curry chat or whatever it is as i thought you can talk live. so questions could be answered in a there and then sort of thing. there never seems to be anyone in there or finding my way around is dificult. which probably answers my frustration is really my lack of computer skills. lets just leave things for now and i will get back at some point over the weekend with a step by step photo log of my new base batch. after which i will need  help in up loading them correctly. you are right though it would be easier on my self if i did just answer the question simply. though i try to answer in a way that i won't need asked again. my next post i will try to right no more than one sentence. see you over the weekend.
ronnoc

don't get me wrong i am not hung up about questions. it,s needless ones. such as the one question asking for the original chefs batch so it can be scaled down by each and anyone who cares to.. is this not what i have posted for you. please read rarther than just needless chat back and forth. i have not got time. i have a very young family and my time is limited. i posted this sauce as i understand every ones hunger for the real thing. as i have said earlier i have posted seldom on this site because i am not into internet chatting. though i have a passion for creating takeaway style curry's. i have seen countless times on this site the fraze "someone out there must know"
well i did not answer because i was not quite there at that point. i am now and i have givven it to you. but how large is a chefs spoon which i have seen many times answered on this site by others that i thought it was common knollege on here.
do i meen grams or mils when i clearly wrote grams. what is the chefs batch when i spent so long typing this out, for my pc to crash, and have to rewrite it again for you, to only not bother to read it correctly.
i am only doing my best to answer all these questions as i feel if i don't you will feel me a fraud for reasons beyond me and your quest for the real base will continue.  i will continue to visit my local and continue to learn more dishes. i am knocked for six that i am allowed in as i have spent so long trying i thought  it was impossible. but one thing is for sure if i was to post things on here i have not got time to be cross examined every step of the way. i have nothing to gain from doing so. i prefer to work by only posting when i have something new to offer.
ronnoc

i just knew i would be asked how big is a chefs spoon.
it holds about 4 table spoons and they were all rounded.
i suggest if anyone fears making this base then hold back. i will be making another within next few days. i will take photo's of each stage.
one other thing i will suggest is you all go down to your local and ask them nicely if they will sell you a dish of this yellow sauce they put in their curry's as i feel sure most have not even tasted this base.
so how will you know if you are on target.
some on this site  are very similar to this base so i assume these are correct also. just maybe the local chef's way. nothing wrong with that. others on this site you all rave about and are as far from the real takeaway curry you all crave. nothing wrong with that either.
but believe me anything that insists you put heaps of tomatoe puree, chilli powder and every available spice they are just trying to be creative. nothing wrong there either.
but think of the head chef needing to make a wide selection. if he adds all the above to his base how can he make a dish yellow and mild. how can he make a dish taste unlike the next if all the eggs are in the same basket.
one of the other questions was this sounds like a masala you describe. no, no. that is another thing and yes i do know how to make this.  and look at the amount of typing i have committed myself to for letting you in on the base.

so i am afraid i will stop there until i build up some of your trust in me. but i was describing a tomatoe base he makes seperately that uses various amounts in each dish. this is why some are redder than others.
anyways the base is not intended to enjoy on it's own but indeed a gravy to be added.
try this once it is made

KORMA
use about 1/2 a pint of base
4-6 table spoons of veg oil
heat oil and fry 1/2 tea spoon of garlic /ginger for 1 min
add i dessert spoon of mild curry powder and fry for about a further minute

remove and add 4 heaped table spoon of ground almond or cashew or coconut. YOUR CHOICE. 1 table spoon of sugar and carry on frying while stirring for maybe another minute.

now add 1/4 of a pint of condenced cream OR DOUBLE CREAM and stir for another minute or two. also add precooked meat or veg at cream stage.

add base sauce and stir then fry out for 5 mins. when oil rises IT is done. when done garnish with chopped corriander.

now go on tell me this is not the real deal!

ronnoc

being sure no one wants to make a risky 36 liter version. myself included. i have researched so much on everyones behalf. looked up stock pot sizes and got out a tape to test with my memory of hight and width. 30 litre was about same height but not as wide as his, but 36 litre looked just right. i also feel sure he mentioned to me it was 35 litre at some point but i was trying to cram as much in my memory as pos. but the batch is it in a nut shell. i have seen him make it from start to finish and sell me a portion and continue to make varied dishes in front of my very eyes.
the dish is not something you would enyoy on it's own but indeed a curry gravy. mildly flavoured and no spice whatever.
there are a few other batches on this site which i feel sure are correct also and will give similar results. but any that tells you to put chilli and massive amounts of tomatoes and puree and all sorts of spices. and massive amounts of garlic/ginger. don't even go there. i have used too much of all of these and ruined my dishes.
he also makes his own batch of tomatoe sauce. with tomatoe puree and various things. he can then from the mild base above create with the addition of dif spices and other ingredients a varied amount of dishes.
regarding my batch though. if anyone wants to check out my maths feel free.
his batch is.
12.5 kilo of onions
1 x cabbage (aprox 1kg
1 full bunch of cellery. mine weighed aprox 500grams
1kg bag of carrots
3 peppers
half a large catering tin of tomatoes
about half chef spoon of salt
3 chefs spoons of curry powder
half chefs spoon of garam masala
two chefs spoons of garlic ginger
about 2 pints of oil.
get out your calcs and scales and away you go.
i scaled mine down to a 1.2kg batch of onions

hi cory. didn't think you were being difficult. i know 1st hand how it feels to do a batch of curry and it be wasted. however i am aware that some on this site have got into difficulties feeling people are leading them a song and dance. i ain't got the time and not bored enouch. i have been on this forum for a while now and have seldom been heard. i have seen people chaced when i knew fine well they were on the right track as i was also getting lessons at 1st hand and knew it was no fluke they were stating some of the ingredients that the chef was telling me. i made some of those batches in the hope they had the bits that the chef hadn't told me yet.
my 1st encounters with him i was just told matter of factly what was in the base. i was envited down at 4 0 clock to watch as it takes a couple of hours-ish to make. on some occassions i to leave as i didn't have the time so ingredients and amounts have been a slow process. but in a nut shell the base is as is. and tastes as good a curry house as any i have tried so they all must be doing similar. i need no other base sauce just to perfect my finished dishes

sorry for missing that simple question. but looking at my 1st post it is clear enough.
g for grams
m for mils e.t.c.
these are normal terms as far as i am aware.
1 mistake i have noticed me make is 2 table spoons for Korma. start with 1 table spoon. you can add more if needed. no chilli is used. and no extra tomatoes as in some dishes.
i will also go now and try to add some pics.
dave

the questions are all valid. though the base really is as simple as is written.
corriander stalks 1 tsp and blended also
pepper/capsicum same thing as far as i know
curry powder = any mild madras style
also notice no use of chilli powder at this stage. add about half t-spoon at final dishes but not at base stage. this enables dishes of all style and strenghto be created in a jiffi.
onions yeah about 1.2kg
the use of cabbage in my eyes doesn't alter the taste. but the blend and volume of veg together adds something. i also believe that maybe each chef may have his own choice outside the carrot/pepper and cellery as long as is of simmilar volume. i like to experiment myself with say turnip/ potatoe/parsnip e.t.c. remember at a large take away volume this would be easy to do. with the veg i have used i notice no dif.
anyways, the posted batch is as he uses it. but we can all create our own with this knowledge.
this all fits in the pan. i use 7.5 litre. his batch is filled to top all but about 2 inches. if you double my batch it does similar to the 7.5 litre pot but is too much for me and i don't want to risk splattering my kitchen. especially when adding the tarka as you tell me it is called.
lastly o.k. a dish from the chef
Korma
use about half pint of base
1/4 pint of condense cream or double cream
heat 4 table spoons of veg oil
fry 1 dessert spoon of same curry powder
1 rounded chef spoon of almond powder
2 table spoons of sugar
add base a bit at a time to stop sticking
cook for around ten mins when oil rises to top is done.
garnish with corriander leaf and toasted flaked almonds
enjoy
i will post a tidier version but i am getting worn out with typing
dave