Our favourite takeaway has curry gravy on its menu.
They have a 'std gravy' and a 'hot' version (we have always bought the 'hot' version)
It's a dark red, runny gravy with a fantastic taste which is evident in most of the dishes that we have.

I will post a picture next time we buy some.


Also, I was walking past a different local takeaway a few days ago and there was a bloke having a ciggie at the door, (It changed hands a few months ago). He had on a chefs apron so I just asked him if they had a pot of base curry sauce in the kitchen and what was in it?
At first he said 'onions and spices', I asked what kind of spices, and he said 'garam masala' have you heard of it?? He knew by my response that I had some idea of the spices etc, and he then became much more secretive, he then said he was only there to do the front counter stuff and that it was the chefs secret. He did however end the conversation by saying that it's how the onions are cooked that's very important!

I honestly believe he knows more, but maybe I need to use his takeaway more often, (it's not our favourite)!


PS
My latest attempt at base sauce (see picture section) has been sitting for over 24 hours and to be honest I think the smell is average, and nothing like as good as when it was being cooked, but here's hoping!

Broon

Well done that man!

The question I think we all want answered is - is there a secret to the base sauce, other than how it is prepared!? :-X

Thanks for your efforts.

Broon.

Thought I would share my latest effort with you.

It's "Rajver's" basic gravy, but I have also added some garlic and ginger!

I will cook the actual curry later this week, we are finishing off our fabulous Bangladesh takeaway tonight.



Broon.

Quote from: sistermoon on February 10, 2006, 10:34 AM

Cumin I can sniff all day, straight from the jar - it's so warm and woody and everything! And roasted, oooooh!! yum!

Totally agree on the Cumin, smells kinda sexy if you ask me!?

Hi folks,I thought you might like this 'wee story'!

Mrs B and myself were in a curry restaurant in Dundee a few years ago having lunch. We only just made it in before they closed.
As there were very few people left due to the time, one of the customers who was sitting behind us started to quiz the waiter about how they cooked the curry. The waiter gave very little away and the customer asked if he could speak to the chef. After a few minutes the chef appeared and again would give little in the way of how he cooked the curry.
After a good 5 minutes of conversation which had resulted in no real progress to his quest for answers, the customer put forward a proposal, he offered to work in the restaurant for one week with no pay, if they would show him how to cook a restaurant curry. The Chef refused the offer.
The chef, feeling slightly guilty by this stage, did however say that it was all about how, and how long you cook the onions.

The curry secret lives on (in Dundee)!

Eric

Hi, and thanks for the welcome messages.

I have looked at some of the suggested base recipes and now look forward to trying some real alternatives to the Kris Dhillons version.

The debate about the base or the final recipe having the secret is indeed fascinating, but unfortunately I have no evidence either way.

I/we do however in the main prefer Bangladesh style curry, then Indian style, and lastly Pakistan style. Anyone else have opinions, and how much does the bases for these different styles vary do you think?

Fantastic site!

Eric

Sorry if this has been discussed before (I'm new here), but our friendly Bangladesh takeaway chef gave us this to try as he knows we like to cook and that we like our curries hot. He gave no instructions as to how it should be used, other than to use small quantities and we therefore assumed it is a concentrate chili paste.
After trying to include it into some of our creations we gave in as the taste was very overpowering.

As this forum has a vast knowledge of all things curry, I wondered if someone could tell us how, or indeed if, we should be using it.

Thanks,
Eric

What can I say other than I am delighted to have stumbled across this site.
Mrs B and I have been into curry for over 20 years (I was a late convert), Bangladesh type Curry being a favorite of ours.

I tried many years ago to cook restaurant style curries but gave in as I didn't feel as though it was the real deal.
Lately I have re ignited the efforts, dug out my old Khris Dillon book and have started to get excited about it again.
I have also tried Pat Chapmans recipies, but have not found them to be as successful as KDs.

I hope that this forum can give me a few alternative recipies or tweaks for the KD verion of the basic sauce. Its close but just missing that elusive something.

Long Live Curry