cheers les. keep pan bashing.

les, if you take a look at the vid he also mentions chefs have there secret recipes, but he only tells you the basics what to put in and to add spices to suit your choice, whats the point of the video if your not going to show how its done properly, (it then becomes a guessing game and a waste of peoples time and money) its like doing a sunday roast and not adding the meat and gravy at the end!

i use a standard chefs spoon, the combination of the spices are not right, also if you look at the vid youll see how much spices are floating on top before he mixes it in,

The base sauce, to over powering with spices. also the mix powder is virtually the same so then it becomes even worse when you add it to your dish and ends up just a stronger version of the base sauce, hope that helps.

Dont waste your time or money, ive tried this and its not good.

yes derek every word you said is very true.

money doesnt really talk in takeaways/restaurants etc, it does for those who run them as the money talks for them and not us, although ive been in a few kitchens to see them cook a final dish you wll never be shone how to cook the base from scratch, if anyone has then im sure it would of been posted long ago on here. its a multi million pound industry, and they ate not going to lose that type of money.

if your remove the cardomons remove them the day after, not before or use muslin cloth to retain them,  mind you i have muched on one before now :-X

Hi all, right, just to straighten a few things as requested by weight,

2lb onions.

chopped coriander  1 tbls off. (roots/stems)

ginger 1 inch square block or as near as

fennel seeds are a bit like  star anise but not so powerfull and they blend well once softened.

as regards the ghee yes you will get lots floating, will get a different taste if you use only cooking oil.

whole spice's can be put in some muslim cloth and left in, do not remove.

hope that helps,
the ham.

Hi all,thankyou for the massive feed back,truley appreciated,yes the salt maybe a bit much, so just leave it out, im the oppersite, i cant taste salt to well but i cant stand sugar, weird i know, all i can say is ust tweek it to suit your taste, i have changed the ingrediants i.e the salt to 1/4 tsp. got to go to work so will try and answer to the more precise weights amd measures i.e onoins/ginger later.
catch you  all soon
thanks again
steve m
tha ham.