Spice and nice as got this recipe correct, If i may add a few point's please, im only offering constructive idea's that may help with most replica curry base's
I find most curry base's are to complicated. To many ingrediant's, To many spice's and to many ways of cooking them, NOT PROFITABLE FOR THE TAKE AWAY!
fresh garlic send's curry dish's sour and sometimes not tasting right, as does ginger.

living in wolverhampton myself 10 years ago i searched for someone who could show me how to cook base sauce, luck struck and the recipe was exactly that of spice as nice as posted.(light smokey flavoured base)ive used it ever since.
Only very light spicing and fresh garlic are used in the last process of cooking.

Thanks for the compliment, a little oily but nice,(great for dry skin and joint's!)Yeah exactly, the balance is the key word. i live in and around wolverhampton and bir's are everywhere and not one of them cook the same but like all thing's just one sparks a taste we long for. as mentioned before its a profitable business, for bir's simplicity is the key. Just a small story! a local restaurant just a mile from here tastes nothing like a bir anyone would expect, but everyone loves it and its been there for years. i personally went there once(quote once!) theres your answer . but yes simple thing's work well. just looking forward to trying the other base sauces on here and im sure they will be brilliant.

hi jerry, yes im against ghee, well i used my wife's lactose free butter it called (PURE) soya dairy free with the cocanut oil. the butter as a real nice taste. The base itself was real easy and as you say spicing was so simple. i think it goes without saying sometimes a curry can get to complicated. ive got to give this a sure thumbs up. my mrs was floating on air after tasting this one.

Ok i cooked this and its super. secondly the base provided a great chicken curry, i cooked the chicken in with the sauce to save the hassle. Now the final part to make the curry. 1st add some oil to your wok or pan, add some chopped onion and fry until it starts to go brown, Then add 1 heap tsp of garlic puree (NOT tubed garlic) fry until it turns a golden colour, add 1 heap tsp tom puree and 2 ladles base sauce with the chicken,Then add 1 heap tsp tandoori powder cook on high heat for 3 mins remove from heat add corriander, spot on!

To any base sauce you can add the water from your basmati rice instead of tap water to boil your ingrediant's. it may need thining a little but offers a great boost to the taste.

Hi josh and thanks for the welcome, the base sauce was ashoka from the quay, brilliant, but i will post an add on to it tommorow which is very simple. so keep them peeled. im posting my first bit on here.

Names steve from wolverhampton, well Just outside nearer the country. cooked curries for 20year's and still learning, but thats whats cook's do. Little busy trying to run my own business so im having to drag myself away and have a break from work a little. but there you go, hopfully i can offer a few interestnig things in time. ive already tried a recipe from this site and at the moment first go was 100% curry, spot on. As a little history to the username the ham is im actually a licensed radio ham. nothing to do with sliced ham, lol.
cheers for now
steve.

Hi everyone. ive studied this over and over, what i cant get to grips with is my base sauce was bright orange as this is much darker and as not to make to much i halved the whole recipe. with a sixty ltr pan it looks very full but when i halved it i had about six portions of sauce. as anyone else tried this one.
much appreciated.